Evening star., 1927-05-27

Into the kitchen come all sorts OF
raw materials, from many places, ana
after having been handled by many
persons, Most kitchen processes III
. yolve the handling of raw food ma
terials. and hands, since 'thev &c
almost everywhere, readily become
so;,ed So that absolute cleanliness is
essential in dealing with all sorts oi
raw materials.
There can scarcely be too much
washing of hands when passing from
the handling of one class OF food ma
ter,al to another 1t is also neces'
.arv 70 safeguard food from spoilage
h,. bacteria. yeasts and molds. by
changes produced by heat and cold.
Tight and loss or absorption OF
r,oisture. by insects and househoio
nests and by animal parasites.
Most kinds of food should also oe
kent cool, Dry foods, such as crack
ers. need to be prevented from ap'
sorhing moisture, and succuieht
foods. such as fresh vegetables, from
losing it. aa,,
Milk. fresh meat. poultry and hsh,
and many fresh fruits and vegetables:
should be kept at temperature OF
so degrees Fahrenheit, or lower. III
order to prevent souring and decay
All fruits and vegetables that are 70
he eaten raw should be thoroughly
washed, Although they may look
clean. dangerous bacteria may cling
70 skins and leaves. Usually. uncooked
meats of any kind should not be
.ata, Ttha orocess of smoking meat
does not kill parasites.
I,eft.oyer cooked foods should be
kept cold and covered. used promptly.
especially in warm weather, ana: II
nnssible., heated thoroughly before
being served again. Dangerous
poisons sometimes develop in such
foods without making noticeable
changes in taste or smell. Fats ana
fat foods, such as nut meats ana
chocolate, should be kept cool ana IN
covered, light-proof containers to pre-:
vent their turning rancid. Bread ana
cake should be stored in a covered
hox or dish which is scalded frequent
IL SO that molds cannot develop.
Flour. sugar, cereals and other dry
groceries should be kept dry and pro-
tected from household pests. Tea,
coffee and spices hold their flavor best
in alright containers. Canned 1ooos
keep best in a cool, dry closet or
storeroom. Those kept in glass jars
should be shielded from the light to
prevent possible fading.
Refrigerator or Ice Box.
Since germs do not jump from dish
TO dish or fly through the air. there
are very few sanitary dangers con-
nected with the refrigerator or ice
box, provided care is taken to keep 1t
clean and to avoid the crowding or
dishes or the piling up of one thing
upon another, especially dirty vege.
tables upon berries or other fruits,
pitchers of milk and SO on.
1t is scarcely necessary to say that
the refrigerator should also be well
ventilated and kept scrupulously clean
or that milk, soup or other liquids IL
spilled upon the shelves should be
quickly removed. Ice should be
washed before it is put into the ice
compartment and food should be put
into the refrigerator in clean and
usually covered dishes and should
never be putin bot. The contents Of
the refrigerator should be frequently
inspected to make sure that 10 spoiled
food is left in it.
Z About once week at a time
when the refrigerator contains only
a little ice it should be thoroughly
cIeansed. The ice and all the food
should be removed. The racks should
be taken out, washed in hot water
containing soap or soda, rinsed, then
wiped dry. The drain pipe is liable
to get stopped up, not by anything Cf
serious sanitary consequence, but by
jelIy!iike growths composed mostly Of
harmless microbes. The overflow OF
a properly placed and drained refrig-
orator means no more than neglect
to keep the drain pipe of the refrig-
orator open and free. If possible. the
drain pipe should be removed, scrub.
bed inside with a long handled spiral
brush or swab and scalded. II the
pipe is not removable, it should
nevertheless be thoroughly cleaned
out. The small trap in the drain pipe
should also be cleaned and the drain
pan should be washed and scalded
Bread boxes and other receptacles for
food should also be regularly washed,
'scalded and aired to prevent mold and
decay of their contents.
Connected with many kitchens Is a
storeroofn. sometimes in the cellar. and
preferably in cold. dry place. This
requires no more attention than to
keep it thoroughly clean and as cold
and dry as possible, care being taken
that different kinds OF foodstuffs shall
not come in contact one with another.