... 15 to 25 min.
Pastry.................... 30 to 45 min.
Potatoes.................. 45 to 60 min.
Pudding, Indian............ 2 to 3 hr.
Pudding, rice (poor man's). 2 to 3 hr.
* * * * *
CARE OF FOOD
REASONS FOR CARE
38. Although, as has been explained, the selection and preparation of
foods require much consideration from the housewife who desires to get
good results in cookery, there is still one thing to which she must give
attention if she would keep down the cost of living, and that is the
care of food. Unless food is properly taken care of before it is cooked,
as well as after it is cooked--that is, the left-overs--considerable
loss is liable to result through its spoiling or decaying. Both uncooked
and cooked food may be kept wholesome in several ways, but before these
are discussed it may be well to look into the causes of spoiling. With
these causes understood, the methods of caring for foods will be better
appreciated, and the results in buying, storing, and handling foods will
be more satisfactory.
39. To come to a knowledge of why foods spoil, it will be well to note
that nature abounds in _micro-organisms_, or living things so minute as
to be invisible to the naked eye. These micro-organisms are known to
science as _microbes_ and _germs_, and they are comprised of _bacteria,
yeasts_, and _molds_, a knowledge of which is of the utmost importance
to the physician and the farmer, as well as the housewife.
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