Show MEAT EAT FISH AND ND PO POULTRY r I POULTRY F R 1 ESH NE NEED ED CARE CAREs s C ti J I Ww 4 I t 2 k r ir s' s sw w L- L H Sh Should 0 uld Exercise Every Precaution to Keep Foods roods Clean and Dry prepared by the United States t ell Department of CA Agriculture i The moist cut surfaces surfaces' of dressed Wats eats poultry and fish offer order favorable conditions for the growth th th O of organisms micro that cause putrefaction action therefore every e precaution tion Hon Should be bo be taken to keep such odds foods clean cold and dry warns a n anew new new ew err Farmers' Farmers DuI Bulletin etIn 1374 entitled Care of Food In the H Home me which may be obtained by applying I to the United States Department Department- of Agriculture ture Washing Meats Hastens Spoilage The bulletin goes on to s say y that e is of meat n the marl market should b be unwrapped us ris as soon us fis as delivered any visible risible dirt wiped or scraped oft off and nd the meat then hen placed d In a n clean clan dr dry cowered covered dish In the r refrigerator or r cold storeroom Washing ng draws the juices s from meats meats and hastens spoilage spoilage spoilage spoil spoil- age and should never be done don until just before cooking The curing of meats on the farm rann Is Js discussed In other bulletins Tile The edible edge organs J I r such as liver lher sweetbreads and brains E spoil more easily than the ordinary r cuts of meat and should be handled with particular care and used promptly Fish loses Its ts fresh flavor and spoils even more quickly th than n most meats ments Since the flavor or Is likely to bo be absorbed absorbed absorbed ab ab- ab- ab by other foods It should be put I Into to the refrigerator only In a tightly tightly covered c covered ered container Sli Shellfish with Ith the exception of the kinds held alive nU until used used should be be kept kept like like other opler sea food as ns nearly Ic Ice cold com as possible U c awn Poultry Ke Keeps ps Best l For lr r marketing poultry keeps generally better than that from which tho the entrails are removed but under home conditions poultry should generally be drawn at Once once after singeing and thoroughly washing to remove dirt oil and flakes of scarf scarf- skin In drawing poultry the contents of the Intestines should not be ail allowed allowed al al- l lowed wed to come In contact with the meat lest It become Infected v dangerous dangerous dangerous dan dan- micro The bird or orthe orthe orthe the pieces Into which It has hns be been n cut i should then be rinsed again drained well or wiped with a clean cloth and kept cold until cooked |