The Republican. [volume] (Oakland, Md.) 1877-current, 1904-01-14
THE KEEPING Or FvOOS.
Careless Handling and Neglect Often
Responsible for Spoiled
PcriShabies.


1t matters little how mu:h care is
exercised in the selection of food or
the sum expended in its purchase if it
is not properly cared for after it.
reaches the house. Through careless
ness and ignorance the loss is often
great, proving, says the Washington
Star, that there is more than a grain.
of truth in the old adage, "A woman
can throw out on a teaspoon what a
man brings in on a shovel"
Salads and vegetables that arrive in
good condition are dumped down in a
hot kitchen to wilt and wither until
the cook gets good and ready to put
them away. Meat is left in its paper
to absorb the taste and get glued fast
to it. Fruit is bruised in emptying 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 cellar or
into the icebox. Salads may be
wrapped in a damp cloth, then in
newspaper and put in the air.
Cereals should be emptied in their
proper receptacles of tin or glass and
closely covered to prevent insects get
ting in. Coffee should go Immediately
into an alright canister in order to
keep its aroma. Olive oil should be
put into cool, dark place, and salt,
soap and cheese into dry places.
Dried fruits should be kept in air
.iUht u1o ~
place to prevent their growing rancid,
and chocolate, cocoa and cocoa shells
in cold storage. Molasses and sirups
need to be where it is cool.
Eggs should be handled carefully, so
as not to break the membrane separat-
ing the yolk and white, and kept in a
dry, cool place.
Flour belongs in a bin or barrel
raised few inches from the floor
While wheat flour may be obtained in
quantity, cornmeal or graham flour
should only he purchased in small
quantities and kept in tin or glass.
Melons should go on the ice or be
covered with damp piece Of carpet and
left where the air will circulate about
them freely. Onions should not be left.
cut, as they are great absorbents. Meth
er onions, bananas nor muskmelons
should be put in an ice box with other
foods.
Winter vegetables should be fully ma
tured when gathered, dried thorough
ly and then stored in q cool, dry place
Carrots, beets and celery keep better il
packed in sand.
Small and soft fruits should be scat
tered on platters, not left in baskets
as purchased, 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 sep
arate from other foods, as they absorb
odors. Butter, if purchased in guam
tity, should have a cloth spread over the
top, and on top of that thick layer OF
salt
When necessary to take out butter.
lift the cloth from one side, cut out a
square, even piece and recover with
cloth and 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 q
cool place.
Fresh fish should never be permitted
to soak in water. Put in a cool place,
but never 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 put
ting in cold storage; otherwise the an
imal heat is driven inside and causes
fermentation, which is poisonous. Do
not let chops or steak rest against one
another, much less ham and steak.
All meats and poultry require cool
dry atmosphere. If necessary to hang
them, suspend with the choicest and ten
der parts down. Hang lamb and NUT
ton by the shank and poultry by the
feet.