Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1917-04-06
GOOD FOOD IS WASTED
IL ID gets ints ths gasbaRe pail,
q allowed 10 spoil i'm the hsms,
Z ruined by careless esei<inE,
BY careless pairing and trimming,
When too much is EeBved at a meal,

Washington, ID. O., April 6.-doed
food heedlessiy thrown into garbage
pals, food allowed TO spoil in the
household, foed ruined by Improper
cooking, and feod destroyed by rats,
mice and insects constitute the heavy
items in the ST66,006,660 annual waste
of feed in homes in this seHRtry cited
recently by the Secretary Of Agricui-
ture: Seven hundred miiiiea dollars
is considered to be a conservative fig
ure, In household waste, of course are
not included the vast losses of food
allowed under improper handling or
inefficient marketing methods to spoil
In transit OF in the hands of Rreduc-
ers or dealers;
Much of this s7ee,6Ss, ,eea household
waste of food, the dietary specialists
of the United States Department of
Agriculture declare, is easily prevent
able. This preventahie waste consists
in large part of the following itemsi
Edible Food Thrown Away
That vast amounts of neurishing
material are thrown cut from Ameri-
can kitchens and so made useless for
human consumption, is we'll establish
ed by the returns from garbage and
fertilizer plants showing the amount
of fats and nitregeneus material re-
covered from city garbage,
Much of the food is thrown cut, the
NfNNAoiASbS oaEt bNNdAcS 50 many pe6=
pie do not know how to utilize left
overs or will not take the trouble to
keep and prepare them. Fhe spe-
cialists point out that leftover ce=
reals can be reheated or combined
with fruits, meats, or vegetables inte
appetizing side dishes; that even a
spoonful of cereal is worth saving as
a thlckener of soups, gEavies and
sauces: Stale bread can be utilized in
a variety of ways in combination with
vegetables and meats and in prepar-
ing hot breads and PuddiRgs. Skim
milk, too widely looked down upon as
food although it contains practi-
cally all the nourishing elements of
whole milk with the exception of the
cream or fat, can be used as a bever-
age, in cooking cereals, or as a basis
for milk soups or sauces, Even sour
milk, so largely thrown away, can be
used in making hot breads or in the
home manufacture of cottage cheese,
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 nourishment to
made-over dishes, Every bit of fat or
suet trimmed from meat before cook
ing or tried out in boiling, roasting or
broiling can be made useful in cook
ing, 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
pays for if taken home and used,
would reduce expenditures for prepared
cooking fats, Water used in cooking
rice and many of the vegetables con-
tains nutrients and desirable favoring
materials valuable 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 un=
important, II they kept accurate ao-
count. 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 paying to the gro-
Ger, the butcher, and milkman merely
to replace good food being absolutely
wasted.
spoiiaRe of Food
Important amounts of peFishabis
foods are made dangerous or insdible
in households because they are expos