Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1917-06-02
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,..,.I.r>,TC. - Wv & -
r,,a,,- ...n,.... p r,,. ,r,,,. par.
l.orc Dars food allowed to spoil in tho
l...e,,oId e,,I rr.,,.cd Nv j7nDronor
r .-,r ,,r r,uI drs,~ot,.G Wv rats.
49,. .,,J .,...,,. nv. .ti,,,.n tlc he.y,
,,.,. ~ 80. ;-.,,. ,.. ,.nu ~,,a' waste
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rtc.r,-v y, No SECRETARY OF agr,cuI
tr-o cC,,r rrrlred rrtui4D dollars
IS crnsid,rra t. be- A conservative nc.
,,ro T., ,.,u.,l.nII waste or cour,c
,r. mot .,,'od.d tho VAS, Ius>c, O.
fr.d allowed urL.r ImDroper landing
or i,ec,c,.,t MARKETING methods 10
s,,jI in trans, or in the hands OF pro
6rcn-e rr dealers
,,.,Cl rr ,l,. 500 u1n u..u household
waste of food NE d;t,r, specialists
y, thu l. : d.,artncnt Of agrir.u
tn-o hor'ar, is ,2si,v DrcyentaIIr
THIS nrey.nralIe waste consists in
I.,rce mart Ct the following items
Edible food thrown into the oar.
bao. pail or into the Kitchen sink.
tcriaI are thrown out from American
Kitchens and 80 made useless for HUI.
man consumption. ia we'll established
by the returns from GARBAGE and fer
tilizer plants showing the amount Of
fats and heterogeneous material recoy.
cred from CITY garbage.
Much OF the food is thrown out, the
speciaIists saw because so MANY peo.
ME do not know how to utilize left
overs or will non take the trouble to
teen and Drenare them The sDecial-
tsts point out that leftover cereals
can he reheated or combined with
fruits. meats. or vegetables into ap-
netizine side dishes, that even a
spoonrul OF cereal is worth saving as
A thtckner OF soups. gravies and
sauces StaIe broad can he utilized
IN vsrietv Of WAYS in continuation
with VEGETABLES and meats and In nre
narine hot breads and nuddines Skim
mill too widely looked down unon as
A food. although II contains practical
ly all the nourishing elements Of whole
milk with the exception OF the cream
or fat can be used as a beverage, in
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 nour1shment
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 valuable suet
and fat This fat which the house
wife pays for, If taken home and used,
would reduce expenditures for pre-
pared cooking fats. Water used in
cooking rice and many of the veget-
ables contains nutrients and desirable
fIavoring materials valuable in SOUPS
or sauces, Too often fats and such
water are noured into the sink
,,a, -d ~
- - go 80
oI0Ii Ir 1 M
LinpoI an ~ '1ey N.Y. 60 ave ~
couh|' n3"eNei' Iol any peIiou' nc
Speciallsu say. many Ianil!es "oulG
oe astounueo ny tne amount VI soou
Iooo tney are throwing OUT anu oy
the sums ulat tney are paying 10 Lne
grocer the outcner' ana muKman
merely 70 replace gooo 1000 oelng ao-
solutely wasted.
2. Spotia9e OF food due TO careless
handling and storing In the home.
Important amounts OF per1shable FOODS
are made dangerous or inedible in
households because they are exposed
unnecessarily to heat, germs, dust,