All food that is to be served cold or reheated should be cooled before placing in the ice box. For what reason? Cool by placing in a draught, or set the vessel containing the food in running cold water from the faucet. It is par- ticularly important to cool soups and broths rapidly. Which of these methods will you use, as being the more rapid? All meat that is to be served cold should be cooled, es- pecially if it is rare, or underdone. How will you accomplish this? Care of left overs. — This is one of the tests of food manage- ment. It is so easy at the end of a meal either to throw food away, or set it into the refrigerator on the dish in which it has been served. Have a good supply of cheap bowls, plates, and saucers to hold left overs in the refrigerator, thus avoiding one possibility for breakage of the table china. Keep slices of bread for toasting, pieces of hread, to dry for crumbs, with special receptacles for each. Return pieces of cake to the cake box. Muffins may be reheated. Toa^t may be kept to serve under eggs or meat. All hviter should be saved. Pieces left on butter plates if clean should be scraped into a wide-mouthed jar and kept for cooking. • Pieces of meat should be kept for reheating or " n^ade " dishes, stews or soups or for salads. In hot weather, let your first order of meat be small, and dispose of left overs as rapidly as possible. 68 FOODS AND HOUSEHOLD MANAGEMENT Vegetables may be reheated, or used for flavoring soups and stews, or used oold in salads. Desserts and fruits may be used for a " pick up " luncheon. Salads do not keep their freshness and fiavor well, and should be used very soon. Milk and cream should be returned to proper receptacles in the refrigerator as soon as possible. Disposal of waste food. — This is the final test of good housekeeping, and many otherwise good housekeepers fail just here. Even at its best the garbage pail is not altogether a pleasing object, and at its worst it is unspeakable. It must not be ignored. Have a system adapted to your own kitchen, and the municipal method of disposal, if there is such. Use a covered pail of enamel ware, rather than one of galvanized iron. The surface of the enamel is smooth, and therefore easier to wash, and there is no excuse for putting off the cleansing of the pail. Wash, rinse, and dry the pail and the cover immediately after it is emptied. Do not put a piece of paper in the bottom of the pail. This request is made by the department in New York City, and it is always better not to mix food waste and paper waste. If you live in an apartment house, your name should be painted on the pail. Never put liquid into the garbage pail with solid refuse. Strain out whatever liquid may be left in coffee or tea, and pour it into the sink drain. If there is a greasy liquid to throw away, add to it a teaspoonful or more of washing powder, and let it stand a time. If you have used enough of the powder, you wiU find that you have a soapy hquid to pour down the sink. Coffee, tea, cocoa, or lemonade left in cups should be diluted and poured down the sink and never into the garbage pail.

AI-modernized reading of the original text

All food that is to be served cold or reheated should be cooled before placing in the ice box. For what reason? Cool by placing in a draught, or set the vessel containing the food in running cold water from the faucet. It is particularly important to cool soups and broths rapidly. Which of these methods will you use, as being the more rapid? All meat that is to be served cold should be cooled, especially if it is rare, or underdone. How will you accomplish this? Care of left overs. — This is one of the tests of food management. It is so easy at the end of a meal either to throw food away, or set it into the refrigerator on the dish in which it has been served. Have a good supply of cheap bowls, plates, and saucers to hold left overs in the refrigerator, thus avoiding one possibility for breakage of the table china. Keep slices of bread for toasting, pieces of bread, to dry for crumbs, with special receptacles for each. Return pieces of cake to the cake box. Muffins may be reheated. Toast may be kept to serve under eggs or meat. All butter should be saved. Pieces left on butter plates if clean should be scraped into a wide-mouthed jar and kept for cooking. Pieces of meat should be kept for reheating or "made" dishes, stews or soups or for salads. In hot weather, let your first order of meat be small, and dispose of left overs as rapidly as possible. Vegetables may be reheated, or used for flavoring soups and stews, or used oold in salads. Desserts and fruits may be used for a " pick up " luncheon. Salads do not keep their freshness and flavor well, and should be used very soon. Milk and cream should be returned to proper receptacles in the refrigerator as soon as possible. Disposal of waste food. — This is the final test of good housekeeping, and many otherwise good housekeepers fail just here. Even at its best the garbage pail is not altogether a pleasing object, and at its worst it is unspeakable. It must not be ignored. Have a system adapted to your own kitchen, and the municipal method of disposal, if there is such. Use a covered pail of enamel ware, rather than one of galvanized iron. The surface of the enamel is smooth, and therefore easier to wash, and there is no excuse for putting off the cleansing of the pail. Wash, rinse, and dry the pail and the cover immediately after it is emptied. Do not put a piece of paper in the bottom of the pail. This request is made by the department in New York City, and it is always better not to mix food waste and paper waste. If you live in an apartment house, your name should be painted on the pail. Never put liquid into the garbage pail with solid refuse. Strain out whatever liquid may be left in coffee or tea, and pour it into the sink drain. If there is a greasy liquid to throw away, add to it a teaspoonful or more of washing powder, and let it stand a time. If you have used enough of the powder, you wiU find that you have a soapy hquid to pour down the sink. Coffee, tea, cocoa, or lemonade left in cups should be diluted and poured down the sink and never into the garbage pail.

Foods and household management