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New Zealand Listener, Volume 20, Issue 500, 21 January 1949, Page 12

Ossued 81 ma Dept; 68 HeaLtui HOT WEATHER Kitchen Qwuz How can 4 keep MILK possible, e.g. over holiday periods: from souring ? Wrap the greens, unwashed, in paper and keep in 3 cool, Have ic delivered to a shady spot airy place: and bring inside to a cool Place as soon as possible: Do not soak Or wash before required, and when buying greens ask for If You have not the benefits of ones that have not been hosed: pasteurization and have not access to a refrigerator, either 8 Scald immediately and Pour into a clean jug. How can 7 keep BUTTER firm ? Place Your butter on Ja plate Or saucer on a wire grid over a bowl three-quarters full of cold water: Cover the butter with a wet mus- lin, making sure that the edges dip into the water: Cool the jug rapidly by standing it in cold water in a cool; airy Place: Cover the jug with clean muslin: Or, if you want to keep milk fresh without heating 8 Stand the jug in a bowl of cold water. Cover it with clean; wet mus- Or Iin, making sure that all ends are in the water. Place 8 clean brick In a dish 0f To scald is the safer method water: especially where there are On this put your butter on 3 children: plate or saucer and cover with Do not mix milks of different wet muslin, again making sure ages. it dips into the water: Be sure that: How can keep the cloth is always moist SALAD GREENS crisp You renew the water daily and fresh ? You wash the brick or wire Try to use as soon as picked or grid daily bought, but when this is not You rinse out the cloth daily Wich acknowledgments to The Ministry of Food, London. 14.48 As good as new with 30 SuivDues Sovcty) Dependable pre-war standard made in Scotland Ror boile ing Or cold water tinting i glass tubes esy [0 use 6.7 DISTRIBUTORS : A A STICHBURY LID: BLAIR STa WELLINGTON: