The Colorado statesman., 1924-02-16
PROPER CARE OF FOOD
WILL PREVENT WASTE
Many Little Details Which
Escape Attention.

prepared by the United States Department
OF Agricuture.)
While most good housekeepers pride
themselves on being able to care prop
erly for the food they purchase and
prepare for their families, there are
many details in connection with the
handling of specific foods which may
have escaped the attention of many
housewives unless they have made
special study of the subject. Again,
although everyone knows that spoiled
food is both unpleasant and danger
Gus, many persons do not know that
food may be contaminated with dan
gerous bacteria and yet show no out
ward traces of spoilage.
Farmers Bulletin 1874, Care of
Food in the Home" prepared by the
bureau of home economics, gives in
formation as to the forms and causes
of food spoilage and suggests methods
yST keeping various ordinary foods in
good condition.
Emphasis is placed on keeping all
foods clean: that is, protected from
visible dirt and from contamination
by insects and other carriers of dam
EerOuS h'Sl MINUS
should also be kept cool. Dry foods,
such as crackers, need to be prevented
from absorbing moisture, and succu-
lent foods, such as fresh vegetables,
from losing it.
The following practices, which are
brought to the readers attention, in
connection with the home care of food,
serve to remind the experienced house
keeper as well as the novice of points
that will bear watching in her kitchen,
pantry and icebox, whether she cares
for the family food personally or in
trusts 1t largely to servants or other
persons:
Milk, fresh meat, poultry and fish,
and many fresh fruits and vegetables
should be kept at a temperature of
80 degrees F., or preferably less, In
order to check the growth of micro
organisms that cause souring and
decay.
All fruits and vegetables that are
to be eaten raw should be thoroughly
washed, for even though they look
clean, dangerous bacteria may cling to
skins or leaves. AS a rule, uncooked
meats of any kind should not be eaten.
Smoking meat does not kill parasites.
Leftover cooked foods should be
kept cold and covered, used promptly,
especially in warm weather, and, II
possible, heated thoroughly before be-
ing served again. Dangerous poisons
sometimes develop in such foods with
out making noticeable changes in
taste or smell.
Flour, sugar. cereals and other dry
groceries should be kept dry and pro-
tected from household pests. Tea, cof-
fee and spices hold their flavor best
in alright containers.
Canned foods keep best in cool,
dry closet or storeroom. Those In
glass jars should be shielded from the
light to prevent possible fading.
Under household conditions, the re
frigerator is oftentimes the best means
of keeping food cool. Choose one with
well-insulated walls, put only clean ice
and clean food in clean containers into
II. and keep it clean by the daily prac-
tice of genuine neatness.
Food must be safeguarded from
spoilage by bacteria, yeasts, and molds,
by changes produced by heat and cold.
light. and loss or absorption of mois-
ture, by insects and household pests,
and by animal parasites.
Adequate storage places and con-
tainers make for economy and safety
in handling food in the home.
Farmers Bulletin 1875 may be OBJ
tanned free as long as the supply lasts
by applying to the United States De
partment of Agriculture, Washington,
D. c.