1914: Waste of Meat in the Home, Cornell Reading Courses, Course for the Farm Home.
Ways in which meat may be wasted; Supplementary material from Reading course Members; Canning Meat: Method I, Method II, Recipes; Discussion Paper.
Ways in which meat may be wasted
..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 celery 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.
8-page booklet. Publisher: New York State College of Agriculture at Cornell University.
