Detroit evening times. (Detroit, Mich) 1921-1958, 1943-04-25
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low that al provisions and
NJ foodstuffs are SO precious,
Y every effort must be made
by the housewife 10 give them the
best care to prevent home spoil
age.
II Is not too early 10 start
right now. when warm weather
and insect pests add 10 the
problems Of the keeper of the
cupboards. II may be necessary
TO reorganize the refrigerator SO
that eggs and rationed perish
ahics like butter and fats may be
stored 10 the best possible ad-
vantage. II may be advisable
also 10 install additional bins,
ventilated boxes or other aids. 10
keep vegetables and fruits in first
class condition until needed; or
again. il may be worth while
studying how 10 protect dry
staples, -four, beans. rice and
other cereals so that they are
not affected by changes in tenn
pcrature or other spoilaEe agents.
For spoilage agents, there are
in plenty, as familiar to the
hone-makor as air, water, tenn
eefatHre. and more effectively as
rats. mice. wccvils, ants. reaches.
and Just plain dirt. When the
housewife see fruits change color,
become soft, or develop molds,
or when the milk turns sour; or
the saucer OF leftover gravy
develops an Objectionable odor; or
when she notes scraps of chewed-
up paper around the package OF
sugar or cereal she may be sure
that spoilage agents are sabotag-
ing her precious food supplies.
~ THIS battle of the pantry on
the home front, the intelligent
home-maker knows that low tenn
peratures check the development
Of bacteria heterogeneous. That
is why she is so careful to place
every bottle Of milk in the cold
est location Of the refrigerator,
and 10 lay meats under the ice or
cold chamber.
Now, with fats too, she must so
rearrange her home storage that
all types of fats are subject TO
low temperature in a sanitary
Container so their oil will not be-
come rancid. Perhaps she will
choose to buy small Elass-covered
dishes and keep table butter in
one, cooking fats in another, and
leftover bacon or poultry fats in
still another. Any plan which
viii keep them sterile, and cold.
Again, she may care TO arrange
other special dishes TO handle
leftovers so that they are always
covered away from air, and con-
taInination from odors. A special
pottery or glass receptacle may
be devoted exclusively to hold
ing scraps TO be cooked later in
soup.
For example, after buying vege-
tables or meats, clean and sort
them before laying in refrigera-
tor keeping in mind all possible
cooking uses. Thus, if the meat
he's bones, gristle, chop-ends, etc,
remove those semi-waste portions
with knife and place them in
the soup container at once
When about TO trim a head Of
lettuce, do not, as in former care.
less days, remove outer heavy
green or slightly bronzed leaves
and throw into garbage pail; but
trim carefully and wash these
leaves and add 70 the refrigerator
stock pot, TO keep at low tenn
r erature until desired TO make
j 70 soup.
Since a theoretical 100 per
cent of every food must be util-
lied these days, such planning
should begin when foods are first
taken out Of the shopping bag
Thus, when buying beets, cut off
the tops allowing a three-inch
neck, so excess juice will not run
out when boiling but, pick over
the leaves, discarding all those
rotted or yellow. and wash them
thoroughly; then with a sharp
pairing knife, slit the leaves from
the central spiny purple rib, and
wash these leaf fragments again.
Pack Immediately into a glass
covered container. and keep in
the refrigerator In this way your
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