Three short courses in home making

There are several points of importance that must be borne in mind if food is to be kept in good condition. Most foods change easily. Vegetables and fruits lose water, wilt, and become unfit to eat. Flour and corn meal become moldy. Potatoes decay and sprout. Some foods, such as milk, turn sour. Eggs become tainted and butter grows rancid. This spoiling can be prevented with proper care in the handling, storing, and keeping of foods. The spoiling of food is due to the presence of microorganisms. If foods are fresh and sound and kept cool and clean in every way, spoiling will not take place readily, because the microorganisms will not develop. If the food is roughly handled and bruised, decompo- sition will take place readily, for microorganisms develop in the bruised portions. Care must therefore be taken to select food wisely, handle it carefully, wash it if it is not already clean, put it in clean receptacles, and keep it in a clean, cool place. All pots, pans, and dishes in which foods are kept or cooked should be thoroughly cleansed and rinsed well, so that no fragments of food stick to them to decay and to cause possible infection to the next food that is put in Every part of the kitchen and storerooms should be kept clean, dry, and well aired. Light is the best germicide and purifier known. Covered receptacles should be secured for all foods. Those that are mouse proof and insect proof are essential to a well-kept pantry. All bottles and cans should be neatly labeled and so arranged that each one can be conveniently reached. The outside of the bottle or case should always be wiped off after it has been opened and food has been removed from it. The shelves on 'which food cases are kept should be wiped off every day. If a supply of fruit or vegetables is kept on hand, the food should be looked over frequently, and any that shows even the slightest suggestion of spoiling should be removed. Bread should be kept in a covered tin box, the box washed out once or twice a week, and frequently aired. LESi I N CARE OF Til i: SOME. 15 PRE] IMINAIIV I'l If cooking Lessons are t<» be Lri\ en, it will be will to have ( his Lesson in connection with the first Lesson and to make it a means of arrang- ing for the materials that arc to ho kepi on hand and of determining how everything is to be handled. METHOD OF WORK. Devote a Large portion of the lesson to a discussion of the necessity for care in tie- handling, storing, and keeping of food. If facilities permit, devote a few minutes to the putting away of foods that are to he used in the mwi cooking lesson or school lunch, discussing the reasons for such cafe. LESSON IV. DISPOSAL OF WASTIZ. SUBJECT MATTER.