Evening star., 1933-08-18

1 i bacteria. High temperatures,
as in boiling or steaming, will,
If given time, destroy them. Low tenn
peratures. as in a good refrigerator
will check them. The use of salt, sugar.
vinegar, or a coating of fat, oil, or
parafin often helps.
Cooking. or recooking. is the most
common way of delaying spoilage. Left
over food may often be kept several
days by being brought to the boiling
point for two or three minutes cooled
quickly, and kept in a cool place. Left
over soups or soup stock. gravies, veg
etables. meats, fruits, and milk may be
saved this way from immediate spoil
age.
heat-treated and are not to be eaten
Immediately is very important. 1t is
always dangerous to leave hot food to
cool slowly in a warm place, for 1t
favors the growth of any harmful bac-
terra which may not have been de-
stroyed by cooking If large quantity
of food is to be protected from spoilage,
it should be divided into smaller por-
tions and then cooled in shallow re-
ceptacles in a cool and clean place.
Foods should not be covered while
they are cooling, except with piece
of thin, clean cheesecloth. and bread
warm and moist. While warm food
which is put aside to cool should not be
covered tightly, yet it should not be
exposed to dust and insects. Salts
factory covers may be made form en-
broidery hoops of different sizes. Over
these hoops stretch two thickneSses of
cheesecloth. 1t is very simple matter
to remove the cheesecloth and replace
it with fresh material. Keep several
sizes Of hoops in the table drawer
The scum which forms on foods when
cooking, as in custards, sauces, and
cereals, may be prevented by pouring
over the surface little water or little
milk. In the case of boiled dressing,
pour over little OIL To avoid the scum
on cocoa, stir it briskly with an egg
beater before removing it from the fire.
A small box of coke or charcoal
placed in a corner of the refrigerator
will serve as a deodorizer, absorbing all
odors. 1t will prevent butter, milk or
foods from tasting Of other foods.
Fresh coke or charcoal should be put
into the refrigerator once In every two
or three weeks. This of course, should
not take the place Of thorough clean
ing.
Lettuce will keep well if little of
the stem is cut of and the stem end
Is placed in water The head should be
covered with wet cloth. After lettuce
has been cleaned it may be kept in a
cool or cold place if wrapped in wet
cheesecloth bag or if placed in bowl
wen covered with plate.
To Protect Meat.
To save meat from molding take
some fresh lard and grease well
the cut end of a ham or a joint OF
meat which is not to be used at once.
If this is done it will not be necessary
to trim it each time before using. The
spoilage of meats which cannot be used
Immediately may also be somewhat de-
layed by sprinkling with salt and pep
per. using the amounts customary for
flavoring. The salt and pepper should
be rubbed on well or pounded In.
Vinegar is of much greater assistance
In delaying spoilage. Cover the meat
closely with a cloth saturated with
vinegar. Either wet the cloth repeat
edly with vinegar or arrange the cloth
wrapped meat so that an edge OF the
cloth dips into a small pan OF vinegar
and in this way is kept constantly wet
with it. The vinegar helps to make
the meat tender.
In MANY homes it is customary to
buy whole hams, and unless the nam Is
used quickly. the cut ends may become
mOlOlV, llllS Gall bS PASFStAhNA
covering the cut surface of the ham
with a cloth saturated with vinegar.
The ham may also be protected py
brushing the cut end with hot fat.
Parts of roasts may be kept from
spoiling by roasting them again lol
half an hour. If the meat Is alreaoy
well done, it may be covered with a
wet cloth before being placed IN the
roaster to reheat. Meats keep longer
if they are not cut in small pieces
either before or after cooking. Poultry
will keep longer undravn than Drawn
and it is we'll to have it untouched un-
iii inst before it is to be cooked. II,
in very hot weather. cold cooked meat
has been cut in small pieces. 1t Shoulo
be spread out in shallow pans, placed
If possible. between pans If ice.
A very good way to serve meat LOAF,
and also to cut down the time neceS-
sary for baking, consists in placing the
meat loaf mixture in patty pans. These
smaller portions can be baked IN about
one-fourth the time necessary for bak-
ing a large single loaf.
If you have no gravy or stock to
combine with leftover meat when
making hash. use one or two boulllon
cubes. Dissolve the cubes in hot water
and add them to the hash. These cubes
give Just the needed favor.
70 separate very thinly sliced bacon
without breaking it, place the package
in the oven, but do not leave 1t long
enough for the fat to melt. The slices
may be separated very easily If this
plan is used.
Boiled bacon-Use not less than two
pounds of bacon cut from the small OF
the back Plunge this. into sauce
pan three parts full Of boiling water.
Boil briskly for one hour. Put on a
dish, remove the rind, and sprinkle
thickly with baked bread crumbs.
Steaks.
When you buy porterhouse steak,
have the butcher cut off the long end
piece, leaving the tissue. Have him put
this section of the steak through the
meat grinder twice and then put 1t
back in the steak. using the tissue to
hold it in place Every bit of the steak
Is tender; in fact. it is all quite as
tender as the tenderloin, and looks
very attractive when served.
Leg of Lamb.
When you have a chance to get an
extra heavy leg of lamb buy it. even if
1t is more than you usually get. Have
the butcher cut off quite bit from the
foot part and take it for soup. That
piece and half a pound of dried lima
beans, which have been soaked over
night, will give you a good soup.
Have the butcher cut off several leg
chops and prepare as follows: Brown
them in the pan with avery little but
ter and when almost done put half a
dozen leeks, peeled and halved. in the
pan, cover tightly. and put over low
fire for 20 minutes This cooks the
leeks and makes fine sauce in the pan
for the dish. The flavor is entirely
different from all other forms of the
lamb chop
Try pot-roasting a leg of lamb on a
very hot day when you want a roast
but do not want the heat of the oven
Use a deep, heavy pot that can be
covered tightly. Put four tablespoon
fuls OF olive oil in and when it Just be-
gins m er,Oke dr0p in the la,nh Jet IL