Evening Republican, Volume 20, Number 181, Rensselaer, Jasper County, 29 July 1916 — MUST WATCH FOOD [ARTICLE]

MUST WATCH FOOD

HOUSEKEEPER’S RESPONSIBILITY IN THE HOT WEATHER. Almost Every Variety Will Quickly Spoil Unless Especial Care Is Taken—Points of Importance Worth Remembering. An additional responsibility la brought to the housekeeper'ln the hot season, writes Mrs. Christine Frederick in the Chicago News. She must pay greater attention to her food supplies and the way they are kept. It is in periods of high temperature that all foods, and particularly meat, milk and fruits, are likely to spoil and decay. The laboratory is not so far distant from the kitchen and, indeed, the best housekeepers are those who make a laboratory out of their kitchen and follow in it the principles that science has proved. It is undisputed that there are minute organisms or bacteria in the air which feed on our foods. There are also in the foods themselves certain substances which, while not alive, are the products of living things and which cause fruits to ripen, seeds to grow, etc. Both these causes result In deterioration or decay of the food unless they are prevented. Bacteria of various kinds and allied plant organisms like mold attack and break down food tissue, causing the food to become unfit for use. Now, there are about three ways in which the honsewife can prevent food from deteriorating: 1. By keeping the food in a low temperature, as with the icebox, etc. 2. By sterilizing and killing the bacteria by means of a high temperature. 3. By the use of certain preservatives, as sugar, salt, vinegar, spices, etc. ■ t - The first means entails constant supervision of the refrigerator, Newspapers should not be used on the shelves or on the ice, as this prevents proper circulation of air and may cause the box to become bad smelling and damp, the very conditions under which bacteria flourish most It should be kept clean and foods properly placed in It Overripe fruit, hot or even warm foods, strong smelling foods, like onions' and bananas, should never be placed In the box. Small quantities of leftovers should be covered with glass or agate saucers and only glass, china or agate should be used in which to lay away food.

The second point can be followed by cooking a quantity of food which seems to be on the point of spoiling. A box of berries can be saved by stewing with sugar. Milk which undoubtedly would not keep until the next morning will be satisfactory if scalded. Many other foods which might become subject to mold or spoliation can be saved by being thus cooked or sterilized and perhaps canned temporarily. Salt, sugar and vinegar are helpful, natural preservatives. Their addition to many fruits and vegetables will make them “keep” several days longer thnn if they were not used. For instance, beets, string beans, encumber, etc., which in warm weather cannot be allowed to stand over night unless in a very low temperature, will be perfectly preserved if covered with a weak solution of vinegar or brine. Soups and all twice cooked foods like stews, etc, are particularly likely to ferment and should be watched carefully. All containers of food must be allowed sufficient air and not closed when the foods are still warm.