Handbook of naval cookery.

Date:
1914
Catalogue details

Licence: In copyright

Credit: Handbook of naval cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    23/154 (page 19)
    When making boiled suet puddings less reOned suet is required compared with the fresh article, partly due to the absence of skin in the former. TINNED FOOD PRODUCTS. Whenever food products in tins are being used the tins should be first carefuUy examined for punctures, or signs of bulging at either end. Should a puncture or a bulge be noticed the tin should not be opened, as the contents will almost certainly be bad. It should be returned into store with a report of the reason for doing so. Tins should never be opened until the contents are actually required for cooking purposes, and the contents should be immediately transferred to earthenware or enamelled receptacles. Dishes containing tinned food as one of the ingredients, more especially when used in conjunction with “potatoes’ shoiRd be cooked as soon as made. Fetter to have to re-heat the dish before serving than to delay cooking. The above directions are very important. Neglect of them wiU sooner or later resul in trouble, and serious illness ot the person or persons eating the food may easily be one of the consequences.