THE LADIES’ WORLD

Gisborne Times, Volume XXVII, Issue 2391, 5 January 1909, Page 7

THE LADIES’ WORLD

KEEPING FOODS IN POT WEATHER. It must bo remembered (says an American journal) that all foods rich ■in nitrogen decompose easily under tlio influence of moisture and heat, and that most of these foods produce poisons which, in turn, cause diseases that are extremely dangerous; -for instance, eggs and milk, just at the “turning” point, produce ptomaines. The" fact has been established that sour milk is wholesome; but there is Np no condition when the egg is fit to ~ eat except when absolutely fresh. Eggs and milk cooked together and allowed to remain over night, in warm weather, are frequently very dangerous; in fact, they often cause death. For this reason custards - .should be abandoned in hot weather, >. unless they are quickly cooled and used at once. Frequently, in .the winter, a custard pie may be sufficiently old to mould and still not be poisonous; but -an apparently fresh pie—one made on Saturday and used on Sunday—in 'hot weather will often produce severe cases of poisoning. ~ All meats must-be perfectly fresh. The “red” meats l(beef and mutton) are ■ less liable to contamination than fish and chicken. Chicken, if it is to he cold, should be cooled quickly after it has been cooked. Milk, in its fresh, pure state, contains beneficent bacteria that preserves its wholesome condition. These bacteria are like guards, and can consume- pr destroy a number of pathological germs. The boiling of milk kills this group of bacteria, which are like a standing army against impurities, and hence the foreign and pathological bacteria that subsequently falls into the milk, finding no insistence, grow rapidly and produce poisonous conditions. This is the reason why custards are more dangerous than fresh, uncooked milk or fresh eggs, standing in- an open vessel. It is for this reason, also, that we con- ... dernn boiled or sterilised milk for children; unless 'carefully kept it is more liable to contamination; and then, too,- the natural bacteria having been killed, the milk is more difficult of digestion. In other words it is dead, and ia child needs milk that is “alive.” Do not forget that often all meats are kept, up to the time you purchase cold storage or a very cool refrigerator. When they come to you they must not remain a moment in the kitchen. Put the meats, away first. The hour that elapses between the- time that the butcher trims them and the time they rea'ch your kitchen is quite enough to start decomposition ; then, if they are allowed to -remain in the warm kitchen, even half an hour they are spoi 1 eel. Decomposition goes on even in the refrigerator, and by the next day the meat will be sticky, a little green, and have an unpleasant odour. To prevent this, in case you live a Jong distance from the market", before putting the meat away brush it with a mixture of olive oil and vinegar. Keep for the purpose a small paste brush; plunge it into boiling water quickly, then into the oil and vinegar; brush the meat thoroughly, put it oil a scalded plate —the plate having been cooled after scalding—and put it at once into the refrigerator. Not only will this protect the meat from the bacteria and HPiov contamination by the air, but it will also make it tender and more . palatable. I am not going to say that fish can bo properly kept in hot water unless it is packed in cracked ice. It may be salted —but then you have salt fish. It is better by far to do without fish in warm weather unless you have special conveniences for keeping it. iSalt fish is dangerous of digestion, "V- and is an appetiser rather than a true food. All canned goods should be taken from the can immediately after the can is opened. Canned fisb should bo used as soon as it is opened, and whatever is left over should be thrown out. Canned fish, and sardines also, are especially liable to ptomaines after they are opened. Anchovies seem to be" free from these conditions, possibly because they are so thoroughlypreserved with spices and oil. Even anchovy paste or an- >»*- ehovy essence will keep in a corked bottle, in a refrigerator ,all the summer, apparently without deterioration. In stunming up, then, let us 'Understand that red meats are more wholesome and more easily kept than white meats. Chicken and fish require great care. Eggs and milk, after they are cooked, unless properly kept, are dangerous. Cream cheese must be used before the turning period. Eggs nuist be strictly fresh. All left-over 'looked foods are dangerous. It is more difficult to keep a cooked chickon than a raw one. Ice cream and cream puffs should, not be kept over night during the two hottest summer months. You might escape ptomaines, hut the chances are that you would not. . Vegetables must be strictly fresh. ' If wilted they must be soaked ni cold water or they will produce cholera morbus. All fruits must be fresh. Buy in small quantities, even at a higher price. Use up everything as nearly us possible ■from day to day. The roots of plants, such as beet, turnips, ai!d carrots should be v °ry young; the old; ones, being tough, iand rich in. woody fibre/ arc unfit for ' summer foods. Vegetables containing sugar, such as beets and green corn, spoil quickly—that is, they lose their flavor, and should be cooked while very fresh. .