The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1917-04-03
If ruined by careless cooking.
By careless trimming and pairing.
When too much is served at meal.

IL IulIlcu ny CARELESS CUOklHS.
By careless trimming and pairing.
When too much is served at a meal.
! Seven Hundred Million Dollars represents the
food waste in American homes in one year. This
| is stupendous sum of money to throw into
sinks, garbage pals, to rats and mice.
But that is where $500, 0OO,0 900 of hard earned
money is going every year because American
housewives do not know how to prepare, serve
and save fOOdstuffs.
Every piece of meat thrown away, every veg
etable allowed to spoil, increases the high cost
: of living because it accentuates instead of de-
creases the demand.
The United States Department of Agriculture
has hired the highest paid and best experts of the
country to advise housewives on buying, cooking
and serving foodstuffs. If every housewife would
follow out only one suggestion of these wise men
the food bill of the United States would decrease
by leaps and bounds in one year.
A digest of recent statement of these ex-
perts is offered the housewives Of the city. Let
them read it and see if they can cooperate in cut
ting down waste Of 100000 annually. Says
the report:
Good food hoedlessly thrown into garbage pas food
allowed to spoil in the household food ruined by improper
cooking and food destroyed by rats mice and insects con-
stue heavy items 100000 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
Much of this $70OO0000O household waste of food is
easily preventabe. This preventabe waste consists in
large part of the following items
I. Edible Food Thrown Into the Garbage Pail Into
the Kitchen Sink Much Of the food is thrown out the
uze or ke m
prepare them The specialists point out that leftover
cereals reheaed combined with fruits meats
vegetables into appezng side dishes; that
full of cereal is worth saving thickner OF gray
les and sauces Stale bread be utilized in variety
of in combination with vegetables and meats and in
preparing hot breads and buildings Skim milk too wide
lv looked down upon food although it contains
ticay nourishing elements whole milk with the
exception of the fat be used beverage
in cooking cereals, basis for milk
Even sour milk so largely thrown away, in
making hot breads the home manufacture of cottage
cheese.
Every scrap of meat or fish can be combined with
cereals other foods lacking in pronounced flavor both
give flavor and to add nourishmen to madeover dish
Every bit of fat suet trimmed from meat before
cooking fried out in boiling, roasting boiling 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 taken home and used would reduce expenditures for
prepared cooking fats Water used in cooking rice and
many of the vegetables contains nutrient and desirable
favoring materials valuable soups Too oft
en- fats and such water are poured into the sink.
g Spoage Of Food Due to Careless Handling and
Storing in the Home. Important amounts of perishable
foods made dangerous or nedibe in households be-
cause they exposed to heat germs dust
dirt, to flies and other insects
Much milk spos quickly because it is kept uncovered
in warm kitchens Close observance of the doctrine
Keep pershabe food, especially milk cool, clean and
covered continuously" make striking difference in
the food bills of many families.
In other cases. one or two vegetables beets or car
fr instance, needed Immediately thrown out
allowed to spoil instead of being used in soups
bnation dishes Fruits which could be kept
allowed to spoil Vegetables and fruits quantities
often stored in hot damp and poorly ventilated bins
and under conditions which hasten willing fermentation
and decay Fruits surplus beans, tomatoes and other
vegetables produced In home gardens allowed spoil
on the vines rot on the ground. mornings work
would and preserve such surplusage for when
fruits and vegetables are and high in price
8. Waste In Preparation. Much useful food gets into
the bage pail because the housewife in preparing
toes other vegetables and fruit apples
Careless pairing Of potatoes consgn much
cent Of the edible portion including outer layers contain
ing valuable mineral substances, to the garbage pail
Many that the and tender
many vegetables which valuable mineral and
other food substances, excellent cooked green's
even additions to salads.
4. Overgenerous Serving Of Food. Many families |
take pride serving lavish and OverbOunul meals
standard, Eat enough food and more rgidy
lowed would reduce greatly food bills in many homes and
at the time tend improve the physical condition
of all members of the household.
Eat for Efficiency!!
Housewives, interested in economy, who wish to be
certain that their families getting proper and
too much should ask the u S. Department Agriculture
to send Farmers Bulletin $685. How to Select Foods
What Body Needs This bulletin classfies foods into
simple household groups shows housewife how to
plan meals that will provide for the growth repair
the body and supply the the various members
the household need for their special tasks
the water cay. Evidently then our minds are
that $500 month not sensitive ofactory