The Ocala evening star. [volume] (Ocala, Fla.) 1895-1943, 1916-05-24

may be present, and event animal par
asites in meats. We cook, therefore,
to improve the appearance Of food, to
develop flavor, to make foodstufs |
more digestible and to destroy micro
organisms. For example, water and
also milk may contain disease germs,
but by sterilization and alteration
both may be made fit for use.
Food is that which, when taken into
the body. gives heat and energy. and |
repairs and builds tissues. Foods are
classified into five classes, proteins. |
fats, carbohydrates, mineral matter
and water, though some food sub
stances do not properly belong to any
of these classes. Foods are further
classified as animal and vegetable
food, because of the sources from
which they are derived. Examples OF
vegetable foods are potato, carrot,
wheat, rice, peas and apples. And
examples of animal foods are meat,
fish, eggs, butter and milk.
Technique of food preparation is
another important step in cooking.
This technique will include cleanli-
ness first and foremost; then skill
in the use of tools Judgment in manag-
ing cooking apparatus and in apply
ing heating processes and accuracy
and rapidity of execution. Also the
art of seasoning and the dainty gar
nishing OF dishes is included in this,
and many scientific principles are put
into use here. And let us not forget
the always important question of SAN
itation. The first thing is to pur-
| chase your foodstuffs from a good re-
liable place where sanitation is prac-
tical, and when the food is received
to be always on the alert to see that
the perishable things are placed di-
rectly on the ice. And the most es-
sential thing is to protect the food
from disease germs and their spores,
for we all know how many germs the
be taken to keep this pest out and
away from the food
The housewife has the nerVe-rack-
ing thing of planning and purchasing
the food materials, and there are
many things for her to learn concern
ing the purchase and cost of food. The
cost of food is affected by many con-
ditions in manufacture and commerce
and the business of the nations. Econ
. omists and others interested along
this line are diligently studying the
!. subject. The amount of labor involv-
ed in producing food material also
increases the price. Meats cost more
than staple vegetables because we
raise the corn first to feed the ami
: mails. Then transportation plays an
important part in the cost of food, for
: carrying food from place to place is
one form of labor. Each person who
handles the food from producer to
consumer adds something to what the
consumer must pay. We have heard
much discussion of the middle man.
and the effort to bring the producer
and consumer closer together, but
this simply means doing away with
Z some person who handles the food
after it leaves the producer and be
e fore it reaches the consumer and who
Q must have something for his labor
The cost of conveyance also raises
e the price of food stuffs. Agricultural
conditions also come in for their part
/ for farmers often fail on their crops
$ and then the food in question is much
/ higher in price.
The first rule in good buying is to
: know the quality of your intended and
e then you will not have to be depend
o ant on statesmen. The second is tc
y know your own needs and you viii
l. not have to ask the salesmans ad
n vice about quality. The third rule il
r to buy according to your income. I
o is absolutely necessary in purchasing
y food stuffs to visit the market and
s the grocery where food is purchased
l. Select the market with a view tt
b cleanliness. 1t is also important tt
: inspect the fruit and vegetables fol
Equality and cost The amount tina
Z lone purchases of certain food de
lpends on the keeping qualities ant
upon the available storage space.
general rule may be stated, buy per
!. iishable foods in large quantities,
4 non-perishable food in large quaint
}. ties"
. Adulteration is one thing which mus
= be carefully watched by the house
8 wife The federal food drug act O
o June 80, 1906, or pure food law" de
!. fines adulteration but does not name
' the specific substances which are tt
:. be prohibited or restricted in use
e nor does the law contain standards o.
Il conditions of foods.
@ And in conclusion let me quote Rus
9 kin:
! Cookery is the knowledge of Me
8 dea of Circe, of Helen and of The
e queen OF Sheba 1t is the knowledge
!, of all herbs and balms, and fruits
land spices and all that is leading ant
n lsweet in fields and groves and savory
Il in meats. IL means the economy Of