Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1886-01-29
THE HOUSEHOLD.
Mnstn In the Lar,Ier.


There is useful article on this subject in
the Exchange and Mart, FROM the pen Of Miss
j. Ascham.
housewives duty is to prevent waste
She must therefore know what is likely to go
to waste and why, or perhaps she will do Just
what is wanted to spoil things which would
have kept little longer il they had been left
alone. Most things in the larder are perish
able, but not all alike.
Meat will keep three weeks in dry, frosty
weather, and more than a week in cold dry
weather, but not one week in damp, and
hardly a day in very hot weather II it has
been frozen, it must lie in a rather warm
place three or four hours before it is cooked.
Meat should be taken down from the hooks
every day, well looked over and wiped dry,
and the hooks scalded and dried before the
meat is put up again. Do not -four il. In
very hot weather it is sometimes necessary to
rub salt over the outside OF a joint which is
not to be cooked that day but putting into
pan of treacle is much better, only it re-
quires care, so as not to leave bits of fat
etc, in the pau when you take out the meat
and plenty of cold water to wash off what
sticks to the joint when it comes out. It
must, however, be carefully looked over
when it comes from the butcher, and any
doubtful bits pared off and burnt. II meat
shows signs of turning" it must at once be
put into very hot oven for half an hour so
as to be partly cooked. II it has really
spoilt nothing will save ii, because the in
side of the joint Is then bad but il it is
Drowned, not just scorched, in time, the in
side will be found perfectly nice. OF course,
in doubtful case, it may all be sliced up and
fried but then, as joint, it is spoilt.
The dripping from a half spoit joint is
useless for food, and the bone will certainly
spoil soup. Some cooks will plunge the meat
into boiling water to save it, but this addi-
tional wetting is much more likely to hasten
the catastrophe. In hot weather every bone
must be baked, whether it is to make stock
or not. Soup is just as good from baked
bones as from raw ones. Every bone that
hes been boiled must be placed in a sharp
heat and quite dried, and scraps" which
would help to make stock must be burnt if
the cook has no time or room to make it,
For one little bone is enough to spoil all the
milk and cream, and will cause all perisha.
BILE things in the larder to be just ready to
decay.
The microscope helps us to understand the
amazing rapidity with which germs multiply
and diffuse themselves, but no one is yet able
to say where their venom stops probably
they do harm to the entire house at least. II
bones are thoroughly dried they will do no
harm. All fat and suet should be cooked as
soon as possible after 1t comes into the house ::
1t should be wiped, sliced thin, and boiled
for two or three hours, then strained. and
the skin, which seems like leather, burnt in
the middle of hot fire. As soon as the fat
is hard, it should be removed from the Rra-
Wy, soup, or stock, wiped dry, and folded in
thin paper. In very hot weather, sometimes
It Will not cake Then plate must be spared
| for 1t. The superhuous fat from q Joint re-
/ dunad IN minaa ahnuld he cd -, -.
way.
Fish must be cooked as soon as possible
after it is caught II, however, there is
more than can be eaten in one day the su
| perhuous part should be boiled for five min
utes, even if it is to be fried afterward-it
can be dried but nearly all Ash is very nice
stewed like cells, with the same sauce, and
parboiled fish is as good this way as if it were
1 quite fresh.
1t is said that Oondys fluid will perfectly
cleanse meat or fish just beginning to faint
on the outside. think this is true but pre-.
vention is much better than cure. Never al.
low any meat or fish to lie if you can hang il
! up.
Game and poultry should be drawn, but
not plucked or skinned, dried inside, and
hung head upward.
Milk is the most troublesome article in the
larder, and really wants a little safe 10 itself
1t takes up" the slightest suspicion of faint,
and becomes most Objectionable without
turning sour. City people, at any rate,
should boil the milk as soon as il comes in.
from April to December. Then it should be
strained into clean fat pan, which must be
scalded and rinsed with, first a little soda.
and then clean water, every time ii is used.
1t is help to mistress aud maid TO have two
pans-one brown, one white-to use on al.
ternate days, 90 Is to insure time for purii.
cation. Country milk a little sour NAV be
used for pudding, or to make scenes lone
half pint to one pound of oat. meal or brown
meal into which you have mixed one-fourth
ounce carbonate OF soda y but the milk
which has been ratified about from A. NJ. to
s or generally seems good for nothing when
stale. In case OF serious illness in hot wealth.
or, or whether young child's nourishment
Is in question, ice is necessary In default
of professional" apparatus, tie up as much
ice as half yard of flannel will hold, pass a
stout lath through the string, and lay il across
metal tub oval is more convenient than
round. The ice will hang down and drip in
the middle of the tub, and jugs of milk, bot.
ties of soda water, or anything else will stand
at this ends. Cover the tub, stick and all,
with a thick board, aud that with damp.
almost wet cloth. The milk may be boiled
first, but must, of course, be cold before il ID
put with the ice. A damp cloth without ice,
keeps things much cooler than they are when
uncovered.
! Cheese, uncut, only needs to be kept dry.