The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1917-04-22

give flavor and to add punishment to |
made-over dishes. Every bit of fat |
or suet trimmed from meat before
cooking or tried out in boiling, roast |
ing, or broiling can be made useful !
in cooking. Many butchers, after
they have weighed meat and named |
the price for the cut, trim off valu- |
able suet and fat. This fat which !
the housewife pays for, if taken home
and used, would reduce expenditures
| for prepared cooking fats. Water
used in cooking rice and many of the
vegetables contains nutrients and
desirable flavoring materials valu-
able 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,
many families would be astounded
| by the amount of good food they are
throwing out and by the sums that
! they are paying the grocer, the
butcher, and millman merely to re-
place good food being absolutely
/ wasted.
Foods That Spoil.
Spoilage of food due to careless
handling and storing in the home is
everywhere. Important amounts of
perishable foods are made dangerous
or inedible in households because
they are exposed unnecessarily to
heat, germs, dust, dirt or to flies and
other insects.
| Much milk spoils quickly because
it is kept uncovered in warm kitch
ems. Close observance of the doc
trine, "Keep perishable food, espec-
tally milk, cool, clean and covered
continuously" may make a striking
difference in the food bills of many
families.
In other cases, one or two vegeta-
bles, beets or carrots, for instance,
not needed Immediately, are thrown
out or allowed to spoil instead of be-
ing used in soups or combination
dishes. Fruits which could be stewed
and kept are allowed to spoil. Veg
etables and fruits in quantities often
are stored in hot, damp and poorly
ventilated bins and under conditions
which hasten willing, fermentation
and decay. Fruits, surplus beans
tomatoes and other vegetables pro-
duced IN home gardens are allowed to
spoil on the vines or rot on the
ground. A mornings work would
can and preserve such surplus fol
use when fruits and vegetables are
scarce and high in price.
Much food is ruined by being
stored 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 other in
sects.
Careless Cooking.
Food is spoiled by careless cooking
Many housewives who complain tina
children and adults will not ca
the cereals they serve are under
cooked, scorched or improperly sea
soned and thus made unpalatable
Most of the cheaper foods requir'
careful seasoning and preparation Il
be fully appetizing. In many house
holds proper attention to the cooking
l. of these cheap and desirable food
r will increase greatly their consump
9 ton and thus reduce considerably tn,
use of more expensive foods eaten in
If stead of cereals.
y Vegetables properly prepare,
,e tempt the appetite. When they ar
o served in soggy form or in watery O.
]. poorly favored dishes, much of then
. will be left on the table. The nutri
a tive value and flavor of meat or fist
2. can be lessened by overlooking o
- improper cooking. If fats are above,
N to burn even little, they develol
s unpleasant flavors and usually caus
people to refuse gravies and sauce
made with them or foods fried il
: them; burned meat is also disagree
able as are burned vegetables.
Waste in Preparation.
Much useful food gets into tn
garbage pail because the housewife
in preparing potatoes or other vege
tables and fruit, such as apples, cut
y off with the skin considerable par
of edible material. Careless pairing
ID of potatoes may lose as much as 2
per cent of the edible portion, includ
ing outer layers containing valuabl
x mineral substances. Many person
are unaware that the green and ten
der tops of many vegetables which
contain valuable mineral and othe
food substances, are eXcellent cooke
as greens or even as addition t
= salads.
III Serving of Food.
| Many families take pride in serv
ing lavish meals. Such meals lead t
waste of food on the table and t
over-eating, which often impair
/ health end efficiency. The sam
standard. ~Eat enough food and n
] more" rigidly followed, would reduc
= greatly food bills in many home
= and, at the same time, tend to in
- prove the physical condition of a
members of the household.
Eat for Efficiency.
Housewives, interested in ecol
omy, who wish to be certain thu
their families are getting proper foe
and not too much, should ask the I
S. department of agriculture to ser