The Oakes times. [volume] (Oakes, N.D.) 1906-current, 1917-05-03
may make a striking difference in the
food bills of many families.

food bills of many families.
In other cases, one or two vegetables
beets or carrots, for instance, not need
ed Immediately are thrown out or al
lowed to spoil instead of being used in
soups or combination dishes. Fruits
which could be stewed 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 whiting,
fermentation and decay. Fruits, sur
plus beans, tomatoes and other vege-
tables produced in home gardens are
allowed to spoil on the vines or rot on
the ground. A mornings work would
can and preserve such surplusage for
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 insects.
8. Food spoiled by careless cooking.
Many housewives who complain that
children and adults will not eat break;
fast cereals fail to realize that the
cereals they serve are undercooked,
scorched, or improperly seasoned and
thus made unpalatable. Most of the
cheaper foods require careful season
ing and preparation to be fully appe-
tizing. In many households, the spec
ialists believe, proper attention to the
cooking of these cheap and desirable
foods will increase greatly their con-
sumption and thus reduce consider
ably the use of more expensive foods
eaten instead of cereals.
Vegetables properly prepared will
tempt the appetite. When they are
served in soggy form or in watery or
poorly favored dishes, much of them
will be left on the table. The nutri-
tive value and flavor of meat or fish
can be lessened by over-cooking or
improper cooking. If fats are allowed
to burn even little, they develop un-
pleasant flavors and usually cause peo-
pie to refuse gravies and sauces made
with them or foods fried in them;
burned meat is also disagreeable, as
are burned vegetables.
4. Waste in preparation. Much USE
full food gets into the garbage pail be-
cause the housewife in preparing po-
tatoes or other vegetables and fruit.
such as apples, cuts off with the skin
a considerable percentage of edible
material. Careless pairing of potatoes
may consume as much as 20 per cent
Of the edible portion, including, outer
layers containing valuable mineral
substances, to the garbage pail. Many
persons are unaware that green and
tender tops of many vegetables which
contain valuable mineral and other
food substances, are excellent cooked
Ias green's, or even as additions to sal
ads.
Eat for Efficiency!
Housewives. interested in economy,
who wish to be certain that their fam
lilies are getting proper food and not
too much, should ask the U. 8. Depart
ment of Agriculture to send Farmers
Bulletin sOs. How to Select Foods
What the Body Needs" This bulletin
classifies foods into simple household
groups and shows the housewife how
to plan meals that will provide for the
growth and repair of the body and
supply the energy the various mem
bers Of the household need for their
Especial tasks. t'9s