The Oakes times. [volume] (Oakes, N.D.) 1906-current, 1917-05-03

III ruined by careless cooking.
BY careless pairing and trimming.
When too much is served at meal.
Good food heedlessly thrown into
garbage pals. food allowed to spoil
in the household. food ruined by. i'm
proper cooking, and food destroyed
by rats, mice and insects constitute
the heavy items in the $500, ,OO0, 900
annual waste of food in homes in this
country cited recently by the Secre-
tary of Agriculture. Seven hundred
million dollars is considered To be a
conservative figure. In household
waste. of course. are not included the
vast losses Of food allowed under i'm
proper handling or inefficient market
ing methods to spoil in transit or in
the hands Of producers or dealers.
Much of this-$7OO, 100000 household
waste of food, the dietary specialists
of the U. S. Department of Agricul-
ture declare, is easily preventable.
This preventable waste consists in
large part of the following items:
1. Edible food thrown into the gar
baoe pail or into the kitchen sink.
That vast amounts of nourishing ma
terial are thrown out from American
kitchens and so made useless for hui
man consumption, is we'll established
by the returns from garbage and fer
tilizer plants showing the amount of
fats and nitrogenous material recov-
cred from city garbage.
Much of the food is thrown out, the
specialists say because so many peo.
pie do not know how to utilize left
overs or will not take the trouble to
keep and prepare them. The spec.
ialists point out that leftover cereals
can be reheated or combined with
fruits. meats or vegetables into appe.
tizing side dishes; that even spoon.
full of cereal is worth saving as a
thickener of soups, gravies and sauces.
Stale bread can be utilized in variety
of ways in combination with. vege.
tables and meats and in preparing hot
breads and puddings. Skim milk, toe
widely looked down upon as food al.
though 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 manufac.
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 flavor 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, off valuable
suet and fat. This fat which the
housewife pays for, If taken home and
used, would reduce expenditures fol-
prepared fats. Water used in cook
ing rice and many of the vegetables
contains nutrients and desirable flav
oring materials valuable in soups OF
| sauces. Too often fats and such wa
tier are poured into the sink.
Many persons regard the saving o.
small amounts of leftover food as un
important. If they kept accurate &C
count, however, for any period, tht
specialists say. many families wqult
be astounded by the amount of gbot
food they are throwing out and by the
sums that they are paying to the gro
Ger, the butcher and milkman merely
to replace good food being absolutely
wasted.
2. spoiIase Of food due to careIes,
handling and storing In the home. I'm
portant amounts of perishable foods
are made dangerous yor inedible ii
households because they are exposed
unnecessarily to heat, germs, dust
dirt or to flies and other insects.
Much milk spoils quickly because Il
is kept uncovered in warm kitchens
Close observance Of the doctrine
Keep perishable food, especially milk
cool. clean and covered continuously