Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1918-07-12


have been used had not the fat from
the steak been conserved as suggested.
BY using all of the fat from beef, pork,
etc, you are not only saving money In
your own kitchen, but are helping our
cause by saving commercial fats for
the use of our fighting men in France
and In training in this country. This
may seem trifiing but 1t is the little
savings, practice very essential in
most homes, that will do as much to
win the war as some of the things that
sound larger and seem more important.
Kitchen economy means more money
to invest In government securities so
you see this home saving is as essen
tial as the regulation of the public
eating places which is done by official
order" concluded the lieutenant, who
In private life Is a resident Of Ala
bama. A daily inspection of the gar
bage cans from the kitchens, feeding
perhaps $50 big husky boys, will show
less waste than there Is from the kitch
en- of family of six for the same per-
iod. The garbage is divided into five
parts: A. Ordinary garbage; B.
Bones and fats; G.. Cans and unbrok-
en- bottles; d. Coffee grounds, tea
leaves and dirty paper; e. Clean
ashes. BY this system the parts worth
saving are not wasted through being
mixed with negative materials. Try
Lieut.. Snider's idea of using leftover
foods. You will be surprised at the
ease with which they may be used.
The Department of Agriculture, Wash
ington, usually has large number Of
bulletins regarding the use of such
foods and these bulletins are supplied
free for the use In the homes. Write
to the Department explaining what you
want in the line of these bulletins and
they will be sent you free.
Daily Inspections of Kitchens.
The method OF securing cleanliness
In the kitchens and mess halls is very
simple. At least one inspection of the
kitchens is made daily by commission
ed officer attached to the school and
perhaps another inspection is made by
a non-commissioned officer. The men
are inspected as to their personal
cleanliness, particular care being ia
ken to inspect the hands and finger
nails. The men who handle the food
are required to scrupulously clean
their hands and fingernails every time
they handle anything that Is likely to
dirty them in the least. The sanitation
of the army kitchen and its employees
surpasses ninety per cent OF the best
hotels, and in these places you never
once think of that side Of their man.
agement. The men are inspected twice
a month by medical officer to de-
termine whether any OF the men are
suffering from any infectious disease.
II any of the men are found with any
kind of a contagious disease they are
promptly removed from the kitchen un-
by physicians. An inspection Is made
of all shelves, tables, refrigerators,
etc., and If found to be untidy or dirty
are ordered cleaned at once. II any
kitchen Is found to be continually
dirty the cooks on shift are denied
passes for period varying from per-
haps two weeks to a month. Thus
the men il they expect to have any
privileges at all have to keep their
bodies as we'll as their kitchens clean.
There is no warning as to when in
spections are to be made so the spirit
of cleanliness Is constant. The tables
in the mess halls are scrubbed after
each meal and the kitchen floor Is
scrubbed twice day. 1t may readily
be seen why there is so little sickness
in the army, in fact, the Custer health
record for May was the best of any
of the camps in the United States.
Method Of Preparing Food Simple.
The method of preparing the food in
such satisfactory manner and to give
the soldiers a variety is simple. All
men going into the kitchen are given
a copy of Extracts from the Army
Cooks Manual" giving the recipes and
showing the quantity to be prepared
for a given number, usually go or 100
men. Thus the amounts to be pre-
pared can be figured very accurately
and as a rule there is perhaps not
more than two or three pounds of any
thing left If the mess sergeant has fol-
lowed his instructions properly, and
the food prepared in palatable man
ner so the men will eat 1t. The use
of seasoning and condiments are
emphasized in the prep" school for
without the proper use Of such the
food is untasty and not relished. The
test of good cook is in the use of his
seasonings" is what Capt. Dunno tells
all the candidates for mess jobs. Zone
cannot be called a good cook until he
has become familiar with the use Of
such spices as mace, cinL Nmon, nut
meg, allspice, etc. But using ones
ingenuity great many palatable
dishes can be made from left-overs
with the addition of perhaps a little
fresh new material" he said. ''If rice
is served and four or five pounds left
r., odJing about fap nnupda ~