MOTHER AND HOME

Shannon News, 15 January 1929, Page 4

MOTHER AND HOME

"' The cftreful -housewife is alwajva ~ anxious to avoid waste in any form. Economy does not, spell arid, ~in fact, extravagance of all kinds .should be avoided in-the home. Even if one takes, every precaution it is difficult' to keep food fresh and sweet in hot weather. If one can afford the .. initial expense the purchase of. a refrigerator is a .wise investment. With .'"its aid lavge quantities of sweets and butter and other perishable foods needed in a large household can bo kept in good condition. If a refrigerator is ou'of the question, then we must make the ' most of existing conditions. Good vc'n- ' tilation, absolute cleanliness, and - shade from the sun will keep a larder sweet and cool. A lump of ice wrap'ped in flannel and placed in a flowerpot on the floor will cool the atmosphere. Never buy large quantities " of. perishable goods at a time when the weather is hot. Have milk boiled . immediately it enters the house and pour it into scalded jugs or basins and cover with clean muslin. Stand butter

. in a clean dish placed in a larger dish filled with cold, salted water, and covei -it with'the muslin so arranged that its ends dip into the water. Hang raw meat in the meat safe, and place unbooked' fish upon a dish sprinkled with salt and cover it with muslin. If the /window panes are cleaned with paraffin flies will not,settle on them. A basin filled with vinegar and water will also keep flies away. Bread is ton often Wasted. To prevent it drying quickly, place a clean, damp cloth over the ' bread pan and put the lid over the cloth. Crusts and odd pieces can be soaked for twenty-four hours in water and then squeezed into crumbs for '. bread puddings, sauces, etc, or placed io an oven until they are brown, when . they may be rubbed down for raspings, ■ Do not buy vegetables and fruit in large quantities in the summer, except, . of course, potatoes, and other things "which keep well. Lettuce, mint parsley will keep fresh if placed with their

ends in cold water, but the water ■■ should be changed every day. Stew- ■, ed fruit quickly ferments when the t' temperature is high, so it is well to stew only a little at a time. If tiny

■bubbles begin to show on the surface, .stdw it again and add a pinch of bi- ' carbonate of soda. • Before measuring out your treacle 01 golden syrup grease the cup-well, by so doing there will be no waste.