THE LARDER.

Manawatu Standard, Volume LVIII, Issue 46, 22 January 1938, Page 15

THE LARDER.

FOOD IN HOT WEATHER.

Meat quickly becomes tainted in hot weather if left on a plate. It should be hung from the ceiling in a muslin bag, arid before it is cooked it should be wiped with a cloth wrung out in vinegar and water. Cheese keeps well if wrapped in greaseproof paper which lias been wrung out in cold water; the paper should he renewed daily. Plenty of air should be allowed to circulate round root vegetables; the vegetable rack should therefore be kept in a cool place and the racks not overfilled. Leafy tops should be removed from carrots, turnips, and similar vegetables if they are to be kept for more than a day. Lemons and onions will keep well if stored in net bags. Tomatoes should be put on a wire sieve. Milk should not be kept in bottles for any length of time. As soon as it is delivered pour it into widemoutli scalded jugs or basins. Cover with muslin or wire covers to prevent the access of dust or flies, and do not keep near an open window. Put the jug in cold water, which should he changed frequently. If milk is to be kept over either scald it or tie round the jug a wet muslin cloth.

Soup, stock, stewed fruit, and similar articles of food should not be kept covered with pan lids or plates, a s these exclude the air. Muslin covers with a wire rim, which can be bought' in various sizes, keep the contents of the dishes fresh and clean. Never put hot food into the larder, and always leave food uncovered until it cools off. A small box of lime will absorb damp from a larder.