Evening star., 1922-09-29
HOW TO AVOID FOOD WASTE
IN THE DAILY HOME ROUTINE
Advice as to Buying, Prevention of Loss in
Preparation, Spelling and Other
Sources of Expense

water are poured into the sink.
Some housewives regard the saw
ing of small quantities Of leftover
food as unimpOrtant, but II they kept
strict account for a while they would
be astonished at the amount of good
food that they throw out and the
sums of money that they pay to the
grocer. butcher and milkman merely
to replace good food being absolutely
wasted.
Lost Through Spelling.
Food is often exposed unnecessarily
to heat. germs. dust. dirt and insects.
Much milk spoils quickly because it is
kept uncovered in warm kitchens.
Skim milk. too widely looked down
upon as a food. although it contains
practically all the nourishing ele-
mentS of whole milk with the eXcep-
tion of the cream or fat. can be used
as y beverage. in cooking cereals, or
as Il basis TO- milk soups or sauces.
Even sour milk. SO often thrown
away. can be used in making hot
breads or cottage cheese.
Sometimes one or two vegetables.
such as bcets or carrots. not needed
immediately. are thrown out or al
lowed to spoil instead of being used
in soups or combination dishes Fruits
which could be stcwed 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 has
ten whiting. fermentation and decay.
surplus fruits and vegetables are al
lowed to spoil when little work
would can and preserve them for
Il time when such things are scarce
and high in price. Much cereal food is
ruined because il is not protected
from weevils or other insects.
Careless Cooking.
Many housewives who complain
that cnildren and adults will not eat
breakfast cereals fails to realize that
the cereals they serve are under
cooked. scorched or improperly sea-
soncd and thus made unpalatable.
Most of the cheaper foods require
careful seasoning and preparation to
be fully appetitzing. Vegetables
properly prepared tempt the appe-
tite. When they are served in soggy
form or in watery or poorly Favored
dishes much of them will be left on
the table.
The nutritive value and flavor OF
meat or fish can be reduced by over
cooking or wrong cooking. If fats
are allowed to burn even Il little they
develop unpleasant flavors and will
cause people to refuse Cravics and
sauces made with them or foods fried
in them. Burned meat and Tegeta-
bles are also disaSreeablc.
Serving FOO Much Food.
The serving of excessively large
helpinES of food usually springs from
Il mistaken idea of generosity. The
truth is. however. that great many
persons eat more than they need or
really want rather than leave food
on their plates. 1t is always possible.
by giving another helping. to satisfy
any one who is really hungry with
out forcing ON the others more than
they care for. This does not mean
that il is good economy to serve less
than sS needed. That would be very
poor management.
Mold a Cause OF Waste.
The appearance of mold growing on
bread. cheese and other food is
familiar to every housewife. The or
Eansms forming mold are always at
work in damp cellars and in dark and
damp corners of rooms. They are
borne on the feet of insects, on the
skins of all fruits. and in the dust
flying in the air. They are not fond
of light and they require no great
abundance of air, fourishing best in
foods that are piled close together.
leaving small undiSturbed air spaces
aud moisture.
To prevent mold from getting a
start is the important thing. The
growth once begun is difficult to stop.
The first thing required is absolute
cleanliness in the storage place. This
is not secured by the use of soap
and water alone. Fresh air. sunshine
and whitswash are important pre-
veutiVe means. Shelves on which
food is stored should first be washed
clean and then dried thoroughly.
cellar may be kept dry by placing In
ii dishes of unSlaked lime to absorb
moisture quickly. When the lime
crumbies apart. entirely losing its
crystalline character. it has become
"slaked" and viii take up no more
water. II must then he renewed.
The growth of most molds IS re-
tarded by light. ventilation and low
Temperatures. To have the right de-
gree Of cold for each Kind of food is
very important. If fruit and vege-
tables are kept in warm and damp
place and touching each other their
decay is certain. Watch carefully Tor
the slightest indication of mold and
you will prevent one of the greatest