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Show Meal Planning Made Simple When One Operation Can Be Arranged to Do Work of Two J "How long may cooked meat be kept In the refrigerator? How long may vegetables be kept?" This Is a question of particular Interest to every one, for several reasons. The cost of meat Is a big item in the food budget. The cost of fuel Is another ; item which needs some consideration. considera-tion. Most of us who organize our meal planning like to make one operation do the work of two or more. AVe also like to make use of leftovers In such a way that the family will not tire of the food. For this reason we are likely to put an Interval between be-tween the uses of the original roast and its further use. This is a safe plan If your refrigerator Is of the jbest type. If It is an automatic ma-i ma-i chine the temperature will certainly j be under 50 degrees Fahrenheit, unless un-less it is packed so full of food that the cold air Is not able to circulate. If it is an Ice refrigerator care must' bo taken that the ice compartment is kept filled, so that the temperature will be consistent at all times. Host meat spoilage occurs In the summer time, when Ice melts so rap-Idly rap-Idly that the temperature of the inside in-side of the refrigerator rises. It is difficult to give any definite state- ment as to length of time that the tu re that should be provided by a good refrigerator. Potatoes With Cheese Meringue. 3 cups mashorl potatoes 2 tablespoons butter 2 eggs Hot milk Salt Pepper, paprika H cup grated dry cheess As soon as the potatoes are mashed add the butter, seasonings, and egg yolks, beaten slightly. Add the hot milk, enough to produce a soft, creamy texture. Tile In a baking dish, and cover with the meringue, made by beating the egg whites stiff and folding in the grated dry cheese. Sprinkle lightly with paprika, and bake for ten minutes In a moderate oven (375 degrees Fahrenheit) until light brown. Boiled Frosting. 2 cups sugar cup water 3 egg whites Eoil the sugar and water until when tested it will hang from the spoon by a long thread C-3S degrees Fahrenheit). Pour It over the beaten whites. Feat well and place the bowl in hot water. Beat until fluffy. This frosting will not run. . Bell Syndicate WNU Service. meat can be safely kept. In general I think that It Is a good rule to use cooked frenh meats within two to three days from the time that they were prepared. If there Is the slightest slight-est odor the meat, of course, should not be used, as tainted meat may cause digestive disturbances of a mild or acute form. The result of these disturbances Is sometimes known as ptomaine poisoning, which, however, may be acquired from any food which Is handled In an uncleanly un-cleanly manner, if colitus germs are present. These germs thrive on pro- teln foods, such as meat, nsn ana eggs. Other foods may also carry colitus germs. This is one of the very good reasons for washing thoroughly all fruits and vegetables before using them. Vegetables and fruits may be used as long as they are crisp and firm. Modern refrigeration In the home makes It possible to guard our health and our pocketbooks, as vegetables and most fruits, as well as the more sensitive protein foods are subjected sub-jected to a consistently low tempera- |
