The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-06-27
Summer Kitchen Cautions
BY JAMS HDDfNGTcN.

Almost everybody ut Tits tine OF
year Begins TO make original observa-
tions concerning the Indispensable be-
havior OF foods. TOO close II watch OF
the food supplies cannot be kept. Tie
bread mildews under the best of cons
ditions sometimes and this is the time
to rebake 1t and so make pulled bread
of It.
often by tho time It IS twenty-foGr
hours old the mold gets started, and
any mildew quickly -.taints IT all
through. although the matter shows
only on the surface. Thoroughly dried
and toasted bread grated and put away
in very dry receptacle. will keep for
several days, and Is very good for a
great number Of dishes. Leftover
vegetables may be put together In Il
sort OF scallop covered with crumbs.
Tho stuffings for tomatoes, eggplant
and such things ara better II q third
or even a half of toasted bread "rasp-
inEs." In stuning chicken the toast
ed bread makes far better mixture
than bread not cooked Il second time.
At least every second day. IL not ev-
cry day. the contents OF the Ice box
should be given thoughtful considera-
ton. And never at such times should
perishable things be taken out and al
lowed to stand around until their tenn
peraturc has risen some degrees. After
food has been kept on Ice its decompo-
sition Is far quicker than az though 1t
had been kept cool 10 some other way.
In this connection one ought to take
care that foods from the grocer's Ice
box are quickly transferred to the home
refrigerator, II they ure not cooked at
once. which Is tho best treatment
Cold cooked they keep far better than
raw. Every woman should take home
thtn0y ctr
less her market man and grocer de-
liver by. motor. After an hours hot
ride OH grocery wagon they have lost
what they cannot regain.
Green vegetables washed and then
wrapped In damp newspapers will keep
cool until all water evaporates or gets
too hot, but on no account should they
be allowc cd to stand long In cold water,
and especially not overnight. Any
leftover stews containing vegetables
should be used promptly. and In max
Ing summer stock vegetables should on
no account be added unless to be used
the Same day. Aspic jellies in suIn-
mer are always dangerous.
Parsley can be kept I'm various ways,
but quickly perlShes without attention.
In hot weather water In which any
herb or fower stands deteriorates
sometimes within two or three hours
The stems of parsley are sometimes put
in slightly sailed water. which Is in
a sense pickle. We need tho parsley
not only for garnishing cold meats. but
as ono OF the quickest of the green
seasonings. 1t Is excellent chopped for
seasoning fried tomatoes and for all
tomato sauces. among many other
things
a business man, when asked to buy
book on salads. glanced at II, and,
finding the statement to the effect that
lettuce should be washed and then
shaken In cloth until dry, thought
this one thing made the book worth
the price. a great deal OF oil, and in
fact. good deal of dressing OF va
rious sorts. are wasted because salad
leaves are not shaken or wiped dry
III they must be prepared at tho last
moment. dry cloth may be used for
wiping them. but they are better II
washed and put to dry with thin cloth
over them. where 1t is airy and rea-
sonably cool. to grow crisp as the wa
ter on them evaporates.
Cucumbers arc cooled under running
water II they have not been on ice or
II stood stem down in iced water for a
little while they become suitable for
salad.
II tho grocers would pour their ber-
ries out on wooden plates as soon AS
tueS CoIHc INTO lilclT stores "e Sn OIL Id
not have to pay so large a margin for
waste. At any rate, berries and all
soft fruits should be spread out as
soon as they come into the house In
country homes, freshly picked straw
berries. and raspberries in particular
are spread out OH platters as soon as
brought into the house and then put in
cool cellars, where they will keep fresh
for two days.
The tomato IS also soft fruit, and
one should not be piled upon another
for any length Of time. Our grocers
have much to learn in this connection
and In general In reference to the keep
ing OF vegetables. A water sprinkler
Is cheap thing, and many a tub of
sucCulent spinach, the finest any sea-
son yields. would not droop and wilt
beyond saving on hot sidewalks If It
were judiciously cared for. We have to
pay for the loss.
In poorer countries. where food can
not be wasted, and where IL Is sold with
but small profit, the vegetables In the
worst STUN markets will be as fresh
and crisp as though In watered gar
den. II we would express our opinion
about such things freely we could put
down some OF these wicked summer
wastes. Some of our grocers are most
arrogant about such matters. but. of
course, there is their side of the ques-
ton, too.