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Show FRESH FOODS III III DEWED TOM DEVELOPMENT OF SCIIIFIC REFRIGERATION Efficient Refrigerator in Kitchen Essential if Foods Are to Reach Dining Room Table Fresh and Bacteria-Free. w broths, custurds and gelutln desserts that have to "set" and screw-capped bottles of drinking water. On the bottom shelf of the large food chamber cham-ber put meat, with the paper wrappings wrap-pings removed, snd "left-overs," especially espe-cially those with cream sauce. On the next shelf go fruits and eggs and raw vegetnbles that do not bare a strong odor. These, with cheese, go on ths topmost shelf. A most Important conslderstton In using the refrigerator la to keep a good circulation of air. Do not over crowd the food chambers, therefore, but get s cabinet large enough to meet your funilly requirements. A set of small, tall, enameled food containers Is s wise Investment as they will ssve space and prove sn economy, being unbreakable. Also be sure that nothing noth-ing Is put against ths cold air Intake and Warm air outlet, as this would destroy de-stroy the perfect circulation of air and so defeat the purpose of your refrlg- The last stage of the Journey, however, how-ever, thnt from the kitchen door to the dining-room table, Is as vitally Important as any of the others. All the precautions taken up to tbls point can be futile If the Individual housekeeper house-keeper does not make adequate provision pro-vision for continuing this process of refrigeration. To do this, shs musi have an np to date efficient refrigerator, refrigera-tor, preferably all-steel, and In order to be able lo use It Intelligently should know something about the principles of refrigerating. Melting Ice Cools Food. Hf.nt does tint nliHorh cold. Instead B A. H. JAEGER, Leonard Institute of Food Preservation, Preserva-tion, Grand Rapids, Mich. ' CALT meat.' dried beans and corn bread, with occasionally fresh meat and a "mess of greens" by way of variety this Is the sort of meal that our pioneer ancestors sat down to day after day, year In and yenr out. JSo wonder brimstone and treacle were on the program as a necessary tonic every spring! Compare this limited diet with the sort of dinner that the average American family of even moderate mod-erate means sits down to every day and takes as a matter of course. Whether In the country, small com-"" com-"" munity or a congested city remote from the sources of supply, there Is . . always found some kind of fresh meat, potatoes, a green vegetable and a salad (often lettuce and tomato even a cold object will absorb the heat from a warmer one and by drawing sway this hent will leave the object cold. It will do this In proportion to the Intensity In-tensity of the cold object. When food and Ice, therefore, are put side by side, the hent Is drawn from the fiod to the Ice, which has the double effect of melting the Ice and leaving the food colder. If steps are taken to era tor. The cabinet shoutd be thoroughly cleaned once a week or at least once a fortnight by washing with a clean cloth wrung out In a cold solution of sal soda and then wttb one wrung out In clear, cold water. Wipe np Immediately Imme-diately any food spilled In order that a drop of gravy or gob of cream sauce L V( prevent the Ice from melting at a ran-sonoble ran-sonoble rate, the heut will remnln In the food nnd spollHge will result. This shows how foolish It Is to wrnp heavy paper around the Ice In the Interest In-terest of and with the Idea of economy, econ-omy, food costs more than Ice and therefore should be considered first, oren If Its purity were not a matter f health and therefore of life Itself. for this reason we place both Ice md food In a special container so constructed con-structed that the Ice will melt, but not too fust, that a sufficiently low tern-1 tern-1 pernture can be maintained and thnt absolute sunltatton Is assured. In other words, we build refrigerators. The first refrigerators were primitive affairs. All were constructed along the same principle and all hnd the same nliWt In vliw hut tlipv were nolo- " ' 'yV 1111,1 t, , ' v 1 ; . vn' " ,V 2 i' " f " TLV? " isfo rlously unsatisfactory affairs. The cold spring, the window box, the clumsy wooden chest kept down In the cellar were all forerunners of the efficient ef-ficient all-steel cabinets of today. In many ways these early attempts at domestic refrigeration were more dangerous than none. If a woman had no menus at nil of keeping fond, she shopped from dny to day and did not attempt to preserve "loft-overs." But when she had what she believed to be a workable refrigerating outfit, It gave her a sense of false security, and many cases of food poisoning resulted. re-sulted. Old Ice Boxes Clumsy Affairs. Besides this, the old style Ice box was a clumsy nffulr with badly fitting lid. drains which bad n way of getting A. H. Jaeger. In the dead of winter), fresh fruit, Including In-cluding strawberries In February, for dessert, and plenty of sweet milk for the children and adults who may want It. Amerlruns are rightly regarded by foreigners as having the highest stand- ard of living of nny nation In the world. This vast difference In the kind of table set by our hnrd-worklng forefathers fore-fathers and ourselves Is due not solely sole-ly to our having the money with which to purchase all these dcllcucles which we have come to take for granted, but chiefly to the fart thnt scientific ro-t ro-t j; r f rlgeratlon affords a means of bring-. bring-. lug them together In a perfect state . of preservation from till parts of the A Good Stsel Refrigerator Pays for Itself In Food Saved. may not decompose and spread bacteria bac-teria to good food. A cabinet with base raised well off the floor makes It ensy to sweep under. Another