Evening Republican, Volume 20, Number 299, Rensselaer, Jasper County, 16 December 1916 — Canned Soups [ARTICLE]

Canned Soups

A supply of canned soups is frequently of great convenience to the housewife, as such soup may be prepared ready for serving at almost a moment’s notice. Many economics > and palatable soups may be put up in the summer and early fall, and in this way the odds and ends of vegetables and cereals may be utilized as well as meat scraps, bones, and ligaments that often wasted. "The canning of vegetable soups, purees, and consommes is thoroughly practical and should be a part of the canning work of every home as well as canning-club member, Eay the specialists in home canning instruction of the extension- work. North and West, States Relations Service. a , The following recipes, in which the soup stock is made from beef, are prepared for the use of home canning clubs, the other products are intended for home consumption. When these products are intended to be sold, those undertaking this work are cautioned to inform themselves as to the reqire ments of state and Federal food laws and meat-inspection regulations. SOUP STOCK. —Secure 25 pounds of beef hocks, Joints, and bones containing marrow. Strip off the fat and meat and crack the bones with a hatchet or cleaver. Put the broken bones in a thin cloth sack and place them in a large kettle containing 5 gallons oi cold water. Simmer (do not for 6 or 7 hours. Do not salt while aim mering. Skim off all fat. This should make about 5 gallons of stock. Pack hot in glass jars, bottles, or enamel o’lacquered tin cans. Partially seal glass jars. (Cap and tip tin cans.) Sterilize 40 minutes if using a hotvfrater bath outfit; 30 minutes if using s. water-seal or 5-pound steam-pressure outfit; 25 minutes if using a pressurecooker outfit. VEGETABLE SOUP.— Soak oneforth pound of lima beans and 1 pound of rice for 12 hours. Cook one-half pound of pearl barley for 2 hours. Blanche 1 pound of carrots, 1 pound of onions, 1 medium-sized potato, arid 1 red pepper for 3 minutes arid cold dip. Prepare the vegetables and cut into small cubes. Mix thoroughly lima beans, rice, barley, carrots, onions, potato, red pepper. Fill glass jars or the enameled tin cans three-fourths tull of the above .mixture of vegetables and cereals. Make a smooth paste of one-half pound of wheat flour and blend in 5 gallons of soup stock. Boil three minutes and add 4 ounces of salt. Pour this stock over vegetables and fill cans. Partially seal glass jars. (Cap and tip tin cans.) Sterlize 90 minutes if using the hot-water bath outfit; 75 minutes if using a water*sea] or 5-pound steam-pressure outfit; 45 minutes if using a pressure-cooker outfit. Cream of pea soup.— soak 8 pounds of dry peas overnight. Cook until soft. Mash fine. Add the mashed peas to 5 1-2 gallons of soup stocr. and bring to boil. Pass the boilingliquid through a fine sieve. Make a smooth paste of one half pound of flour and add paste, 10 ounces of sugar r nd 3 ounces of salt to the soup stock. Cook until soup begins to thicken. Fack in glass jars or tin cans. Partially seal glass jars. (Cap and tip tin cans). Process 90 minutes if using a hot water bath outfit; 80 minutes if using a water-seal outfit; 70 minutes if using a 5-pound steam-pressure outfit; 45 minutes if using a pressurecooker outfit. CREAM OF POTATO SOUP—Boil 1% pounds of potatoes, sliced thin, and 5 gallons of soup stock for 10 minutes. Add 3 ounces of salt, one-fourth teaspoonful of pepper, and one-half pound of butter, and boll slowly for 5 minutes. Make 3 tablespoonfuls of flour into smooth paste and add to the above. Cook 3 minutes and pack in glass jars or tin cans while hot Partially seal glass jars. (Cap and tip tin cans.) Sterilize 90 minutes if using a hot-water bath outfit; 75 minutes if using a water-seal outfit; 65 minutes a 5-pound steam pressure outfit; 45 minutes if using a pressure-cooker Outfit. BEAN SOUP.—Soak 3 pounds of beans 12 hours in cold water. Cut 2 pounds of ham meat into % -inch cubes and place in a small sack. Place the beans, ham, and 4 gallons of water in a kettle arid boil slowly until the bean' are very soft. Remove the ham and beans from the liquor and mash the beans fine. Return the ham and mashed beans to the liquor and add 5 gallons of soup stock and seasoning, and briiig to boil. Fill into glass jars and tin cans while hot. Partially seal glass jars. (Cap and tip tin cans.) Process two hours if using a hot-wate-bath outfit; 90 minutes if using a water-seal outfit; 75 minutes if using a 5-pound steam-pressure outfit; 60 minutes if using a pressure-cooker outfit. OKRA SOUP.—Slice 8 pounas of okra into thin disks. Blanche 10 minutes and cold dip. Boil 1% pounds of rice for 25 miriutes. Mix the okra ano lice and fill the cans or jars half full To 5 gallons of soup stock add 5 ounces of salt, one-fourth teaspoonful of coriander seed, and one-fourth teaspoonful of powdered cloves, and bring to a boll. Fill the remaining portion of the jars or cans. Partially seal the glass jars, (Cap and tip tin cans.) Process 2 hours if using a hot-water bath outfit; 90 minutes If using a water-seal outfit; 75 minutes if using a 5-pound steam-pressure outfit; 60 minutes if using a pressure-cooker outfit * S

