course, every effort should be made to keep the ice from wasting.
Therefore, while the refrigerator should be kept in a convenient place,
it should not be exposed to too great heat; also, the doors should be
kept tightly closed, and, as has already been explained, hot foods
should not be put in until they are sufficiently cooled. Attention must
be given to the care of the refrigerator, for only when it is clean and
dry can the growth of bacteria that attack foods be prevented.


KEEPING FOODS WITHOUT ICE

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.

[Illustration: Fig. 14]

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