MEAT

In no one thing has the general consumer gained in recent years more than in the matter of fresh meats. It 1s only a comparatively short time ago that residents in small towns and country districts were dependent for fresh meat on an uneertain and finetuating supply from the occasional or periodic slaughtering of one or two animals by local butchers—the result being that dried or salted meats were the mainstay of a large percentage of the population. To-day, owing to the many improvements in transportation, the invention of refrigerator-cars, and other commercial developments, fresh meat can be obtained all the year round even in the most remote parts. The correct temperature for the meat refrigerator or cooling room is a trifle above the freezing point—the result being *‘chilled’? meat, which will remain in prime condition for a long time. Freezing, or placing the meat in direct contact with ice, results in lo of flavor. When meat has been frozen, it is best not to thaw it until near the time of actual use, as (after thawing) it spoils more easily than chilled meat. The housewife who in warm weather finds that her meat has become tainted, can restore its freshne by cutting off the fat and throwing it away, and washing the lean in a solution of borax or bicarbonate of soda and cold water—a teaspoonful to a quart—and then rinsing with fresh water. A summer household preventive of taint is to wash all meat as received in vinegar or to rub it over with salad oil. Meat should be allowed to hang for some time before it is consumed. Otherwise it will usually be tough—perhaps exceedingly so. It should also be carved acro the grain—by thus cutting through the fiber tubes it is rendered more tender and flavory. See also the articles on Foon Vatvuzs, Berr, Lams, Mutton, VEat, ete.