The Barre daily times. (Barre, Vt.) 1897-1959, 1917-04-07
-Four or
Five Bottles
| Used Was
Worth More
Than All
Other
Remedies
| Ever
Used

/ ials valuable IN soups or sauces. Too Otter
rats and such water are poured into the
| sink
J Many persons regard the saving OF
small amounts of leftover food as i'm,
portant. If they kept accurate account
however, for any period, the specialists
say, many families would be astounded
by the amount of good food they are
throwing out and by the sums that they
are paying to the grocer, the butcher
and milkman merely to replace good food
being absolutely wasted.
2. Spoflage of food due TO careless
handling and storing in the home-Im.
portant amounts of perishable foods are
made dangerous or inedible in households
because they are exposed unnecessarily
to heat, germs, dust, dirt, or to flies and
other insects.
Much milk spoils quickly because it
is kept uncovered in warm kitchens.
Close observance of the doctrine" Keep
perishable food, especially milk, cool,
clean and covered continuously "-may
make striking difference in the food
bills of many families.
In other cases, one or two vegetables
beets or carrots, for instance, not needed
Immediately are thrown out or allowed
to spoil instead Of being used in soups
or combination dishes Fruits which
could be stewed and kept are allowed to
spoil. Vegetables and fruits in quaint
ties often are stored in hot, damp, and
poorly ventilated bins and under condi-
tions which hasten whiting, fermentation
and decay. Fruits, surplus beans, to-
matOes and other vegetables produced
in home gardens are allowed to spoil on
the vines or rot on the ground. A morn.
ing's work would can and preserve such
for use when fruits and veg
etables are scarce and high in price.
Much food is ruined by being stored
where flies or other insects or rats and
mice can get at it. Much cereal food is
ruined because it is not protected against
weeyils or other insects
g. Food spoiled by careless cooking
Many housewives who complain that |
children and adults will not eat break
fast cereals fail to realize that the ce
reals they serve are undercooked, |
or improperly seasoned and /
thus made unpalatable. Most of the |
'heaper foods require careful seasoning |
md preparation to be fully appetizing.
IN many households. the specialists be-
ieve, proper attention to the cooking of /
hese cheap and desirable foods will in
.rease greatly their consumption and
hus reduce considerably the use of more
expensive foods eaten instead of cereals
Vegetables properly prepared tempt
he appetite. When they are served in
oggy form or in watery or poorly flaw
red dishes, much of them will be left
n the table. The nutritive value and
Iavor of meat or fish can be lessened
" over cooking or improper cooking. If
ats are allowed to burn even little,
hey develop unpleasant fayors and usu-
lily cause people TO refuse gravies and
auees made with them or foods fried in
hem; burned meat is also disagreeable
S are burned vegetables.
4. Waste in ation-Much useful
bod gets into the garbage pail because
he housewife in preparing potatoes or
Their vegetables and fruit, such as APP
les, cuts off with the skin a consider
BILE percentage of edible MARTIAL. Care
ss pairing of potatoes may consign as ,
luch as 20 per cent of the edible portion,
lcluding outer layers containing valu b.
BILE mineral substances, to the garbage ,
all. Many persons are unaware that
re green and tender tops of many veg i
.ables which contain valuable mineral :
nd other food substances, are excellent 4