ed and a quarter teaspoonful of powdered
cloves, and bring to boil. Fill remaining portion of jars or cans.
Partially seal glass jars. Cap and tip tin cans. Process two hours if
using hot-water-bath outfit or condensed-steam outfit; ninety minutes
if using water-seal outfit; seventy-five minutes if using five-pound
steam-pressure outfit; sixty minutes if using pressure-cooker outfit.

Chicken-Soup Stock. Place thirty pounds chicken in ten gallons of
cold water and simmer for five hours. Remove meat and bones, then
strain. Add sufficient water to make ten gallons of stock. Fill glass
jars or tin cans with hot stock. Partially seal glass jars. Cap and
tip tin cans. This stock is used to make soup where the term
"chicken-soup stock" is used. Process ninety minutes if using
hot-water-bath outfit or condensed-steam outfit; seventy-five minutes
if using water-seal outfit; sixty minutes if using five-pound
steam-pressure outfit; forty-five minutes if using pressure-cooker
outfit.

Chicken Broth With Rice. For each gallon of soup stock use twelve
ounces of rice. Boil rice thirty minutes. Fill jars or tin cans
two-thirds full of rice and the remainder with soup stock. Partially
seal glass jars. Cap and tip tin cans. Process ninety minutes if using
hot-water-bath outfit or condensed-steam outfit; seventy-five minutes
if using water-seal outfit; sixty minutes if using five-pound
steam-pressure outfit; forty-five minutes if using pressure-cooker
outfit.

Chicken Gumbo. Cut two pounds ham into small cubes and boil thirty
minutes. Mince three pounds chicken and chop half a pound of onions
fine. Make a smooth paste of a half pound flour. Add above to five
gallons of chicken-soup stock. Then add a half pound butter and a
quarter pound salt and boil ten minutes. Next add three ounces
powdered okra mixed with one pint water. Pack into glass jars or tin
cans while hot. Partially seal glass jars. Cap and tip tin cans.
Process ninety minutes if using hot-water-bath outfit or
condensed-steam outfit; seventy-five minutes if using water-seal
outfit; sixty minutes if using five-pound steam-pressure outfit;
forty-five minutes if using pressure-cooker outfit.

TOMATO ACID CHECKS BACTERIA

Some women who have canned soup tell me it spoiled or tasted "sourish
and smelled sourish too." This is what we call "flat sour." It may
happen to any vegetable you can, as well as to the soups. "Flat sour"
affects peas, beans, asparagus and corn more t