The Barre daily times. (Barre, Vt.) 1897-1959, 1917-08-24
Plant Food; Save Food; Can Food.

American kitchens waste enough food
each year to feed the whole British
army in France and several divisions
of the French army.
II is estimated that the annual food
waste in the United States amounts TO
800 100000. This is believed to be a
conservative estimate. Therefore, all we
need TO do TO make certain supplying
all food required and of winning the war
is TO cut out that waste.
II is entirely possible and feasible to
do this. 1t is only question of every
man, woman and child in the United
States becoming individually thrifty in
the use of food.
Millions of young American men are
preparing TO sacrifice their lives, if need
be, in the cause of victory How much
more willingly should all who are left
ist home practice the small sacrifice of
using the little extra care necessary to
make certain that no food is wasted
The military leaders of our nation and
Of our allies agree that the outcome Of
the war is a matter of food. Thus every
NIUE ioVu saving tiiNidi anu uiiliil poi TAM
as it may seem, adds to the aggregate
of the food supply which can make vic
tory certain. Without thrift at home
all the outpouring of blood on foreign
battlefelds may be in vain. Famine |
may be the great conqueror and the war
may end in a surrender forced by star
walton.
While hotels and restaurants are
heavy offenders in the matter of wasting
food, yet the chief contribution to the
food loss is made in the
kitchen of private homes. Good food is
handled and stored. 1t is
carelessly cooked. 1t is wastefully pre-
pared. 1t is over generously provided.
These are the chief causes of home food
waste.
Extravagant cooks must learn how TO
use left-overs. Left-o cereals can
be combined with meats, fruits, or vege-
ables to make appetizing side dishes
Even spoonful of cereal is worth saw I
ng as a thickener for soup or gravy. {
Don't throw away stale bread, skim
milk, sour milk, scraps of meat or fish, /
trimmed fats or suet, even the water ,
Used for cooking rice and many yegets I
lies should be kept. Stale bread can be G
Used in many ways, skim milk contains )
III the nourishing qualities of milk ex I
ept fat; sour milk can be used in bak
ng meat and fish scraps add flavor and !
to made-over dishes; fat
an be tried out and used as a sub !.
titute for butter and lard in cooking | !.
yhile cooking water will help to flavor
cups and sauces.
Keep food from exposure to heat. J,
erms, dirt and flies and prevent the u
-aste due to spoilage. Protect food
rom mice and insects Keep milk cool
nd well covered. Find use for vegeta-
les that may decay. Stew fruits that
lreaten to spoil. If you have surplus
,od from the garden, can it. al
Cook appetizingly 1t puts a heavy is
rain even on patriotic duty, to eat :,
orched oatmeal, improperly seasoned +
,tatoes, soggy or poorly favored vege-
bles, overlooked fish and meat and
irned fat. The cook who uses care to
axe dishes palatable is rendering
Itional service this year just as truly
is the soldier in the trenches.
Prepare food economically. A careless
ok will waste 20 per cent of a potato,
turnip, or an apple, in peeling it.
Finally guard against overabundance
food served. Too many dishes mean
at much food is thrown away and
listed Simplify your war menu; eat
ough and no more. Make saving,
Their than spending, your household
tito. Don't be finicky, but be will
: to try new dishes which the cook
lkes of left-overs or cheap foods.
Dorothy Dexter.