OCR Interpretation

The day book. (Chicago, Ill.) 1911-1917, April 23, 1917, NOON EDITION, Image 14

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1917-04-23/ed-1/seq-14/

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lated to help housewives put their i necessary by the menacing food
kitchens on a wartime basis, made shortage. Editor.
Washington, April 23. Good food.
heedlessly thrown Into garbage palls,
food allowed to spoil in the house
hold, food spoiled by improper cook-1
ing, and food destroyed by rats, ralcfe
and insects constitute the heavy
items in- the $700,000,000 annual
waste of food in homes in this coun
try. Seven hundred million dollars
is conservative. In household waste,
of course, are not included the vast
losses of food allowed under improp
er handling or inefficient marketing
methods to spoil in transit or in the
hands of producers or dealers.
' Much of this $700,000,000 house
hold waste of food, the dietary spe
cialists of the U. S. deplt of agricul
ture declare, is easily preventable.
This preventable waste consists in
large part of the following items:
(1) Edible food thrown into Ihe
garbage pail or into the kitchen sink.
That Vast amounts of nourishing
material are thrown out from Amer
ican kitchens and so made useless
for human consumption is well es
tablished by the returns from gar
bage and fertilizer plants showing
the amount of fats and nitrogenous
material recovered from city gar
bage. Much of the food is thrown out,
the specialists say, because so many
people do not know how to utilize
leftovers, or will not take the troublei
to keep and prepare theni. Th&'spe
cialists point out that left-over ce
reals can be reheated or combined
with fruits, meats or vegetables into
appetizing side dishes; that even a
spoonful of cereal is worth saving as
a thickener of soups, gravies and
Stale bread can be utilized in a va
riety of ways in combination with
vegetables and meats and in prepar
ing hot breads and puddings.
Every scrap of meat or fish can be
combined with cereals or other foods
lacking in pronounced flavor, both to
give flavor and to add nourishment
to made-over dishes.
Every bit of fat or suet trimmed
from meat before cooking or tried'
out in boiling, roasting or broiling
can be made useful in cooking. Many
butchers, after they have weighed
meat and named the price for the
cut, trim. off valuable sut and fat
This fat, which the housewife pays
for, If taken home and used, would
reduce expenditures for prepared
cooking fats. Water used in cooking '
rice and many of the vegetables conr
tains nutrients and desirable flavor
ing materials valuable in soups or
sauces. Too often fats and such wa
ter are poured into the sink.
(2) Spoilage of food due'to care
less handling and storing in tha
Important amounts of perishable
.foods are made dangerous or inedi
ible in households because they are
exposed unnecessarily to heat,
germs, dust, dirt or to flies and other
Much milk spoils quickly because
it is kept Uncovered in warm kitch
ens. Close observance of "the doc
trine, "Keep perishable food, espe
cially milk, cool, clean aftd covered
continuously," will make a striking
difference in the food bills of many .
families. N
(3) Food spoiled by careless cook
ing. Many housewives who complain
that children and adults will not eat
breakfast cereals fail to realize the
cereals they serve are undercooked
scorched or improperly seasoned and '
thus made unpalatable. Most Of the

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