The Irish standard., 1886-05-08
THE HOUSEHOLD.
WASTE IN TEE LARDER.
BY MISS J, AsCaAM.

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 if
they had been left alone. Most things in
| the larder are perishable, but not all
alike.
Meat will keep three weeks in dry.
frosty weather, and more than week
in cold, dry weather, but not one week
in damp and hardly day in very hot
weather. If it has been frozen, it must
| lie in q rather warm place for 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 be-
fore the meat is put mp again. Do not
-four it, III very hot weather it is some
times necessay to rub salt over the out
side of a. joint which is not to be cooked
that day; but putting into pan OF
.reacle is much better, only it REG uires
ttcare, so as not 60 leave bits of fat, etc,
/ In the pan 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
doubtful bits pared Off and bnrnt II meat
|
be put into very hot oven for half al
hour, SO as to be partly cooked. If it has
really spoilt, nothing will save it, because
the inside of the joint is then bad but if
it is Drowned, not just scorched, in time
the inside will be found perfectly nice. OF
course, in a doubtful case, it may all be
sliced up and fried: but then, rs Joint,
| it is spollt.
The dripping from half-spoilt 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 additional wetting is much more
| likely to hasten the catastrophe. In hot
weather every bone must be baked,
whether it is to make stock that day or
not. Soup is just as good from baked
! bones as from raw ones. Every bone that
, has been boiled must be placed in sharp
heat and quite dried, and ''scraps'' which
would help to make stock must be burnt
| if the cook has no time OF room to make
| it. For one little bone is enough to spoil
all the milk and cream, and will cause all
| perishable things in the larder to be just
ready to decay.
| The microscope helps us to understand
the amazing rapitlity with which germs
! multiply and ditfuse themselves, but no
| one is yet able to say where their venom
stops; probably they do harm to the en-
tire house at the least. II bones are thor
oughly dried they will do no harm. III fat
and suet should be cooked as soon as pos
sible after it comes into the house; it
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 u hot fire. AS soon as
e,t io hor1 should 1,p r,o1Drvo1 j.ro,r,
the gravy, soap or stock, wiped dry, and
folded in thin paper. In very hot weather
sometimes it will not cake. Then plate
must be spared for it. The superduous
fat from q Joint reduced to mince should
| be treated in the same 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
| snperfluous part should be boiled for five
minutes, even if it is to be fried afterwa1d
it can be dried; but nearly all fish is
very nice stewed like eels, with the same
sauce, and par5oied fish is as good this
| way as if it were quite fresh.
1t is said that Condy's fluid will per-
fectly cleanse meat Or fish just beginning
to faint on the outside I thing this is
true; but prevention is much better than
cure. Never allow any meat or fish to lie
if you can hang it 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 little safe to
itself. 1t stakes up'' the slightest suspic-
ion Of taint, and becomes most objectiona-
BILE without turning sour. City people,
at any rate, should boil the milk as soon
as it comes in. from April to December.
Then it should be strained into a clean,
fla, pan, which must be scalded and
rinsed with, first, little soda and then
clean water, every time it is used 1t it q
help to mistress and maid to have two
pans-one brown, one white--to use ON
alternate days, so as to insure time for
publication. Country milk a little sour
may be used for a pudding, or to make
some scones (one-half pint to one pound of
oatmeal or brown meal, into which you
have mixed One-fourth ounce carbonate
of soda); but the milk which has been
rattled about from 2 A. NJ. to eight OF
nine generally seems good for nothing
when stale. In case of serious illness in
hot weather, or whether young child's
nourishlnent is in question:, ice is neces-
sary. In default of "professionaP'
apparatus. Glc up AAuc0 ASV DC he1AA {"
yard of flannel will hold, pass stout lath
through the string, and lay it across metal
tub; oval is more convenient than round.
The ice will hang down and dripin the mid
die Of the tub, and jugs of milk, bottles of
soda water Or anything else will stand at
the ends. Cover the tub, stick and all,
with n thick board, and that with damp,
almost wet, cloth. The milk may be
boiled first, but must, of course, be cold
before it is 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. After it is cut it should be wrapped
in a buttered paper scraped almost dry.
Butter may be rendered less troublesome
in Summer by being covered with huge
flower pot large enough to enclose the
plate and rest in tray in which there is
some cold water. Leaving butter in
water spoils it. Bread should be covered
closely from the air. The pans want wip-
ing once or twice week, and then heat
ing very hot; the bread must not be put
in again until the pan is cold, nor warm
bread ever covered up. Bakers bread
must not be put in again until the pan is
cold, nor wagm bread ever covered up.
Bakers bread often acquires most
disagreeable snael and taste if these pre-