Page 2-The Perquimans Weekly, Hertford, N.C., Thursday, September 19, 1974
Extension Forum
By MRS. MJB. TAYLOR
Home Economics ;
Extension Agent
F(M)D SAFETY AND
STORAGE
Poor food-handling
practices in the home often
cause illness in the family,
even though the foods were
safe to eat when purchased
or first prepared.
; From the moment food is
harvested, caught or
slaughtered it undergoes
progressive deterioration.
Depending upon the food
this deteriorations may be
very slow or it may be so
rapid as to render the food
virtually useless in a matter
of hours. Heat and cold,
light, oxygen, moisture,
dryness, the natural food
enzymes themselves, and
time all tend to deteriorate
foods. At temperatures
above 70 degrees F food can
become worthless in a
matter of hours.
Microorganisms capable
of spoiling food are found
everywhere. A most im
portant point, however, is
that microorganisms
generally are not found
within healthy living tissue.
But they are always present
to invade the flesh of plants
or animals through a break
in the skin or if the skin is
weakened by disease or
death.
Bacteria, yeasts and
molds like warm, moist
conditions. Most bacteria
multiply best at tem
peratures between 60
degrees and 100 degrees F.
Some will grow at tem
peratures down to the
freezing point or water.
Others will grow at tem
peratures as high as 100
degrees F. The spores of
many bacteria will survive
prolonged exposure to
boiling water and then
multiply when the tem
perature is lowered. To
insure sterility, that is total
d i s t r u c t i o n of
microorganisms, the
temperature must go to
about 250 degrees F and
. maintain this temperature
for 15 minutes or longer.
Some bacteria and all molds
RICHMOND GUEST
Mrs. Bob Clark of Rich
mond, Va. was a week-end
guest of her sister-in-law,
: Mrs. Jack Stafford.
IN RALEIGH
Mrs. T.B. Sumner is
visiting her son and
daughter-in-law, Mr. and
Mrs. T.B. Sumner, Jr., in
Raleigh.
WEEK-END IN
PINEHURST
Mr. and Mrs. J.T. Biggers
spent the week-end in
Pinehurst with Miss Helen
Cole. ;
. The
Perquimans Weekly
Court House Square
HERTFORD, N.C. 27944
Entered as second class
matter November 15, 1934
at Post Office in Hertford,
N.C.
RAY WARD
General Manager
OFFICE HRS! 9 A.M. to 5 P.M.
Monday-Friday
PHONE 426-5728
SUBSCRIPTION RATES
ONE YEAR
'5.00
Published by Dear Publication
A Radio, Inc.
20 DEGREES!
No Heat!
No Credit!
Shivering Cold!
This seems very unnecessary, for all it takes is a reasonable payment on your
account and cash on delivery until you are in line with very resssnctle credit
requirements Then it will be our pleasure to serve you, but frar.!.!y, &e must
h::3 your cooperation to be able to carry on. So don't call us ur.!:3 yea .
l.;2 r.zh special effort to handle year dc:in;usr.t account 'U x:zr. to work
O t:.::s needing heet, but it's taeee:. ftpj ven't h:'p ce!
c;
require oxygen for growth,
other bacteria will not grow
unless all free oxygen is
absent. Most important is
the tremendous rate at
which bacteria and other
microorganisms can
multiply.
There are two principles
underlying the control of
deterioration when foods
are to be kept only for a
short time. (1) Keep animal
products alive and delay
harvesting as long as
possible. (2) If the food must
be killed, then clean it,
cover it and cool it. This will
only delay deterioration
factors for a short time, for
hours or perhaps at the most
for a few days. For longer
term practical preser
vation, as required for most
of our food supply, further
precautions are necessary.
Refrigerator and freezer
temperatures are important
for safe storage of food.
Refrigerators should
maintain a temperature of
33 degrees-40 degrees F for
safe storage. Freezer
temperature should be 0
degrees F or below.
Remember to use covered
containers in the
refrigerator and clean,
moisture-vapor resistant
wrappings and containers
for the freezer.
Sone general pointers for
preparing and cooking foods
are: .
Serve food soon after
cooking or refrigerate
promptly. Hot foods may be
refrigerated if they do not
raise the temperature of the
refrigerator above 45
degrees F. Keep them in the
refrigerator until served or
reheated.
Speed the cooling of large
quantities of food by
refrigerating in shallow
containers.
