File:Canned foods. Modern processes of canning in the United States, general system of grading, and description of products available for export (1917) (14593319690).jpg

Identifier: cu31924003565367 (find matches)
Title: Canned foods. Modern processes of canning in the United States, general system of grading, and description of products available for export ..
Year: 1917 (1910s)
Authors: United States. Bureau of Foreign and Domestic Commerce Bitting, A. W. (Arvill Wayne), 1870-1946
Subjects: Canned foods industry
Publisher: Washington, Govt. print. off.
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN

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weight due to water eliminated incanning and cooking and loss of weight due to trimming, make the cannedmeat appear to be much more costly than the fresh, when in reality thedifference may be small. Meats are packed in large cuts which will just fit the can, and aredesignated by such names as roast beef, brisket beef, cottage beef, or inthe case of a mild, sweet cured meat, as corned beef. The meat may berather coarsely cut and mixed with cereal, and is then known as beef,veal, or ham loaf, as the case may be. Chopped corned beef seasonedand mixed with potatoes is known as corned-beef hash. Finely groundmeats with or without the addition of a small quantity of cereal andhighly spiced are the potted or deviled; and ground meats, either straightor mixed in the form of sausages, are known after the style in which theyare sold fresh. Tongue is packed whole, steak with onions, liver with bacon, kidneysstewed, and meat mixed with vegetables, as Irish stew. Poultry is packed 6o CANNED FOODS.
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CANNED FOODS. 61 boned. The fowls are given sufficient cooking so that the flesh may bestiipped from the bones and packed in large pieces, or it may be choppedor ground. OTHER PRODUCTS.Chili con Came. There are two styles of the Mexican dish known as chili con carne, thehot and the mild. The former is composed of beef cut into small cubesand mixed with a heavy chili sauce. This is further spiced by the addi-tion of black pepper. The mild chili con carne is made of beef and chilisauce without pepper and has the addition of red kidney beans or frijoles.Packing is done in 5 and 7 ounce cans. Chop Suey. Canned chop suey is quite different from the Chinese article and by themajority of Americans the substitute is preferred. It consists of chicken,veal, pork, rice, bean sprouts, and the proper flavoring. It makes a de-cidedly rich and pleasing combination. The manufacture is under thesupervision of Chinese chefs. Elnchilada. This Mexican dish is similar to the tamale, but when canned, inste

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