Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-06
MRS. WILSON EXPLAINS
HOW TO KEEP MEATS
Noiu That Uarm Weather Is on the Way This Is Very
Necessary Infornration-A Brine That viii Pre-
serUe Mutton, Beef or Pork for a Week
By MRS, NJ. A. WILSON
i(CopUriDht. 1919. bU Mrs. NJ. A. Wilson.
All Rights RcSerredJ


a FEW simple precautions will
help the housewife to keep a
piece of meat for several days dur
ing the warm weather. We all know
that during the hot season not only
meats. but also many other foods,
will spoil in a few hours. The only
precaution we must take is to keep
plenty of ice in the refrigerator and
to have the icebOX absolutely clean.
Now, merely to wash out the ice
box now and again does little real
good. Foods not only spoil quickly
in box cleaned in this way, but they
will also develop the ptomaine germ.
x Leftover foods that are permitted to
decay or milk to sour will develop
s fungus growths. which spread rap
idly to other foods.
sThe drain and the trap which are
underneath the box are parts that
should be cleaned thoroughly. Don't
be afraid to pour scalding soda water
through these parts. DampneSs is
most favorable to the development
of bacteria and for this reason the
icebox must be kept in a dry place.
Wipe the box out daily with a dry
cloth.
l need hardly tell you the danger
from disease breeding, death-dealing
flies. The truth about these pests
should be impaired to every one.
Sometimes familiarity breeds con-
tempt and the housewife is apt to
think that fly or two won't matter.
Keep this firmly in mind. Each fly
lays about a million eggs each sea-
son and the protein in the meat at
tracts them. SO it is reasonable to
assume that meat left where these
dangerous pests are permitted to
roam contaminate it and make the
meat unfit for food.
Much sickness that is described as
ptomaine poisoning is usually caused
by carelessness. If for any reason
meat must be kept several days after
it is purchased. it may be cared for
in the following manner: Place
Three-quarters c"p of salt i" a
saucepan
and add
Three and omc-hoJ cups Of w0ter,
One bay leaf,
One-haf teaspoon "f sdltpotcr.
Bring to a boil and cool. Place
the meat in china bowl or a wooden
bucket and pour the brine over it.
Now place a plate on top of the meat
and weigh down with an old fatiron
or heavy stone. Turn the meat every
other day.
This meat will keep for one week,
This method is suitable for mutton,
beef or pork. For lamb and chicken
place in saucepan and add
One-haV carrot,
One onion,
Sufficient boiling 1cater to par
italy cover.
Cook, keeping pan closely covered,
for ten minutes to the pound. Cool
before placing in the lceboX. II 1t Is
necessary to keep the meat only until
the next day mince fine two onions
and add
-Four tablespoons OF salt,
One Tablespoon, Of pepper.
Mix thoroughly and then rub the
meat thoroughly with this mixture
Meat may be kept in the ordinary
icebox that holds seventy-fve pounds
( of ice for two days in the hottest
weather in the following manner
Wipe the meat with a dry cloth anc
cover with a wax or parchment
paper, and then hang from a hook il
the lower part of the refrigerator
directly under the ice chamber /
possible. The hooks are shaped Hk'
the letter S, sharply pointed at botf
ends, and they may be purchased o.
made by the hardware dealer.
Meat allowed to lie on platte,
soon loses its nutritious qualitie
with the escaping of the juices. Th'