KEEPING FOODS FRESH ON HOT SUMMER DAYS

Bay of Plenty Beacon, Volume 14, Issue 81, 4 January 1950, Page 2

KEEPING FOODS FRESH ON HOT SUMMER DAYS

Hot weather and holiday time present their own special problems, not the least of which is the task of keeping' foodstuffs in safe and usable conditions. Here are a few hints that may be of some help:— HOW TO KEEP BUTTER FIRM: Place it on a plate on a wire grid over a bowl three-quarters full of cold water. Cover the butter with clean wet muslin, making sure that the edges dip into the water; or Place the plate of butter on a brick or a dish of water and cover with muslin as described above. N.B.—Be sure that the cloth is always moist; you renew the water daily; you wash the brisk or wire grid daily;' you rinse out the cloth daily. HOW TO KEEP MILK FROM SOURING: Have it delivered to a shady spot and bring inside to a cool place as soon as possible. If you have not the benefits of pasteurisation nor access to a refrigerator, scald the milk immediately, then pour it into a clean jug Which must be cooled rapidly by standing in cold water in a cool, airy place. Cover the jug with clean muslin, making sure that the edges are constantly dipped in the water/ N.B.—Do not stir milks of different ages. * HOW TO KEEP SALAD GREENS CRISP AND FRESH: Try to use as soon as picked or bought, but when this is not possible wrap the vegetables, unwashed, in clean paper and keep in a cool, airy place. *N.B.—Do not soak or wash before required and when buying greens ask for ones that have not been hosed. HOW TO KEEP BREAD FROM BECOMING MUSTY Make sure the bread is quite cold before putting it away, then wrap it in a clean cloth, tea towel or flour bag and store on an airy shelf; or If you use a bread tin or bin, keep the lid tilted and cover the gap with a muslin throw-over. N.B.—Keep the bin scrupulously clean; wash it out once a week and dry thoroughly in the sun and air. If you line the tin with paper, change this often. HOW TO FRESHEN STALE BREAD: .Dampen the loaf under the cold tap or with milk, then heat it in a moderate oven for about 10-15 minutes. To prevent the formation of a Very crisp crust, after dampening, loosely wrap the bread in a paper bag before heating in the oven. N.B.—Make sure the bread is quite cold before putting it away. HOW TO KEfcP MEAT FRESH: If you have not acc.ess to a refrigerator you must riot expect to keep meat raw for more than two days in hot weather. Hang the meat in a fly-proof, well ventilated safe (metal or muslin) in a shady and airy place. Out of doors under a tree is best. N.B.—Meat must have air. Therefore unwrap it from the paper in which you brought it home but do not keep it flat on a plate. Hang it from a hook in the roof of the safe above a plate placed to catch the drips. You will find a meat skewer useful for this.—“ Health”. New Zealand’s Coinage Gradually, and without noticing any difference, the people of New Zealand are paying into banks and over' the counters of shops the silver coinage introduced in 1933 and receiving in exchange coins, of cupro-nickel. The change has been going on since 1946, and so far about £1,000,000 worth of half-crowns, florins, shillings, sixpences and threepences has been withdrawn from circulation and replaced by coins of identical design and appearance as fast as the British Mint can supply them. About £3,000,000 worth remain to be converted.