Butter. — Good butter is firm, not crumbly or pasty, yields little water when pressed, and foams when heated. It is always an expensive article and should be selected with care. It is wiser to economize by using some cheaper fat, such as good dripping, in cooking, than to buy a poor grade of butter because it is cheap. It is economical to purchase the winter's supply in October, if one can get it from a reliable source, and can keep it in a cool place. Flour. — Flour maybe purchased in quantities sufficient for six months if kept in a cool dry place, as age improves it. Cereals. — All breakfast cereals are better when fresh, and should be purchased in small quantities. Tea, Coffee. — Tea and coffee should be purchased in small quantities, as they lose strength and flavor if kept too long. Spices, etc. — Spices, flavors, etc., should be purchased in small quantities, and it' is unprofitable to buy any but the purest. Canned Goods. — In buying canned goods do not buy a can if the ends bulge, as that indicates that the can has not been air-tight, and the contents are probably poisonous. 102 DOMESTIC SCIENCE. CARE OF FOOD. One may purchase food with good judgment and yet fail as an economical housekeeper through the improper care of it. Perfect cleanliness is essential for the best preservation of food. Every place in which food is kept should be frequently inspected and kept thoroughly clean. Heat and moisture tend to cause decay, therefore it is important that all foods should be kept in a cool, clean, dry place. Cooked food, especially animal food, spoils quickly if covered closely while still warm. All soups, meat, bread, etc., should be cooled thoroughly and quickly before being covered and stored away. In hot weather it is a good plan to put the vessel con- taining liquids to cool in another pan of cold water. Meat. — Meat should be removed from the wrapping paper as soon as it comes into the house, and any parts that are not clean and sweet removed before putting it away. If it is not to be hung, put it on a dish and keep in a cool place. Never put meat directly on the ice. When preparing meat for cooking wipe it off with a clean wet cloth ; never allow it to soak in the water. Poultry. — If poultry be drawn and a few pieces of charcoal placed in tlio Ixxly, it will keep longer than if hung undrawn. Poultry must not bo washed until it is to bo cooked. Fish. — FImH should not be kept long in the house before c<x)king, as it must be kept cold and is apt to taint other food. Eggs. — Eggs sliould be carefully waslied when they come into the house. Shells may bo saved for clarifying purposes. Keep in a cool, dry place. CARE OF FOOD. 103 Milk. — Milk should be kept in a cool place, and away from all odors and dust. The vessel in which milk is kept should be free from crevices, of such shape as to be easily cleaned and scalded, and have a closely fitted cover. Glass, crockery, bright tin or granite make suitable milk vessels. When emptied they should be soaked in cold water, washed in hot soapy water, rinsed, then scalded in boiling water. Butter. — Butter must be kept in a cool, dry place> covered and away from odors. Biscuits, Cake, Etc. — Should be kept in air-tight tins or boxes. Cereals, Rice, Etc. — Should be kept in tin boxes or glass jars, so as to protect them from mice, insects, etc.

AI-modernized reading of the original text

Butter. — Good butter is firm, not crumbly or pasty, yields little water when pressed, and foams when heated. It is always an expensive article and should be selected with care. It is wiser to economize by using some cheaper fat, such as good dripping, in cooking, than to buy a poor grade of butter because it is cheap. It is economical to purchase the winter's supply in October, if one can get it from a reliable source, and can keep it in a cool place. Flour. — Flour maybe purchased in quantities sufficient for six months if kept in a cool dry place, as age improves it. Cereals. — All breakfast cereals are better when fresh, and should be purchased in small quantities. Tea, Coffee. — Tea and coffee should be purchased in small quantities, as they lose strength and flavor if kept too long. Spices, etc. — Spices, flavors, etc., should be purchased in small quantities, and it' is unprofitable to buy any but the purest. Canned Goods. — In buying canned goods do not buy a can if the ends bulge, as that indicates that the can has not been air-tight, and the contents are probably poisonous. CARE OF FOOD. One may purchase food with good judgment and yet fail as an economical housekeeper through the improper care of it. Perfect cleanliness is essential for the best preservation of food. Every place in which food is kept should be frequently inspected and kept thoroughly clean. Heat and moisture tend to cause decay, therefore it is important that all foods should be kept in a cool, clean, dry place. Cooked food, especially animal food, spoils quickly if covered closely while still warm. All soups, meat, bread, etc., should be cooled thoroughly and quickly before being covered and stored away. In hot weather it is a good plan to put the vessel containing liquids to cool in another pan of cold water. Meat. — Meat should be removed from the wrapping paper as soon as it comes into the house, and any parts that are not clean and sweet removed before putting it away. If it is not to be hung, put it on a dish and keep in a cool place. Never put meat directly on the ice. When preparing meat for cooking wipe it off with a clean wet cloth ; never allow it to soak in the water. Poultry. — If poultry be drawn and a few pieces of charcoal placed in the body, it will keep longer than if hung undrawn. Poultry must not bo washed until it is to bo cooked. Fish. — FImH should not be kept long in the house before cooking, as it must be kept cold and is apt to taint other food. Eggs. — Eggs sliould be carefully waslied when they come into the house. Shells may bo saved for clarifying purposes. Keep in a cool, dry place. CARE OF FOOD. 103 Milk. — Milk should be kept in a cool place, and away from all odors and dust. The vessel in which milk is kept should be free from crevices, of such shape as to be easily cleaned and scalded, and have a closely fitted cover. Glass, crockery, bright tin or granite make suitable milk vessels. When emptied they should be soaked in cold water, washed in hot soapy water, rinsed, then scalded in boiling water. Butter. — Butter must be kept in a cool, dry place> covered and away from odors. Biscuits, Cake, Etc. — Should be kept in air-tight tins or boxes. Cereals, Rice, Etc. — Should be kept in tin boxes or glass jars, so as to protect them from mice, insects, etc.

Public school household science