Preparation: Dress the chickens, cut into desirable pieces, wash and pack into Economy jars. Salt and pepper to taste, pour on cold water to fill the jars, close them and boil in a wash boiler with cold water enough to cover the jars by 1 inch. Cover the bottom of the boiler with several thicknesses of cloth. Put the cover on the boiler and boil for 3 hours. When cold, take out the jars and store them in a cool place.
No. 106—CANNED SALMON OR OTHER LARGE FISH.
Preparation: Dress and wash the fish and remove the backbone. Cut it into pieces that will go into a jar, sprinkle with salt and pepper and fill the jars with cold water. Close the jars and boil them in a boiler as before for 3 hours. When cold, store them in a cool place.
No. 107—CANNED FRIED CHICKEN, DUCK OR WILD GAME.
- Chicken
- Water
- Butter for frying
- Salt and pepper
Preparation: Carefully dress and prepare the fowl, bake quickly in the oven for 20 minutes, then cut into desirable pieces, leaving the bones in. Sprinkle with salt and pepper, and fill the jars with the hot meat. Make a gravy from the drippings and pour it on hot to cover the meat well. Close the jars and boil in a covered boiler as before for 3 hours. The water in the boiler must cover the jars by 1 inch. When they are cold, put them into a cool place.
No. 108—MINCE MEAT.
For About 22 Pint Glasses.
- 1 pk. green tomatoes
- 1 cup cold water
- 3 lbs. brown sugar
- 1¼ tbsps. cinnamon
- 2½ lbs. finely chopped apples
- 1 lb. finely chopped plums
- 2 cans syrup
- 1 cup vinegar
- 2 tsps. salt
- 1 lb. raisins
- 2 finely chopped oranges
- 1 finely chopped lemon
- 1 tsp. nutmeg
- 1 tbsp. allspice
- 1¼ tbsps. cloves
- 2 lbs. currants
- ½ lb. finely chopped suet
Preparation: Chop tomatoes fine, let boil 5 minutes, run through a sieve, and add the other ingredients. Let boil 45 minutes and stir or let steam 30 minutes. While hot, put in glasses and screw covers on tightly. Very good.