The Washington times., 1917-06-01
LETTERS TO TIMES
FROM ITS READERS
Communications on Timely
Topics Of Interest.
HANG FLAG INSIDE HOMES
Housewife Says COIOrs Should Re-
call Duty Of Wartime Economy.

To the Editor OF THE TIMEsc
1t Is not enough in this crisis that
the colors be displayed on the house
front. Hang a flag in the kitchen. as
reminder to the housekeeper and
cook Of the way in which they can
serve their country. Hang one in the
lining room, as a reminder to each
well, able-bodied member of the fam
lily that it is his uuty to aid and abet
by cheerfully consuming the results
Of the housekeeper's thought and ef-
fort.
These are troublous times for the
housekeeper. Substitutes must be
used, the expense must be kept down,
and yet palatable food must be serv-
ed. Let everybody help by apprecia-
ting the results, and by making sug-
gestions.
A young housekeeper after writing
me how brsvely her husband and
small son are rising to the occasion,
adds: But 1 believe 1t would sur
prise you to hear the wives around
here talk-'Oh, we must have pota-
toes, my husband wouldn't eat din
ner without them Sam must have
meat always at dinner-says we need
IT. Yes, use three pounds of butter
a week, but one pound goes into a big
coffee cake that my husband must
have every week Nearly all the APP
peals to practice economy have been
to housekeepers. But in this they
must be backed by the men, or their
efforts are futile.
During a housekeeping experience
extending over some thirty-six years,
and in half-a-dozen countries, ! have
been an interested observer, both in
my own kitchen and in those of
friends, OF the kinds and amount of
waste. AS q result OF my observa-
tions I believe that there Is no great
er waste than that in connection
with potatoes and bread. While we
are struggling to increase the acre
age OF potatoes and wheat, is this
waste to continue?
Just here Is where the kitchens Of this
country can help win the war. l often
wish that the person that l see throw
ing away the best part OF the potatoes,
by taking on inordinately thick parings
so deep that even deep eyes are en-
titely removed with the parings-could
realize the work necessary to grow
those potatoes. Perhaps in this year
Of more and larger gardens. those who
run the kitchens may also take their
turn In the gardens. and II they do !
am sure that after a few hours spent in
planting. digging. and hoeing potatoes
a sound education will have been start
ed on the subject Of taking on thin
parings. -s-
have not wondered at thick par.
ing when I have seen the dull, thick
knives often used. In the line OF ap-
planes, more kitchens are lacking
in suitable knives than in any other
one thing. Have a sharp. rather thin
knife, or better still a vegetable parer.
II the latter. don't give up after one
trial, for II takes a little practice to
use II successfully.
OF course the. economy OF boiling
potatoes in their jackets may be urE
ed. but. except perhaps for an coca
sional change, few like them as well.
A good authority writes. ANY
waste of bread is inexcusable when
there are so many ways OF using
stale bread to cook delicious dishes 3"
To many cooks, stale bread suggests
only bread buildings. and many per
sons look upon bread pudding with
disdain. Bread puddings are connect
ed in many minds with cheap board
Ing houses. (This is a pity. for II
Is possible to make a bread pud-
ding fit for the most fastidiousl. But
to those who are troubled with the
question, What shall I do with stale
bread?" I would suggest the old
adage, An ounce of prevention is
worth a hundred pounds OF cure"
Avoid having stale bread. In some
families. bread that has been sliced
and left from a meal. is not put on
the table a second time. Such fami-
lies should have the loaf on a bread
board at table. and cut II as wanted
To avoid having pieces left on plates.
the slices could be cut in two. and
half-slices served. II there is a too
stale loaf. from too much having
been ordered. IL can be renewed nv
placing 1t in a moderately heated
oven a short time. n public opinion
could be got to favor bread a day
old. II would result in considerably.
saving. for as nearly all housekeep-
ers know. the day-old loaf goes
farther" every time than the fresh
loaf. These are a few Of the many
ways in which bread economy NAV be
practiced. ALICE V. COBB.