Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-04-20
dtsss llsod
NUT Be Clean Whsn
Sslscsed, Then Cones Right
Way 81 Preparing ~
. Z, asns, N. 4. WILSON

4 - MRS. M. n. WILSON
4 ~. isss: Y p! r.; r.:.1s: y: 4 w''se'' ~
! Issi4p cookihs of food has much to
4 fl a With its real hutritive value,
/; IA q & a matter Of experience that
4 / -sil s.. cooked and properly seasoned
ssssd is appetisins and wholesome.
4 si;ssd food Il often spoiled through the
1 sscorrect or careless method OF cook.
\ -. and Il then unappstisins and un-
x sjstsble. Meat 10 cooked TO make 1t
\ sslstable and tender, also to develop
~. favor. Extreme heat will harden
4. slbumen in the lean part and also
s.erease the flavor, and If this heat
\ I. carried too far It will burn the
\ 30. and II is then unfit for food.
I; The loss Of weight in meat while
6eoskins depends upon the sire and also
i ~ manner In which It is cooked. The
i.,sr piece will lose less In COMPARE
4 ~ Of pound for pound than the smaller
:siece or the piece that Is cut thin.
Il Two methods govern the principle
\ = cooking meats. One IL that method
4 shst Ia used for soups and broth
n ssmely. placing the meat in cold
sster and heating slowly to boiling
Z roint. and then simmering slowly.
This manner extracts the nutritive
inices and the fAvorins into the
i iinnid. thus enrichfng the broth or
nm. The other method consists Of
sookiue the meat in such manner
nat TIE pores are sealed Immediately,
and the Juices and nutriment, as well
"a the flavor, are all conserved In the
ceat. This method consists Of cook
m meats such as are used for stews,-
nj roasts and braises, by either
covering them with boiling water or
ssaring at once until well Drowned
With dry heat and then adding all
water boiling hot.
Broiled, panned, or roast meat has
/. IN surface charred or Drowned quick
/, II. thus again conserving the nutritive
mbstance and also the flavor. Clean.
iiness and neatness Is essential In the
keeping and handling Of all foods for
our health's sake. This means not only
absence Of all visible signs Of dirt and
sAlth, but also care to prevent unde.
drable bacteria from developing.
Food and drink may become dan.
sorous carriers of disease and DEATH
dea1ing bacteria. Every year many
{Seusands Of folks are made danger
\ oos)y Ill through careless methods Of
handling foods and storing them In
insanitary places.
Refuse to buy foods that are ex.
pebed to the, dirt and dust Of the high
vSys, or that remain uncovered for
~ iiies. Often the heat used in
eooking some foods is not sufficient to
Ell bacteria that develops in foods
eared for in such manner and ty-
ptoid and other dangerous diseases
I6uult. stt n, ,.- ~
Food that has started to decay has
tlteady developed harmful bacteria
Ap6 should not be purchased or cooked.
q dsintestinal disturbances can be di.
Tctly traced. Then again, You never
ein tell whether the deadly ptomaine
weather will be here very shortly and
tie housewife should make It an i'm.
portant duty to carefully investigate
the refrigerator. A poorly constructed
box will prove expensive, as It will
~ keep the food below danger tenn.
pesature, and one serious spell Of ILL;
ness from this cause will have paid
for a very, expensive refrigerator, not
counting the worry, fear and anxiety.
Il is dangerous, indeed. to be penny
careful and pound foolish in regard to
the refrigerator and the places where
we store our foods.
When people are living in over.
crowded communities, unless caution
and care is exercised by the house,
wife and the family in safeguarding
the foods and keeping the premises
5 clean and free from trashy accumula-
tons. disease soon overtakes them.
Careful, conservative buying is neces.
sefy to prevent waste, and a reason.
able amount of care in storing the
food as we'll as in cooking 1t, for If
u food is carelessly stored no
AMOUNT of cooking and seasoning will
rtstore the lost natural flavor. Also,
will make little difference how ex-
pensive the food may be II poor and
carelessly cooked. This may be sum-
med In the following way:
Money is wasted II expended for
THE food; fuel and time are lost be.
cause Of careless method employed;
family are insufficiently fed and must
sesk other food to appease their appe-
ute. thus increasing the cost Of the
food thus purchased.
; Despite the fact that experts claim
2 that men eat more than women, I
md that the amount required by the
man and woman is about the same,