Arizona republican., 1917-06-04


 quantity.
 Proper storage.
 (b) Food habits.
 over eating.
 Unbalanced diet.
 Utilization
 Conserving surplus:
 (D Drying.
 Cb) Canning.
 Co Preserving.
 (d) Use of natural foods.
 Use only those amounts of food re- quired for adequate nourishment Oth- CT things being equal, foods which can be most easily and completely utilized by the body are the most desirable. well balanced diet consists of pro tein, (body building materials) fats. and carbohydrates (starches) in proper proportion.
 Write today to the United States de- partment of agriculture Washington, D. C. for bulletins telling you about the nature and use of foods and how to feed your family economically, and get the greatest amount of nourishment out of every pound of food that comes into your house.
 Correct desire or expensive and rare foods out of season.
 Remove from your vocabulary don't
 
 kinds of food; eliminate prejudices. Simple dishes well prepared. are bet ter than expensive foods badly cooked. Substitute cheap foods with relative food values for expensive foods. Live simply. control waste, buy wisely, pre- pare carefully and begin now.
 Make saving rather than spending your social standard.
 Learn q variety of ways to prepare the same article.
 Do not serve too much or too many varieties of dishes a meal.
 Uneaten cereals can be used to thick en soups, stews or gravies Combined with meats, fruits, or vegetables. appe- tizing side dishes can be made Don't feed high priced food to hogs or chick ems. Don't pour into sewer nourishing food in the shape Of skim milk. (sweet or sour), gravy or melted fat, or water ! in which cereals or vegetables have 1 been cooked. Every spoonful of left over gravy can be used in soups flav- bring meat pies, croquettes and vege- tables. Stale bread can be utilized in a variety of ways in combinations with Vegetables and meats in preparing hot breads and buildings. Every scrap of meat or fish can be combined with cereals or other foods [ give flavor and to add nourishment to made over dishes. Every bit of fat or suet trimmed from meat before cooking or tried out in boiling, roasting or broiling can be made useful in cooking. Careless pairing of fruits and vege 1 tables often wastes as much as 20 per cent of their food material.
 The outside leaves of lettuce. tops of radishes and other vegetables make de- l sirabe cooked greens" or salads i These contain mineral and other food | substances.
 l Keep the refrigerator sweet and clean. Dry cold is a better preservative ] than damp cold. Keep all perishable i goods in the coolest, dryeSt place or ! your premises
 1 Heat, dirt. insects, rats. mice and i'm i proper care are the greatest food vast CTS Bacteria and germs multiply. rap ! idly in slightly warm food, and quick | Iy make it dangerous and unfit to eat 1 Flies, especially, must be kept out oi l house and off the food. More thar 1 300, ,0O0,0O0 germs have been found or one fly.
 A mixture of cream. black pepper and brown sugar will kill them. l Dust particles in the air carry germs Meat, fish and milk are ideal breeding grounds for such germs. Keep you food always covered. Fruits
 Fruits and nuts should be considered an economical source of nutritive ma terial. Fruit and fruit juices keep thu blood in healthy condition. A larg' quantity of sugar spells the flavor O fruit and makes it less easily digeSted
 great deal of fruit should b. canned with little or no sugar. Juic. fruits such as berries and grapes re quire no water in the canning; one gil of water to six quarts of berries ma be used. One gill of sugar to quar- of grape juice is a good proportion.
 Cornmeal
 The food value of corn meal is a follows: One pound of coin meal i equal to 1 pound of wheat flour, pound of rice, F pounds of cheese. 2s pounds of round steak, dozen eggs, ! peck of potatoes, 6 pints of sweet milk.
 Sugar
 Sugar is valuable concentrate food and should be eaten in moderat quantities, rather sparingly. A lump c sugar contains as much nutriment a an ounce of potatoes.
 Green Peas and Beans
 Green peas and beans are among ou most valuable green vegetables. Drie peas and beans are rich in protein an nitrogenous constituents, which is tn chief nutrient of meat, and can thu take the place of large part of mes in the diet.
 Rice is a valuable source of starcl and should be more generally use . when potatoes are scarce and high i price.
 Value and Care of Milk Whole milk, skim milk and butter milk are highly nourishing and valr able foods; they require no prepars tion, have no waste and are easily d gested. Skim milk furnishes protei about four times as cheaply as bee One quart of milk has as much pro tein as ounces of sirloin steak,