Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-05-14

TITH the approach Of hot
NJ weather and the influx of
M the disease-producing and
w most uncieanly ny. Il 10 UP
to the mother OF a family 70
see that her little ones are safeguarded
in every way possible. To this end IL will
not be carrying coal TO New Castle 10
again pass along the wise sanitary max
, inns formulated by the National Con
sumers' League II the women who
superintend the operations OF the
household will take the advice CON
tanned in these maxims for their own
guidance. and will tell their grocers
what they intend to do. the question OF
pure food will be solved. Grocers Will
not try to sell consumers what they will
not have, and manufacturers will not
make what grocers decline to buy
Here the woman can control trade and
sanitary conditions even without vote.
In the Kitchen.
Keep all food covered in ice box or
! cupboard. paper bag is easily slipped
over q pitcher or platter Of food to pro-
tect II.
Save your clean paper bags.
Keep your ice box clean and filled with
Ice II possible
Don't leave food standing around In
Kitchen or living room. Don't stand 1t
in sink or wash tub Keep your gar
bage pail clean and covered. and don't
| stand it near the ice box or where you
keep food.
| Protect all food from flies
! Wash thoroughly all meat, fish, vege-
tables and fruit before using.
| Boil or filter the drinking water II II -
not clear.
! Don't let drinking water stand uncover
ed. The air OF living rooms is full OF
! dirt from human breath and human
| bodies: therefore, air your rooms daily.
| Keep your cooking utensils clean and
off the floor.
! Vermin and mice carry infection. They
never stay in clean places.
Don't serve food on q dirty table, nor
| from dirty utensils. Keep the dish pan
clean, and everything else that has to
be clean. Typhoid fever has been con-
| tracted from dirty hands.
Keep flies out Of your house. especially
| the kitchen.
Maxims for the Store.
Buy food at the oleansst stores only.
Buy only clean. fresh food.
| Refuse to take food handled by dirty
hands. Insist upon 1t being well wrap
ped. Paper bags are best.
| Buy only the purest candies. IL the
|
buy from the push cart? Do not buy
decayed food because 1t is cheap.
| Do not buy bread and cakes at dirty
bakeries. Look into the baking rooms.
| If possible. Are they clean?
J Examine the packages of cereals for
worms before cooking. Packages of long
| standing often become infested with
worms and are sometimes found at the
Does your grocer keep his butter and
milk in clean. cold places, and are they
covered? Uoes he keep his candies, figs,
dates. berries. lettuce. bread. etc. ex-
shop or show window? Flies carry dirt
and disease to food and man.
Are your grocer and butcher and baker
clearly in person? Are their clerks
Clearly?
Urge them to keep their goods off
the sidewalk. There is danger OF dis
ease in street dirt. Ask tho delicatessen
storekeeper and the push-cart man 10
! keep eatAbleS covered.
/ Refuse to buy food sold In open buckets
which stand uncovered in the store day
after day.
The Wholesome Asparagus.
Asparagus now is the feature of the
vegetable market. and will be until 1t
gives place In late juno or early July to
homegrown peas. There Is nothing new
about this wholesome and delicate vege-
table, for the old Greeks and Romans
appreciated it's value and introduced 1t
| to the Gauls, Germans and Britons The
early settlers In America from England
and Holland brought with them from
their own gardens the seeds OF this
much esteemed vegetable and soon as
every o garden, while the feathsry toll
age Of tho plants gone to SEED waved
above every looking glass to divert the
attention Of the flies and by the same
token above each horses ears Is snaoe
and fly attracter.
Although cosmopolitan yesetab!s.
there are certain localities whore the
plant thrivss exceptionally well: The
s seaf sac An aSp.l
| gus bed once started win 80 on pro
duMns for years. delighting tho hsafo
and stomachs Of its owners by appear
fore any other vegetable has made che
slightest showing. It thrives On salt and
in farmers gardens the brine from pork
barrels or the mackerel tub y careeuuy
devoted to the enrichment OF the aspAra-
gus bed. While the commercial asparagus
10 blanched by ridging up over the rows
with loose, sandy soil or BY Allowing ene
mulch which is applied IN the wineef 20
way through It. the unblanched, tsnder.
green asparagus has q better flavor II
more easily produced and more salts
factory for homo use.
In Selecting Asparagus.
In selecting asparagus ct the market
| watch - SEQ that the little purple
heads axo fresh and erect and the cut
end moist, or, at least. not brown and
dry, Market men have . bad habit of
keeping asparagus fresh by placing the
stema In water While this Is efacacious
IA Q way. Il lessons its alimentary value
and increases tts weight. In Q recent OK
pertinent conducted by the Gardeners
Union ct 0a3sonheim on the Rhine II was
demonstrated that submerged asparagus
increased shout 10 per cent IN weight
In two days, which was good for the
grocer, but hard On the consumer.
Having ''caught'' your asparagus, the
next point - to properly cook II. And In
this many cocks fail. Like the mush-
room, the flavor OF the asparagus is too
exquisite 20 Be ''downed'' by the addition
Of onions or other strong havors. j. B.
Martin OF the Cafe Martin feels 30
strongly on this subject that he has de-
clarsd that any employe OF his establish
ment found serving onion In the dressing
OF asparagus on his own initiative shall
be roundly reprimanded, IL not dis
CHARGED, a. having committed a culinary
crime. Another thing on which he lays
stress % that asparagus, hot or cold.
should be served alone as course ami
not with Q meat or other vegetable
Americans. he declares. should learn TO
prise this vegetable and treat II with
the dignity II deserves
EMMA PADDOCK TELFoRD.