The midland journal. (Rising Sun, Md.) 1885-1947, 1892-05-06
The Care Of Food.
BY MRS. D. A. LINCOLN.

i - -'~@sSe 80 a. @<A1tSOA]Ass
1t is a well known fact that all
albuminous substances, when exposed
to the air, soon pass into state of de-
composition, putrefactiou. Milk sours;
eggs. fish and meat putrefy; fruits aud
vegetables decay; butter, fat and oils
become rancid; preserves ferment; meal
and flour become musty. and bread and
cake moldy. It is therefore quite
important to know how to care for our
food, SO that it may be kept in good
condition as long as possible.
As it is air, moisture and warmth
that occasion the change in food, these
must be excluded. So it is well to
have our store rooms in a cool and dry
part of the house, and to keep many Of
our materials in air tight cans or jars
But even With all these precautions
much food will be lost unless it is ex-
amined daily.
Nearly all groceries, such as rice,
tapioca, raisins, meal and grains of all
kinds. are best kept in large, wide
mouthed bottles or jars. These are
easily cleansed, and the contents are
plainly seen, and may be kept air tight
Small jars or bottles are suitable fol-
soda, cream of tartar. spices and other
articles usually purchased in small
quantities. Air tight tin cans are
suitable for tea, coffee, crackers, etc,
Covered buckets are convenient tol
-four and sugar.
Keep the jars and boxes clean ON the
outside, and when they are empty, oil
at regular intervals, cleanse the inside
Be careful never to handle them with
sticky or Toured fingers.
| Do not put moist articles in tin. DE-
not keep anything in paper bags; they
break easily and give very untidJ
| appearance to pantry. Empty the
bags as soon as the stores are sent il
from the market. Fold the bags and
put them away neatly to use for Other
purposes.
| Do not keep milk in tin can. Pour
it into large mouthed pitcher or jar
or into shallow pan. All dishes il
which milk is kept must be thoroughly
washed first in cold water, then in hot
suds, and scalded with clear, boiling
water and dried perfectly, or the milk
will sour quickly. Keep anything tina,
has strong odor away from milk
cream or butter, as these articles absorb
odors readily.
| Fruit should be kept uncovered in .
lcool, dark place. Examine it often and
remove all decaying portions.
| Salt fish has a disagreeable odor, and
it should be cut into small portions and
packed in glass jars. Onions and
other strong vegetables should be kept
covered in dark, cool place, and where
there are no other foods.
| Lemons should be put into jar and
covered with cold water, with saucer
over them to keep them under the
water. They will keep fresh and juicy
for long time. The water must be
changed twice week. Lemon and
orange peel may be dried and grated
or put into alcohol and used for flavor.
ling. Cranberries may also be kept fol
some time, if covered with cold water
Extracts, spices, etc., should be kept
air-tight, that their strength be moi
wasted.
Meat and fish should be examined as
soon as they come from the market
and be wiped all over with damp cloth
Then put them on a plate, never il
paper. in cool, dark place, not on the
ice, but near it. In warm weather ex-
anime the meat carefully, particularly
in the folds and crevices, as sometimes
there are minute eggs on it. The mar
row, or soft. fatty substance. should BE-
removed from the backbone in mutton
and lamb; also the pink skin over th,
fat, and the thin, shiny membranes
under the chops and steaks, as these
spoil quickly, and then faint the whole
piece.
Fresh vegetables should also be az
'aminsd daily.