Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1917-04-06

ed unnecessarily to heat. germs, dust.
dirt or to flies and other insects.
Much milk spoils quickly because 1t
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 need
ed Immediately, are thrown out or al
lowed 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 willing,
fermentation and decay. Fruits, sur
plus beans, tomatoes and other vege-
tables produced in home gardens are
allowed to spoil on the vines or rot
on the ground. A mornings work
would can and preserve such surplus
age 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 it. Much cereal
food is ruined because it is not pro-
tected against weevils or other in
sects.
Food Spoiled by Careless Cooking
Many housewives who complain that
children and adults will not eat break
fast cereals fail to realize that the
cereals they serve are undercooked.
scorched or improperly seasoned and
thus made unpalatable. Most of the
cheaper foods require careful season.
ing and preparation to be fully appe-
tizing. In many households the spe-
cialists believe proper attention to the
cooking of these cheap and desirable
foods will increase greatly their con-
sumption and thus reduce consider
ably the use of more expensive foods
eaten instead of cereals.
Vegetables properly prepared tempt
the appetite. When they are served in
soggy form or in watery or poorly ia
vored dishes, much of them will be left
on the table. The nutritive value and
flavor of meat or fish can be lessened
by overlooking or improper cooking.
II fats are allowed to burn even a lit
tie, they develop unpleasant havors
and usually cause people to refuse
graYies and sauces made with them or
foods fried in them; burned meat is
also disagreeable as are burned vege-
tables.
Waste in Preparation
Much useful food gets into the gar
bage pail because the housewife in
preparing potatoes or other vegetables
and fruit, such as apples, cuts off with
the skin considerable percentage of
edible material. Careless pairing of po-
tatoes may consign as much as 20
per cent. of the edible portion, includ-
ing outer layers containing mineral
substances, to the garbage pail. Many
persons are unaware that the green
and tender tops of many vegetables
which contain valuable mineral and
other food substances, are excellent
cooked as greens, or even as additions
to salads.
OvergenerOus Serving of Food
Many families take pride in serving
lavish and overbountiful meals. Such
meals lead inevitably to waste of food
on the table and to overeating, which
often impairs health and efficiency.
The sane standard, Eat enough food
and no more" rigidly followed, would
reduce greatly food bills in many
homes and. at the same time. tend to
improve the physical condition of all
members of the household.
Eat For Efficiency
Housewives, interested in economy,
who wish to be certain that their fam
lilies are getting proper food and not
too much, should ask the United States
Department of Agriculture to send
Farmers Bulletin sos, How to Select
Foods-What the Body Needs" This
bulletin Classics foods into simple
household groups and shows the house
wife how to plan meals that will pro-
vide for the growth and repair of the
body and supply the energy the vari-
Gus members of the household need for
their special tasks.