Beauty Hints. Many of us neglect our eyes until they are in such a dangerous state that we must care for them. How many read in popr light, with the light streaming in on the eyes or strain them in the sunlight when bath ing at the seashore or motoring! How many of you bathe the eyes daily? The daily eye bath is one of the most important and essential parts of every perse a** Hfe. None would live in a house with unwashed windows. But we will go year after year without washing the windows of the soul. When one considers how a clear, sparkling eye adds to the attractive ness of a face, one realizes that the best of care should be given this sen sltive organ. I am told by physicians that indiges tion, nervousness, headaches and other ailments are often the result of weak, strained or tired eyes. Many women do not know their eyes are not normal; many are to vain to wear glasses. They prefer to disrupt and upset the entire system rather than wear a pair of glasses because they look better without them. If the trouble is taken in time the glasses need never be worn in public. The eye bath should be taken in the morning and before retiring. The eye cup fits over the open eye and the water will wash it out. Soft or distilled water should be used. A pinch of salt thoroly diluted strengthens the eye and rests it. Or boric acid is also a good eye wash. The cup must be well cleansed before using on either eye. Sometimes one eye will be in fected while the other is quite well and the eye cup will carry the infec tion. Under no conditions should more than one person use the cup. It cne can spare the time after washing the eyes it is wise to lay a damp cloth over them and lie down for ten minutes. When reading one should always sit so that the light comes from the back or over the left shoulder. Tho book or paper should be held about two feet away. If one must hold the book nearer or further away to read with comfort an eye specialist should be visited. I want to remind you of the danger for those who rub the eye with the hands or fingers or handkerchief. Many cases of eye trouble can be tra ced to them.

Recipes HOT WATER GINGERBREAD One cupful of molasses, one scant tea spoonful of soda, one tablespoonful oi ginger, one-half teaspoonful of salt, one tablespoonful ot shortening melted, one-half cupful of boiling water, two cupfuls of flour. Mix the ingre uients in the order given and beat well. Bake *l6 a shallow pan in a rather hot oven about twenty minutes. BARLEY SOUP—Melt two ounces 'f butter in a saucepan, add one ounce of pearl barley and fry lightly over a alow fire for three minutes; then add ‘he following vegetables, previously cleaned and peeled, and cut into small dice or squares: One small carrot, one small onion, one leek, one small turnip and half a stalk of celery; fry all to gether for another five minutes. Next moisten with three pints of water and let cook slowly for about an hour, stirring occasionally to prevent burn ing, and removing the scum as it rises the surface. Before serving add the yolks of three eggs beaten up with a gill of cream and season to taste with salt and pepper and a grate of nutmeg. Reheat the soup while stirring, but without letting it actually boil again. GLACE CHERRIES-i Select firm sweet ones from which the stems have not been removed. Put a pound of granulated sugar into a perfectly clear porcelain lined saucepan with a gill of cold water. Boil it until it becomes a sirup. Do not stir during the boiling process. Try the sirup by dropping a little hit of cold water into It occasionally. When it changes to a brittle candy it is done. Remove the saucepan immediately from the fire and set in a larger pan of boiling wa ter. Dip each cherry quickly into the hot syrup and lay on waxed paper to dry. If you find the sirup is becoming roo thick before the dipping is over with, add a little boiling water. Stand the waxed paper in a warm place to dry, and a pretty gloss will appear on the candied cherries.

Needlework Here Is a ridiculous little gift which may come in handy for slipping Into an envelope with a cheery letter for a youngster, an invalid friend or some one who just naturally appreciates a good laugh.. It is a small bookmark made with a half-inch colored satin ribbon and on each end is attached a small doll of wool. It may be black wool or white wool, and it is - , tied In tassel style, with colored cotton for eyes, nose and mouth. The whole "doll" is not an inch long. Try one of these bookmarkers with a bit of ribbon and some left-over embroidery silk or cotton.

