Miss Parloa's kitchen companion

Mutton and beef, to be in perfection, should be hung for about three weeks in a place where the temperature is low. This, of course, is not possible in warm weather or in a warm country, except where there are large refrigerators ; but all firstclass butchers have such refrigerators. When buying meat, remember that the flesh of matured animals will keep much longer than that of young animals. Here is a point to bear in mind when purchasing poultry. Select that which is " dry picked," though it may cost several cents more a pound. Poultry that is scalded before being picked loses much of its flavor and will not keep so well. It may be recognized by the skin, which will be smooth, and drawn rather tight over the flesh. The fowl will have a plump appearance because of the contraction of the skin by the heat. About three- fourths of the poultry that is brought into the markets is scalded, though scalding is practised much more in the West and South than in the East. FROZEN FOOD. Fish, game, poultry, sweetbreads, etc., often are frozen, either to permit of their being transported to places where the supply of such articles is scanty, or to provide in times of plenty for demands when the stock shall have run low. Large quantities of frozen food are shipped in the course of a year from American ports to large cities in Europe, being kept in refrigerators on the passage. But frozen meats and fish are not to be compared in flavor with fresh articles, and should be used only when it is impossible to obtain anything better. There should be but a short interval between the thawing and cooking. CANNED GOODS. In every household more or less canned goods are used ; and as the consumption appears to increase steadily, this subject is worth considering at some length. When people can afford the luxury, fruits, fish, and vegetables preserved in glass jars are preferred to those in tin ; but the great difference in cost makes an immense difference in the sales, although the sale of food contained in jars has grown considerably within the last few years. Every little while there is a scare in regard to canned goods, caused by reports of poisoning by eating canned meat or fish. The best of authorities claim that the poisoning is not caused by the cans, but that the contents were not in good condition when packed. Sometimes, too, the cans are not carefully sealed, and air finds its way into them. This will cause decomposition, and gases will be generated,