Enid Donaldson-MignotteTHESE DAYS when most housewives have a few small extra duties, like a demanding career and all its attendant priorities, she may be barely able to park the car with the groceries or drop it on the kitchen counter until she has time to get her second wind before tackling the storage.
Although time was available to glance at what was needed in the cupboards, if you have a typical helper who does not like to throw out bottles and tins, you will find she has used off all the baking powder making her favourite dumplings and what's left in the tin is not enough to even raise an argument.
Many persons think of saving as paying less for items, ignoring the equally important saving made from wise buying, good storage, careful and good use of what is bought, be it crackers or cars.
Much has been written about getting value for money when buying, but perhaps quality is not stressed as much as it could be. Food, if bought stale, is not only unappetising, but poor value for money. It soon loses its flavour, appearance, not to mention nourishment. More dangerous than staling is the possible growth of food poisoning bacteria. They may be invisible and tasteless too, but they can cause illness. Some persons forget that refrigeration cannot keep food indefinitely and that stocks in freezer should be used in rotation.
Hands should always be washed before and after touching food. Kitchen surfaces should be kept scrupulously clean to stop the spread of bacteria.
After washing up, rinse dishes in hot water and either drain dry, or use clean towels to dry. To guard food from flies and other pests keep covered at all times.
As for milk it is not true that thunder turns milk sour it is the warm temperature. At times milk is not bought in A1 condition. Some groceries seem to store milk in the freezer for sometime and when the container is opened, the contents neither enhances coffee nor muesli, and it is difficult to heat.
Avoid butter and fats getting too soft, so do not leave out in hot kitchen. It is felt light can affect the flavour of butter and margarine, so one should use a dish with an opaque lid.
It is better to cut off the quantity of butter you need for immediate use and put it in a dish, and when that is finished, wash and dry the dish properly before putting in more butter. Remember a butter knife in the dish is to be used to take butter from the dish to the plate only not to be used to spread butter on the bread.
Peppers can be stored in the freezers, or for weekly use, store in cold water in a glass jar in the refrigerator. Change water daily.
Orange should not be kept in plastic bags even if there are holes in them. The same goes for potatoes. Storage in the light also turn potatoes green outside. If dark green, throw whole potato away.
So neither milk, butter nor potatoes should be kept in sun or lights. Potatoes should not be stored near fluorescent light. Avoid buying soft fruit wet from rain: it goes mouldy. Throw away mouldy and blemished fruit as it contaminates perfect fruit (one bad apple).
Eggs should be stored pointed end downwards so that when the yolk rises, the air pocket protects it from touching the shell. Never wash eggs before storing.
Here is a recipe for home-made holiday cookies called Cinnamon Bars just the thing for the summer holidays.
Cinnamon Bars
| (230g) | 2 1/3 cups all purpose |
| flour divided |
| (225g) | 1/2 cup granulated |
| sugar |
| (325g) | 3/4 cup butter or |
| margarine |
2 tbsp. unsweetened cocoa
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs
(225g) 1 cup firmly packed dark brown sugar
2 teaspoon vanilla extract
(225g) 1 cup chopped peanuts
In a large bowl combine 1/2 cups of the flour and the granulated sugar. Cut in butter until mixture resembles coarse crumbs, using a pastry blender or two knives.
Pack evenly into a greased 13x9x2 inch baking pan. Bake in 350 degree F (1800C) oven for 25 minutes.
Meanwhile combine remaining 3/4 cup flour with cocoa, cinnamon, baking powder and salt and set aside. Beat eggs with brown sugar, blend in vanilla extract and reserved flour mixture. Stir in peanuts, spread over baked layer. Bake for 30 minutes or until a knife inserted into top layer comes out clean. Cool in pan.
Store in airtight container. Remember not to store soft cookies with crisp cookies the crisp cookies will get soft.
Happy Cooking.
