Show I Leftovers Leftovers of Perishable F Foods oads in Warm Weather Moist cooked cooled foods especially those made with rich eln-rich m materials such as ns milk eggs meat inea or fish ire are excellent excellent excel excel- lent breeding places for harmful organisms micro-organisms Including those that cause serious poisoning without makIng mak- mak Ing lag the food smell or taste spoiled ed Ie Leftovers tJ of meat pies dishes V made with ith cream sauce gravies custards boiled or cream salad dressl dressing g mu must mustI t I Ie e carefully handled d and should be tise promptly Boiled rice lice hominy and other cereals also spoil quickly In general over left foods should hould be transferred promptly from the tile dishes s' s sIn In jn which th they y were vere served to separate sepa- sepa late rate clean dry covered dishes chilled ns as as quickly as possible and kept In the cold storeroom or the refrigerator The ille United states Spates es D Department of ot Agriculture l In a a new Fa Farmers Farmers' mers' mers Bulle Bulle- tin tn 1374 C Care re of F Food o In the tile Home advises housekeepers housekeepers' especially against serving leftovers of f p foods foods' In Ill hot weather without first boiling them Warming up such f foods Is not enough It mn may even InI In- In I Teas 3 the danger of ot raiding the tern tern- to a point favorable av rable to the I growth of or micro organIsms but not hl high h enol enough gh to destro destroy them Such leftovers served serve l as cold victuals are are not only u unappetizing but may be u un safe sofe as well S 'S |