HOME ECONOMICS AND EDUCATION 625 



In washing milk utensils it is first necessary to remove with 

 warm water all traces of the milk before scalding water is used. 

 Because of the cream adhering to the sides 'soap is used also, but 

 the greatest care must be taken to remove by repeated rinsing 

 every trace of soap. The utensils must then be dipped into abso- 

 lutely boiling water for a moment. It is an important matter to 

 wash the milk bottle in which milk is now commonly delivered to 

 customers before it is opened. It is safe to say that this is seldom 

 done. Personal cleanliness is of course essential in the kitchen, and 

 every good housekeeper endeavors to maintain a high standard in 

 such matters. 



Everyone will admit that there is need for exercising great 

 care in coughing and sneezing. Experiment has shown that a fine 

 spray of saliva may be thrown in all directions for a distance of 4 

 or 5 feet by a violent sneeze or cou^h and that often the cause of 

 the cough or sneeze is something which can be thus communicated 

 to others. Particularly is this essential wherever food is prepared, 

 exposed, or served. 



Use of Paper in the Kitchen. Paper has many uses in the 

 kitchen. The cook needs a piece of paper on which to drain the 

 fried croquette or fritter and she reaches out for the brown paper 

 that came around the meat or for the grocer's bag. She turns to 

 the same source when she wishes paper for lining a cake pan. A 

 little reflection will show how far from cleanly is this practice. In 

 every kitchen should be found a roll of grocer's paper on its frame. 

 You are sure here of something that has not been handled since it 

 was rolled up by machinery in the factory. Paraffin paper should 

 also be at hand for covering food, for wrapping up sandwiches for 

 school lunches, and for similar purposes. (F. B. 413, 375.) 



ADULTERATION OF FOOD. 



Since the middle of the last century the subject of food adul- 

 teration has attracted a constantly increasing amount of attention. 

 In the United States very little was done in this line until about 

 1880. In 1881 the Division of Chemistry began the study of food 

 adulteration, and since then has given a great deal of time to the 

 subject. 



Adulterations are carried to such an extent that it may be said 

 truthfully that the adulterant is oftentimes adulterated. Spices are 

 adulterated by adding ground cocoanut shell, lamp black, wheat 

 products, etc., to give bulk, or by extracting the essential oils in 

 part. Meats are preserved in borax and sausages contain a red dye 

 to give an inviting color. Syrups are made up largely of glucose, 

 which costs the manufacturers only a few cents a gallon, and the 

 mixture is sold at a large profit. Jellies and jams often contain 

 glucose, starch paste, gelatine, some preservative, and an aniline 

 dye, to give the color that makes the store goods look so much more 

 inviting than the home made product. Catsups are preserved with 

 benzoate of soda, benzoic acid or some other modern preservative, 

 colored with an aniline dye, and contain pumpkin and starch 

 paste to give body. 



