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Show Buying and Caring for Househ8d Supplies Surmlies should never lbc left in paper pa-per bags. It is neither tidy nor wholesome. whole-some. Such foods as cereals and dried fruits should be stored in Hass jars, and as they arc apt to become wormy when kept too long, should be pur-. pur-. chased in small quantities. Sugar should be stored in wooden boxes or pails and kept closely covered to protect pro-tect it from dust and ants. In fact, all stores which cannot be washed before be-fore eating should be kept under cover. In the cafe of such foods as butler but-ler and milk this precaution is of double importance, because there is a greater danger of food contamination owing to their absorbent properties. Flour is also highly absorbent and should nol come in close contact with other foods. When flour is bought by the barrel, elevate tho barrel so that there mav be a free current of air beneath ft. to ward off tho danger of ' the flour on the botton of the bnrrel becoming musty. Keep roasted coffee in tin or glass and tightly covered. When exposed to : the air or kept too long it loses both aroma and strength. For these reasons it should be bought in limited quanti ties. On the other hand, green coffoe iinproves with ace. Wore salt in a stone jar in a dry ) place. When desirable to keep butter anv length of time wrap each roll in i-lo'an muslin, then pack in brine that will float an egg and weight down with a heavy plate. Cover the top of the jar closely. Lard should be kept in bright tin pails or cans. Soda and baking powder should be left in the original packages and kept in a cool, dry place-Soap place-Soap should bo purchased in quantities, quanti-ties, unwrapped and stacked on a shelf to harden. When well dried out. its lasting qualities are about double. J ii buying olive oil iet the best and buy the half -gallons or gallon tin. The best French oil. though sweet and sound, is apt to be diluted so that if is not always economical. There is an excellent Spanish oil which is heavier than the French and goes further in salads, while tho California and Arizona olive oil when purchased from reputable firms is the best known to the oxjwts in olive culture. Fine olive oil is not improved with ace as is the case with wine. Tt should al ways bo kept in a cool, dark place. |