Show II L KITCHEN ECONOMY 1 I. I There can be no real kitchen economy economy economy econ econ- omy unless the hous housewife house takes the right kind of care of tl tile the e food which she buys and prepares Probably nothing Is so neglected in m the hi average e kitchen as the loaf of bread d The he value or of f the bread which now spoils through somebody's carelessness carelessness care care- amounts to thousands of dollars annually If Uncle Sams Sam's advice is followed a large sum might be added to the national savings account While cooling newly baked br bread ad should be lightly Covered with a clean cloth or paper to prevent mold germs and dust from falling on It hut but should not be tI ped in a thick cloth as Is the practice e i In iii some households households house house- holds is the warning coming from his experiment kitchens Unless bread Is aired when coming from the oven It is likely to become soggy and damp thus offering an excellent medium for cultivation cultivation cul cuI of molds When thoroughly cold the bread should be placed In a close that has been thoroughly scalded and aired If IJ bread Is to be kept for more than two or three days in damp hot liot weather weather wea wea- ther the jar or box should be taken out and sunned for tor a short time now and then and again scalded and dried On no account should portions of a aI I former baking be stored with a new batch |