The copper era and Morenci leader., 1917-09-14
FOOD CONSERVATION AT
 HOME.


 your own mind not be able to dis cover any real waste It is the lit. | tie leaks and the small waste that count Tn tue end. The following sug. gestions of waste may help you dis cover few that you can easily stop These ideas were gleaned from diff, ferent magazine articles and bulle- tins issned by the government, put into more condensed form. Your Waste. When a dessert is counted as a finish or trimming and not part of the meal itself.
 When you do not know food prices and order disregarding cost.
 When you buy small sized prunes that contain as much stone waste as larger ones
 When you use butter in cooking in stead of a good substitute. Try Wesson cii.
 When you do not use potato substi- tutes sucl, as Macaroni, spaghetti, noodles, etc.
 When you plan meals using un- necessary foods such as olives, pick les. cream, etc.
 When you plan meals that can be too easily and quickly eaten.
 When you fail to plan meals ahead and cook hurried dinner
 When you cater to the appetites of fussy members of the family.
 When you throw away cold tea, coffee which can be used in cake or pudding
 When you throw away even very small pits of cheese
 When you do not keep all fat drip l1tv ell <I irving and roasting. Any fat may be used either as a shortening or in frying.
 When you make boiled salad dress ing in small quantities.
 When you do not cook vegetables rice and other such foods for two meals instead of one, thus saving fuel.
 When you throw away any vege- table pairing. Clean vegetables thor oughly then use parings for soup stock.
 When you throw away water .vege- tables are cooked in. It should be used for soup stock.
 When you fail to dry odds and ends of vegetables. These may be pow dered md used for. seasoning On ion and celery salt are made this way.
 When you let the butcher keep your meat trimmings. They give flavor to soup and the suet is good fat
 When YOU do not use the ham bone in cooking a pot of beans or some other vegetable, giving a meat taste that satisfies.
 When you serve soup from meat stock and the meat itself the same day.
 When you throw away rinds of bacon Or salt pork. They may be used to flavor greens or other vege tables or the fat may be fried out.
 When you throw away sour milk, cream or buttermilk Any of this may he used in biscuits, cookies, boil ed salad dressings. ginger bread, etc.
 Meat Substitutes
 Caulifiower boiled whole and then covered with grated cheese and bak- ed. This is especially good when a small can of tomato soup is heated and served with it. Use no meat at ing dishes are used
 Boil T cabbage whole until medium tender, scoop out and stuff with left over rice, noodles, or bread crumbs. and the remainder of the cabbage cut fine, srate cheese over the top and bake until tender, thickened sauce made of the water the cab bage was cooked in and thickened goes well with this.
 Hollow out a tomato and drop an egg in. grate cheese over and bake bacon drippings added to egg when dropped in gives an additional taste that is pleasing.
 Cut out veins and seeds of bell peppers. Parboil the pepper in boil ing water with little soda. Stuff with left over scraps of meat ground up, combined with cracker or bread or with left over rice or potatoes, cover with a small strip of bacon and bake for half an hour. Meat is not needed as an ingredient, if not used grate little cheese in with the mixture Potatoes. rice, beans and such foods may be shaped into croquettes fired in hot fat, and served with tomato sauce.
 MacaronI, spaghetti or noodles may be baked with cheese.
 Eggs. when reasonable in price may be used in endless ways. Un- less cheap they don't make an eco nomical meat substitute here. Mrs. c. W. Young Very Ill.,
 NT ~ denly i'll early Thursday morning. Her condition became so serious that the daughter, Mrs. Harris. Of Fort Davis, Texas. was wired for and ar rived Friday III morning, part Of the trip being made by auto. Mrs Youne's is improved at the present writing but she is still very ill