Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1886-04-16
Waste i'm the Kitchen.

There Is a useful article on this subject
of Miss J. Ascham.
A 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 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, but not one week in damp, and
hardly day in very hot weather. If it
has been frozen, it must be 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 scald-
ed and dried before the meat is put up
again. Do not -four it.
In very hot weather it is sometimes nee
essary to rub salt over the outside of a
joint which is not to be cooked that day.
1t must be carefully looked over when it
comes from the butcher and any doubtful
bits pared off and burnt. If meat
shows signs of turning" it must
at once be put into a very hot
oven for half an 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, as joint. it is spoilt.
The dripping from a half spoilt joint is
useless for food, and the bone will GER
tainly spoil soup. Some cooks will plunge
the meat into boiling water to save it, but
this additional wettiug is much more likely
to hasten the catastrophe. In hot weather
every bone must be baked, whether 1t is to
make stock that day or not. Soup is just
a. 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 or room to make it. For one lit
he 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.
All fat and suet should be cooked as
soon as possible after it comes into the
house; it should be wiped, sliced thin and
boiled for two or three hours. then strain
ed, and the skin. which seems like leather.
III the lnlCOt6 OF u not -hs SUM
as the fat is hard, it should be removed
from the gravy, soup or stock. wiped dry,
and folded in thin paper. In very hot
weather, sometimes ii will not cake. Then
a plate must be spared for it. The super
huous fat from joint reduced TO mince
should be treated in the same way
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 takes up" the slightest suspi-
cion of faint and becomes most obJec-
tionable without turning sour City Peo-
pie, st any rate. should boil the milk as
soon as il comes in from April to Decem-
ber- Then it should be strained INTO
clean fat pan, which must be scaided and
rinsed with first little soda and then
clean water, every time it Is used Coun-
try milk little sour may be used for
pudding. or to make socnes; but the mix
which has been ratified abous from A.
NJ. to 8 or generally seems good Tor
nothing when stale
In case of serious illness IN hot veafner'
or whether young child's nourlshmenf u
in question, ice is necessary In default
of professional apparatus. ne up as
much ice as half a yard of flannel vlu
hold, pass tout lath through the ssfmg,