When food materials are delivered, have receptacles ready for each kind of food. (See kitchen furnishing.) Attend first to perishable foods. Wash and dry milk and cream bottles before putting them in the refrigerator. Treat eggs in the same way. This is also a good plan with lemons and other skin fruit, unless the quantity is too large, in which case they should not be put into the refrigerator. Remove wrappings from meat, poultry, and fish; wipe them with a soft cloth, dipped in salt and water, dry them, and place them in the ice box. Wash the cloth thoroughly and dry it. Fish should be covered that its odor may not affect other food. Vegetables like lettuce, celery, and spinach should be washed and picked over immediately, and the poor portions thrown away. All semi-perishable foods should be put in a cool, dry place, and the non-perishables in their separate receptacles. (See page 20.) Do not keep anything in brown paper bags, but save these bags for other uses.

Have a regular time for inspecting and for cleaning all the places and receptacles where food is kept. Do not allow any spilled food material to remain anywhere, and do not tolerate the presence of any material, cooked or uncooked, that shows the least taint. A keen sense of smell is a good servant here.