The Fayette falcon. (Somerville, Tenn.) 190?-current, 1916-07-28
MUST WATCH FOOD
HoUsEKEEPER's RESPONSIBILITY
IN THE HOT WEATHER.
AlmoGt Every Variety VIII, Quickly
Spoil Unless Especial Care Is
Taken-Points of Importance
Worth Remembering.

An additional responsibility is
brought to the housekeeper in the hot
season, writes Mrs. Christine Fred,
erlck In the Chicago News. She must
pay greater attention to her food sup
plies and the way they are kept. 1t is
In periods of high temperature that all
foods, and particularly meat, milk and
fruits, are likely to spoil and decay.
The laboratory Is not so far distant
from the kitchen and, indeed, the best
h0usekeepers are those who make a la
boratory out of their kitchen and fol-
low in it the principles that science
has proved. 1t is undlsputed that there
are minute organisms or bacteria In
the air which feed on our foods. There
are also In the foods themselves GER
tain substances which, while not alive,
are the products of living things and
which cause fruits to ripen, seeds to
grow, etc.
Both these causes result In deterior-
alton or decay of the food unless they
are prevented. Bacteria of various
kinds and allied plant organisms like
mold attack and break down food It's
sue, causing the food to become unfit
for use. Now, there are about three
ways In which the housewife can pre-
vent food from deteriorating:
/. By keeping the food in a low
temperature, as with the icebox, etc.
2. BY sterillzing and killing the bac-
terra by means of high temperature.
3. BY the use of certain preserva-
tlves, as sugar, salt, vinegar, spices,
etc.
The first means entails constant su.
pervision of the refrigerator. Newspa-
pers should not be used on the shelves
or on the ice, as this prevents proper
circulation of air and may cause the
box to become bad smelling and damp,
the very conditions under which bac.
terra flourish most. 1t should be kept
clean and foods properly placed in 1t.
0verripe fruit hot or even warm foods,
strong smelling foods, like onions and
bananas, should never be placed in the
box. Small quantities of leftovers
should be covered with glass or agate
saucers and only glass, china or agate
should be used In which to lay away
food.
The second point can be followed by
cooking a quantity of food which
seems to be on the point of spelling. A
box of berries can be saved by stewing
with sugar. Milk which undoubtedly
would not keep until the next morning
will be satisfactory If scalded. Many
other foods which might become sub.
ject to mold or spoliation can be saved
by being thus cooked or sterilized and
perhaps canned temporarily.
Salt, sugar and vinegar are helpful,
natural preservatives. Their addition
to many fruits and vegetables will
make them keep" several days longer
than If they were not used. For in
stance, beets, string beans, cucumber
etc, which In warm weather cannot be
allowed to stand over night unless in
very low temperature, will be perfectly
preserved If covered with weak solu
ton Of vinegar or brine. Soups and
all twice cooked foods like stews, etc,
are particularly likely to ferment and
should be watched carefully. All con-
tainers of food must be allowed suffi,
cient air and not closed when the food
are still warm.