(3) Pack in lime, in the same manner as with salt, only this renders them so brittle that they are unfit for boiling. (4) Lay them in a bath of water glass, which can be bought for about 4<2. per lb., and full directions for its use are printed on each tin. MISCELLANEOUS Fish. — Fish should always be placed in the coolest part of the larder — on a marble or slate slab if possible — and covered with a meat screen 33 THE KITCHEN, MARKETING, AND CARE OF FOOD or piece of muslin, if any flies are about. It is always better if it can be used fresh, but when uecessary to keep it for a day or two, sprinkle it liberally with salt, or in hot weather it may be wrapped in a piece of muslin wrung out of vinegar and water. Dried fish should be hung on a rod or hook. Ham and Sides of Bacon. — Hang in muslin bags dusted with pepper or ginger to keep oS the flies. If they are to be kept a long time the bags should be made of calico, or strong brown paper may be used for wrapping them in. To Keep Suet. — If there are any glands or kernels to be seen these should be removed, also any parts which show discoloration, as these very soon be- come tainted and spoil the rest. If the suet has to be kept for several days it is a good plan to bury it in flour. If it is put into the flour-bin it will not impart any flavour to the contents. Bones (for stock). — If unable to use at once, bake them in a sharp oven for a few minutes. Lard. — Keep in a closely - covered crock or basin. Stocks, Soups, and Sauces. — These should be kept in clean earthenware basins, and boiled up every day in summer and every second day in winter. STORING OF FRUIT AND VEGETABLES Vegetables. — Although vegetables are at their best when freshly gathered they can, when necessity requires it, be kept for a limited period. Vegetables which are in daily use should be kept in baskets or on a vegetable rack where the air can Vegetable Hack reach them, and put in a cool place — the floor of the larder or cellar is the best. Potatoes alone, carrots, turnips, and parsnips together, and any special vegetables by themselves. Onions, shallots, chives, and garlic are best hung up by strings or in a net bag and kept away from other food. Parsley and mint should be kept with the stalks only in water, and the water must Ije changed every day. Tomatoes should be put on a dish or spread out on a shelf without touching each other. To Store Vegetables. — Sometimes it is necessary to keep vegetables for a longer period, and then greater care must be taken with them. Potatoes whdn bought in large quantities to be stored throughout the winter, should be put in a dry, dark cellar and covered with straw to prevent the frost attacking them. If kept in a bright or damp place they will become soft and withered and begin to sprout. They should be examined frequently ; any that show signs of decay should be removed, and all sprouts and shoots should be rubbed off. In the country potatoes are sometimes stored in a big hole in the ground lined with straw and banked up with sand. Artichokes can be treated in the same way as potatoes. Carrots, Beetroots, and Parsnips may be pre- served by burying them in dry sand or earth in a dark cellar. Turnips should be allowed to lie on the floor of a dark cellar.

AI-modernized reading of the original text

(3) Pack in lime, in the same manner as with salt, only this renders them so brittle that they are unfit for boiling. (4) Lay them in a bath of water glass, which can be bought for about 4<2. per lb., and full directions for its use are printed on each tin. MISCELLANEOUS Fish. — Fish should always be placed in the coolest part of the larder — on a marble or slate slab if possible — and covered with a meat screen or piece of muslin, if any flies are about. It is always better if it can be used fresh, but when necessary to keep it for a day or two, sprinkle it liberally with salt, or in hot weather it may be wrapped in a piece of muslin wrung out of vinegar and water. Dried fish should be hung on a rod or hook. Ham and Sides of Bacon. — Hang in muslin bags dusted with pepper or ginger to keep off the flies. If they are to be kept a long time the bags should be made of calico, or strong brown paper may be used for wrapping them in. To Keep Suet. — If there are any glands or kernels to be seen these should be removed, also any parts which show discoloration, as these very soon become tainted and spoil the rest. If the suet has to be kept for several days it is a good plan to bury it in flour. If it is put into the flour-bin it will not impart any flavour to the contents. Bones (for stock). — If unable to use at once, bake them in a sharp oven for a few minutes. Lard. — Keep in a closely - covered crock or basin. Stocks, Soups, and Sauces. — These should be kept in clean earthenware basins, and boiled up every day in summer and every second day in winter. STORING OF FRUIT AND VEGETABLES Vegetables. — Although vegetables are at their best when freshly gathered they can, when necessity requires it, be kept for a limited period. Vegetables which are in daily use should be kept in baskets or on a vegetable rack where the air can Vegetable Hack reach them, and put in a cool place — the floor of the larder or cellar is the best. Potatoes alone, carrots, turnips, and parsnips together, and any special vegetables by themselves. Onions, shallots, chives, and garlic are best hung up by strings or in a net bag and kept away from other food. Parsley and mint should be kept with the stalks only in water, and the water must Ije changed every day. Tomatoes should be put on a dish or spread out on a shelf without touching each other. To Store Vegetables. — Sometimes it is necessary to keep vegetables for a longer period, and then greater care must be taken with them. Potatoes whdn bought in large quantities to be stored throughout the winter, should be put in a dry, dark cellar and covered with straw to prevent the frost attacking them. If kept in a bright or damp place they will become soft and withered and begin to sprout. They should be examined frequently ; any that show signs of decay should be removed, and all sprouts and shoots should be rubbed off. In the country potatoes are sometimes stored in a big hole in the ground lined with straw and banked up with sand. Artichokes can be treated in the same way as potatoes. Carrots, Beetroots, and Parsnips may be preserved by burying them in dry sand or earth in a dark cellar. Turnips should be allowed to lie on the floor of a dark cellar.

Cookery for every household