The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-07-22

dHu mucH CAN De saved Dy the proper cure
and use Of cooked and unlocked foods.
Considering the importance of the larder,
the rst and great consideration is to keep
it clean and we'll ventilated, says London
Queen. Al larders should be sheltered
from the sun and otherwise removed from
the heat-they must be perfectly dry, anu
if possible nave a current Of dry, cool
air constantly passing through them. The
shelves should be well and frequently
secured, and it is a good thing to wash
the tiled walls. slabs and floor Of the
larder occasionally with carbolic acid, in
the proportion Of half a pint to a bucket
ful of cold water. The frequent washing
of the floor with cold water is recon-
naended in the summer, as it greatly tends
to cool the atmosphere.
With regard to the keeping of meat, of
course, the only difficulty is when the
weather is hot or damp and what Is
called .muggy." In summer the meat
should always be tent from the butcher
as early in the morning as possible.
while it is still cool. If the joint should
afterwards be oundt to be slightly tainted
in parts, but otherwise quite good, the
part affected must be carefully cut away,
and the remainder well washed with vim
| egar. (This win often be the case with
a sirloin of beef, though it will only be
necessary perhaps to remove a piece OF
bone or gristle.)
Never try to preserve joints by rubbing
them oyer with salt, as is recommended
by SO many people; the salt only extracts
| the nutritive juice. OF course it is under
| stood that no joint shoul be placed for
keeping on a dish or plate, but must al
ways be hung up from a noosed string
| suspended from a hook fastened across
the ceiling; it is better not to drive the
hook into the joint itself. When there are
many bluebottges about there is often a
great difficulty in preventing the meat
from being fly blown. One Of the best
preventives is to wrap the joint up closely
in a cloth kept moistened with malt Vine
! gar.
Another excellent p~reservative is a weak
| solution of salicyHc acid; this is useful
in cases where meat has to be bought IN
large quantities. Ii there is the slightest
| doubt Of the meat turning brush 1t all
| over in every part with the prepared so
luton. and when this has been done most
! thoroughly wash the joint first in luke
| warm, then in cold water.
Placing meat directly on ice is not to be
! recommended as the water draws out the
| Juices, and imparts an insipid flavor 70
| the meat. Every morning when the mouse
keeper visits her kitchen she should give
| a thorough good look around the larder
and see that the cook has put the remains
Of dishes from the day before on clean
ulates. not simply put them back on the
same dishes as they ieave the table, All
| trimmings from ham,, tongue, pressed
| beef etc. Should be saved for the many
| little relishes they will make. Every scrap
| of meat and bone left from the roasts ana
grills should be kept for the STOCK pot,
and any gravy left over from a 5o1ne
should be poured into a jar
There should be two large pans OF raj
always kept in the larder, one reserved
extensively for frying fish, and labeled TO
that effect. and the other for frying po-
~tatoes. r~issoles. etc. The mistress on her
,,at,,tinal visit to the Harder should see
that these are strained after use, occa-
siorauv clarified when necessary and re-
nlenished from time to time. It Is aa-
,,,sobIe tbat the -housekeeper should her
self s,lperintend the rendering and elari-
fv;ng AZ tbe dripping from the joints The
nrocess IS quite simple. Remove any de-s
post Of gravy which will be found at ene
bottom of the basin of dripping, the Gay
after the Joint has been roasted; bresik sAe
dripping up, and let it melt IN q sause-
pan over the fire; then pour the not 9
into d basin, and add to It sradaalls an
equal quantity of boiling water Lei y
stand until the fat is set, when the "atsi
and dirty sentiment will settle az the pot-
ION of the basin. Remove the urlppsiis
in one piece, scrape the undersfde' cry =
we'd in a cloth and it will be reaay lor
use.
Any bits of fat trimmed from joints Inc
trimming of outlets. the END OF CHOPS
etc. should all be collected by the careful
housekeeper, placed in an old TN ana
melted down in a slow oven Inc sup~
fuous fat from a joint, wflten mas oeeh
reduced to a mince or hash, should De
treated IN the same way. The tat from
the TOP Of soup, boiled meat. etc, VIII pc
found most excellent for frying smah
things. and should always be carefuliy
saved. Such fat gains an agreeable iiav9r
from the meat and vegetables OF the
broth.
Bacon or ham fat should always pc
kept in a separate jar, it is so useful ior
cooking purposes, and when rendered
down and clarified Will DC iouAu -
for the crust of a steak pie. The coon
should be carefully taught to keep the
different kinds of fat in separate basins
or lars. and to remember what each has
been used for, as sometimes one kind OF
fat will answer better for a certain pur-
pose than another.
Bread is another thing which requires
a certain amount of attention. The bread
pan must be kept scrupulously clean, and
after being washed or wiped, should be
made very hot and allowed to get thor>
oughly cold before the bread is returned
to it. All crusts and odd pieces OF bread
sho,lla be saved, and every now and Their
baked on a tin in the oven till brown,
then crushed, sifted and kept in q tin for
nse. a stock OF white crumbs should also
he kept for frying purposes. Use the odd
nieces of crumb or white crust, treat them
n the same manner, but only allow them
to get thoroughly crisp in the oven, not
TO color In the slightest
Milk is the most troublesome thing In
the larder. as it so quickly absorbs any
strong odor, and it can become unwhole-
some without actually turning sour. In
the hot summer months it is always
safer to boil it directly it comes In. I'm.
less il can be kept on ice it is a good
plan to place the vessel containing the