Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1916-08-25
MUST WATCH FOOD
HousEkEEPER's RESPONSIBILITY
IN THE HOT WEATHER.
Almost Every Variety VIII Quickly
Spoil Unless Especial Care 10
Tsken-Points Of Importance
Worth Remembering.

An additional responsibility is
brought to the housckeeper In the hot
season, writes Mrs. Christine Fred.
erick 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 go spoil and decay.
The laboratory is not so far distant
from the kitchen and, indeed, the best
housekeepers are those who make la.
boratory out of their kitchen and fol.
low in IL the principles that science
has proved. II Is undisputed 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 tleteriorating:
l. BY keeping the food in n low
temperature, as with the icebox, etc.
2. BY sterilizing and killing the bac
hu - taI t,,r.
3. BY the use of certain preserva
tives, as sugar, salt, vinegar, spices,
etc.
The first means entails constant SUI
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 KEEP;
clean and foods properly placed In It
Gxerripe fruit, hot or even warm foods
strong smelling foods, like onions anc
bananas, should never be placed in tn,
box. Small quantities of leftovers
should be covered with glass or agate
saucers and only glass, china or agat,
should be used In which TO lay away
food.
The second point can be followed by
cooking u quantity of food which
seems to be on the point of spelling.
box of berries can be saved by stewinl
with sugar. MIX which undoubtedl!
would not keep until the next morning
will be satisfactory If scalded. Many
other foods which might become sub
dect to mold or spoliation can be saved
by being thus cooked or sterilized ant
perhaps canned temporarily.
Salt sugar and vinegar are helpful
natural preservatives. Their addition
10 many fruits and vegetables viii
make them keep" several days longer
than II 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 q weak solu
ton of vinegar or brine. Soups an6
all twice cooked foods like stews, etc.
are particularly likely to ferment ant
should be watched carefully. All con
tainers of food must be allowed suffi
cient air and not closed when the foods
are still warm.