Show what to eat and why with approach of warm weather C houston goudiss advises extra care in storing foods in the home by C HOUSTON GOUDISS I 1 T IS the proud distinction of americas food industries that I 1 IT notwithstanding the infinite variety of perishable foods which are arc constantly available and regardless of the distances 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 have been invested in long trains of abed cars thousands upon thousands of refrigerated trucks refrigerated wa warehouses re and refrigeration 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 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 responsibility As guardian of her fam ilys health one of the homemakers m most 0 s t important tasks is to see to it that all food i is S safeguarded against contamination until it reaches her table this means t that h a t perishable t 1 foods must continue to be refrigerated properly in the home for only in this way can they be protected from the ravages of microorganisms micro organisms which are always ready to attack foods when conditions are favorable for their growth two essentials are necessary for satisfactory food preservation in the home first perishable foods must be stored at a temperature of from 40 to 45 degrees fahrenheit never at a temperature higher than 50 degrees second the right degree of humidity must be maintained too much moisture will encourage the growth of bacteria too little will dehydrate fruits and vegetables and make them unfit tor for consumption horne home care of foods both bogli requirements are met by a good household refrigerator and the homemaker who appreciates the importance of keeping foods sound and wholesome will regard an efficient refrigerator as an investment in good health it is especially necessary that the food supply be properly refrigerated during the warmer weather oi of spring and summer in order to prevent the consumption of dishes that may have become contaminated without any marked alteration in appearance taste or odor highly perishable foods milk is often regarded as the most perishable of all foods because it is ii an ideal medium for the growth of bacteria it is therefore essential that this splendid food be kept at low temperatures at all times it should be put into the refrigerator as soon as ble after it is delivered there until the moment it is to be used milk should never be allowed to stand at room temperature for any length of time for it has been demonstrated that when it is held at 40 degrees an ideal temperature before delivery ery then allowed to stand at a room temperature of 75 degrees for an hour and a half and again refrigerated a rapid increase in bacteria occurs other types of protein foods also present a favorable medium for bacterial growth when they are held at temperatures higher than 50 degrees these include meat ish meat broths booths gelatin custards bustards cus tards and creamed foods it is advisable le 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 air and they are likewise subject to the action of microorganisms micro organisms which result in decay but when stored in a modern refrigerator these mineral and vitamin rih rich foods can be kept in perfect condition for considerable periods thus making it possible to take advantage age of favorable market offerings guarding against mold As a rule warmer weather also increases the problem of combating molds for given moisture and warmth molds will grow on almost anything however the most hospitable hosts are acid fruits such as oranges lemons berr berries es or tomatoes sweets such as jams and jellies bread and me meat t while molds are physiologically harmless if eaten they definitely spoil the taste and appearance pe arance of food mold growths can be killed by boiling they are retarded by the dry circulating air of an efficient refrigerator it is to allow for air circulation that berries should be stored uncovered 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 the bread box and the prompt elimination of any items showing signs of mold will help to keep it from spreading constant vigilance on the part ot of the homemaker in caring for foods on hand will avoid a needless drain on the food budget and will safeguard the health of every member of the family D C houston goudiss 1839 1939 63 |