Democratic messenger., 1904-01-09
HANDLING OF FooJ.
Care Should Be Taken in Putting Gro
ceFies Away Properly.


It matters little how much care is
exercised in the selection of food OF
the sum expended in its purchase if Il
IS not properly cared for after =,
reaches the house. Through careless
ness 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 teaspoon
what man brings in on a. Shovel" ="
Salads AM vegetables that arrive
In good condition are dumped in hot
kitchen TO wilt and wither until the
cook gets good and ready TO put
them away. Meat is lett in its paper
10 absorb the taste and get glued fast
10 ii. Fruit is bruised in emptying
it out. butter left uncovered to grow
rancid. and milk standing 10 sour.
When green vegetables come tney
should be put at once in the cellar OF
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 20 Immediately
into an alright canister in order &c
keep its aroma. Olive oil should be
put into a cool. dark place. and salt
soap and cheese into dry places.
Dried fruit should be kept in air
tight glass cans: nuts IN cool. dry
place To prevent their growing ran
cid. and chocolate. 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 10 break the membrane sep
arating the yolk and white, and kept
in dry, cool place.
Flour belongs in bin or barrel
raised a few inches from the floor.
While wheat -four may be obtained
in quantity. cornmeal or graham -four
should only be purchased in small
quantities and kept in tin or glass.
Onions should not be left cut. as
they are great absorbers. Neither
onions. bananas nor muskmelons
should be put in an iceboX with other
food
Winter vegetables should be fully
matured when gathered. dried thor
oughly and then stored in cool. dry
place. Carrots, beets and celery keep
better if packed in sand.
Small and soft fruits should be scat
tered on platters, not left in baskets
as purchased. as their own weight
crushes them and they decay. Peaches
and fine pears should be removed te
a shelf and not be allowed TO touch
one another Tomatoes may be ripened
by exposure 10 the sun.
Milk and cream should be kept sep
arate from. the other foods. as they alb
sorb odorS.
Butter. il purchased in quantity.
should have cloth spread over the
top and on Top OF tlat thick layer
of salt
When necessary to take out butter.
lift the cloth from the side. cut Ou;
a square, even piece. and recover with
cloth and salt. II only n few pounds
are purchased at time. keep in tin
or agate pail. cover with cloth wruns
out of salt water and the lid.
Lard shoul.l be kept in tin a:.i iI
eco! place.
Fresh fish should never he 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 cut 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 poison
Gus. DO not let chops and steaks rest
against one another. much less ham
Bnd steak.
All meats and poultry require a cool.
dry atmosphere. Ii necessary TO hang
them. suspend with the choicest and
tender parts down. Hang lamb and
mutton by the shank and poultry By
the feet-Boston Journal.