1914: Waste of meat in the home

by Rena

Waste of Meat in the Home.

Next Cookbook >


1914: Waste of Meat in the Home, Cornell Reading Courses, Course for the Farm Home.

$10

Contents
Ways in which meat may be wasted; Supplementary material from Reading course Members; Canning Meat: Method I, Method II, Recipes; Discussion Paper.

Text Sample:

Ways in which meat may be wasted

    (1) in leaving the trimmings at the market;
    (2) in throwing away the fats that could be used in frying, shortening, or soap making;
    (3) in throwing away the bones that could be use in making soup;
    (4) in not serving the meat from which the soup is made;
    (5) in not using the left-overs;
    (6) in throwing away the refuse bones and scraps.

..At present, the Department of Home Economics wishes to gather from members of the reading course, information concerning the use of fats in the home; consequently, each reader is urged to fill out and return the accompanying discussion paper….

Canned Chicken
…Canning surplus cockerels that have reached the proper size does away with the necessity of feeding and caring for them during the winter months. A fowl weighing two pounds when dressed should make a pint can of solid meat and a pint of stock thick enough to jelly. A fowl weighing three pounds should fill one and one-half pint cans.

Chicken Stock
All bones and trimmings of the chicken should be covered with cold water, salted, and slowly simmered until the flesh drops in shreds from the bones, and the liquid, or stock, is concentrated. Seasoning, such as onion and a bit of ccelery leaf, may be added. Strain the stock, if desired, reheat it, and boil it for ten minutes. Pour it into sterilized jars, and sterilize it as described under Method I for one hour on each of two successive days.

Purchase original booklet:



Original 1924 brochure is available, Waste of Meat in the Home, Part I. $10.00. The cooking booklet is in fair condition, with cover ripped, corners bent, edges worn, paper creased. All pages present. 8-page booklet. Publisher: New York State College of Agriculture at Cornell University. Select “Add to Cart.”

Previous post:

Next post: