THE SUMMER LARDER

Evening Post, Volume CXXV, Issue 28, 3 February 1938, Page 18

THE SUMMER LARDER

KEEPING FOOD FRESH

SOME USEFUL HINTS

Food difficulties in summer are solved by a refrigerator, but for those whose means do not permit of this it is necessary to keep a strict eye on the larder in hot weather, states an exchange.*lf there is~an ordinary wooden door, it is a good idea to have a portion removed and the space filled with wire gauze or fine perforated zinc, to enable a current of air to flow in-and yet keep out insects. If the climate is dry enough to allow free evaporation, stretch a curtain of butter muslin across the open window and frefrequently soak it in water. ■Every portion of the larder should be scrubbed weekly with carbolic soap, and a little disinfectant added to the water. The shelves should be wiped daily with a damp cloth which has been wrung out in a weak solution of permanganate of potash and water. Any oilcloth on'the, shelves should be polished occasionally with furniture polish, which prevents stains from sinking in. The bread bin, meat covers, milk jug covers, meat hooks, and similar articles should be scalded' weekly.' A lump of charcoal kept in the larder helps to keep food, sweet and clean. If possible, meat should be cooked, or partly cooked, the day it is delivered. If it is to be kept overnight it should be wiped with vinegar and water, wrapped in a muslin bag larger' than thie point, and:hooked from the ceiling or a shelf so that the air can circulate round it. Never store uncooked meat on a plate. PREVENTING MILK FROM SOURING. A pinch of bicarbonate of soda helps to keep milk from souring' quickly. Never mix milk from the previous day with fresh milk, or the lot may turn sour. Jugs in which milk is kept should have been scalded and left to., dry themselves; they are best not wiped with- a tea towel. Cover with muslin.' Milk should be. kept away from vegetables and food with an odour. Never put anything hot into the larder, as the steam condenses on the other food. ' Jellies, stewed fruits, I and similar foods should be kept covered, as they attract moulds from the air and quickly go bad. Butter should | be ; kept in a butter cooler. A good one can be improvised by putting the butter in a basin and standing thjs .in a larger one containing cold water.' Cover the butter with muslin and let the ends dip into the water. Or cover with an inverted flower pot which is, larger than the basin of butter. STORING GREENSTUFFS. j Vegetables should be stored in a vegetable rack or on a. stone floor, spread out as much as possible. Mint, lettuce, and other greenstuff's . will keep fresh for two or three days' if wrapped in wet greaseproof paper and moistened occasionally. ,Lemons * will; keep best in a bowl of cold water. :- Lard should be kept, in a stone jar and covered. Cheese should be bought in small quantities, as .it is difficult to keep without going dry and mouldy., Wrap it in damp muslin or damp; greaseproof paper, and keep1 it well ventilated.