ARTICLES OF FOOD

Wairarapa Times-Age, 5 October 1940, Page 8

ARTICLES OF FOOD

HOW TO CHOOSE THEM. Nothing is more important than fresh wholesome food in housekeeping. Crayfish.—When very fresh still retains some muscular action in its claws, which may be excited by pressing the eyes with the fingers. When boiled the tail retains its elasticity when fresh, but loses it when stale. The female crayfish can be known by the spawn, and by the breadth of flags of the tail. Fish. —A clean bright eye in fish is always a good sign of freshness. Flat fish are rigid and firm when fresh, the under side rich cream colour —when out of season or stale this becomes a bluish white and the flesh soft. Beef—When good the grain is loose and meat red and the fat inclining to yellow. Cow beef has a closer grain and lighter red meat and whiter fat. Mutton. —The meat should be firm, close in grain, red in colour, and the fat white and firm. Pork. —When good the rind is thin, smooth and cool to the touch; when changing it becomes placid and clammy. Kernels in the fat are marks of an ill-fed or diseased pig. Turkey.—An old turkey has rough and reddish legs; a young one smooth and black legs. Fowls. —When young breast bone will bend; when old it is rigid with rough and long hairs on the breast instead of feathers. Ducks. —Choose these with supple feet and hard plump breasts. Butter is often made heavy by water which can be seen exuding from bad samples. These should be rejected. Bread.—lf you wish to discover if it is adulterated with alum, pierce a one-day-old loaf with a knife that has been made very hot. If alum is present it will adhere to the knife, and have an unpleasant smell.