taint others should be kept on the upper shelves of the refrigerator,
through which the current of air passes last before being freed from
odors by passing over the ice.

48. In Fig. 13 is shown a type of refrigerator in which the ice chamber,
or compartment, extends across the entire top. This type is so built as
to produce on each side a current of air that passes down from the ice
at the center and back up to the ice near the outside walls, as shown by
the arrows. A different arrangement is required for the food in this
kind of refrigerator, those which give off odors and flavors being
placed in the bottom compartment, or farthest from the ice, and those
which take up odors and flavors, on the top shelf, or nearest the ice. A
careful study of both Figs. 12 and 13 is advised, for they show the best
arrangement of food in each type of refrigerator.

[Illustration: Fig. 13]

49. CARE OF FOOD IN REFRIGERATOR.--The proper placing of foods in a
refrigerator is extremely important, but certain precautions should be
taken with regard to the food itself. Cooked foods should never be
placed in the refrigerator without first allowing them to cool, for the
steam given off when a dish of hot food comes in contact with the cold
air makes the refrigerator damp and causes an undue waste of ice by
warming the air. All dishes containing food should be wiped dry and
carefully covered before they are placed in the refrigerator, so as to
keep unnecessary moisture out of it. As butter and milk are likely to
become contaminated with odors given off by other foods, they should be
properly protected if there is not a separate compartment in which to
keep them. The milk bottles should always be closed and the butter
carefully wrapped or put in a covered receptacle. Onions, cabbage, and