SMOKING.

Smoking is chiefly applied to beef, tongue, bacon, ham, and fish,
which are hung in a confined chamber, saturated with wood smoke for a
long time until they absorb a certain percentage of antiseptic
material, which prevents the fat from becoming rancid, and the albumen
from putrefying. Well smoked bacon cut thin and properly cooked is a
digestible form of fatty food, especially for tubercular patients.
Smoking improves the digestibility of ham.

SALTING.

Salting is one of the oldest methods of preserving food. The addition
of a little saltpetre helps to preserve the color of the meat. Brine
is frequently used to temporarily preserve meat and other substances.
Corned beef is a popular form of salt preservation. All salted meats
require long, slow cooking. They should always be placed in cold water
and heated gradually in order to extract the salt. Salt meats are less
digestible and not quite so nutritious as fresh meats.

FREEZING.

Food may be kept in a frozen condition almost indefinitely, but will
decompose very quickly when thawed, hence the necessity for cooking
immediately. Frozen meat loses 10 per cent. of its nutritive value in
cooking.

REFRIGERATING.