Oxford Democrat., 1921-10-18
Care wm Prevent Food spolIase.
BUY PERIsHABLEs IN SMALL QUANTITIES
AVOID LEFrovERs

"a woman can throw out with q tea
spoon what q man brings in with q
shovel" Food that spoils after It 10
brought into the homo kitchen usually
10 needless waste. A good deal Of food
spoilage could be prevented BY proper
care, the United States Department. OF
Agriculture has found. Spoilsge is due
to the presence Of bacteria, which mul
tiply rapidly In moderately warm tenn.
peratures and in dampness. Perishables
should be bought In small daily amounts
only.
WRAP IN FRESH PAPER.
When meat and poultry are brought In
the house, exchange the wrapping paper
for clean parchment, and place on Q clean
plate In the refrigerator or cold store
room. Fish should not be stored In the
icebox, as Il imparts Its flavor to other
foods, particularly to milk and butter
1t 10 better to buy just enough fish for q
meal and have no left. overs to dispose
of.
Pitchers and bottles of milk should b.
scalded before the milk is put in. Milk
should always be covered and kept in th,
coolest part of the refrigerator, at a tenn
perature Of 500 r. or lower, II possible.
Soiled eggs spoil quickly. Insist on
getting clean eggs, and keep them cool
Do not wash an egg until just before us
Ing; water removes coating on the
shell which binders microOrganismt
from getting into the contents.
Fats and oils are best stored In the
Jorl Date, ah,orh. aa 81 Ia
DO we'll covered. A stone crock with q
lid serves we'll.
Fresh vegetables and fruits should be
kept clean, well-ventilated, and II poe-
sible, ut q temperature between go and
40o r. Decayad ones should be frequent
y sorted out. Very often the decaye6
portion may be cut away and the rest o.
the fruit or vegetable used at once
Wilted leaf vegetables sometimes may
be freshened by soaking in water just
before using. All vegetables and fruits,
especially those to be eaten raw, should
be thoroughly washed in running water
before they are used. The loss of favo,
and texture is very slight and Is made
up for by the removal of bacteria and
possible spray residue. Decaying fruit,
and vegetables always attract flies.
Moist cooked foods made with milk
eggs, meat, or fish, are excellent breed
ing places for harmful microorganisms,
including many which cause poisoning
Chilled left-overs should be used az sooD
as possible. Leftovers OF meat pie.
dishes made with cream sauce, soft Gus
tard, boiled dressjng, and dressing made
with cream must be carefully kept and
handled and promptly used. They often
cause serious poisoning before they taste
or smell spoiled. Boiled rice, hominy,
and other cereals also spoil quickly.
scALD BREAD BOX WEEKLY.
Bread and cakes should be kept In q
ventilated box. Hot bread should no,
be wrapped Immediately. The moisture
of fresh bread causes molds to form
The bread box should be scalded onoe q
week, wiped dry, and summed.
Crackers and cookies lose their crisp.
ness by absorbing moisture from the air.
They should be kept in air-tight boxes,
wrapped 10 parchment or parafin paper,
II possible.
All dry groceries must be kept dry
and clean aud In insect proof containers.
Cereals and favors should be bought In
small quantities In the summer, as they
tend to develop weevils even when we'll
cared for. Corn meal from which the
germ has not been removed turns rancid
with keeping. Air-tight containers are
necessary for tea, coffee, spices, and bak-
ing powder. Ground roasted coffee loses
flavor rapidly. Do not lay In q large
stock of coffee unless 1t can be roasted
and ground at home. The fat In choco-
late may turn rancid, SO keep It cool and
dark.
Canned goods should be stored in .
dark, cool place to prevent fading. Ex-
anime vegetables within fortnight after
canning to detect spollsge. A little
mold on the top of jelly or rich preserves
is not dangerous, but canned vegetables
which look, smell, or taste at all spoiled
should never be eaten.