The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1921-10-14
FRIDAY, OCTOBER IA, 1921
PROPER Care Will Preuent
Much Food Sboilage In Home

"A woman can throw out with a
teaspoon what a man brings in with
a shovel" Food that spoils after 1T ls
brought into the home kitchen usual
" is a needless waste. A good deal
of food spoilage could be prevented
by proper care, the United States
Department of Agriculture has found.
Spoilage is due to the cause Of bac-
terra, which multiply rapidly in mod
erately warm temperatures an IN
lampness. 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 clean plate in the re-
frigerator or cold storeroom. Fish
should be stored in the ice box, as it
in,parts its flaver to other foods,
particularly to milk and butter. 1t IS
better to buy just enough fish for a
meal and have no left overs to dis
pose Of.
Pitchers and bottles Of milk should
be scalded before the milk Is put IN:
Milk should always be covered and
kept in the coolest part Of the re-
frigerator at temperature Of 80
degrees F. or lower if possible.
soiled eggs spoil quickly. Insist
on getting clean eggs and keep them
cool. Do not wash an egg until Just
before using; water removes a coat
ing on the shell which hinders mi
csooganisms from getting into the
contents. ~ ..~... IT,. ..
Fats and oils are best stored in
the dark. Butter absorbs ffavors
and should be we'll covered. A
stone crock with lid serves well.
Fresh vegetables and fruits should
be kept clean, well ventilated, and
if possible, at a temperature between
60 degrees and 40 degrees F. Decay
ed ones should be frequently sorted
oa.. Very often the decayed portion
may be cut away and the rest of the
fruit or vegetable used at once.
Wlted leaf vegetables sometimes
may be freshened by soaking in wa
ter just before using. All vegetables
and fruits, especially those to be eat
en- raw, should be thoroughly washed
in running water before they are us
ed. The loss of flavor and texture is
wy slight and is made up for by the
removal of bacteria and possible
spray residue. Decaying fruits and
vegetables always attract flies.
Moist cooked foods made with
milk, eggs, meat or fish, are excel
lent breeding places for harmful MI
crooganisms, including many which
cause poisoning. Chilled left over
should be used a ssoon as possible.
Left overs of meat pie, dishes made
with cream sauce, soft custard, boil
el dressing, and dressing made with
cream must be carefully kept and
handled and promptly used. They Of
ten cause serious poisoning before
they taste or smell spoiled. Boiled
rice, hominy and other cereals spoil
quickly.
Seald Bread Box Weekly.
Bread and cakes should be kept
in q ventilated box. Hot bread
should not be wrapped Immediately.
The moisture of fresh bread causes
molds to form. The bread box should
be sealded once a week.
Crackers and cookies lose their
crispness, by absorbing moisture
from the air. They should be kept
in air tight boxes, wrapped in parch-
ment or parafin paper, If possible.
All dry groceries must be kept dry
and clean and in insect proof con-
tainers. Cereals and favors should be
bought in small quantities in the
summer, as they tend to develop wee
vils even when well cared for. Corn
meal from which the germ" has not
been removed turns rancid with keep
ing. Alright containers are neces-
sary for tea, coffee, spices and bak-
ing powder. Ground roasted coffee
loses flavor rapidly. Do not lay in a
large stock of coffee unless it can be