The Mena weekly star., 1913-11-13
,-~~~~>~~>~-~~>~> -~---~-~-~~--- -~~--~->~~->>~ GlncIe 9am Teacbes
 JfoOo lereserDatton

JfoOo l9reserOattotl
 Washington-Having taught the housewife how 10 cook-furnishing her with free cook book contain ing his own recipes for that pur- pose-Uncle Sam, through the De- partment of Agriculture, has de- cided to pry still deeper into the household Now he thinks he is able to show women how to take proper care of food and how to avoid wasting. Here are few Of the things he has learned:
 The housekeeper, he says, should thoroughly wash eggs as well as poultry, meat and vegetables, be- fore using them. Great importance is attached to keeping both cooked and raw foods covered-even when placed upon pantry shelves-to pro- tect them from dust.
 Potatoes are kept without diff culty in a cool, dry and dark place. Sprouts should not be allowed to grow in the spring.
 Such roots as carrots, parsnips and turnips remain plump and fresh if placed in earth or sand filled boxes on the cellar floor.
 Sweet potatoes may be kept until January if cleaned, dried and packed in chaff. so that they will not touch each other.
 Pumpkins and squash must be thoroughly ripe and mature to keep well. They should be dried from time to time with cloth and kept not on the cellar floor. but on a shelf and well separated from each other.
 Cabbages are to be placed in bar rels, with the roots uppermost.
 Celery should be neither trimmed nor washed, but packed, heads up in long, deep boxes. which should then be filled with dry earth.
 How to Keep Tomatoes.
 Tomatoes may be kept unti January if gathered just before frost. wiped dry and placed on 6 straw-covered rack in the cellar They must be firm and well-grOwr specimens, not yet beginning tC turn. As they ripen they may bt taken out for table use, and any soft or decaying ones must be re- moved.
 Apples, if for use during the au- tumn, may be stored in barrels without further precaution than tC | look them over now and then tC remove decaying ones; but if the! are to be kept until late winter ol spring they must be of a variety known to keep well and they mus be hand-picked and without ble- mish or bruise. They should b' wiped dry and placed with littl' crowding on shelves in the cellar As a further preeaution they may be wrapped separately in soft pa per.
 Pears may be kept for a limite, time in the same way or packed II sawdust or chalT, which absorh the moisture which otherwise in. duces molding
 Oranges and lemons are kept il the same way. Wrapping in sof paper is here essential. as the un covered skins, if bruised offer feed ing ground for mold. Oranges ma, be kept in good condition if stored where it is cold, but where freezing is not possible Lemons, if stored are often kept in brine, an old fashioned household method.
 Cranberries, after looking over t remove soft ones. are placed in crock or firkin covered with wafer A plate or round board placed oI top and weighted serves to keep tn berries under water, The wate should be changed once month.
 Hang Meat in Cellar.
 In winter large pieces Of fresl meat may be purchased and hun in the cellar. Thin pieces, as nut ton chops, are sometimes dipped Il mutton suet, which keeps the sur face from drying and is easil scraped of before cooking.
 Turkeys, chickens and other bird should be carefully drawn as 500 as killed and, without washing hung up in the coolest availabl place.
 Smoked hams, tongue, beef am fish are put in linen bags and hun in the cellar.
 Salt pork and corned beef shoul be kept in brine in suitable jar' kegs or casts and should be weight ed so as to remain well covered. !. plate or board weighted with clean stone is an old-fashioned an satisfactory device.
 If breakfast cereals are bought I bulk they should be kept in tigh receptacles in a cool, dry place Crackers may be kept like breakfas I cereals, either in the package | which many sorts are marketed O in tin boxes or in jars.
 Cornmeal Spells Readily.
 Cornmeal spells more readil l than flour, and for most famile [ | it is best to buy in small quantities Rice, tapioca, macaroni and siml liar dry material may be kept with