con venlcnt feature to be found on good refrigerators Is the pedal which en utiles the door to be opened with a slight pressure of the foot when both hands are full. Frequent Icing Economical. Most women have learned by dot. that It Is cheaper to hang the Ice card In the front window frequently than nt long Intervals, letting -the Ice cham ber get too warm. In some commti nltlcs the housewife leaves a standing order with the Ice company to have the Ice chambers kept filled and doe not have to notify them each time. Not only are frequent Icings economical they are the only safe way of keeping food safe to eat A "safety signal" oi thermal gauge on the outside of the refrigerator will show when It Is time to re-Ice, without the necessity of opening the Ice chamber to see. It Is no exaggeration to say that a good refrigerator pays for Itself, This Is not Just Indirectly or "In the long run." as we sometimes nut It b.v lOT TEIIPERATURE KEEPS BABY'S MM PURE .iH A BOTTLE fftl ZW f OF MILK I feW td I Ikept atgo l wp ; f A BOTTLE ! mM f OF MILK, i ; 'ZM. I I KEPT AT ' " Xm&zZf' JJ A HAPPY. BABY' avoiding doctors' bills and keeping fit to work well, but also directly and literally. Having a properly operating refrigerator refrig-erator saves the housewife many trips to the market It enables her to buy food In larger quantities, such as s whole ham Instead of a few slices, urn! to take advantage of special value!) thnt may have come on the market Just for the day. Left-overs, hitherto thrown away or rejected as unappetizing, unappe-tizing, eon be pnt In the food chamber cham-ber with absolute safety and made up next day Into the daintiest of dishes, sometimes surpassing the original serving In flavor and tastlness. Best of all, a good refrigerator means an empty garbage pall, for there Is never nny need to throw out spoiled food It has been conservatively estimated that two and one-half billion dollars worth of food Is wasted annually In the United Stntes due to spoilage Use Refrigerator In Winter. For this reason, If no other, It U not surprising that the American pub lie Is responding to the need for prop er food refrigeration In the home, not Just during the summer months but nil the yenr round. This Is proven by the ever-growing number of refrlgern tors sold each year and by the Increased In-creased amount of Ice manufactured and harvested each year. In fact, we are rapidly learning to duplicate In miniature In our own kitchens oi kitchenettes, the science of refrlgenit Ing used on a large scale to bring our food to ns healthful, appetizing and bscterln-free from the farthest reHchee of the continent country, and of keeping highly perishable perish-able foods fresh and wholesome for consumption when they would normal- j ly be out of season. Battle to Protect Food. To make this possible, refrigerating refrigerat-ing engineering bos been developed, cold storage plants, warehouse and refrigerator re-frigerator cars have been perfected with the utmost Ingenuity and application applica-tion of scientific principles. In fact the refrigerating engineer might be regarded as a transport ofllcer who has undertaken to give your food safe conduct from its source to your table, A. combating a host of enemies every " Inch of the way. These enemies are the yeasts, molds and bacteria that are trying to wage war upon It constantly. con-stantly. The ammunition used to com-but com-but these enemies Is some 60,000,000 tons of Ice which are manufactured or harvested annually In the Cnlted States, to say nothing of the mechanical mechan-ical refrigerants employed. Refrigeration Is used In each stage of food's Journey from the source until un-til you purchase it. Milk, for example, exam-ple, Is cooled the moment It la taken from the cow until the dairy farmer Is rendy to ship It a few hours later. It travels in refrigerator cars to the town where the local dealer has an Ire-cooled chamber ready to pop It Into the moment It arrives. The same Is true of meat, eggs, fish,, fresh vegetnbles veg-etnbles and fruits and all other perlsh- i Hbles. Producer and wholesaler, Job ber and retailer all use every device known, at a tremendous cost, In order or-der to supply the public with fresh and bacteria-free foods. out of order und out of place, and an Interior which made a happy hunting ground for microbes nnd bacteria. Compare this with the modern all steel refrigerator, every part of which, Inside and out, Is easily definable, which Is Insulated to maintain the proper temperature not Juat after re-icing re-icing but twenty-four hours a day, all the year round. So thoroughly Is It protected agnlnst the Invasion of outside out-side heat that the refrigerator of to dny can be safely kept In the kitchen I where It Is most convenient to the housewife tu her cooking, Instead of In a dark cellar, to be reached by steep and dangerous steps, or out on the back porch where the sun melts the Ice In summer time and In winter each trip to and fro Is a separate Invitation In-vitation for pneumonia. Having the refrigerator In the kitchen saves ninny hundreds of steps for weary feet. Fifty degrees Is the maximum tem-peratuie, tem-peratuie, refrigerator engineers have agreed, at which perishable food should be kept. In a cabinet of approved ap-proved Insulation, there will be a difference dif-ference of a few degrees between the coldest place inside, thnt Is the small food chamber directly beneath the Ice or mechanical unit and the warmest place, the top of the large food chamber. cham-ber. 8teel Refrigerator Steps In. For this reason food must be put in the refrigerator with care and Intelligence. Intel-ligence. No food at all should be kept In the Ice chamber Itself. Milk and butter belong In the coldest place, beneath be-neath the Ice. Here also belong meat |