Lessons in cooking through preparation of meals

ESTIMATED REDUCTIONS— Continued $ .05 Baked apples LfOin of mutton, 60c, less Hamburg steak, 42c 18 Farina, cream and sugar. . .06 Coffee cake 12 Timbale cases 12 Prunes 05 Tomato toast 06 Cream muffins 15 Bakewell pudding, 15c, less raisin bread, 6c 09 Hot Cross buns 15 Roast pork, 60c, less veal steak, 30c 30 German puffs and sauce, 35c, less orange ice, 10c .25 Original total cost $10.25 Eeduction 3.19 New total cost per week $ 7.06 New cost per day 1.01 New cost ]^ev day per person 0.25 A BUTLER'S TRAY ON WHEELS Photograph Furnished by a Massachusetts Student of the A. S. H. E. PART IX CARE OF FOOD IN THE HOME Food should never be kept in paper sacks or packages, but when received should be put away in tightly closed jars, well labeled. Packages that may be opened without damage so that they may be closed, such as. crackers, etc., may be left in the package, but care should be taken each time to fold the oiled paper and close the box properly. Dried fruits should be scalded to kill any germs, washed thoroughly, dried, and put away clean. Nuts, if bought shelled, should be scalded, dried and put away in glass jars, ready for use. Vegetables of the tuber class should be kept in a dark place. Green vegetables should either be put into water, or else washed, laid in cloths or folds of paper, and kept on ice or in a cool place. Bread should never be wrapped in cloths, but kept in tin boxes or stone jars, which should be scalded out every week, aired and dried thoroughly. Cake, doughnuts, cookies, etc., should also be kept in tin boxes or stone jars. Meat, when received from the butcher, should be removed from the paper immediately, put on a plate and set near the ice or in a cool place. Before using it should be wiped with a damp cloth. E-ggs, when received, should be washed and kept in a cool place. If desired very cold, and no ice is on hand, let stand in cold water. Butter should be kept in a covered jar in a cool place. If set in the refrigerator, it, with the milk, should be placed on the bottom shelf, so that any odors that might arise from other foods will be less likely to permeate them. Milk, when received, unless in bottles, should be put into well scalded, cooled pans. If in bottles, wash carefully, especially the mouth and top, and let the milk stand in them until ready for use. Copyright, 1912, by Home Economics Association. Care and Use of the Refrigerator The refrigerator should be washed once a week when the ice is low or out. The drains should be carefully cleaned out, using for this purpose a round stick with swab attached, or a brush with the bristles coming out from the center, made especially for this purpose. The little cup under the drain should receive special attention. If the refrigerator is attached to a main drain, the pipes leading to it should occasionally be cleaned and flushed. A piece of charcoal laid in the refrigerator will absorb odors and impurities, and will aid greatly in keeping it sweet and pure. What to do Without Ice This is a problem confronting many housekeepers. If there is a cellar, of course that is the solution. A "dumb waiter" running from the kitchen or pantry to the cold room of the cellar will save many steps.