OCR Text |
Show Take Your Cue From C S U Hosswhippin Wont Woik Farming and hiring farm help tike something more than agricultural agri-cultural know-how says Darrell H. Matthews of the College of Southern Utah . . . especially in days of scare farm workers. More and more folks are finding out that its takes a simple knowledge knowl-edge of human relations to be a really good boss. Maybe what I'm trying to say is the art of getting along with folks. Anyhow, this important question ques-tion is the theme of a bulletin called "Are You a Good Boss?" It covers a myriad of pointers . . like slapping a man on the back and telling him he's done a good job. Or a bonus for the fellow who worked until 11 p. m. getting get-ting those last bales in. If you'd like to get a free copy of this really human bulletin, why don't you drop a card to KSUB or to the College of Southern Utah. Stoie Beef Saiely How do you rate on safe storage stor-age for beef? With the supply-on supply-on the generous side these days, undoubtedly you'll want to stock up. But you'll have to follow the rules of good storage to get the best cooking results, says the College of Southern Utah specialists. spe-cialists. Freezing is the most convenient conven-ient way to hold beef . . . and for a lew days, it'll keep well in your lefrigerator compartment. For longer storage, use a freezer "hest wnere the temperature is an even zero or below. Wrap beef securely in moisture-vapor-proof paper . . . and it'll keep well from six to 12 months. Plan to use ground beef within three months. You'll need to keep cans of boot in a cool place . . . just as you rlo other canned food. It hould be used within a year, at least. Cured beef . . . like frankfurter.'-, and bologna . . . keep best if you wrap them tightly and sicre mem in tne reingerator. For the best flavor . . . use them within a day or two after you buy them. Although dried beef and corned beef hold longer than fresh cuts, you should keep them in the refrigerator . . . unless they'ie in cans or jars. Cooked beef . . , stews, casseroles, casser-oles, meat pies . . . should be cnled promptly, and whisked into the refrigerator. To keep moisture in, cover them tightly. Since gravy, meat stock, and bouilion turn rancid quickly, keep them either hot or cold . . not lukewarm. After they've cooled, cool-ed, store in the refrigerator and they'll stay in good condition for about a week. |