The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-11-22
HANDLING OF FOOD.
Care Should he Taken I'm Putting Gro
ceries Away Properly.
Boston Journal.

Boston journal.
1t matters little how much care is exer-
clsed In the selection of food or the sum
expended in its purchase If ii is not proper
ly cared for after it reaches the house.
Through carelessness and ignorance the
loss Is OFTEN great, proving that there is
more than grain Of truth in the old adage,
"A woman can throw out on a teaspoon
what man brings In on a shovel
Salads and vegetables that arrive in good
condition are dumped down in hot kitchen
10 wilt and wither until the cook gets good
and ready" to put them away. Meat is left
In It's paper to absorb the taste and get
glued fast TO it. Fruit is bruised in empty
ing it out. butter left uncovered to grow
RANCID. and milk standing to sour.
When green vegetables come they should
be put at once in the celler or into the
icebox. Salads may be wrapped in damp
cloth, then Ill newspaper and put in the air.
Cereals should be emptied in their proper
receptacles OF tin or glass and closely
cred to prevent insects getting in. Coffee
should go Immediately into an alright
canister in order to keep it's aroma. Olive
oil should be put into cool, dark place,
and SALT soap and cheese into dry places.
Dried fruits should be kept In alright
glass cans 1s:; nuts in cool dry place to
late, cocoa and cocoa-shells in cold storage.
Molasses and syrups need to be where it is
cool.
Eggs should be handled carefully, so as
not to break the membrane separating the
| yolk and white, and kept in dry, cool
place.
Flour belongs in a bin or barrel raised
a few inches from the floor. While wheat
| flour may be obtained in quantity, cornmeal
or graham flour should only be purchased
| in small quantities and kept in tin or glass
Onions should not be left cut, they
! great absorbers Neither onions, bananas
nor muskmelon should be put in an icebox
| with other food.
Winter vegetables should be fully ma
tured when gathered, dried thoroughly and
| then stored in a cool, dry place. Carrots,
beets and celery keep better If packed in
| sand.
| Small and soft fruits should be scattered
| on platters, not left in baskets as pur-
chased, as their own weight brushes them
and they decay. Peaches and fine pears
should be removed to a shelf and not be
| allowed to touch one another. Tomatoes
may be ripened by exposure to the sun.
| Milk and cream should be kept separate
! from the other foods, as they absorb doors.
Butter. if purchased in quantity, should
| have a cloth spread the top of the
| fruit, and on top Of that thick layer
| of salt.
When necessary to take out butter. lift
| the cloth from one side, cut out square,
even piece, and recover with cloth ard salt.
| If only few pounds are purchased at a
| time. keep in tin or agate pail, cover with
a cloth, wrung out of salt water, and the
lid
Lard should be kept in tin and in cool
place.
Fresh fish should never be permitted to
soak in water. Put in a cool place directly
on artificial ice.
Meat should not be laid on the ice, as
that draws out the juices. If fresh killed,
allow it to get chilled before putting in
cold storage; otherwise, the animal heat
| is driven inside and causes fermentation.
! which is poisonous. Do not let chops and
steaks rest against one another, much less
ham and steak.
All meats and poultry require a cool, dry
atmosphere. If necessary to hang them,
suspend with the choicest and tender parts
down. Hang lamb and mutton by the
shank, and poultry by the feet.