The Bridgeport evening farmer., 1911-12-16
$2O,OOO,
 Thrown Away
By Cooks, Chefs, Housekeep- CTS and Nurses-Inter- view with Expert in Sci entific Cooking.

enClIlc COOklHg.
 Boston, Dec. 16-More than $20.- 000,000 is thsewn away every year k5 cooks, chefs, housekeepers and nospi- tai nurses. according to Miss Fannie Farmer, world-famOus as an exponent of scientific cooking.
 Miss Farmer ought to know. She can mix up a batter with one hand; break half a dozen eggs with the other for New England sunshine cake; at tend to the baking of Southern" ap- pie cobbler,'. and see to it that the meat doesn't burn as she passes by the stove to concoct ingredients for some luscious dessert-all at the same time. And she can do this without any waste. Miss Farmer has beer years over two decades, and she's been teaching others how to make them without spending too much money.
 Miss Farmer, according to herself, is no radical but she "does get mad when she sees the way the young wife, or the careless cook, or the non-thinking nurse. will murder good food.''
 ''The cost of living has certainly gone up with skips and jumps" said Miss Farmer s"and it costs more now to make a cake or pie or roast a beef for dinner than formerly. It's true that many grocers, by their counter characteristics, appear to be descended from those rowing gentle men who sailed the Spanish Main. But-and spell it with capitals-the grocer isn't to blame for more than 50 per cent. of the high cost of living nor the cost of high living: either. :.
 Much of the waste is through ignorance. More is wasted through carelessness and the growing shift lessnes.s of the younger, generation. Right here in my own school, after l have concluded some demonstration, will turn away for a moment only to find that the moment was costly. Twenty students, in that short time will have pared 20 apples or peeled 20 potatoes with no care as to the thickness or thinness of the pairing Que of the parings of the 20 apples or potatoes, an amount similar to that 'certained' in two or three ap- pies or potatoes could have been saved.''
 Most of Miss Farmers students are cooks of the Wea1thiest Bostonians who have had some instruction in domestic science before their employ CTS have sent them to Miss Farmer to learn some of her recipes. Many of those who don the apron and cap however, are the wealthy Bostonians themselves Other students are nurses from various hospitals Tho students are the most representative women of the kitchen or of those who will be in charge of kitchens some day. It is from such that Miss Far med draws conclusions that, by sys- tematic use of food materials in the kitchen, S20,O00,000 and more could be Topped of the much mooted high cost of living bill.
 Strange to say" said Miss Farmer there is less real waste in the hotels pitals-never forget the hospitals Sometimes in1 hospitals and similar institutions have seen enough vast ed in two orfythree days to furnish the best invalid food for big in stitution for one day.
 Heres anafnstance. In supplying a convalescent patient with toast, the nurse always carefully cuts off the crusts to make it look more palatable Crusts from many hundreds of pieces of bread daily are thrown in the slop-can. All this could be used to make the. finest bread puddfngs, foI the pieces are not real scraps. The same holds good in regard to serving meats The clean, tender, but per haps stringy pieces are cast aside. The best kind of hash for patients suffer ing from wounds or similar injuries can be made from them.
 Perhaps the greatest waste, how ever, follows poor management Jn different wards. Each ward is given a certain amount of. milk and SUD- plies each day This supply never varies; the consumption does. All ex- cess is thrown away. Nurses seem never to have known that sour milk can be used to make batter cakes cottage cheese and several other pala' hJoS ond4 nutritious dishes. 'I have seen a nurse prepare for 2 patient a meal of several dishes,f Onl! to have the patient say '.'Why, can't eat that" And out is throw1 l the whole meal. Why take it back tt | the kitchen?' the nurse answered m. question. they'd just throw it ava! and I'd get scolded.'
 "Of course, the waste in the kitch ems of the rich, where servants have charge, is enormous. 1 have knowr of cases where, when sour milk wa needed for cake or other things, thu servant bought milk ahead and let i sour, although several quarts could bt saved from left over milk in a day ol two. "But, the waste that counts tht most in forcing up the cost of lfy1nt is in the kitchens of the middle-clas! family. The same lack of system seen in the hospitals holds also 1T the the private family. Three out o1 every five housewives who complain about how their grocery bills run uI each month could cut these same bill at least one-tenth by such means al by using the yolk of the egg for tth' coffee after using the white for cak, frosting, instead of breaking anoth CT egg the negt morning.
 we hear a great deal these day of conservation of natural resources Let the women of the notion appl! the great principle to their kitchens
 and we will be a richer and better nation"