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Show Lynn Says: Meat Stretchers: Store and cook meat properly for greatest economy. Fresh meat is best stored if wiped with a damp cloth, covered loosely with waxed paper pa-per and stored in coldest part of refrigerator. Variety meats, ground meats and fish should be used 24 hours after purchasing. Ground meat darkens if allowed to stand and spoils more quickly than whole cuts. Frozen meat keeps indefinitely in the freezing unit. However, after thawing, it spoils more quickly than other meat and should be cooked immediately. Cooked meats should be covered cov-ered closely to prevent drying and stored in coldest part of refrigerator. re-frigerator. Do not cut, grind or slice until ready to use. Poultry should be cleaned and washed before refrigerating. It keeps better if stored whole rather rath-er than in pieces. |