TESTED TIPS
(By Vera Wise.) (Copyright.) It is difficult to keep meat fresh in hot weather. The best plan is to cook it in a hot oven for about fifteen minutes as soon as it comes from the butcher. It will then keep considerably longer. Meat which has a stale odour without being really tainted can be freshened by placing it in a bowl of cold water and vinegar for half an hour. Dry it well and roast at once. To prevent the spluttering of fat on the gas oven during cooking operations, sprinkle the, joint and the dripping pan well with flour. An ordinary potato peeler is useful for shredding French or runner beans, and cuts them thinner than when a knife is used.
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Bibliographic details
Dominion, Volume 26, Issue 186, 4 May 1933, Page 5
Word Count
125TESTED TIPS Dominion, Volume 26, Issue 186, 4 May 1933, Page 5
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