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UNCLE SAM, IN WAR-TIME LECTURE, TELLS
JHOW TO KEEP PERISHABLE FOODS
This is one of a series of six articles
written especially by the food experts
of the United States department of
agriculture at Washington, and cal
culated to help housewives put their
kitchens on a war-time basis, made
necessary by the menacing food
BY THE U. S. DEPARTMENT OF
Heat, dirt, improper handling, flies,
insects and rats or mice are the
greatest food wasters.
Keep perishables cool, clean and
The moment meat, fish, milk and
eggs are allowed to get warm they
begin to spoil.
Bacteria and germs multiply rapid
ly in slightly warm food and quickly
make it dangerous and unfit to eat
Keep perishable foods in the cool
est, cleanest place you can provide,
preferably in a good refrigerator or
ice house, but, at any rate, in cov
ered vessels suspended in a well, or
in the coolest clean place in your
home or cellar.
Do not keep perishable foods in a
hot kitchen or pantry or in a sunny
place a moment longer than is nec
essary. Dry cold is a better preservative
than damp cold.
The dust particles in the air carry
molds and germs.
Meat, fish and milk are ideal breed
ing grounds for such germs. Keep
your food covered so that these bac
teria and germs will have as little
chance as possible to get on food.
House flies better called "typhoid
flies" are among the dirtiest things
that enter our homes. They fly from
sewers, privies and manure heaps,
carrying filth on their feet, which
they deposit on any f&od on which
they light. Frequently germs of ty
phoid fever are carried by flies in the
lth on their bodies, and in fly specks.
Ordinary cleanliness demands that
flies be kept out of our homes and
away from our food.
Eradicate roaches and house ants.
Keep w eevils out of cereals.
Keep your food where such pests
cannot reach it.
Keep household pets away from
Don't let fresh vegetables or fruits
wilt or lose their flavor or begin to
rot because they are handled care
lessly. Keep perishable vegetables in
cool, dry well-aired, and for most
vegetables, dark rather than light
Learn how to store potatoes, cab
hages, root crops, fruits and other
foods so that they will keep proper
ly for later use.
Don't think that any place in the
cellar or pantry is good enough to
Heat, dampness, poor ventilation,
bruising or breaking will rapidly
make many vegetables rot, ferment
or spoil. Warmth and light make veg
etables sprout and this lowers their
Dissolve Vi yeast cake, broken in
pieces, in tyi cup of lukewarm water,
and add 1 egg well beaten, J. table
spoon of melted butter, 1 tablespoon
of melted lard, 1 tablespoon salt, 2
tablespoons sugar, grated rind of 2
oranges and cup of orange juice.
Beat thoroughly, using a Dover egg
beater. Add flour to make the right
consistency, the amount required
being about 3 cups, and beat until
smooth. Turn on a slightly floured
board and knead until elastic' Cover
and let rise overnight. In the morn
ing shape into loaves, put in buttered
bread tins, cover and again let rise.
Bake in a hot over 45 minutes.
And ordinary apple sauce will ac
quire new virtues if changed to a