FRESH FOOD

Wairarapa Times-Age, 5 April 1939, Page 8

FRESH FOOD

WITHOUT A “FRIG.” SOME PRACTICAL HINTS. To keep food fresh and cool is one of the housewives’ problems at this time of the year; if no- ice chest is available, this is easier said than done. Raw meat should be hung as soon as it arrives, and not set on a dish. Use a hanging meat cover; a piece of muslin made into a bag will do. Hung in this way, the meat will be free from flies, and encircled by ,a current of air. Remember to put thd hook hanger through the fat part of the meat. Place cooked meat on a clean dish before putting it away, as the jelly formed by the gravy soon turns sour in hot weather. Dripping, lard and other fats should be kept in earthenware. If you are doubtful as to whether the meat is quite fresh, wash it well in vinegar and water. If the weather is very sultry, and the meat is not to be used until the next day, half cook it, and’ set aside until required.' To keep cheese fresh, roll in a soft cloth wrung out of vinegar. To keep butter firm, and to prevent it from becoming rancid, place in an earthenware jar and stand the jar in a bowl of slightly salted water. Over the jar place a piece of clean muslin, large enough for the ends to trail in the salted water. Change the water daily, and renew the muslin when soiled. A pinch of carbonate of soda or salt put into the milk as soon as it arrives will help to keep its sweet. It should be placed in a wide, shallow vessel, dr a broad-mouthed jug.