Show what ilea to eat wuel and why ar A with approach of lo warm luoM weather joil 3 houston goudiss advises extra care tal in storing foods 11 in the homo by a C HOUSTON GOUDISS SI IS the dill proud distinction of jo americas food industries dutil lutil IT notwithstanding the dill jiul infinite variety of jo perishable spool foods which dau are constantly available ond regardless of JO the dill distances they have been transported 0 MA even the most doll cato foods are delivered to 01 dill consumer in n U fresh wholesome condition with all their fine havoc unimpaired T the secret 1 of 30 this modern IT miracle DID is refrigeration vast ISCA sums of JO money have been invested in ili long trains of JO tal otcel cars thousands upon thousands jo 0 refrigerated trucks refrigerated warehouses and refrigeration equipment ul in stores all this sull hos been done for a u single auls dl purpose to ol keep daml food fresh pull and at its best until it if 01 reaches the dill homo IV at this still point tho oil responsibility shifts 0 the and if oils falls down on bolf job then ili all previous st efforts to 0 keep doal food kooij ooij from linsto been in ill vain ulua OV As guardian 0 ot jolt her fam ilys health o of 0 tho lu moat 0 8 important tasks si is to ol dag to ol it that latil tin all POO food ST is safeguarded safest against contamination until it reaches jolt her table this situate 4 t il n u I 1 perishable foods must conten H on to ol ocl bo L alb po c doad Alao ul n 0 k isab hornc for aoa only ul in akum LK uM thia way aum can they bo protected from tuoc the ravages 0 of macro which dan ara always ready to ol attack foods when conditions oin aio favorable for their alamil growth two dan aro necessary for 10 satisfactory POO food preservation ui in the homo first perishable foods must ocl bo stored JU at a temperature 0 of from OP 40 to 01 45 degrees fahrenheit never JOM ot a temperature higher er until than 60 09 degrees second tho dill T right degree of jo humidity must aunut ocl bo maintained too ool much moisture will tho otil growth of 0 baco cupol too little will dehydrate fruits clina pun and vegetables pun and mako them unfit huun for jo consumption homo core of foods both requirements oro met latu by a good household refrigerator 1 put and the oil homemaker who appreciates Ioa tho importance 0 of keeping foods sound and wholesome will regard un on refrigerator ou as an investment ul in good health it I 1 sl is especially necessary that the gill POO food supply ocl bo doid properly Alao refrigerated during tho wanner lUOM weather Joti 0 of spring pun and summer ul in order to ol prevent tho dill consumption o of 0 dishes that may actu have bacomo contaminated without ony aua marked alteration ul in appearance taste or jo odor 1111 highly abtil perishable foods milk is fit often regarded pop su as tho ott most ism perishable of lo all foods because it 11 ol is an ideal medium paux tunI for 20 off be growth of bacteria I it 1 fol Is therefore D essential that juil athla splendid pooi food be kept 1031 lu at low atol temperatures it at flu all times it II should ocl be put ind into the dill refrigerator so as soon ou as issod blo after it 11 ST is delivered pa pun and kept dol there until the atil moment it 11 sl Is to 0 oct be used milk should never oct bo ol in bomol lowed to 01 stand JU at room temperature for jo any aau ual length tilli o of 0 time JDA for it 11 has been demonstrated will that when it 11 ia 61 held in at op 40 degre esan ideal temperature before delivery 11 then 1101 allowed to 0 stand at a room temperature of jo CL 75 degrees for jo an hour pun and a half pun and again u aln refrigerated a rapid increase in creaso ul in bacteria u occurs other types of jo protein spool foods also present rosald a favorable medium for bacterial growth when they are held iv at temperatures higher than 50 lop degrees sooil these include meat dilou meat booths broths gelatin lsna bustards custards cus tards spir and creamed foods it 11 Is 61 advisable to ol keep these foods sit as well llam ou as the oil milk litti supply ul in the coldest part of 10 the otil refrigerator fruits j and vegetables fruits pun and vegetables a soon lose their moisture oi content unless they are protected against warm dry balu clr pau and they arc likewise subject to ol tho otil notion o of 0 microorganisms micro organisms which result ul in decay but when stored P ut in n U modern refrigerator pau vitamin rich loll foods can orl bo kept ul in perfect condition for ao Tad periods SPOT thus making laplaut lu it 11 possible to 01 ango 0 of JOAU market ins mold pi sv As n U rulo weather oslo also increases aill problem o of 0 combating 1 molds for given mols turo and warmth molds will biow on almost anything 1 however mOll JOAO dill most bisoux hospitable hosts oro pion add fruita Is such lions SU na oron gea at lemons berries jacl soli or ao tomatoes sweets tons such su 03 jams pun jellies soll bread and moot while molds arc ild physiologically oluS harmless it if eaten they arill spoil tho taste and appearance pe arance of 30 food P plow mold growths can ocl bo killed by act ocl boiling Vulli I 1 they oro retarded by act tho dill dry circulating air of 0 tin on efficient refrigerator it 1 Is 81 to ol allow for JO alu clr circulation that juill berries should bo i stored uncover edIf I possible spread out ino so os that tho dill in clr J can reach moro until than just jsn tho top dol layer U frequent U I 1 inspection asui of 10 all 1110 POO food ladlis supplies Isal including those in tho gill bread box pun and tho prompt elimination of o 0 any items showing surls signs of 10 mold will help to ol keep it 11 from duox spreading constant vigilance on tho oil part ard of 10 tho ul in caring for foods on hand will avoid I a needless drain on the gill food budget and will safeguard P the health of jo joaq every member of ao the oil family I 1 0 nam a houston 03 |