The Waterbury Democrat., 1931-05-28
SISTER MARY'S
 KITCHEN

| Most households use refrigeration | the year around. But with the com ing of hot weather, extra care and consideration are necessary if the maximum efficiency of any type of refrigerator is to be enjoyed. There are certain fundamental principals that apply to the mechanical as well as the ice refrigerator.
 The first essential is to keep the ice-box clean. Refrigeration is needed primarily to check the growth of bacteria in food, and cleanliness as we'll as cold aids in accomplishing this end. At least once a week the ice-box should be emptied of all food and the shelves removed and washed and dried. The walls should be washed thoroughly with a. warm solution of baking soda and water and wiped dry. This treatment, with a few simple daily precautions, insures sweet, clean refrigerator.
 Always rinse and wipe dry the out side of milk and cream bottles, be sure that dishes in which food is stored are free from grease or any ohter food particles sticking to the outside. Use care in choosing dishes and don't fill them so full that slight jar will make them run over.
 A second consideration is that of maintaining the lowest possible tenn perature wit hthe minimum amount of ice or other chilling agent. Manu- lecturers use the utmost care to in- sulate their refrigerators to keep out heat, but the most expensive ma terials and expert workmanship have no effect if doors are left open carelessly. Don't leave doors open while planning a meal. Decide what is wanted before opening the doors, take out what is needed quickly and immediately close the doors.
 Keep in mind the necessity Of cooling food before putting it into the ice-box. Warm food will raise the temperature and the steam will cause moisture, which in creases the tendency of food spoil
 Do not store useles parts of food. For example. beet and car lrot tops and coarse celery leaves that will not be used should be cut loff and discarded. They take up room as we'll as cold, causing waste on two points.
 The most perishable foods. such las milk and meats, should be stored in the next coldest place, while fresh fruits and vegetables lean 20 in the warmest place. Food never should be placed in the ice compartment.
 Highly favored foods should be kept in the warmest place in the refrigerator since it's at this point lth tathe air is ready to pass into the refrigerating chamber and any odor which Is picked up is left there and not carried through the box to come in contact with other foods.
 Covered dishes are desirable to prevent food fiavors from mingnng. In an iceless refrigerators they are Iauite essential to preserve the moisture in foods.
 An economical measure in oper- lating an Ice refrigerator is to keep line ice compartment as full of ice Ina possible. This is necessary also lto insure adequate refrigeration. A small piece of ice cannot be expected Ito hold a temperature below the danger point of 4S degree F.. and |aboye this point food will not keep lin rood condition. The warmer the box becomes the more fec will be needed to chill it again.
 Monday's Menu.
 pREAKFAsT; Cantaloupe. rice omeict with crisp bacon, graham ana IraIaIn mullins, milk. coffeo.
 LUNcHEoNi spinach delicious. tonsted mullins. cottage cheese With lilar. .ip.duc currants, strawberrs broad pudding, milk. tea.
 pfNNEfli bmothered veal steak Iuaehed poiatOes. crehmed carrots celery and radinhes, rhubarb char lIotte. milk, coffee.