Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-07-13

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Good food heedlessly thrown into
garbage pals, 1uod allowed "a spoil
Ia the household food ruined by i'm
proper cooking. ana food destroyed By
rats. mice, and insects c0n5tit.'e the
heavy items III the 5000 900 900 annual
waste OF food in homes in this cuun-
Try cited recently hy the secretary Of
! Agriculture, seven hundred million
dollars is considered 10 be consefya-
tive figure. III household waste, OF
course. are not included the vast
losses Of food allowed under improper
handling OF inefficient marketing
methods to spoil in transit or in the
hands OF producers or dealers.
Much of this $500 600 600 household
waste OF food. the dietary specialists
OF the L. S. Department OF Agriculture
declare. is easily preyentable. This
preyentable waste consists iii large
Edible Food Thrown into the
Gar9a9e pat or into the Kitchen
Sink.
That vast amounts Of nOurishing
material are thrown out from Amerl-
can kitchens and so made useless for
human consumption. is well establish
ed by the returns from garbage and
fertilizer plants showing the amount
OF fats and heterogeneous material re-
covered from city garbage.
Much OF the food is thrown ont the
specialists say, because so many peo-
pie do not know now TO utilize lett
overs or will not take The trouble To
keep and prepare them. The special
lists point out that leftover cereals
can be reheated or combined with
fruits, meats, or vegetables into appe-
tizing side dishes Stale bread can
be utilized in variety Of WAYS in
combination with vegetables and
meats and in preparing hot breads
and buildings. Skim milk, TOO widely
looked down upon as food although
II contains practically all the nourish'
Ing elements OF whole milk with the
exception Of the cream or fat, can be
used as beverage. in cooking GER
eals, or as "A basis for mix soups or
sauces. Even sour milk. 50 largely
thrown away, can be used in making
har ht,pn DC IN IN q
ture OF cottage cheese.
Every scrape OF meat or fish can be
combined with cereals or other foods
lacking IN pronounced flavor, both 10
give flavor and to add nourishment TO
made-oyer dishes. Every bit of fat
or suet trimmed from meat before
cooking or tried out in boiling, roast
ing, or brOiling can be made useful in
cooking Many butchers, after they
have weighed meat and named the
price for the cut, trim of valuable
suet and fat This fat which The
housewife pays for, if taken home
and used, would reduce expenditures
for prepared cooking fats. Water used
in coohns rice and many of the yeee-
tables contains nutrients and desir-
able t1ayorlng materials valuable in
soups or sauces. Too often fat, and
such water are poured into the sink.
Many persons regard the saving OF
small amounts of leftover food as un-
important II they kept accurate ac-
count, however, tor any period the
specialists say, many families would
be astounded by the amount OF good
food they are throwing out ana by the
sums that they are paying to the
grocer the butcher, aud milkmon
merely to replace good food being alb
eouteiy wasted
2---Spolage Of Food Due to Careless
Handling and Storing in the Home.
Important amounts OF pershable
foods are made dangerous or inedible
in households because they are eN-
posed unnecessarily to heat, germs.
dust. dirt. or to flies and other insects.
is kept uncovered in warm Kitchens.
is kept uncovered in warm Kitchens.
Close observance Of the doctrine =
keep pershable food. especially
milk, cool. clean and covered continue
ously' may make a striking difference
in the food bills OF many families
In other cases, one or two yeaOta-
bles. bcCts or carrots, for instance, not
needed Immediately are thrown out or
allowed 10 spoil instead Of being used
in soups or combination dishes. Fruits
which could be steWed and kept are
allowed to spoil Vegetables and
fruits in quantities often are stored
in hot, damp, and poorly ventilated
bins and under conditions which hast
en- whiting, fermentation and decay.
Fruits surplus beans, tomatoes and
other vegetables produced ia home
gardens arc allowed to spoil on the
vines or rot on the ground 4 morn.
ing's work would can and preserve
such surplusaae for use when fruits
and vegetables are scarce and high
in price,
MucH food is ruined by being stored
where flies or other insects or rats
and mice can get at H. Much cereal
food is ruined because it is nor pro-
teCted against Weevis or other in.
seCts
Stood Spoiled by Careless Cooking
Many housewives who complain