51. While a refrigerator simplifies the preserving of cooked foods and those subject to quick decay, there are many communities in which it is not possible to procure ice conveniently, thus making it necessary to adopt some other means of keeping food. Then, too, there are generally quantities of foods, such as winter vegetables, apples, etc., that cannot be stored in a refrigerator, but must be taken care of properly. In such cases, the method of storing depends to a certain extent on conditions. On many farms there are spring houses in which foods may be stored in order to keep them cool during very warm weather; but in the majority of homes, the cellar, on account of its being cool, is utilized for the storage of large quantities of food and even for keeping the more perishable foods when ice cannot be obtained.
52. STORING FOODS IN CELLARS.--In order that a cellar may furnish a safe place for keeping food, it must be well built and properly cared for. If it is dug in wet ground and is not well drained, it will become musty and damp, and fruits and vegetables stored in it will be attacked by mold. A small part of the cellar should be without a floor, as many winter vegetables seem to keep better when placed on dry ground, but the remainder should have a flooring of either well-matched boards or cement that can be kept clean and dry. Ventilation must also be supplied; otherwise, odors will be retained that will taint the food kept in the cellar. To allow the passage of air and light from the outside and thus secure proper ventilation, the cellar should be provided with windows. These will also assist very much in the cleaning and airing of the cellar, processes that should never be overlooked if good results are desired. In addition to the cleaning of the cellar, constant attention should be given to the foods kept there. Foods that have spoiled or are beginning to spoil should be disposed of quickly, for decayed food that is not removed from the cellar will affect the conditions for keeping other foods and may be injurious to the health of the family.
53. All foods likely to be contaminated by dust and flies in the cellar must be carefully covered. A screened frame fastened to the wall with brackets, like the one shown in Fig. 14, is excellent for this purpose, because it prevents the attack of vermin and permits of ventilation. If canned goods are to be stored, a cellar cupboard like that shown in Fig. 15 is a very good place in which to keep them. Separate bins should, if possible, be provided for fruits, potatoes, and other winter vegetables, and, as shown in Fig. 16, such bins should be so built as to allow air to pass through them.
54. WINDOW BOXES.--The woman who lives in an apartment where there is no cellar and who does not wish to keep ice in the refrigerator through the winter will find a window box a very good device in which to keep food. Such a box is also a convenience for the woman who has a cellar, but wishes to save steps. A box of this kind is built to fit a kitchen or a pantry window, and is placed outside of the window, so that the opening comes toward the room. Such an arrangement, which is illustrated in Fig. 17, will make the contents of the box easily accessible when the window is raised. A box for this purpose may be made of wood or galvanized iron, and it is usually supported by suitable brackets. Its capacity may be increased by building a shelf in it half way to the top, and provided it is made of wood, it can be more easily cleaned if it is lined with table oilcloth.
STORING OF NON-PERISHABLE FOODS
55. It may seem unnecessary to give much attention to the storing of foods that do not spoil easily, but there are good reasons why such foods require careful storage. They should be properly cared for to prevent the loss of flavor by exposure to the air, to prevent the absorption of moisture, which produces a favorable opportunity for the growth of molds, and to prevent the attacks of insects and vermin. The best way in which to care for such foods is to store them in tightly closed vessels. Earthenware and glass jars, lard pails, coffee and cocoa cans, all carefully cleaned and having lids to fit, prove to be very satisfactory receptacles for such purposes.
56. Unless coffee, tea, cocoa, spices, and prepared cereals are bought in cans or moisture-proof containers, they should be emptied from the original packages and placed in jars that can be tightly closed, so that they will not deteriorate by being exposed to the air or moisture. For convenience and economy, these jars or cans should be labeled. Sugar and salt absorb moisture and form lumps when exposed to the air, and they, too, should be properly kept. A tin receptacle is the best kind for sugar, but for salt an earthenware or glass vessel should be used. It is not advisable to put these foods or any others into cupboards in paper bags, because foods kept in this way make disorderly looking shelves and are easily accessible to vermin, which are always attracted to food whenever it is not well protected.