OCR Interpretation


The day book. (Chicago, Ill.) 1911-1917, April 23, 1917, LAST 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-2/seq-14/

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PWPMPiiHMilPHiPiiilll
lated to help housewives put their i necessary by the menacing food
kitchens on a wartime basis, made shortage. Editor.
UNCLE SAM GIVES WAR-TIME LESSONS IN FOOD
THRIFT TO HOUSEWIVES
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
BY THE U. S. DEPARTMENT OF
AGRICULTURE.
Washington, April 23. Good food
heedlessly thrown into garbage pails,
food allowed to spoil in the house
hold, food spoiled by improper cook
ing, and food destroyed by rats, mice
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. dep't of agricul
ture declare, is easily preventable.
This preventable waste consists in
large part of the following items:
(1) Edible food thrown into the
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
lef toversT or will not take the trouble
to keep and prepare them. The 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
sauces.
Stale bread can be utilized in a va
riety of ways in combination with
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 suet 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 con
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 the
home.
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
insects.
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 and covered
continuously," will make a striking
difference in the food bills of many
families.
(3) Food spoiled by careless cook- i
ing.
Many housewives who complain
that children and adults will not eat '
breakfast cereals fall to realize the
cereals they serve are undercooked,
scorched or improperly seasoned and
thus made unpalatable. Most of the
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