LIBRARY OF CONGRESS 
Oranges, lemons. —Spread out ta prevent loss from mol 
a cool place. 
Apples. —Apples soften as much in 1 day at 70° F. as in 1 
keep them at the cooler temperature. 
Be gentle with the firm apple and orange as well as with the soft berry and the 
tender-skinned peach. 
To pinch and bruise and break the skin will let the enemy, rot, come in. 
Bananas. —Bananas are best when kept at warmer temperatures than our 
native fruits. Let underripe bananas ripen at room temperature. 
Dried fruits. —The natural sugar in dried fruits keeps them from molding 
easily. 
Store them in a tight bag or jar in a cool place. Watch in warm weather for 
worms or weevils. 
Spoilage spreads as mold breeds mold, weevils breed weevils. This happens 
oftenest in the forgotten can or box. Frequent check-ups save food. 
Bread. —Cool home-baked bread before storing in ventilated box. In hot 
weather, to keep bread from molding, wrap in moistureproof paper and put in 
refrigerator. 
Cake. —Cool on rack before storing in its own covered box, ventilated if in 
humid climate. 
Cookies. —Crisp cookies and crackers soften if kept with bread and cake. 
Keep them in airtight tins or boxes all their own. 
Flour, cereal, sugar, spice. —Don’t try to store much flour and cereal over 
the hot months—buy less and oftener. Store such dry foods as flour, cereal, 
sugar, spices in tight containers to keep out dust, moisture, insects, and mice. 
Dried vegetables. —Mice and weevils are fond of dried vegetables, too. Keep 
dried vegetables in tight containers. 
Canned goods. —Tinned foods should be kept dry to prevent rust and spoilage. 
Foods canned in glass should be stored in a cool dark place. 
Quick-frozen foods. —Quick-frozen foods must be kept frozen solidly in the 
freezing compartment of a mechanical refrigerator until used. Don’t hold too 
long even at freezing. Once thawed, frozen foods spoil rapidly. Do not refreeze. 
Waste no fats. Store butter and other table fats in tightly covered dish in a 
cold dark place away from strong odors. To keep cooking fats well, strain fat 
drippings to remove food particles and store in clean covered jars in a cool, dark, 
dry place until used. 
Don’t drain away vegetable juices. Save them for soups and sauces. 
Save fruit juices for cold drinks. 
Save bread and cracker crumbs for poultry stuffing or to make a crumb blanket 
for scalloped dishes. 
Use perishable foods promptly. 
STOP EVERY SMALL LOSS OF GOOD FOOD. SAVE EVERY DROP 
AND CRUMB. 
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U S. GOVERNMENT PRINTING OFFICE: 1943 
