(1) Apples, beets, carrots, potatoes, parsnips, salsify, or simi- lar root crops may be stored in an indoor or outdoor cellar or in pits. They will keep with little difficulty. (2) Cabbage or turnips should be stored in an outdoor cellar or pit, as the odor is disagreeable if stored in a cellar beneath the house. Slight freezing will not injure them. (3) Sweet potatoes should be kept dry and not allowed to chill. Dig on a dry, warm day, dry out thoroughly for a week or 10 daj's, and store in a warm, dry room, such as an attic, near the chimney, or in the basement near the furnace. They are sometimes buried in sawdust, oats, or shavings, or wrapped in paper to avoid any moisture. 128209°— 19 13 194 USE AND PREPARATION OF FOOD. (4) Onions should be thoroughly dried out and stored in a dry, well- ventilated room; a slight freezing will not injure them. (5) Pumplxins and squashes require a dry, well-ventilated room, with a moderately cool temperature. Do not let them touch each other as moisture will form at the point of contact and cause decay. (6) Pears may be gathered when mature but still hard, wrapped in paper, and kept in a cool, dry place to ripen. (7) Tomatoes may be kept for weeks if the mature green tomatoes axe carefully picked just before frost and laid to ripen on straw or similar material where they will not freeze. A similar method is to pull up the vines and hang them, top down- ward, in a cellar where they will not freeze. The tomatoes will ripen gradually as the vines dry. (8) Dried peas and beans may be stored in bags in a dry, well- ventilated place. If thoroughly heated to 63° C. (145° F.) before storing all eggs of insects will be destroyed. E. General suggestions for storing: (1) Vegetables or fruits chosen for storage should be sound, mature, but not overripe. (2) Several small containers are better than one large one, since the weight of the upper layers tends to bruise the lower layers. (3) Stored fruit or vegetables should be picked over occasion- ally and any showing signs of spoilage removed. 2. Preservation of eggs: A. Methods of preserving eggs. — Eggs may be satisfactorily preserved so that they may be had in greater abundance during a time of scarcity or when price prevents their frequent use. There are many ways of home preservation, such as packing in grain or sawdust or preserving in water glass, the length of time before spoilage occurs depending upon the method used. The latter method is most successful, and eggs so preserved may be kept for as long a time as a year. They are practically as good as fresh eggs for all cooking purposes. The whites beat up. Conmiercial eggs are pre- served by keeping in cold storage, freezing, caiming, or by reducing to powdered form. B. Choice of eggs for preservation: (1) Eggs should be preserved during March, April, May, and June, when the production is greatest and the quality best. (2) Only absolutely fresh eggs should be preserved. If there is any doubt as to the freshness of eggs, candle them or see whether they sink when placed in a dish of fresh water. If an egg floats or tends to float, it is not fresh. USE AND PREPARATION OF FOOD. 195 (3) Eggs which are dirty or have been washed should not be used. Washing removes the protective gelatinous coating. Dirty eggs will have a tainted flavor.

AI-modernized reading of the original text

(1) Apples, beets, carrots, potatoes, parsnips, salsify, or similar root crops may be stored in an indoor or outdoor cellar or in pits. They will keep with little difficulty. (2) Cabbage or turnips should be stored in an outdoor cellar or pit, as the odor is disagreeable if stored in a cellar beneath the house. Slight freezing will not injure them. (3) Sweet potatoes should be kept dry and not allowed to chill. Dig on a dry, warm day, dry out thoroughly for a week or 10 days, and store in a warm, dry room, such as an attic, near the chimney, or in the basement near the furnace. They are sometimes buried in sawdust, oats, or shavings, or wrapped in paper to avoid any moisture. 128209°— 19 13 (4) Onions should be thoroughly dried out and stored in a dry, well- ventilated room; a slight freezing will not injure them. (5) Pumpkins and squashes require a dry, well-ventilated room, with a moderately cool temperature. Do not let them touch each other as moisture will form at the point of contact and cause decay. (6) Pears may be gathered when mature but still hard, wrapped in paper, and kept in a cool, dry place to ripen. (7) Tomatoes may be kept for weeks if the mature green tomatoes are carefully picked just before frost and laid to ripen on straw or similar material where they will not freeze. A similar method is to pull up the vines and hang them, top downward, in a cellar where they will not freeze. The tomatoes will ripen gradually as the vines dry. (8) Dried peas and beans may be stored in bags in a dry, well- ventilated place. If thoroughly heated to 63° C. (145° F.) before storing all eggs of insects will be destroyed. E. General suggestions for storing: (1) Vegetables or fruits chosen for storage should be sound, mature, but not overripe. (2) Several small containers are better than one large one, since the weight of the upper layers tends to bruise the lower layers. (3) Stored fruit or vegetables should be picked over occasionally and any showing signs of spoilage removed. 2. Preservation of eggs: A. Methods of preserving eggs. — Eggs may be satisfactorily preserved so that they may be had in greater abundance during a time of scarcity or when price prevents their frequent use. There are many ways of home preservation, such as packing in grain or sawdust or preserving in water glass, the length of time before spoilage occurs depending upon the method used. The latter method is most successful, and eggs so preserved may be kept for as long a time as a year. They are practically as good as fresh eggs for all cooking purposes. The whites beat up. Conmiercial eggs are preserved by keeping in cold storage, freezing, caiming, or by reducing to powdered form. B. Choice of eggs for preservation: (1) Eggs should be preserved during March, April, May, and June, when the production is greatest and the quality best. (2) Only absolutely fresh eggs should be preserved. If there is any doubt as to the freshness of eggs, candle them or see whether they sink when placed in a dish of fresh water. If an egg floats or tends to float, it is not fresh. (3) Eggs which are dirty or have been washed should not be used. Washing removes the protective gelatinous coating. Dirty eggs will have a tainted flavor.

Use and preparation of food