The Weston leader. [volume] (Weston, Umatilla County, Or.) 189?-1946, 1916-08-25
MUST watch FOOD
HousEKEEPEWs REspoNsis,Llr
IN THE HOT wEATHkH.
Almost Every Variety win Quickly
Spoil unisss EspscIsi Care 10
Taken--pelnts Of Importancs
Worth Remembering.

An additional responsibility Il
brought TO the housekeepcr Ia the hot
season. writes Mira Christine Fred,
erick In the Chicago News. She must
pay greater attention TO her food sup
piles and the way they are kept. II ls
In periods Of high Temperature that alI
foods. and particularly meat. milk and
fruits. are likely 10 spoil and decay.
The laboratory Is not 50 far distant
from the kitchen and, indeed. the best
h0usekeepefs are those who make Ia
boratory out ~ their kitchen and fol-
low in II he prlnclpIes that science
has proved. Il Is undisputed that there
are minute organisms or baefesIn IN
the air which feed on our foods There
are also in the foods themselves esr-
tain substances which. while aot alive.
are the products Of living things and
which cause fruits 70 ripen, seeds %
grow, etc.
Both these causes result N deteri0r-'
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 kis-
sue. causing the food 70 become unfit
for use. Nov. there are about three
ways In which the housewife can pre-
vent food from deterIoratIng:
1. By keeping the food In low
Temperature. as with the icebox. etc.
2 by steTiIizIne and killing the hac-
terfa By means OF q high temperature.
8. 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 10 become bad smelling and damp,
the very conditions under whiehsba
terra flourish most. It should be kent
clean and foods properly placed inrit-
Oyerripe fruit. hot or even warm foods
strong smelling foods. like onlens szld
bananas. should never be placed IN 'tl4e
box. Small quantities Of leftosefs
should be covered with glass o. agate
saucers and only glass, china or agate
shonld be used IN whieh TO iay 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. MIX which undoubtedly
would not keep until the next morning
will be satisfactory IL 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 IL 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 Q
very low temperature, win be perfectly
preserved II 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 cons
tainers Of food must be allowed sutii-
cient air and not closed when the foods
are still warm.