Evening journal., 1917-09-14
CARE OF FOOD IN The Home


The statement made by Secretary
Houston. that S700, 100000 worth OF
food per year Is wasted in the Ameri-
can home has caused the home makers
throughout the country to pause and
consider whether they have been guilty
and TO what extent.
'sNo use 70 cry over spilled milk.
What she has wasted cannot be recov-
cred. but the home maker can plan so
wisely that she avoids all waste In the
future. Aside from wise buying the
most important place TO avoid waste IS
in the proper care Of food in the home.
To give the proper care It is essential
that the home maker should know what
causes "spoiling" of food and how 70
remove the cause.
Sanitary precautions are very impor-
tant here as in all household operations.
Keep everything clean. Clean refrigera-
tors, cupboards aud receptacles viii do
much to preserve food in its best condi-
tion.
When the food Is brought from the
market, unpacg and unwrap it,. Place
canned and package foods upon the shelf
and butter cleomargarine or fresh meat
in the refrigerator. Put the staples
away in permanent receptacles.
Much food is injured in flavor, n not
entirely spoiled by lack Of proper care
when it comes into the kitchen. Put
ting away fresh meat in the paper in
which 10 is delivered is a sure method
pf spelling it.
How many housewives wipe Of the
top Of the milk bottle before pouring
81 . \ n L.
the driver grasps the bottle by the
top and his hands are anything but
sterile. The mouth OF the bottle should
we wiped OIL before the milk Is poured
out. Milk should never be poured back
into the bottle. as Il is apt TO cause
the souring of the whole mass.
Cover the cut portion OF cheese or
cold ham with oiled paper. This ex-
cludes the air and prevents drying
out" Small bits of cheese left from
he serving should be dried and pass
ID through the grinder and used In
casseroles os as seasonings for
soups. vegetables or salad dressings.
Do not put cheese in the refrigerator
)r in any damp place. Dampness
causes the growth of molds upon
cheese.
Quality shortcomings can we'll be
kept in a cool place. Il is not neces-
sary 10 keep them in the refrigerator
and usually all the refrigerator is
needed for the per.shable foods.
Fats derived from the cooking Of
bacon. ham. beef or other meats
should be clarified and each kept in
It's own receptacle for use IN cook
Ing.
Commercially canned good@ may
be advantageously bought IN the
autumn and kept in perfect condition
provided they are not kept in a place
30 damp that the cans rust through.
Such package foods need no care
after putting away. Whe nready to
use wipe off the cans befqge open
ing.
Sugar is best kept in a tin recep-
tacle and salt I'm wooden receptacles
Rice, tapioca and similar dry ma
terial should be kept in covered
glass Jars. Always label foods in re-
ceptacles Do not trust 10 memory.
Sun the bread and cake boxes fire.
quently to prevent the growth OF
molds. Never put the bread in the
box until It Is cold, and do not put old
bread In with a new batch"
Protect all foods from dust for all
dust contains bacteria. yeast and
molds which falling upon the food
causes Il TO Spoil
Yeasts and molds attack fruits, In
all forms including jams and jellies,
cheese and baked foods.
Bacteria are acive in vegetables
meats milk. fish and all sauces made
from any OF these materials.
Proper care OF the foods Will. to a
great degree, prevent the sponage and
consequent waste through the activity
Of these agencies.
Avoid waste by taking care OF the
food which comes into the home.