CARE OF MEAT IN THE MARKET.--Animal foods decompose more readily than any other kind, and the products of their decomposition are extremely dangerous to the health. It is therefore a serious matter when everything that comes in contact with meat is not clean. Regarding the proper care of meat, the sanitary condition of the market is the first consideration. The light and ventilation of the room and the cleanliness of the walls, floors, tables, counters, and other equipment are points of the greatest importance and should be noted by the housewife when she is purchasing meat. Whether the windows and doors are screened and all the meat is carefully covered during the fly season are also matters that should not be overlooked. Then, too, the cleanliness and physical condition of the persons who handle the meat should be of as great concern as the sanitary condition of the market. The housewife who desires to supply her family with the safest and cleanest meat should endeavor to purchase it in markets where all the points pertaining to the sanitary condition are as ideal as possible. If she is at all doubtful as to the freshness and cleanliness of what is sold to her, she should give it thorough cooking in the process of preparation so that no harm will be done to the persons who are to eat it.



CARE OF MEAT IN THE HOME.--Because of the perishable nature of meat, the care given it in the market must be continued in the home in order that no deterioration may take place before it is cooked. This is not much of a problem during cold weather, but through the summer months a cool place in which to keep it must be provided unless the meat can be cooked very soon after it is delivered. Meat that must be shipped long distances is frozen before it is shipped and is kept frozen until just before it is used. If such meat is still frozen when it enters the home, it should not be put into a warm place, for then it will thaw too quickly. Instead, it should be put in the refrigerator or in some place where the temperature is a few degrees above freezing point, so that it will thaw slowly and still remain too cold for bacteria to become active.

Even if meat is not frozen, it must receive proper attention after it enters the home. As soon as it is received, it should be removed from the wrapping paper or the wooden or cardboard dish in which it is delivered. If the meat has not been purchased personally, it is advisable to weigh it in order to verify the butcher's bill. When the housewife is satisfied about the weight, she should place the meat in an earthenware, china, or enameled bowl, cover it, and then put it away in the coolest available place until it is used. Some persons put salt on meat when they desire to keep it, but this practice should be avoided, as salt draws out the juices from raw meat and hardens the tissues to a certain extent.

If such precautions are taken with meat, it will be in good condition when it is to be cooked. However, before any cooking method is applied to it, it should always be wiped with a clean, damp cloth. In addition, all fat should be removed, except just enough to assist in cooking the meat and give it a good flavor. Bone or tough portions may also be removed if they can be used to better advantage for soups or stews.