The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-04-03

although it contains practically all the
nourishing elements OF whole milk
with the exception of the cream or fat.
can be used as a beverage, in cooking
cereals. or as basis for milk soups or
sauces. Even sour milk. so largely
thrown away. can be used in making
hot breads or in the home manu1ac-
ture of cottage cheese.
Every scrap of meat or fish can be
combined with cereals or other foods
lacking in pronounced flavor. both to
give favor and to add nourishment 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 of valuable
suet and fat. This fat which the
housewife pays for. if taken home and
used. would reduce expenditures for
prepared cooking fats. Water used in
tables contains Nutrients and desirable
fiavoring materials valuable in soups
or sauces. Too often fats and such
water are poured into the sink.
Many persons regard the saving Of
small amounts of leftover foods as
If they kept accurate
account. however. for any period. the
say 1duAAllCS WOuAu
he astounded bv 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. Spoilage of food due to careless
handling and storing in the home. Inn
portant amounts Of perishable foods
are made dangerous or inedible in
l.
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"
NAV make a striking difference in the
food bills of MANY families.
In other cases. one or two vegeta-
bles. 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 quantities often are stored in
hot. damp. and poorly ventilated bins
and under conditions which hasten
whiting. fermentation and decay.
Fruits, surplus beans. tomatoes and
other vegetables produced in home
gardens are allowed to spoil on the
vines or rot on the ground. A morn
ings work would can and preserve
such surplusage for use when fruits
and vegetables 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 1t. Much cereal food
is ruined because 1t is not protected
against weevils or other insects.
3. Food spoiled by careless cook
ing. Many housewives who complain
that children and adults will not eat
breakfast cereals fail to realize that
the cereals they serve are UNDER
cooked. scorched. or improperly sea-
soned and thus made unpalatable.
Most Of the cheaper foods require
careful seasoning and preparation to-
be fully appetizinR. In many house.
holds. the specialists believe. proper
attention to the cooking Of these cheap
and desirable foods viii increase
greatly their consumption and thus
reduce considerably the use Of more
expensive foods eaten instead OF