The star. (Reynoldsville, Pa.) 1892-1946, 1904-01-27
HANDLING OF FOOD.
Care should Be Taken In Putting Gro
cerIes Away Properly.


1t matters little how much care is
exercised in the selection of food or
the sum expended in its purchase IL 1t
is not properly cared for after 1t
reaches the house. Through careless
ness and ignorance the loss is often
great, proving 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 ana vegetables that arrive
in good condition are dumped 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 1t. Fruit is bruised in emptying
1t 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
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 fruit should be kept in air.
tight glass cans; nuts IN a cool, dry
place to prevent their growing ran
cid, and chocolate, cocoa and cocoa
shells In cold storage. Molasses and
syrups seed to be where it is cool.
Eggs should be handled carefully,
SO as not to break the membrane sep
arating the yolk and white, and kept
in dry, cool place.
Flour belongs In n 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, as
they are great absorbers. Neitler
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 II 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 tney decay. Peaches
and fine pears should be removed to
IL hn oil 20
one another. Tomatoes may be ripened
by exposure to the sun.
Milk and cream should be kept sep
arate from the other foods, as they abb
sorb odors.
Butter, il purchased in quantity,
should have cloth spread over the
| top and on top of that thick layer
| of salt
when necessary to take out butter
| lift the cloth from the side, cut out
a square, even piece. and recover with
cloth and salt. If only few pounds
are purchased at 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 cool place
| directly on artificial ice.
Meat should not be laid on the ice,
as that draws out the juices. II fresh
killed, allow 1t 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
| snd steak.
All meats and poultry require 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-Boston Journal.