TO KEEP FOOD FRESH

New Zealand Herald, Volume LXXVI, Issue 23274, 17 February 1939, Page 4

TO KEEP FOOD FRESH

THE HOUSEWIFE'S PROBLEM ICE-CHEST SUBSTITUTE HA To keep food fresh and cool is one of tho housewives' problems at this time of the year. If no ico 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 pieco 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 tho hook hanger through the fat part of the moat.

Placo cooked moat on a clean dish before putting it away, as the jelly formed bv the gravy soon turns sour in hot weather. Dripping, lard and other fats should lie kept in earthenware. If you arc doubtful as to whether tho meat is quite fresh, wash it well in vinegar and water.

If the weather is very sultry, and the meat is not to bo 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 keen 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 placo a piece of clean muslin, large enough for tho 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 it sweet. It should bo placed in a wide, shallow vessel, 01 a broad-mouthed jug.