The Richmond Virginian. (Richmond, Va.) 1910-1920, 1917-04-09
1000 DIET GAUSS
OF Big SHORTAGE
Certain Nourishing Ediblcs Used In
One Section Unheard of In
Another.
UNDUE DEMAND is CAUSED
Rice Not Appreciated Although Po-
tatocs Arc Scarce-Too Much left
Over Food Is Thrown in Garbage
Can,

| Don't be finicky. Be willing to try
new foods. Certain plentiful and
nourishing foods widely used and en-
joyed in one section are practically
unknown in other sections of the
country Learn to know all the good
things. not few only, experts in the
/ department of agriculture advise.
! People too easily get into food ruts;
insist on eating only the food they
are used TO. and refuse to give a fair
, trial to others. This causes undue
sulting. scarcity or high prices when
crops are short. At the same time
other valuable foods may be relative
lly cheap and available. A striking
instance Of this is failure fully to
appreciate rice--a valuable source of
starch--when potatoes are scarce and
high. Another example Is refusal in
certain sections to use anything but
wheat as breadstuff, when corn--a
valuable cereal widely used elsewhere
as a breadstuff--is plentiful and rela-
lively cheap.
Cook Food Properly.
! Learn how to cook all kinds Of
staple foods and to serve them in
variety OF ways. Simple dishes we'll
prepared are better than expensive
foods badly cooked. Many persons
are prejudiced against certain good
foods because, when first tried, the
foods were improperly cooked or pre-
pared Remove from your eocabu-
larry don't like" or cant eat" Most
individual prejudices against widely
popular foods are either imaginary or
haseless. Try 10 like every simple
food; give II a fair trial.
A large part of the 800, 900. 600
estimated food waste in this country
is good food allowed to get into gar
bage pals and kitchen sinks. Ask
yourself. Can it be eaten?" Don't
throw out any leftovers that can be
/ reheated or combined with other
foods to make palatable and nour-
ishlng dishes.
I DO you know that every bit of I'M
eaten cereal can be used TO thicken
soups, stews. or gravies? That stale
bread can be used as the basis for
many attractive meat dishes, hot
breads. and desserts
That every ounce of skinned mink
or whole milk contains valuable noar-
ishment? Use every drop OF milk
TO drink or to add nourishment to
cereals. soups, sauces and other foods.
II you do not want milk to sour. keep
II cool. clean, and covered continual
hly. Remember. too that sour milk.
huttermilk, and sour cream are valu-
able IN cookery, so do not waste any.
Sour milk and buttermilk can be used
with soda in making hot breads, or
sour milk can be turned easily into
cottage cheese, cream cheese. or clab-
Der, Sour cream is a good shorten
ing in making cakes and cookies and
useful for salad dressings and gra-
Nies for meat.
10 you know that every bit of meat
and. fish can be com nined with re-
reals or vegetables for making meat
cakes, meat or fish pies, and so on.
and TO add flavor to food value to
made dishes? That every spoonful of
leftover gravy can be used in soups
and sauces or as fiavoring for meat
pies, Croquettes and "egetables9 That
every Bit OF clean fat trimmed from
meat and every spoonful of drippin SIS
and every bit Of grease that rises
when meat is boiled can be clarified
If need be. and is valuable in cookery ?
Don't fatten your garbage pail at the
expense OF your bank account That
when meat is boiled, the water dis
solves out some valuable food and
tlavoring MATERIAL Save such water
for soup or for use in stews or gra-
ries, or for cooking vegetables Save
aud keep soup stock. Every profess
soup or stock pot is an essential
economy.
Do you know that vaiua BILE food
and fiavoring get into the water in
which rice and many vegetables are
cooked? Use such water for soup
making If II has an agreeable flavor
Don't pour nourishment down the
sewer, That careless pairing of po-
,atoes or fruits often wastes as much
as twenty per cent of their food ma
tertal? That the outside leaves of
lettuce and the tops OF many vege-
tables make desirable cooked greens
or even salads
To be an efficient home manager
You must know your job.
Make IL your business to know
what foods and how much food your
family needs to be efficient Learn
how to make the most OF the foods
YOU buy. Write today to the United
states department of agriculture,
Washington. p. c.. or 10 your state
agricultural college for bulletins tell
ing you about the nature and uses
OF foods and how to feed your family
economically, and get the greatest
/ nourishment out of every pound of
food that comes into your home.
Make saving rather than spending
your social standard