icro-organisms develop in the bruised portions. Care must, therefore,
be taken to select foods wisely, handle them carefully, wash them if
they are not already clean, put them in clean receptacles, and keep them
in a clean, cool place. All pots, pans, and dishes in which foods are
kept or cooked should be thoroughly cleansed and rinsed well, so that no
fragments stick to them which may decay and cause possible infection to
the next food that is put in. Every part of the kitchen and store-rooms
should be kept clean, dry, and well aired. Light is the best germicide
and purifier known.

Covered receptacles should be secured for all foods. Those that are
mouse-proof and insect-proof are essential to a well-kept pantry. All
bottles and cans should be neatly labelled and so arranged that each one
can be conveniently reached. The outside of the bottle or case should
always be wiped off after it has been opened and food has been removed
from it. The shelves on which the cases are kept should be wiped off
every day. If supplies of fruit or vegetables are kept on hand, they
should be looked over frequently, and whatever shows even the slightest
suggestion of spoiling should be removed. Bread should be kept in a
covered tin box, and the box should be washed out once or twice a week
and frequently scalded and aired.

PRELIMINARY PLAN

If cooking lessons are to be given, it will be well to take this lesson
on the care of foods in connection with the first cooking lesson, and to
make it a means of arranging for the materials that are to be kept on
hand and of determining how everything is to be handled.

METHOD OF WORK

Devote a large part of the lesson to a discussion of the necessity for
care in the handling, storing, and keeping of foods. If facilities
permit, devote a few minutes to the putting away of foods that are to be
used in the next cooking lesson or in the school lunch, discussing the
reasons for such care.

LESSON IV: DISPOSAL OF WASTE

SUBJECT-MATTER

If the daily disposal of waste is attended to, there will be no
undesirable accumulation of garbage. Scraps of food that cannot be
utilized for the table should be fed to the pigs or the chickens and
should not be allowed to stand and gather flies. A covered pail or pan
should be used for holding the garbage, until final disposal is made of
it. Those portions that are badly spoiled and will be of no value in
feeding the stock should be burned at once.