Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1917-08-04
PLANT FOOD-SAYE FOOD CAN
FOOD.

fOOD.
American kitchens waste enough
food each year TO feed the whole Brit
ish army IN France and several diyi-
sions OF the French army.
IL Is estimated that the annual food
waste IN the United States amounts
TO s7O0,000.00O This is believed to be
a conservative estimate Therefore,
ali we need 10 do TO make certain
supplying OF food required and Of win
ming the war is to cut out that waste.
II Is entirely possible and feasible
10 do this. II is only a question OF
every man. woman and child in the
United States becoming individually
thrifty in the use of food
Millions OF young American men are
preparing to sacrifice their lives II
ned be. in the cause OF victory How
much more willingly should all who
are left at home practice the small
sacrifice OF using little extra care
necessary TO make certain that no food
Is wastedl
The military leaders of our nation
and of our allies agree that the out
come of the war is a matter of food.
Thus every little food saving, trivial
and unimportant as 1t may seem, adds
to the aggregate of the food supply,
which can make victory certain With
out thrift at home al the outpouring
OF blood on foreign battleields may
be in vain. Famine may be the great
conqueror and the war may end in a
surrender forced by starvation.
While restaurants and hotels are
heavy offenders in the matter of vast
ing food yet the chief contribution TO
the 100000 1000 fod loss is made in
the kitchens of private homes. Good
food Is improperly handled and stored
II Is carelessly cooked. II is waste
fully prepared. II is overgenerously
provided These are the chief causes
OF home food waste.
Extravagant cooks must learn how
TO use left overs Leftover cereals
can be combined with meats fruits or
vegetables TO make appetizing side
dishes Even a spoonful of cereal is
worth saving as a thicener for soup
or gravy. Don't throw away stale
bread skim milk, sour milk scraps of
meat. fish trimmed fats or suuet, even
the water used for cooking rice and
many vegetables should be kept. Stale
bread can be used in many ways, skim
milk contains all the nourishing quail
titles OF milk except fat; sour milk can
be used in baking; meat and fish
scraps add flavor and nourishment
10 made-dishes: Fat can be tried out
and used as substitute for butter
and lard in cooking: while cooking
water will help to flavor soups and
sauces.
Keep food from exposure to heat,
germs. dirt, and flies, and prevent the
waste due to spoilage Protect food
from mice and insects Keep milk
cool and well covered. Find use for
vegetables that may decay. Stew fruits
that threaten to sopil. If you have
surplus food from the garden. can il.
Cook appetizingly. 1t puts a heavy
strain even on patriotic duty TO eat
scorched oatmeal improperly sea
soned potatoes soggy or poorly flavor
ed vegetables overlooked meat and
fish and burned fat The cook who
usues care to make dishes palatable
is rendering national service this
year just as truly as is the soldier in
the renehes
Prepare food economically. A care
less cook will waste 90 per cent of a
potato a turnip. or an apple, in peel
ing t.
Finally guard against overabund~
ance of food served. Too many dishes
mean that much food is thrown away
and wasted. Simlify your war
menu; eat enough and no more.
Make saving rather than spending
your household motto Don't be fin
iclxy, but be willing to try new dish
es which the cook makes of left
overs or cheap food.