Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-11

| cheese or sugar, should be wrapped or
kept in covered receptacles, whether
stored in the refrigerator or in the
| pantry, cellar or any other place.
The value of refrigerator as a
storage place for foods depends upon
| the continuous and rapid circulation
of cooled air. All spaces for the pas
sage of air from the ice chamber
should be kept open. 1t is mistake
to wrap the ice in paper or cloth.
Such covering retards the circula-
ton of air and insulates the ice from
the rest of the refrigerator. Each
article placed in the refrigerator con-
tains a definite amount of heat that
will melt a definite amount of ice. Hot
foods should, whenever possible, be
cooled to room temperature before
being put into the refrigerator. There
is also no excuse for using ice to chill
such things as the thick paper wrap
pings of parcels brought from the
market, the tops OF carrots or the out
side leaves of lettuce, which will all be
discarded later. Also, ice is melted TO
no purpose when vegetables and fruits
that are to be prepared almost imme-
diately are placed In the refrigerator
only TO be taken out again after a.
few minutes.
The coolest place in the refrigerator
should be reserved for the most
perishable FOODS. such as milk and
meat This Is usually just below the
ice chamber. but It can easily be
located with reliable thermometer.
Such test may also show that no
part of the refrigerator is as cold as
was supposed. so that too great de-
pendence should not be placed upon
it as a storage place for highly per-
ishable foods The chief object In
using a refrigerator Is to save food,
not ice, and real economy consists In
having well insulated walls, In keep
ing the ice chamber well stocked, In
onening the doors only when neces-
sary and for as brief periods as posi-
BILE, and in putting nothing into the
refrigerator that does not. so to speak,
pay its way.
The refrigerator should be kept
scrupulously clean. Only clean FOOD,
clean ice and clean containers should
be put into it and any food spilled
should be wiped up immediately with
a clean. damp cloth. The ice cham
Der, drain pipe and trap must be kept
free from sediment and slime and
consequently sllnuld be washed occa'
sionally with hot water and washing
soda and then rinsed with cold water:
Foods may also be kept cool as Well
as hot in headlight containers. such
as IlTSkESS NOQhGtS hSANhAiAA -
ties. These receptacles. of course, VIII
not make the food cooler than it was
when placed in them.
General Precautions.
Cuts of meat from the market
should be unwrapped as soon as de-
livered, wiped with a clean cloth and
the meat then placed in clean. dry,
covered dish in the refrigerator or
,&rx Nac oh
juices from meats and hastens spoil.
age, and should never be done until
just before cooking. Liver, sweet
breads and brains spoil more easily
than the ordinary cuts of meat and
should be handled with particular care
and used promptly Fish loses its
fresh flavor and spoiis even more
quickly than most meats. Since the
flavor lis likely to be absorbed by other
foods. 1t should be put into the refrig-
orator. only" I'm d tightly covered con-
tainer~ SheIlfish, with the exception
of the kinds held alive until used,
should be kept like other sea food: as
nearly ice cold as possible. Poultry
should generally be drawn at once
after smuggling and thoroughly washed
to remove dirt, oil and flakes of skin.
When drawing poultry the contents
of the intestines should not be al
lowed to come In contact with the
meat, lest it become infected with
germs. The bird or the pieces into
| which il has been cut should then be
rinsed again. drained we'll or wiped
with clean cloth. and kept cold I'M
| til cooked Birds bought drawn
should also be washed inside and out
before cooking.
AS soon as eggs are brought from
the poultry yard or market they
should be sorted and any cracked or
soiled ones removed for immediate
use. All eggs should be washed, but
not until just before using, because
water removes the protective film on
the shell which prevents evaporation.
the entrance of bacteria and the alb.
sorption of doors. Fruits and vege-
tables stored In boxes, barrels and
bins should be sorted frequently to
| remove decayed ones, which may in
! feet others. and n roughly washed
before using.
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