For the Housewife If you would clean your grass rugs before laying them try sponging with a weak salt and water solutibn. Bran water is also excellent Ether Is a good thing for removing grease stains from clothing. A teaspoonful of vinegar put into lioine made candy will prevent it from being sticky. It is a good idea to have a good-sized kitchen salt shaker filled with a mixture of salt and pepper. This saves time in seasoning. Cardboard boxes cut into convenient sixes will provide you with excellent scrapers with which to clean trash out of the kitchen sink.

Recipe* CHERRY PUDDING— Take two eggs, one cup milk, two and one half cups of flour, three quarters of a cgp of sugar, one tablespoonful of butter, half a teaspoonful of salt, one tea* spoonful Separate the eggs, beat the yolks until light, adding the butter, salt, flour and baking powder; beat well, then fold in the well-beaten whites. Mix this, then put a layer of it dp a well-but-tered dish or mold, then a layer ot cherries, then a layer of batter, and s< on until all is used, having batter >n the top. Sprinkle with granulated sugar and bake thirty minutes in a not oven Serve with the following sauce: Take a pint of milk, two table spoonfuls each of butter «nd flour, ’ ait a cup of sugar, flavor with vanilla oi mace, and two tablespoonfuls of butter. To serve, lift the pudding into l ie dishes, pour over it the sauce and place a tablespoonful of hard sauce on top. -Half a cup of sugar worked ■n creairi with three tablespoonfuls of the butter, work until good and creamj’ add four tablespoonfuis of finely minced cherries. POTATO BISCUITS—Weigh out the same airiount of potatoes and flour and half the amount of butter with a little salt. The potatoes should be boiled and mashed. Mix and knea'd until smooth. Let stand fifteen to twenty minutes, and then roll out about one and a quarter inches thick cut with a round, biscuit cutter and fry in lard until brown. SALLY LUNN—Sift a pint of flour, two teaspoonfuls of baking powder rud half a teaspoonful of salt, and add half a cupful of milk, half a cupful of melted butter and two beaten egg yolks. Mix thoroughly. Then add two egg whites beaten stiff. Drop the batter in muffin tins and bake. It is a stiff batter and when the egg whites are folded in they do not mix completely with the other ingredients, and so the tops of the muffins are somewhat irregular.

Needlework Among the novelties In lingerie shown this season are three-piece'sets, consisting of drawers, chemise and nightgown, all made of flowered silk (printed, not embroiderer). The background of white is almost completely covered with wreaths of tiny flowers, in the most delicate colors. White ribbon is used for shoulder straps on the chemise and in the insertion used on the drawers and nightgown. A variation of the patchwork quilt is one made from alternating squares of pink and white or lavender and white sateen, one set of squares, being worken in simple embroidery stitch with a wreath or other design. Such quilts as these make attractive needlework ’or the porch especially those that are made in squares, as these take little space and are not trying to the-eyes or nerves. Chintzes and French cretonnes come in charming colors and in odd conventional designs. When squares or runners of these materials are bound in heavy gold galloon, no smarter effect could be asked for. Strips and squares of heavy crash bound with iipen of a f lain color or with a linen border buttonholed On are practical md good-looking for camp or bunga low v< randas.

Health Notes If the eyeballs feel sore and tired from overwork or strain of any kind api ly a cloth saturated in hot water over the closed eyelids. This will also remove the effects of weeping. To make* cough sirup take a tablespoonful of molasses and stir it thick with ground ginger. Make only a small amount at a time, and it will always be fresh. Take a teaspoonful or as much as is needed. If the hands are not good and the nails badly shaped try to improve the latter by training the cuticle. Every night soak the finger in hot water for five minutes. Then with an orangewood stick press back the cuticle to lengthen the nails. Afterward rub in cold cream. Do not oinit this or the soaking will make the cuticle very dry.

Profession and Home That a married woman can keep up her profession arid her home as well s being proved by the principle of one of the largest schools for girls in New York. She has a twelve room apartment run by a capable maid and a Japanese cook. She took up her teaching again when her daughter was 2 years old, and has managed to prepare her uaughter for college at the age of 15. Anne Warner, the authoress, also has been married t hree years and does her writing at home by settling her housekeeping by nine o’clock in the morning and then shutting herself up in her sttidy to write until 5 o’clock, 'he hours of a business man, to which she considers herself entitled. ,

Green Peppers Stuffed—Two green peppers, two cups chopped new cabbage, half cup mayonnaise or boiled tressing and two tablespoons chopped green pepper, four cups shredded lettuce. Put the cabbage and pepper tops •hru coarse food chopper and add the dressing. Wash the pepper, cut off the .steqj. erids, remove seeds and while fiber; then fill pepper, Set in cold place several hours. With sharp knife cut each pepper in four thick slices. Carefully lay the slices on shredded lettuce. Serve with French dressing

Pimento Sandwiches—Run through a "meat grinder separately, then together to make the paste, one half pound cheese, one can pimentos and one small onion.