White Bluffs spokesman. [volume] (White Bluffs, Wash.) 1907-1938, 1933-03-30
HINTS ON CARE
OF STAPLE FOOD
Give Proper Attention to
Storing Perishables.
By, EDITH M. BARBER

Wnal is staple IOOu! ne uc
ton given by the dictionary Is "un-
manufactured or raw material" ln
more general sense the term covers
food which is or should be Kept on
hand to use as q foundation for our
daily meal plan.
Staples in this sense must have the
property of keeping well so that we
need take no particular precautlon
about keeping them. We also must
have on hand other foods in smaller
quantities which may need more or
less attention as far as care Is con-
cerned. ~ df
In the small apartments In which
many of us dwell there may be the lat
est method of refrigeration, but 1t Is
likely to be in small unit which for
bids our buying perishable food In
large quantity, which could be kept
some time with the aid Of the con-
sistently low temperature that 1t IS
possible to maintain with automatic
control. There is also little storage
space attached to the average modern
kitchen and it is not possible for us
to buy our potatoes, apples or onions,
for instance, by the basket, and Ger
tainly not by the barrel, as was the
custom in my childhood in small
town.
Today many Of our perishable foods
are put in baskets or crates instead
of barrels for shipment. Even When
you have room for storage. you may
find that in your well-heated apart
ment, foods do not keep long enough
to pay to buy them in large quanti-
ties. Homes are now being built with
cold closets to take care Of such food,
but apartments generally lack them.
It is wise idea to check, each time
you do your marketing, your supplies
of perishable staples as well as the
others. Those which certainly belong
in the perishable list are butter, eggs,
potatoes (both white and sweet at this
time of years, lemons, oranges, apples,
dried fruits, onions, cabbage and let
tuce. Others which may deserve men
ton here are grapefruit, grapes. pars-
ley celery, green peppers and garlic.
Don't hold up your hands in horror
at the idea of keeping garlic in the
home. There is practically no odor
from garlic unless the skin on one of
the little "cloves'' which make up the
whole is broken. l always keep garlic
in paper bag and twist the end of it.
The best way to keep lettuce, celery
| to-
or glass in the refrigerator. Such dishes
have covers which do not fit quite
tight. Special refrigerator dishes come
in all sizes, especially for this pur-
pose. Tomatoes and any other vegeta-
bles which have been washed may be
kept in the same compartment An
other dish OF this sort may be used
for oranges and lemons, which dry out
eventually but seldom are they kept
long enough to have q need to store
them
Oranges have been selling recently
at some stores at bargain prices and
1t may pay you to invest in several
dozen at time If you have facilities
for keeping them cool. Bananas must,
Of course, not be put into the refrig-
orator except for chilling after they
have reached their proper eating stage
when the skins are flecked with brown.
Meals are more likely to he varied
delightfully."- if the pantry is kept well
stocked. housekeeping is no worry
but rather a pleasure If there is that
comfortable feeling that there are ma
terials on hand to meet daily need and
any emergency which may suddenly
arise. The good housekeeper buys
carefully. r
Potato Puff.
" cup hot milk
2 tablespoons butter
u teaspoon salt
Is teaspoon pepper
3 cups mashed potatoes
2 egg whites
Add the hot milk, butter and sea-
sonings to the mashed potatoes Cleft
over potatoes may be used) and beat
until smooth. Fold In the beaten egg
whites and put into creased baking
dish. Bake at 400 degrees Fahrenheit
for forty-fve minutes.
, Lemon Sauce.
/ cup sugar
2 tablespoons cornstarch
2 cups boiling water
4 tablespoons butter
3 tablespoons lemon Juice
: " teaspoon salt
Mix sugar and cornstarch together
Add the water gradually, stirring con
: stantly. Boil for five minutes. Their
remove from the fire and add butter
lemon juice and salt.
Cabbage Salad.
) u small cabbage
" cup sailed peanuts
Shred cabbage finely, add nuts
moisten well with mayonnaise. Serve
cold on lettuce leaves.
l Prune Tarts.
: " pound prunes
, III c,Ypc c,,Uor