Keep hot foods HOT
(above 140 degrees F) and
cold foods COLD (below 40
degrees F). Food may not
be safe to eat if held more
than 3 or 4 hours at tem
peratures between 60
degrees and 120 degrees F,
the zone where bacteria
grow rapidly. Remember
Claim Number Necessary
People covered by
Medicare medical in
surance can assure faster
payment of their claims if
they make sure their correct
claim number is on the
claim form. About one of
every three delays " in
payment of Medicare
medical insurance claims is
caused by use of a wrong
claim number or omission of
the number entirely.
The claim number
identifies a claim for
Medicare payment on bills
for medical services. If you
put a wrong claim number
or don't enter a number on
a 'Request for Medicare
Payment' form, a search for
your correct number is
necessary.
If itemized bills are sent in
with a claim, the claim
number also should be
written on each separate
bill, he said.
The claim number ap
pears on the health in
surance card issued to
everyone covered by
Medicare. The number has
nine digits and a symbol,
such as A,B, F2. The
number, including the
symbol, should be copied
onto the designated blank on
the 'Request for Medicare
Payment' form.
that time includes all time
during preparation, storage
and serving.
Holding of food for
several hours in an
automatic 1 oven prior to
cooking is not safe if the food
is in the temperature zone of
60 degrees to 120 degrees F
for more than 3 or 4 hours.
Thoroughly clean all
dishes, utensils, and work
" surfaces with soap and
water after each use.
Bacteria can be destroyed
by rinsing utensils and work
surfaces with chlorine
laundry bleach in proportion
recommended on the
package. Cutting boards,
meat grinders, blenders and
can openers particularly
need this protection.
Cracked or soiled eggs
may contain harmful
bacteria. They should be
used only in foods that are to
be thoroughly cooked, such
as baked goods or foods
cooked for a long time on the
top of the range. Use only
clean eggs with sound shells
in any recipe in which eggs
are not throughly cooked
such as meringues, soft
custards, puddings cooked
on top of the range, poached,
scrambled, soft-cookedeggs,
omelets, egg-milk drinks
and uncooked salad
dressings.
Quickly cook hot foods
containing high proportion
of eggs if they are not to be
served hot. Then refrigerate
until time to serve.
Thaw frozen raw meat
or unstuffed raw poultry in
the refrigerator, or for a
quicker method, immerse
the package in its water
tight wrapper in cold water.
Thaw until meat is pliable.
To cook frozen meat,
poultry or fish, you must all
at least one and one half
times as long to cook to be
sure the center of the meat
is properly cooked. To
conserve fuel, thaw raw
meat, poultry, and fish
before cooking.
Heat leftovers
throughly. Boil broth and
gravies several minutes
when reheating them.
Payment can also be
delayed when medical bills
are submitted without
'Request for Medicare
Payment' forms, or when
claims are sent to the wrong
address.
The form is available at
most doctors' offices and at
any social security office.
Claims should be sent to The
Prudential Insurance Co. of
America, Medicare B
Division, P.O. Box 1482,
High Point, N.C. 27261, the
organization that handles
Medicare medical in
surance payments in this
. area.
If a doctor and patient
agree, the doctor can be
paid directly byMedicare. If
the patient submits the
claim, the Medicare
payment goes to the patient.
Medicare medical in
surance helps pay for doctor
bills and many other
medical expenses of almost
everyone 65 and over,
disabled people under 65
who have been entitled to
social security disability
payments for 24 consective
months or more, and
eligible workers or mem
bers of their families who
have chronic kidney disease
and require renal dialysis or
a kidney transplant.
c;TaIaiig
By VIRGINIA WHITE
TRANSEAU
SCHOOL ENROLLMENT
15 OVER LAST YEAR:
Another, school year began
in Perquimans on Wed
nesday, with the schools all
over the county opened. At
the Perquimans High
School, the largest
gathering of children in the
county, the opening exer
cises, under the direction of
Supt. F.T. Johnson, were
simple and interesting.
There was an enrollment of
335 on Wednesday, the best
enrollment for some years,
an increase of 15 over last
year. ' .
W : T . MILLER
HONORED BY BIRTHDAY
PARTY: W.T. Miller,
Parksville Township far
mer, was honored at a
delightful birthday dinner
on Sunday, the occasion
being his seventy-sixth
birthday anniversary.
Those present included Mrs.
Sallie Turnage and her
daughter, Ruth, of
Chocowinity; Mr. and Mrs.
W.J. Stanton, Mr. and Mrs.
