The Kevin review. [volume] (Kevin, Mont.) 1922-1929, 1924-02-21
PROPER CARE OF
WILL PREVENT WASTE
Many Little Details Which
Escape Attention.

prepared by the United States Department
of Agriculture)
While most good h~ousekeepers 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 a
special study of the subject. Again,
although everyone knows that spoiled
food is both unpleasant and danger
ous, many persons do not know that
food may be contaminated with dam
garous 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
for keeping various ordinary foods in
good condition.
Emphasis is placed on keeping all
foods clean: that is, protected from
NISlDlG Qlll anu HUH GENERALIZATION |
by insects and other carriers of dan
gerous micro-organisms. Most kinds
should also be kept cool Dry foods,
such as crackers, need to be prevented
from absorbing moisture, and succu-
tent 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,
for the family food personally or in
trusts it largely to servants or other
PERSONS:
Milk, fresh meat, poultry and fish,
md many fresh fruits and vegetables
be kept at a temperature of
to check the growth of micro
organisms that cause souring and
lecay.
All fruits and vegetables that are
0 be eaten raw should be thoroughly
for even though they look :
kins or leaves. AS a rule, uncOoked
of any kind should not be eaten. :
Imoking meat does not kill parasites.
Leftover cooked foods should be Z
ept cold and covered. used promptly, :
specially in warm weather, and, if
hnotod fhnra1Oh1r hofnro ho- 4
lg served again. Dangerous poisons
ometimes develop in such foods with
ut making noticeable changes in
tste or smell. =
Flour, sugar, cereals and other dry L
roceries should be kept dry and pro "
,e and spices hold their flavor best 5
alright containers. d
Canned foods keep best in a cool, Q
y closet or storeroom. Those in =
ass Jars should be shielded from the
sht to prevent possible fading.
Under household conditions, the re- u
is oftentimes the best means Il
keeping food cool. Choose one with
all-insulated walls, put only clean ice 3
ID clean food in clean containers into 2
and keep it clean by the daily prac-
e of genuine neatness.
must be ~safeguarded from m
oilage by bacteria, yeasts, and mOlds, n
changes produced by heat and cold, &C
mt, and loss or absorption of mois- or
re, by insects and household pests, ba
d by animal PARASITES. ia
Adequate storage places and con- WI
ners make for economy and safety SIP
handling food in the home. ov
farmers Bulletin 1874 may be OBJ M
ned free as long as the supply lasts br
applying to the United States De- m;
'tment of Agriculture, Washington, IN
c.. fthl