Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . he cooking, and, by the aid of experts,to be able to make a better and more economical product than can beprepared in the home. For a long time soup had been looked upon as a product which anyonecould prepare in the kitchen from the cheaper cuts of meat and the left-over odds and ends of vegetables, and because of this view and theindifferent quality of the resultant product a kind of natural popularprejudice was created against the canned article. This
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Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . he cooking, and, by the aid of experts, to be able to make a better and more economical product than can beprepared in the home. For a long time soup had been looked upon as a product which anyonecould prepare in the kitchen from the cheaper cuts of meat and the left-over odds and ends of vegetables, and because of this view and theindifferent quality of the resultant product a kind of natural popularprejudice was created against the canned article. This has been brokenby sheer force of superior quality in the latter, and in no other line hassuch rapid progress been made in the past few years. The vegetablesoups, such as asparagus, celery, pea, and tomato are packed only duringthe season when the fresh vegetables are available, and not from bulkstock, as many suppose. Soups are divided into two classes, light and condensed. The formerare ready to serve without the addition of an agent such as water ormilk. These are chiefly beef, mtitton, veal, chicken, and clam broths 64 CANNED FOODS.. a ?a 3 a CANNED FOODS. 65 or bouillon, and are often prescribed for invalids. They are packed in8, 16, 32 ounce, and No. 10 cans. The condensed soups require the addition of an equal volume or moreof water or, in some cases, milk. They are: Asparagus. Ox tail, thick. Tomato-okra. Beef. Celery. Chicken gumbo. Bouillon. Consomme. Clam bouillon. Julienne. Chicken. Clam chowder. Mock turtle. Pea. Vegetable, clear. MuUigatawney. Pepper pot. Vegetable, thick. Mutton. Printanier. Ox tail, clear. Tomato. The foregoing are packed in No. i cans, containing io}4 ounces (298grams). The beef, clam chowder, mutton, ox tail, tomato, and vermicelliare also packed in No. 10 cans, containing 7 pounds (3.18 kilos). The United States Bureau of Animal Industry does not permit soupsbearing the meat inspection legend to be packed in cases with other goodsnot bearing