Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-05-03
Prevent Food Spoilage
Quick Use of Leftovers Is Among Best Methods of Pre-
venting Food Waste in the Home

if subjected to few hours of such
treatment.
Butter should be kept cold and in a
covered container that excludes light
and prevents the absorption of other
ffavors. Cheese of any kind is especially
susceptible to mold, but it can be pro-
tected to some degree by keeping 1t cool
and well wrapped in waXed paper. Soft
cheeses should be left in the original
containers until used.
The odor of cheese is so penetrating
that it should be kept in tight con-
tainer If stored near butter. eggs or
other foods likely to be favored by 1t.
All fats should be kept cool, covered
and in lightproof containers whether in
the refrigerator or cool pantry. Heat,
! light and air tend to make fats rancid.
| Pure fats, such as well rendered lard,
| lard compounds and vegetable fats and
| oils, can be kept for some time if these
| simple precautions are followed. Nuts.
chocolate and other foods in which the
fat is likely to become rancid should
also be kept cool and clean and in COW
cred lightprcof containers.
Care of Leftovers.
Leftovers of meat pies, dishes made
with cream sauce, gravieS, custards,
boiled or cream salad dressing and sim
liar foods must be handled carefully
and should be used promptly Boiled
rice, hominy and other cereals also spoil
quickly. Usually, leftover foods should
be transferred promptly from the dishes
in which they were served to separate,
clean, dry covered dishes, chilled as
quickly as possible and kept in a cold
storeroom or the refrigerator. In hot
weather, especially, leftovers of perish
able foods should. when possible. be
boiled or thoroughly heated before be-
ing served again.
Use glass preserve jars with screw
tops for keeping leftovers in the re-
frigerator. No odors can then escape
and the contents of the jars may be
seen at a glance. When olives, opened
for some special occasion, are not all
used, the remainder may be kept a
long time if olive oil is poured into the
bottle. The oil, being light, rises to
the top of the liquid in which the
olives are stored. and thus keeps out
the air. Foods may also be kept cool
as well as hot in headlight containers,
such as fireless cookers and vacuum
jacketed bottles. These containers will
not make the food any cooler than it
was when placed in them, however.
Stored In the Pantry.
The pantry. or other room where
food is kept, should be clean, cool, airy,
dry, screened against flies and other
insects, and free from musty or other
diSagreeable odors. Bread, cake, pies,
cookies and other baked foods, after
they are taken from the oven, should
be cooled rapidly in place free from
dust and insects and then stored in a
well-scalded tin box or other suitable
covered receptacle. It is not good to
wrap hot bread in a cloth, as it Injuries
the flavor and Spoils the crisp crust.
Do not put bread that you may buy in
the bread box with the paper wrappers
on. This is bad practice, as the pa
per is soiled from handling and dust.
Crackers and crisp cookies should be
kept in separate tight boxes or Jars to
prevent their absorbing moisture from
the air or from other food, such as
moist bread or cake.
Dry foods may be stored in glass,
earthenware, metal, wooden or card
board or paper containers, depending
upon how carefully they must be pro-
tected from air. light and insects.
Flour, sugar, raisins, rice and other