CARE OF FOOD

CARE OF EGGS

Color of shell is determined by the breed of the bird and has nothing to do with the quality of the egg. Color of the yolk is determined by the diet of the hens and there is no relation between the color of the yolk and the color of the shell.
Store eggs in a wire basket in the refrigerator. If they are to be kept for a number of weeks, place on large end for storing.
To keep whites after eggs have been broken and separated, place them in a glass jar, cover and store in refrigerator.
To keep yolks after eggs have been broken and separated, place them in a narrow or tall glass container, cover with water or milk, cover jar and place in refrigerator.
Remove eggs from refrigerator long enough before using so they will become warmed to room temperature.
Eggs are most easily separated as soon as they are removed from refrigerator.

CARE OF FRESH FISH

Remove from wrapping paper. Remove any scales neglected at market. Wash under running water. Cook as soon as possible after purchasing. If necessary store, cover closely and place in refrigerator or on ice.

CAREOF FRESH FRUITS

Highly perishable fruits such as berries, cherries, and plums should be placed in the refrigerator without washing and as soon as received from the market.
Place fruit in a colander and wash with a spray.
The more firm fruit such as peaches, apples, pears, etc. may be washed by light rubbing in water.

CARE OF MEAT

Remove from wrapping paper. Wipe with a damp cloth. Store in refrigerator in meat compartment or on a platter and cover with waxed paper. For cooked meat - store in refrigerator in meat compartment or in a refrigerator bag.

CARE OF MILK

Take milk into the house as soon after delivery as possible. Wash top of bottle and cap in cold running water before opening or putting away.
Place the milk in the coldest part of the refrigerator at once. Return milk to refrigerator as soon as the amount needed has been removed.
Keep milk closely covered as it absorbs odors from other foods readily.
Wash the bottle in cold water as soon as empty, then scald.
Do not use milk bottles for any other purpose.
Return bottles to dairy promptly.

CARE OF POULTRY

Whole Chickens - Remove from wrapping paper. Wipe inside of bird with damp cloth, making sure that it has been properly drawn.
If wing tip feathers have been left on, dip them in boiling water for a few minutes and pull feathers out with pliers.
Remove all pinfeathers with strawberry huller or tweezers.
Singe over direct heat to remove fine hairs.
Remove oil sack from tail.
Wash outside thoroughly, using a soft brush and salt, corn meal, soda or soap. Rinse thoroughly and dry.
Stuff and truss if it is to be roasted.
Store in refrigerator, breast side down in a refrigerator bag or covered meat compartment.
Cut Up Chicken - Remove from paper, remove any pin feathers.
Singe any parts of skin showing fine hairs.
Wash quickly but thoroughly under running water.
Drain well, dry and store in refrigerator in covered meat compartment or in a refrigerator bag.
Care for ducks, turkeys, geese and game birds as for chicken.

CARE OF FRESH VEGETABLES

Wash or scrub vegetables and remove waste (leaves and roots) when received from the market.
If refrigerator is not equipped with a vegetable pan, other covered pans, glass jars or transparent food bags may be used.
Shake as much of the water as possible from the vegetables, place in the utensil and cover tightly. Even lettuce that is quite wilted will freshen up in 10 to 12 hours.
Root vegetables may be freshened in salted ice water.
When harvested, root vegetables may be stored in a cool dark place for many moths either in a stonejar or covered with sand or earth. Sprinkle the earth with warm water once each month.

Care of Food: List