CARE OF FOOD.

A great saving is made by the proper care and use of cooked and
uncooked food. The first and great consideration is perfect
cleanliness. The ice chest and cellar should be thoroughly cleaned
once a week; the jars in which bread is kept must be washed, scalded
and dried thoroughly at least twice a week. When cooked food is placed
in either the ice chest or cellar it should be perfectly cool; if not,
it will absorb an unpleasant flavor from the close atmosphere of
either place. Meat should not be put directly on the ice, as the water
draws out the juices. Always place it in a pan, and this may be set on
the ice. When you have a refrigerator where the meat can be hung, a
pan is not needed. In winter, too, when one has a cold room, it is
best to hang meats there. These remarks apply, of course, only to
joints and fowl. The habit which many people have of putting steaks,
chops, etc., in the wrapping paper on ice, is a very bad one. When
purchasing meat always have the trimmings sent home, as they help to
make soups and sauces. Every scrap of meat and bone left from roasts
and broils should be saved for the soup-pot. Trimmings from ham,
tongue, corned beef, etc., should all be saved for the many relishes
they will make. Cold fish can be used in salads and warmed up in many
palatable ways. In fact, nothing that comes on the table is enjoyed
more than the little dishes which an artistic cook will make from the
odds and ends left from a former meal. By artistic cook is meant not a
professional, but a woman who believes in cleanliness and hot dishes,
and that there is something in the appearance as well as in the taste