The sun. [volume] (New York [N.Y.]) 1833-1916, 1899-07-23
AMERICAN WASTE OF FOOD
ECONOMIES That CAN NE PRACTICEn
IN JdBLE NUPPLIES


and universal waste prevails. What Is dis
carded or thrown away would feed half aa
many again OF the Latin or Oriental races. AZ
the population increases and greater demand
ia made upon tho sources OF supply without
proportionate increase Of resources coming
generations will be compelled to learn how TO
utilize the commonest alimentary products
| with the same skill that European peoples now
! employ. One-half the amount expended hero
| upon pcrishable ailments could be saved were
| Americans trained to extract from them their
| utmost nutritive value in quantity and quail
ity. This means not only thorough ac-
| quaintance with tho adaptability OF
| single article OF subsistence to its purpose
| but also its fitness for the form Of cooking u,
which 1t is to be subjected An example O.
this is found in tho use OF a piece OF beef after
1t has served It's purpose in the making OF
stock for soups. With Americans tho rule 10
| to discard 1t as no longer Of value whereas Il
| is capable OF treatment in many forms for tho
| concoction OF very nppetizinR and nutritious
! dishes. 1t may DO served cold with n rinni-
| o,ette sauce. cut in slices with oil and vinegar
! mixed with chopped herbs or hot. au g-aiin.
| hashed and baked in platter with rich sauce
| and mushrooms. or with sauce piGuante. or ia
| little pies. This illustration Ia only one Of O.
| hundred OF how wasted products may be
! probably utilized.
The custom that prevails OF purchasing per.
| ishable supplies through a system OF orders
| rather than in person Is another source Of
| waste. Clever marketing not only involves
| skilful buying. but also the ability TO adapt
the choice Of tho provisions bought to the use
| which ii is proposed to make az them For ex-
| ample. the feminine head Of n household do
| sires to purchase a fowl for n frcassce II she
| sends an order for one to tho dealer although
she may specify the purpose for which she
intends 1t. he will use no discretion in selec-
| ton, but will send n bird that Is suitable for
| roasting and sells at a much higher price than
| one OF inferior quality that would be entirely
| adapted to the concoction Of the dish. This
| means so much unnecessary expenditure. |!
| she goes in person to purchase fowl for
| fricassee. and II she is skilfu In buying
| she will select one that Is old. tough and
| ill-favored for It is to he cooked I'm such
| way that these defects will not be apparent
| when the preparation of the dish is com petch
| The difference in cost between fowl Of in
| ferior quality entirely adapted to the making
| OF fricassce and one OF much higher prier
| which the dealer will give her IL no personal
| choice Is exercised will enable her to buy some
| other articles for the completion OF the mca
A clever woman marketer will not purchas.
| vegetables OF the same degree OF freshness for
| the making OF soups as for use alone. In
| soup II is a matter Of no moment whether veg.
etables are stale or fresh The former the
| dealer will dispose Of at so much less cost than
the latter that the buyer who kLows how to
! use discrimination will save enough to buy two
or three portions Of choice vegetables for
service as separate dishes
The buying OF meat offers even greater on.
portunity for the display OF judgment 4
| woman who Is thoroughly familiar with all tho
| cuts into which the carcass OF an animal is
subdivided and can determine quality at a
| glance will not purchase an expensive portion
| when an inferior one will do as well when
treated with special sauce that will trans;
| form 1t into a succulent and appetizing Wand
cut spoiled through incompetent cooking. 4
ueGler, When he encounters marketer Of this
| discriminating and learned type, is Interested
and does Si Justice to her SUPERIOR capacity in
| hve times over from those who buy through
| ishabe food will exhibit her Judgment in an
other direction. II she has a large and hun
members II It great Joint of meat which will
be eaten VI until each ono is content. Instead.
plemep' Dy so generous, an allowance Of good
soup. bread and vegetables that when attack is
more than enough to satisfy their appetites.
ana an. sufficient VII remain 70 assist atths ITr.
cheaper and Inferior elements can BEN be- made to
play n very important part in a household
purchasing and prepa ration OF them.
French women offer a notable example OF
the possession OF TINS gift. They do not suffer
as American women do from the wal OF money
for necessary household supplies because they
possess the faculty Of making the most Of what
French FAM les OF moderate means is so far
superior to that Of the majority Of the richer
Perhaps Of those Of italy %Rie tn they sH serve
meal fewer dishes and in smaller quantities,
up for tho relative absence Of variety in
French households know how to prepare dishes
ont CIT OF the cheapest and most commonplace
character and its individual essence and aroma.
They arc Thoroughly trained in the knowledge
skil in the field in which they are are p 9eG
or money they have little. but they substitute
The most striking advance in the economical
preparation OF and prevention Of waste in food
h hHs come through the use OF gas and kerosene
is kept constantly in ignition. even for the pur:
pose OF boiling kettle OF water, q, single Jet Of
needed answers he same end. The economy
@ht tns fys ronsted 6e Hraa
" nne ono%gs bat tt a%%
the articles that are being, cooked. "A nero.
heat prepre aattIffS for at least sy
pGople at a cost OF not more. than two cents.
through the use OF coal would cost ten timesas
much L not more,
TItncl lHNdTldDly ClteQ as Offering
examples Of thrift and skin in the selection
an. and preGaration, Of food: but those qualities.
applied except during the past one hundred
years: II was not until the time Of the Re;
Gency that real cookery was arst introduced
into France. and then IT'S action was confined
70 the upper classes, Edible material at that
time was very limited, 1t was not until
lEN that potatoes began TO be seriously
grown n France as an article Of diet
The employment Of garden produce on large
scale Is quite modern feature in French cnt-
Ing The use Of vegetables has Increased 80
largely thorc that their consumptIon now
amounts TO half the total Of food employed
This has resulted In change of details and r"-
SUITS OF cookery 50 great rs to dominate the
entire French alimentary system, There is no
mystery in the way tho French discover fresh
forms of culinary treatment or how they con-
tnue TO add moro dishes Ia their extensive
catalogue They have net kept their discov;
them to the world and have invited and en-
What 1t will he necessary Tor Americans f.,
do in the future In order "a practice economy
in food is to adopt the system Of the French.
who know how 70 ent ChnnnlN- MT rltlNnl uuA