The chronicle=news., 1913-11-13
UNCLE sAws ADVICE
TO the HOUSekeePeR

"S"hbs<'ous WV. is--thNtbk
taught the housewife how 10 cook
furnishing her with q free cookbook
containing his own receipts for that
purpose Sam. through the de-
partment of agriculture. ha. decided
10 pry still deeper Into IN" house,
hold. Now he thinks b. is able 10
show women how to take proper casc
Of food and how to avoid washing IL.
Here are few things he has learned.
The housekscper. he says. should
thoroughly wash egg. as well as
poultry. meat and vegetables. before
using them. Great Importance 10 at
iaehed 10 keeping both cooked and
raw foods covcred---wh~h placed up
on rantrv shclves-to protect them
from dust.
Potatoes are kept without iIfN-
Guilty In u cool. dry and dark place.
Sprouts should not he allowed 10
grow In the spring.
Such rotos As carrots. parsnips and
'urnips remain plump and freah II
placed In earth or sand-fiiicd hoxes
on the cellar floor.
Sweet potatoes may be KEEP, until
January II cleaned. dried and
packed In ehaff 10 thar they Will not
touch each other.
Pumpkins aud squash must be
thoroughly rips and mature to keep
we'll. They should be dried from
time to time with q cloth and kept
mt on the cellar floor. but on n
shelf. and we'll separated from each
other
Cabbages are to be placed 10 bar-
rels. with the voota uppermoa1. i 10
Celery should b. neithss trimmed
nor washed. but packed. heads up. In
long. deep boxes. which should then
be- filled with dry earth.
Tomatoes may he kept until Jan
uary. II gathered Just before frost.
wired dry and placed on straw-cov-
cred racks In the cellar. They must
be firm and wcll-srown specimens.
not yet beginning TO turn. Az they
ripen they must be taken out for ta-
bic use. and any soft or dccayinr
ones must he removed.
Apples. II for use during the au-
tumn. may be stored IN barrels with
out further precaution than TO look
them over now and then to remove
dccaying ones: hut II they are to be
kept till late winter or spring they
must be Of a variety known to keep
we'll and they must he handpicked
and without blemish or bruise. They
should be wiped dry and placed with
little crowding on shelves In the cell
lar. As further precaution. they
may he wrapped separately in soft
paper.
Pears may be kept for a limited
time in the same way. or packed in
sawdust or chaff. which absorbs the
moisture which might otherwise In
duce molding.
Oranges and lemons are kept In
the same way. Wrapping In soft pa
per Is here essential. as the uncov--
cred skins II bruised offer feeding
grourd for mold. Oranges may be
kept for long time in good condi-
tion II stored where it is cold. hut
where freezing is not possible. Lem
ons and lines are often kept in brine.
an old fashioned household method.
Cranbcrries. after looking over to
remove soft ones. are placed In q
crock or firkin covered with water.
A plate or round board placed on
top and weighted serves to keep the
| berries under water. The water
should he changed once month.
In winter. large pieces OF fresh
meat may be purchased and hung in
the cellar Thin pieces. as mutton
chops. are sometimes dipped in NUT
ton suct. which keeps the surface
from drying and is easily scrapcd off
before cooking.
| Turkeys. chickens and other birds
should he carefully drawn as soon
| as killed and without washing hung
up in the coolest available place.
Smoked ham. tongue. beef and fish
are best put in linen bags and hung
| in the cellar.
Salt pork and corned beef should
be kept in brine in suitable jars,
kegs or casks and should be weight
nlatc or boa 1 weighted with clean
-tcrc T. ~ c|G-fasrioned and salts
factory device.
II breakfast cereals are bought IN