The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1917-04-25
DOMESTIC SCIENCE FOR Me-
CROES.
To Grow Food, Conserve IL and Pre-.
vent Waste.

This one idea should be uppermost
in our minds at present.
The educational board has made it
possible for our summer work to be
along this line.
Each and every one Of us should use
our influence in getting as many as we
can reach to plant or assist in plant
ing all the foodstuff possible. We
should have no selfish aims or pur-
poses, but all should unite as Amer
lean citizens in furthering the plan of
food preparedness.
Every available space should be
used in planting something to eat.
Then we should take steps to con-
serve it, especially that which is per-
ishable. To that end we are making
an effort to establish and furnish n
domestic science kitchen with the best
sanitary equipment our means will al
low. We need to begin with at least
$50 for that purpose, SO that by the
time berries and vegetables are to be
had we can show anyone who desires
to know how to can, sterilize, sugar.
ize or preserve in any economical way
the produce raised. We propose to
make the kitchen a permanent fixture
in the community for the training of
our girls and women in economy, san
itary, scientific cooking and domestic
art. The way to secure health and
to prevent prevalent diseases, is 20
know how and to keep clean bodies,
clean kitchens and to cook in a thor
oughly sanitary way. Our negro girls
cannot do this unless they are trained.
All do not have homes where such
training is available, and where it is
in reach they do not always take adj
vantage Of it. Some seem to think
cooking is degrading. If there is any
degradation in it it is the filthy, care
less, unsanitary way in which it is
done.
If we realize how much Of our real
existence and we'll being is dependent
rpon the kind Of food we eat and the
way it is prepared, we would see how
very necessary it is to have the best
training possible for those who are to
take charge Of our cooking. No one
can thoroughly understand this sci
ence and art, without q very fair
knowledge of chemistry, physics and
physiology.
We therefore most earnestly appeal
to both white and colored to cooper
ate with us and give us the assistance
we need. No investment could be Sc
far-reaching or will do rs much to
prevent communicable diseases md
premature deaths among white and
coiored as the training Of persons in
sanitary and scientific methods to dc
service in the home.
Preventing Waste.
The first way in which food may be
wasted and also do injury to the body,
is to eat more than can be properly
utilized by the body. 1t is not what
we eat but what we digest that serves
our purpose.
The second way is in serving more
food on the plate than can be eaten.
The excess is thrown away as table
waste. This is a common mistake
with rich and poor. In preparing
school lunches we find this waste of
food Now is the time for us to stop
it.
The third is that which occurs in
the preparation of food material for
consumption. In removing the inedi-
BILE portions as skins, seed, etc, too
much of the edible part is removed.
Also in the trimming of meats there
is great waste unless the parts re-
moved are utilized in making soup.
Oftentimes the nutrient is removed
with the waste. In buying cuts of
meat as loin of beef, rib chops of
lamb and similar cuts, one-fifth OF
the cost pays for bone. BY not cook
ing cereals in double boilers it burns
and sticks to the vessels, there is
great waste. There are many left
overs, when if properly prepared in
some other form will be very pala-
table and be used, thereby instead Of
| throwing it in the waste could be
made into griddle cakes, or combin-
ed with fruit and made into q pud-
| ding. Scraps Of meat chopped fine or
| ground may be mixed with mashed
potatoes and butter, seasoned, rolled
in flour or cracker dust, fried in fat
| and we have CrOUlIettS