The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1917-06-13


Th1Rfty m the Little Things and
- OF Down that Seven Hun-
Ghca111no@ % Annual Waste In
4 Thls Cosnsry.
(. (Dv CnAsts LAthrop Pack Presi-
osRk q ne National Food Garden
ca0mlHnien M Washington which Is
sss1ns>ins . campaign for q million
Sssa .snsdsss this year)
Amasiean kitchens waste enough
49, each year TO feed the whole Brit
~ Army In france and several divis-
- of The French army.
10 ia sstima ted that the annual food
Woo1e n tn United States amounts to
t9e.eeo.e .eOo. This is believed to be
= spnessvstive estimate. Therefore,
~ we nssa D, do to make certain
suDplytnG al food required and of
us,niss The war h to cut out that
vmG1e.
u n entirely possible and feasible
q - Mia n 10 only question of
tvssy man. woman and child In the
up1>sA s>stss becoming individually
oa1f@u IN the vss Of food.
Nfll1sun Of young American men
~ prspering 10 sacrifice their lives. II
ipsoa -, In, ths cause Of victory. How
sonch inses willingly should all who
- isct st'homs practice the small
saeriocs ef asing the little extra care
noosssAyy to make certain that no
49, y vested .
The military leaders Of our nation
- q our allies agree that the out
sons OF the war is a matter OF food.
11u1s every little food saving. trivial
an4 unnnportant IN Il may seem, adds
~ ,ths aggrssAte of the food supply
whtahsesn make victory certain. With
go t1wift at homo all the outpouring
- blood on foreign battlefields may
osin vain. Famine may be the great
eungusror and che war may end In a
surrender foroe> by starvation.
White hotels and restaurants are
hsavy offenders In the matter of vast
ing food. yet tho chief contribution to
the s7oo. 600. 600 food loss is made in
the Kitchens Of private homes. Good
feod n improperly handled and stored.
II " carelessly cooked. 1t is waste
fully prepared. 1t 10 oyergenerously
provided. These are the chief caus-
- of home food waste.
Extravagant cooks must learn how
60 uss lsft-overi. Leftover cereals
can bs combined with meats. fruits. or
vegetables TO make appetizing side
6>slsss. Even spoonful Of cerea, In
wcrth, saving a. a thickencr for sou,.
cr gravy. Don't throw away attn
bread. skim milk. sour milk. scraps
q nssat or nsh. trimmed fats or
sust even the water used for cooking
rice and many vegetables should be
kspt. stale bread can be used In
many ways. skim milk contains all the
nosrishing qualities OF milk except
~; sour milk can be used In baking;
nsost and hsh scraps adj flavor and
,nouvishmeat to made-over dishes; fat
can bs tried out and used as a sub
stitute for butter and lard In cooking:
while cooking water will help to fla
vor soups and sauces.
Keep food from exposure to heat,
germs. dirt. and flies and prevent the
waste, due to spoilage. Protect food
hsn mice and insects. Keep milk
COL and well covered. Find a use for
vegstables that may decay. Stew
frpils that threaten to spoil. II you
hsvs surplus food from the garden,
en- iti
Cook appetisinsly. II puts heavy
strain even ON patriotic duty to eat
scorched oatmeal. improperly season
ID potatoes. sogsy or poorly favored
vegetables. overlooked meat and fish
and burned fat. The cook who uses
care 20 make dishes palatable is rem
dering q national service this year just
- truly N In tho soldier In the
trenches.
Prepare food economically. A care
less cook viii waste 20 per cent OF a
potato. turnip. or an apple. in peel.
ins n.
Finally guard against overabund-
ance OF food served. Too many dish
60 mean that much food is thrown
away and wasted. Simplify your war
menu: eat enough and no more. Make
saving rather than spending your
household motto. Don't be finicky.
but be willing to try now dishes
which the cook makes OF left-overs or