Way land Howell and their
daughter, Eleanor Faye;
Mr. and Mrs. Raymond
Stanton Jesse Stanton,
Misses Audrey and Marie
drntujimafloof
mdtfouJorltkiJt
ibmxit...
by (Xfmstrong
Everything you'd want in a
new floor-beauty, durabili
ty , comfort, economy
Sundial has H all. Two high
styled patterns, many col
ors. A special Mirabond
wear surface that keeps its '
shine, without waxing, far
longer than an ordinary vi
nyl floor. A foam inner cu
shion for more comfort un
derfoot. Plus Sundial is the
lowest cost floor featuring
Armstrong's special Mira
bond no-wax wear surface.
See Sundial today.
Twine Tile
& Carpet
Shop
U.S. IT N. Hertford
Phone:426-7817;
74 Ford Gran Torino GT
' AC, AMFM Radio. V Roof
74 Vega CT
Automatic PSteering
73 Gran Torino GT
CurisOnulic PS, V Roof
72 Gran Torino 2-dr.
AC. PS. V8. Vinvl Roof
72 Olds c ::a r.oycl
Wr. Lfop
72 Ford F1C3 Plc!tu?
- 6-cyl.. Sid. S'lifl
72 tC7:.D Ft 3..- ?rr'. ?Z5
Stanton, Miss' Ruth Hurdle,
Mr. and Mrs. Johnnie Bundy
and their two children, all of
this County, and Mr. and
Mrs. Thomas Harrell, of
Edenton. ' -
WH1TUHAT CLUB FOR
MED TUESDAY: The
White Hat Home Demon
stration Club was organized
Tuesday afternoon by Miss
Gladys Hamrick, Agent,
who was very pleased with
the initial meeting. Mrs.
Mattie Barclift was elected
president of the new club,
which is the thirteenth club
to be organized since Miss
Hamrick began her work in
the county a year ago. Mrs.
Thomas Eure is vice
president, and Miss Hazel
Ainsley is secretary of the
new club. The members are
Mesdames Freeman
WEVttlrCOMmNE-KNU BUY YOUfrORN,
PEANUTS, AND SOYBEANS
We A Iso Have Peanut Drying
Trailers Available For You
PEANUT DRYING CAPACITY 700,000 LDS.
FREE CORN STORAGE FOR FEEDING PURPOSES
VUCMAVfAaUTiis
ysrt.
Phone: 23 -
yrt -
SEE: C. II.
72
72
Look Backward
Umphlett, Watson Eure,
Harrell Miller, Freeman
Harrell, Fenton Eure,
Edward Benton, Ben Cor
bitt, Herman Caddy,
Thomas Eure, A. M. Rid
dick, J.P. White, Mattie
Barclift, E.D. Matthews,
V.A. Caddy, Earl Russell,
Raymond Eure, Edward
Miller, Hazel Hoskins,
Del win Eure, and Miss,
Hazel Ainsley. Thef next
meeting will be held at the
White Hat School.
"FOODFORTHOUGHT" :
Next to person who knows
how to run a newspaper
probably are those who are
WANTED TRACTS of
STANDING PINE
TIMBER .
Chesapeake Corp. of Vir
giniaP.O. Box 1626
Elizabeth City 335-1029
AWEKlfOKI
We
Peanuts, Corn, Cotton
Soybeans
TOP AAAEIECET PR
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"CAES'
Pontine Granvillo
Ford LTD Wcon
THIS WEEK'S SPECIAL:!
!63 R2t!:r 4-Dr.
sure they could write a book
if they had time. So live
that you can get sick and be
delerious withput later
worrying over what you
said. More fillers include: It
is presumed that picnic ants
never heard of the law of
supply and demand.
Famous last words: "I
believe that's his left front
headlight burning". "It is
DOUG'S AUTO
SMUeaNorth
US. 17
Rt 3 Elizabeth City
DOUG PRITCHARD
Owner
o
o
Buy
US FOR
Producis Cft;
ALLEN VJMSLOVJ
4 dr.
71 Ford Gal. 500 2-dr.
Hlop. V Roof
69 Rambler 4-dr.
CO Pcnt!c
63 Dodz 4-r.
iZ Gel. 2C3 4-dr.
O FT
pleasant to think of the ,
Garden of Eden, without'
taxes, reformes, working
hours or relatives."
SEEN IN WANT ADS OF
A FRIDAY, JUNE 1,1928
COPY OF HERTFORD
HERALD: PURSE LOST
Lost May 30 one long black,
purse badly worn containing
one check for one dollar
signed by Mrs. Ellie Whitef
& MACHINE SHOP
Service for Volkswagen and
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Complete Mechanical
Repairs By Trained Mechanics
CALL 3357059
and
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