The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1918-07-27

Which ~ just dS kOol HI idTu TOT Try
ing such foods as potatoes. hot cakes.
etc. and at the same time saving the
amount OF lard OF butter that would
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 lighting men In France
and I'm training I'm thls 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
10 invest In government securities so
tial as the regulation OF the public
eating places which Ia 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. win show
less waste than there Is from the kitch
en- OF a 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; ID. Coffee grounds. tea
leaves and dirty paper; Il. 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 10 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 ana 1ngernails 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
removed from the kitchen un-
I'll pronounced free from the disease
by physicians. An inspection is made
etc, and IL found to be untidy or dirty
arc ordered cleaned az ONCE, u any
kitchen Is found to be continually
dirty the cooks on shift are denied
passes for period varying from per
haps two weeks to month. Thus
the men II they expect TO have any
privileges at all have 10 keep their
bodies as well as their kitchens clean.
There is no warning as 20 when In
spectionB 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 a day. Itimay 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 a satisfactory manner and 10 give
the soldiers 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 given number. usually GO or 100
men. Thus the amounts 10 be pre-
pared can DO figured very accurately
and as rule there Is perhaps not
moro than two OF three pounds OF any.
thing left n the mess sergeant has fol.
lowed his instructions properly, and
the food prepared In a palatable man
ner 80 the men will eat It. The use
81 seasoning and condiments are
emphasized In the prep" school for
without the proper use OF such the
food IL untasty and not reiished. The
test OF good cook is I'm the use OF his
seasoninas" is what Capt. Dunno tells
all the candidates for mess Jobs. zone
cannot be called good cook until ne
has become familiar with the use OF
such spices as mace, cinnamon, nut
meg, allspice, etc. But using ones
ingenuity great many palatable
diabaa cau ma mada from Iaffov