The Alaska daily empire., 1917-05-15
CLASSIFIED ADVERTISEMENTS
& %

| with fruits, vegetables. or meats in to appetizing side dishes; that ever a spoonful of cereal is worth saving as thickener of soups. gravies and sauces. Stale bread can be utilized in a variety of ways in combination with vegetables and meats and 1T preparing hot breads and buildings
 Skim milk, too, widely looked down upon as food although it contains practically all the nourishing ele ments of whole milk with the eX- ception of the cream or fat. can be used as beverage, in cooking cer- calls, or as basis for milk soups and sauces. Even sour milk, so largely thrown away, can be used in making hot breads or in the home manufacture of cottage cheese.
 Gives Flavor to Cereals
 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 nour- ishment to made-over dishes. Every bit of fat or suet trimmed from meat before cooking or tried out in boil ing roasting or broiling can be made useful for 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 has paid for, if taken home and used would reduce expenditures for pre- pared cooking fats. Water used in cooking rice and many of the veg etables contains natrients and desir- able flavoring materials in soups or sauces Too often fats and such water are poured into the sink
 Many persons regard the saving Of small amounts of leftover food as unimportant If they kept accurate account. however, for any period, the specialists say, many families would be astounded by the amount of good food they are throwing out and by the sums that they are pay ing to grocer, the butcher. the milk man merely to replace good food being absolutely wasted.
 To Careless Handling
 Spoilage of food is due to careless handling and storage in the home.
 Important amounts of perishable foods are made dangerous or inedi- ble in households because they are exposed unnecessarily to heat. germs dust, dirt, or to flies and other in sects.
 Much milk spells quickly because it is kept covered in warm kitchens Close observance of the doctrine Keep perishable food. especially milk, cool, clean and covered con tinuously" may make a striking diff ference in the food bills of many families.
 In other cases, one or two veg etables, beets or carrots, for in stance, not needed immediately arc | thrown out or allowed to spoil in stead of being used in soups or com bination dishes. Fruits which could be stewed up and kept are allowed to spoil. Vegetables and fruits in quantities often are stored in hot damp. and poorly ventilated bins and under conditions which hasten wilt ing, fermentation and decay.
 Fruits, surplus beans, tomatoes and other vegetables produced in home gardens are allowed to spoil on the vines or on the ground. A mornings work would can and pre- serve such surplusage for use when fruits and vegetables are scarce and high in price.
 Much food is ruined by being stor ed where flies or other insects or rats and mice can get at it. Much cereal food is ruined because it is not protected against weevils or oth CT insects.
 Food is often spoiled by careless cooking. Many housewives who com plain that children and adults will not eat breakfast cereals fail to real | ize that the cereals they serve are nndercooked, scorched, or temporar fly seasoned and thus made unpala table. Most of the cheaper foods require careful seasoning and prep aration to be fully appetizing. In many households, the specialists be lieve, proper attention to the cook