e cold water faucet and celery needs
scrubbing with a brush.

5. Apples from exposed fruit stands should be soaked for some time and
carefully dried.

~8. Fresh Foods Are Best--~

1. Celery, cabbage, apples, pumpkins, beets, squash, white and
sweet potatoes, etc., can be kept fresh for out of season use if
carefully cleansed and stored away in a dry, cool, dark place.

~9. Methods of Preserving Foods--~

1. Salting.

2. Pickling.

3. Refrigeration.

4. Canning.

5. Preserving.

6. Drying or evaporation.

~10. Method of Preserving Eggs--~

1. Packing in coarse salt.

2. Cover with water-glass in large stone jars, set in cool place.

~11. Care of Milk--~

1. Use certified milk or inspected milk.

2. Wash bottle top before removing cover.

3. Pour milk in pans that have been scalded and drained dry in the
sun or, in damp weather, by the stove.

4. As soon as cool enough put in refrigerator or in coolest place
possible, as milk spoils very quickly unless kept cold.

~12. Care of Meat--~

1. Wash thoroughly as soon as it arrives.

2. Place on clean pan of aluminum, porcelain or some such ware.

3. Place in refrigerator until ready to cook.

~13. General Rules For Care of Food--~

1. Keep food clean--(personal cleanliness, washing food).

2. Keep food dry.

3. Keep food cool.

4. Care for food left from each meal. If carefully put away it can be
used and not wasted.

Inspected Milk--

1. Comes from sanitary farms where cows, cases and bottles are reasonably
clean; the rules are much less strict than for certified milk.

2. Cannot by law contain more than 500,000 germs in each teaspoonful,
while certified milk contains not more than 50,000 germs.

Pasteurized Milk--

1. Method recommended by Department of Health of Chicago. In a small tin
pail place a saucer.

On the saucer stand the bottle of milk (leaving
the cap on the bottle). Now put sufficient hot
water (not so hot as to break the bottle) into the
pail to fill same to within three or four inches of
the top of the bottle, and then stand the pail and
its contents on the top of the stove. The instant
the water begins to boil remove the bottle of
milk from the pail and cool it as rapidly as
possible. Keep the bottle of milk in the ice box
and keep the cap on the bottle when not in use.
When you remove the cap do so