Coulee City dispatch. [volume] (Coulee City, Wash.) 19??-19??, 1935-04-05

How long may cooked meat De
kept In the refrigerator? How long
may vegetables be kept?" This Is a
question of particular Interest to
every one, for several reasons. The
cost of meat is a big item in the food
budget. The cost of fuel is another
item which needs some considera-
ton.
Most of us who organize our meal
planning like to make one operation
do the work of two or more. We
also like to make use of leftovers in
such way that the family will not
tire of the food. For this reason
we are likely to put an interval be-
tween the uses of the original roast
and its further use. This is safe
plan If your refrigerator is of the
best type If it is an automatic ma
chine the temperature will certainly
be under so degrees Fahrenheit, I'M
less it is packed so full Of food that
the cold air is not able to circulate.
If it is an ice refrigerator care must
be taken that the ice compartment is
kept filled, so that the temperature
will be consistent at all times.
Most meat spoilage occurs in the
summer time, when ice melts so rap
idly that the temperature of the in
side of the refrigerator rises. 1t is
difficult to give any definite state
ment as to length of time that the
meat can be safely kept. In general
I think that it is good rule to use
cooked fresh meats within two to
three days from the time that they
we're prepared. If there is the slight
est odor the meat, of course, should
not be used, as tainted meat may
cause digestive disturbances of 4
mild or acute form. The result of
these disturbances is sometimes
known as ptomaine poisoning, which,
however, may be acquired from any
food which is handled in an TN
Clearly manner, if colitus germs are
present. These germs thrive on pro-
tein foods, such as meat, fish and
eggs.
Other foods may also carry colitus
germs. This is one of the very good
reasons for washing thoroughly all
fruits and vegetables before using
them. Vegetables and fruits may be
used as long as they are crisp and
firm.
Modern refrigeration in the home
makes it possible to guard our health
and our pocketbooks, as vegetables
and most fruits, as we'll as the
more sensitive protein foods are sub
jected to consistently low tempera-
ture that should be provided by a
good refrigerator.
Potatoes With Cheese Meringue.
cups mashed potatoes
tablespoons butter
eggs
Hot milk
Salt
Pepper, paprika
" cup grated dry cheese
AS soon as the potatoes are mashed
add the butter, seasonings, and egg
yolss, beaten slightly. Add the hot
milk, enough to produce soft,
creamy texture. Pile in a baking
dish, and cover with the meringue,
made by beating the egg whites stiff
and folding in the grated dry cheese.
Sprinkle lightly with paprika, and
bake for ten minutes in a moderate
oven (375 degrees Fahrenheit) until
light brown.
Bran and Nut Mullins.
egg
l cup milk
n cup sugar
l cup bran
l cup flour
4 teaspoons baking powder
" teaspoon salt
" teaspoon ground cinnamon
" teaspoon ground nutmeg
II cup chopped nuts
3 tablespoons butter
Break the egg into mixing bowl.
Add the milk, sugar and bran and
mix well. Mix in the sifted flour
baking powder and spices, and sift 1t
into the egg mixture. Add nuts
Melt the butter or fat and add to
the other ingredients. Beat we'll and
turn into muffin pans and bake for