Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-12-24

lmay be reversed. Meals should, there
fore, be planned to meet the needs
and requirements of those TO be FED:
/ The laboring man requires one KIM
/ of food. the office man another type,
/ and the child still another. This does
| not mean that there must be several
| dishes on the table. 1t means, rather,
/ that the dishes should be prepared
and adjusted on basis which VIII
/ afford the desirable amount OF cas-
| ily digested and aSsimilated nutri-
! ents required by each member of the
! family.
| Again it is important to remember
| that most of us in this country,
where food is super-abundant. nave
developed whims or fancies. We are
fond of certain things and we eau
| them in and out of season Whethef
| they are good for us or not. Ere
duently we eat the NEST essential
| foods, or those which il is most eS-
sential to conserve simply because
| we have a fancy or taste for them.
| Occasionally each member OF the fam
ily is permitted to develop a notion
| that he can live only off of certain
| delicacies, and it has come TO the
! writer's attention that as many as
| five different kinds of soup have
been prepared by some housewives
! to meet the fancies, tastes and re-
| quirements of the five members OF
| the family.
| Remember. in any event, that food
| selection is a science and hence it IS
| something that is not picked up over
| night. 1t is complicated study
| Therefore food should be examined
| and considered, Its value determined,
and it's combination worked out along
| scientific lines We should learn to
buy food thoughtfully. Let us FIRST
| determine in purchasing what food
| is needed, then buy it in such guam
titles as may safely be stored or Kept
without loss. We buy food Ill the
most expensive form when we pur-
chase the small package for the I'M
mediate meal which is to be served.
| If we buy, say. Oatmeal, shredded
wheat or any other breakfast Iood
| fresh every morning, we have added
greatly 10 the expenditure or the ram
I lily without increasing the palatabil-
! ity, the nutritive qualities or the val
ne of the food served. Besides that,
| if we should buy foods of this char-
| acter in bulk and stored them, we
would lessen labor. lessen tranSpor-
| tatiCn charges, ana economlZe auVan-
| tageously i'm the home. If one is to
| operate house successfully in THIS
/ time of high prices, one must plan
| ahead. BY doing this we save de-
| livery charges. Then again we should
study the markets and buy foods
which are seasonable and abundant.
| 1t frequently happens that we buy
| canned goods when there are fresh
| vegetables to be had. Some people
| will doubt the correctness of this
| statement, but the writer has re
uuently seen this done. Remember,
| that the wise housewife who lives
| economically and conserves food ad-
| vantageously lives off the abundance
/ of the market. She uses as largely
| as possible the perisnables which are
/ al ar
| therefore, relatively cheap. She econ
/ omizes by cutting down the purchase
/ of foods which are scarce or which
! have to be imported. II one is to OPP
crate a house successfully now, one
must make a budget and keep ac-
| counts.
The next thing TO do is to pre-
| pare our food with care. Simple
dishes. nicely cooked and served, may
be made very palatable. The same
dish prepared in a variety of way
retains ITS palatability. The great
mistake we frequently make in our
homes is to insist on the preparation
of a lot of dishes, none OF which
| when brought to the table are as at
tractive as they might be, nor as
well cooked. Remember there is.
| great deal, therefore, in learning
how to prepare with exquisite skill
a large number of simple dishes. II
is in this respect that the French
| excel and this accounts Tor the 1acl
| that they are said to live on what
is ordinarily wasted in our average
household. In this connection let
us remember that the large number
| of our soldiers who have gone 20
| France have written back telling OF
the delightful dishes which have
been served them in the land where
the heavy hand of war has appar-
emily destroyed and swept away every
vestige of food. The skill and art OF
the French housewife made it pos
sible for her to evolve attractive,
tasteful and nourishing dishes appar-
| emily out of thin air.
| Next we must watch the garbage
pail ana see that no tOou IL wasted.
one oil our besetting sins has been
the tull garbage pail. We nave
thrown away from the table vast
quantities OF TODD which was NOS
eaten from the first meal. This is
| q sin, for waste in any 1orm IS de-
structiVe OF human energy ana lie,
and there is no greater crime being
committed against civilization now
than the waste of food when millions
are starving. Practice the gospel OF
| the clean plate. 1t is not lnculcat-
ing selfishness or narrowness into
the mind OF the child. 1t is teaching
them the value of that which is eS-
| senIial to life. y wasteful child, a
! wasteful man. A wasteful man, q
| wasteful nation, ana the destruction
of the nation which is wastetul is
| sooner or later witnessed. Remem-
Der what happened to the civiliza-
ton of previous times when luxurious
living and epicurean taste overcame
! the judgment of the foretathers. All
| left-overs can be used to advantage
| AMI presented at a new meal In an
| attractive form. Waste no food
| through poor or careless cooking or
| reckless handling. --uch food is de-
stroyed in this way. 1t does not
| speak well for our national efIi-
cheney that such should be the case.
We should make a greater effort than
we have ever maze in the past TO
| save surplus food for future use.
We produce vast quantities OF food
on the average farm that never
reaches the market. Of our great
Irish potato crop millions of bushels
are lost from careless handling. The
same is true of sweet potatoes. Car
lot after carlot is lost before IL
| reaches the consumer The waste IN
this direction is appalling and mounts
up into millions and millions a year.
| Much might be avoided by taking
| forethought and guarding with care
energy have produced. There is a
way in which practically all classes
| of food can be conserved SatiStac-
| Jorily. Some may be dried, some may
be canned, and some may be stored
in cellars or in pits. Let us remem-
Der that it is the united universal
| effort of our people working along
| the various lines suggested above
| which will enable us to conserve
food TO the extent necessary in order
! that we may do our full share Tor
the worlds relief from starvation.
Why does a girl seldom disagree