The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-09-14
/" Wdste Not---
Want Not

The American homemaker is put
ting forth every effort to avoid
waste. She understands that her
patriotism can best be expressed by
her earnest endeavor TO conserve the
food supply. She can not fight in
the trenches but she can and must
fight In the kitchen. More and more,
we realize the importance of the
proper management Of the food sup
ply.
The press tells us that a serious
food shortage is imminent in the
enemy countries because the United
States is the great source OF food
supply. This forcefully tmpresses
upon the housewife the necessity OF
studying the family needs and also
the available foods so that she can
ration" her family intelligently and
without waste, using the available
foods.
Startling Figures.
President Wilson's plea to raise
more food has been nobly answered.
Recent estimates show an increase
of 222 per cent in the number of food
gardens in the United States.
An increase Of 295 per cent in the
gardens of the middle west certainly
speaks we'll for the patriotism OF that
section.
We must always remember that the
man with the hoe is as forceful a
factor in this war as the man with
the rife and bayonet. When we
learn that 1,175,000 more acres have
been planted to gardens this year and
that the estimated value of this in
| creased food acreage is about $780,
600. 900, we appreciate what the
"tillers of the soil" have done to meet
this great world food supply.
No less valuable is the effort OF the
housewife to avoid waste that no one
need go hungry.
Every bit OF food wasted takes
fist that much power away from our
fighting forces, and we are all fight
ers in this great world war.
500, 100000 Worth of Food Saved.
We know that through our united
efforts we can at least add 100000
900 worth Of food this year for $780,
000, 900 worth of food was wasted in
our homes, public and private, last
year, through the fault Of the man.
ager and the cook.
This did not include the waste
from lack Of harvesting and market
ing the crops.
Help for the Housewife.
This year the harvesting and mar
keting will be done more carefully
than ever before in the history Of
our country.
The United States government, the
growers and the food producers"
are cooperating to give US a bounti-
ful food supply. The United States
government is putting forth every
effort to teach us to use all these
foods TO the best advantage. To this
end bulletins are issued explaining
the food values and uses Of the var
tous alternative food materials so
that in case Of scarcity Of one food
product, the housewife may be able
to substitute others of equal nutri-
tive value. These bulletins may be
obtained by writing to the United
States Department Of Agriculture
Bureau of Publications
Domestic science teachers are CIV
ing instructions to housewives at
clubs, preparedness meetings. fairs
and, in fact, wherever a group of wo-
men ask for such help.
The housewife. Is doing her part.
She is anxious to learn just how she
may best meet this situation for 1t is
9 new situation and consequently the
housewife has much to learn.
! Many Of our grandmothers' thrifty
methods are revived this year. The
garbage pail is light. Food fit for
human beings is no longer fed to
chickens.
Let no one be guilty of waste of
time, energy. fuel, or food material.
Nothing ls Wasted.
The writer Is pleased to note var
tous uses for food materials which
were formerly wasted. Some of these
culinary secrets we learned through
our thrifty immigrants
In making dumplings, apple sauce
or pies, save the cores and parings
to use in making jelly.
The green tops of onions (chopped)
are used in soups, gravies, stews,
bash, meat sandwiches or salads.
The coarser outer leaves of lettuce,
cabbage or Chard may be cut in strips
with the shears and cooked as
green's. either separately or together
Lettuce and Swiss chard combine
well; so. also. do beet tops and let
tuce.
Cook the rind Of baked ham or the
Find Of bacon with green's or vege-
table. This gives the desired meat
flavor to the green's.
These rinds may be utilized to
flavor any desired vegetable.
Left Overs.
The best rule is to have no left
overs. However, they are some
times unavoidable. In which case
Jet us use them in made dishes.