Show What to Eat and Why I With it Approach rose o of Warm arm Weather ea er C. C Houston Goudiss Advises yeses Extra Care in in Storing Foods in in the a Home By C. C HOUSTON GOUDISS IT T IS the proud distinction of Americas America's food industries that notwithstanding the infinite variety of perishable foods which are constantly available and regardless of the distances distances distances dis dis- they have been transported even the most delicate foods are delivered to the consumer in a fresh wholesome condition with all their fine flavor unimpaired The secret of this modern miracle is refrigeration Vast sums of money have been invested in long trains trains' of or cars thousands upon thousands of refrigerated trucks refrigerated ted warehouses warehouses warehouses ware ware- houses and refrigeration tion equipment in stores All this has been done for a single purpose to keep food fresh and at its best until it reaches the home At this point the thc responsibility shifts to the homemaker And if she falls down on her job then all previous efforts to keep food free from spoilage have been in vain Homemakers Homemaker's Responsibility As guardian of her family's health one of the homemakers homemaker's m most o 0 s t important h. h 1 tasks is to see se to it h ra that all food is 15 safeguarded safe safe- t j ti 1 guarded against t contamination until uno until un un- Wr o L til it reaches her table This means jF t that hat h a t perishable ri foods must contin contin- continue ov oIo L Iy if ue to be refrigerated ed properly in the C k home For only in inthis inthis i t i this this this' way can they be protected from the ravages of organisms micro-organisms which are always ready to attack foods when conditions are favorable favorable favorable favora favora- ble for their growth Two essentials are necessary for satisfactory food preservation in inthe inthe inthe the home First perishable foods must be stored at a temperature of from 40 to 45 degrees Fahrenheit Fahren Fahren- never heit-never heit never at a temperature higher high high- er than 50 degrees Second the right degree of humidity must be maintained Too much moisture will encourage the growth of bacteria bacteria bacteria bac bac- teria too little will dehydrate fruits and vegetables and make them unfit for consumption I Home Care Car of Foods Both requirements are met by bya a good household refrigerator and the homemaker who appreciates ates the importance of keeping foods sound and wholesome will regard an efficient refrigerator as asan asan asan an investment in good h health alth Itis It Itis Itis is especially necessary that the food supply be properly refrigerated ed during the warmer weather of spring and summer in order to prevent the consumption of dishes that may have become contaminated contaminated contaminated without any marked alteration alteration alteration altera altera- tion in appearance taste or odor Highly Perishable Foods Milk is often orten regarded as the most perishable of all foods because because because be be- cause it is an ideal medium for forthe forthe forthe the growth of bacteria It is therefore therefore therefore there there- fore essential that this splendid food be kept at low temperatures at all times It should be put into the refrigerator as soon as possible possible possible ble after it is delivered and kept there until the moment it is to be used Milk should never be al allowed allowed allowed al- al lowed to stand at room temperature temperature tempera tempera- ture for any length of time For Forit Forit Forit it has been demonstrated that when it is held at 40 degrees degrees degrees-an an ideal temperature temperature before before delivery delivery delivery ery then allowed to stand at a room temperature of 75 5 degrees for an hour and a half and again refrigerated a rapid increase in bacteria occurs u Other types of protein foods also present a a. favorable medium for bacterial growth when they are held at temperatures higher than 50 degrees These include meat fish meat broths gelatin custards and creamed foods It is advisable advisable advisable ble to keep these foods as well as the milk supply in the coldest part of the refrigerator Fruits and Vegetables Fruits and vegetables soon lose their moisture content unless they are protected against warm dry dry- air and they are likewise subject to the action of organisms micro-organisms which result in in decay But when stored in a modern refrigerator these mineral- mineral and vitamin-rich vitamin foods can be kept in perfect condition condition condition condi condi- tion for considerable periods thus making it possible to take advantage advantage advantage tage of favorable market offer offer- ings Guarding Against R old As a rule warmer weather also increases the problem of combating combating combating combat combat- ing molds For given moisture and warmth molds will grow on almost anything However the most hospitable hosts are acid fruits such as oranges lemons berries or tomatoes sweets such as jams and jellies j bread brend and meat While molds are physiologically physiologically physiologically logically harmless if eaten tHey definitely spoil the taste and appearance appearance ap ap- ap of food Mold growths can be killed by boiling They are arc retarded by the dry circulating air of an efficient refrigerator It is to allow for air circulation that berries should be stored uncovered uncovered-if if possible spread out so that the air can reach more than just the top layer Frequent inspection of all food supplies including those in hi the bread box and the prompt elimination elimination elimination nation of any items showing signs of mold will help to keep it from spreading Constant vigilance on the part of the homemaker in caring for foods on hand will vi avoid a needless drain on the food budget and will safeguard the health of every member of the family t D C. C. C Houston 1939 Goudiss Goudiss 1939 63 |