Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1902-08-02
Keeping Food in Summer.

Two most important considerations
are involved in the proper care of food.
These are sanitary and economic. 1t
is the duty of every one who is respon-
sible for the food of any number of
people, be the number large or small,
tc see to it that the food supplied is as
free as possible from decay and delete
rious substances. This can only be ac-
complished by thorough cleanliness and
watchfulness, and avoiding as much as
POSSIBLE the conditions favorable to fer
mentation and putrefaction. The
warmth and humidity that are a part of
the summer weather make conditions
that are favorable to the decay and
fermentation of food materials; there
fore the watchfulness and care must be
greater at this time than in the colder
months of the year.
The housekeeper must always reckon
upon the work of bacteria in all parts
of the house, but nowhere more than in
the kitchen, pantries and cellar. To
these invisible agents are due many
changes, both helpful and destructive,
which take place in food materials.
These small organisms are found ev-
erywhere. Warmth and moisture make
the conditions most favorable to their
growth. altho there are some bacteria
that develop more rapidly in a cold
temperature, while others prefer high
temperature. 1t is, however, thought
that the greater part of the bacteria
develop best at Il temperature between
20 and 100 degrees Fahrenheit The
decomposition of various foods, such
as the souring of milk, soups, preserves,
vegetables, ETC., the moulding of
bread, fruit. ETC., is all the work of bac-
terra. If it were possible to have store
rooms bacteria proof, and the food
sterilized when put in such rooms, food
would keep indefinitely. 1t is because
we kill all bacteria in fruit and jars by
exposing them to q high temperature
that we are able to keep canned fruit
for years. The success in keeping raw
orcooked food III proper condition upon
keeping the food, utensils and storage
places comparatively free from bacter-
ia. This can only be accomplished by
the utmost cleanliness. plenty of light
and ventilation. and keeping the at
mosphere as cool and dry as possible.
lt is not enough that utensils and
storage places be kept in a sanitary
condition: the food when put away
must not be in a condition favorable to
fermentation and decomposition. This
fact is often lost sight offence, much
waste and Disappointment. Nothing is
worse than putting warm food in closed
vessels or in refrigerators. AS long as
there is any animal heat in meat, poul-
try milk etc, these fods should not De
al, pnl
article is surrounded by low tenn
perature will not insure it against de-
composition. All foods. animal ana veg
etable. that have been cooked. SHOULD
be thoroughly cooled before put away.
The more quickly Il substance is cooled
the longer it will keep. Liquids, like
soup, milk, etc. should be taken boiling
hot from the fire and poured into
bowl, which should be placed in cold
water and allowed to stand in a current
of air until cold. not merely coo. In
Very hot weather add ice to the water.
When cold, place in the refrigerator or
cold room.
Put meats, fish. vegetables, breads,
cts. to cool in current OF air.
Never mix warm food With cold.
Much of the trouble in keeping
cooked foods comes from putting them
away while they are still warm
All green vegetables should be cooked
-; soon as possible after being gath
cred. If they must be kept for hours or
days. put them in a cool. dark place For
asparagus. lettuce, rhubarb, young
beets, turnips, carrots and onions, nave
about two inches of water In dish, and