charcoal in the water in which the
meat is being boiled, as the charcoal
absorbs most of the taint.

Tough Meat

Rub a mixture of equal parts olive
oil and vinegar (thoroughly mixed)
over both sides of a tough steak.
Let stand for two hours before cook-
ing, and it will be quite tender.

When pounding tough meat (to
make it tender) pound into it a bit
of flour, so as not to lose the meat
juices, which would, otherwise, dis-
appear.

Frying

A spoonful of vinegar, added to
lard, prevents food, fried in it, from
absorbing too much of the fat.

Sprinkle a little salt or flour in hot
fat to prevent it spattering.

Ham

Leave a boiled ham in the water,
in which it has been boiled, until
cold. This makes it tender and
juicy.

Gravy

A pinch of salt, added to the flour
used to make gravy, will prevent the
gravy becoming lumpy.

Sausages

Sausages can be prevented from
breaking, when frying, by boiling
them, first, for about ten minutes,
then frying. Rolling in flour, before
frying, also prevents the casings
from breaking.

Fowl

An old fowl can be made tender
by rubbing with vinegar a few hours
before cooking.

The flavor of a roasting fowl can
be improved by rubbing the inside
with lemon juice (or vinegar) before
filling with dressing.

Fish
Fish may be scaled more easily by
plunging the fish in boiling water

for a moment, and then into cold
water.

A tablespoon of vinegar, added to
water, in which fresh fish is being
boiled, will tend to prevent it from
breaking up.

Fish will not break up, when fry-
ing, if put into the hot fat, skin side
up, and browning well before turn-
ing.

Salty Food

If cooking food is too salty, stretch
a cloth over top of kettle and skake
a tablespoon of flour on it. Let
steam, from cooking food, come
through cloth, and the flour will
absorb the excess salt.

Soup

If soup is too salty, slice a raw
potato, and drop it into the liquid,
and, in short time, the salty flavor
will disappear. Potato can be used
for other dishes.

To remove fat from hot soup, pour
the soup through a clean cloth that
has been rinsed in cold water. Most
of the fat will remain in the cloth.

Peas

For a new flavor (and saving of
labor) try boiling peas with the pods
on. The pods burst open when done,
float to the top, and can be skimmed
off.

Beans

Strings can be easily removed
from string beans if boiling water is
poured over them, and let stand for
about five minutes.

Spinach

Not so many cleanings are neces-
sary for spinach if salt is put in the
first water. To retain the bright
green color of spinach, cook un-
covered.

Potatoes

When baking potatoes, first grease
the entire surface with butter, and
sprinkle with salt and pepper, be-
fore putting in the oven, resulting
in a better flavor for both inside
and peeling.

STANDARD LIQUID SMOKE—/ncreases Keeping Qualities

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