Evening star., 1922-09-29


away in some households. In
the ma jority it may be only
one out of every ten or twelve. but in
almost every home the waste is an I'M
portant item in the cost of living. Few
housewives probably have any iGeea of
what it amounts TO i'll their own homes.
hut there are fewer stll who could not
reduce il is they would
Ordinarily food is wasted in the fol-
lowing six wavS: l. bad cjudgment in
buying: =. hy getting into the garbage
pail: ;. by being allowed To spoil: 4. be-
ing ruined by careless cooking: D. care
less pairing and trimming: =. when too
much is. served at Il meal.
The process OF wasting usually begins
with the purchase of food. For in
stance. il is not uncommon Tor The
housewife to want the butcher To trim
off th, fat and bouvI which We're m
cludcd when the meat was weighed and
Tor which she paid. Since these have
to he paid for. the economical house
wife should see that they are taken
home and used.
The homes should go into the soup
pot, and the fat can he used i'll cooking.
and thus made to reduce the amount
of fat which has to be bought specially
for that purpose and which in many
households is u considerable item i'll
the years food bill.
Another cause OF waStcful buying
is the idea that the value of foods
as food is in some way determined by
the price. The truth is. the nutritivr
value Of an article OF food and IT'S
. price seldom have any relation to
zach other. An expensive cut oil
beef is not necessarily any more nu-
tritioUS than a cheap one. 1t uSuailE
for
quicker methods. but care i'll cooking
and seasoning will make Inexpensive
, meats attractive and much better
than expensive ones poorly prepared.
With fruits and vegetables the
nricc is often determined by the
season. \ vegetable out of season
is much more expensive. chan one III
season. but il Is no more nutritious.
In order to purchase to best ad-
vantage. the housewife should under
stand such matters and Snould also
he familiar with general market
conditions If she can choose be
tween going to market in person
and ordering by telephone "r at the
door. she should know whether III
her partic ocular cirrumS stances the con-
NenicuCt OF the latter makes up for
the possibly better prices and quality
TO be obtained hy the former method.
She should also know whether the
saving often effected hy buying IN
bulk is likely to be offset or not hy
SpoilaCe aud Waste in the home. II
she has no good storage facilit1eS II
may often lie wiser tu buy i'll small
quantities
Wasted in Preparation.
Once the. food IS in tn. house. it is
Important that all that iS good should
bc eaten. Much useful food gets into
the garbage pail because tne housewife,
in prcpariu:" potatoes or other NeSe-
tables and fruit, such as apples. cuts
OF with the skin Il considerable amount
OF edible material IL has been cs
tinIitrd that "a per cent of the hesh of
the potato is often lost III the process.
Frequently the tender tops or outer
leaves II vegetables are thrown away.
although they contain Valuable mineral
and other food Substances and could lac
used rs green's. as additions 10 salads.
IL flavor soups and in other ways
one of the articles of food with which
the waste is greatest Is bread In al
most every household quantities are
left over every day. Frequently they
are consigned to the garbage pail. some
times they are made into bread pudding.
and a lev are used in Scalioped dishes.
or in similar ways. 1t is not generally
known that dried bread can he ground
in coffee mill or food chopper and
used in place OF part or all Of the flour
called for in gingerbread and cookies.
pancakes. and biscuits. or i'll thicheUiIE
soups. sauces and other dishes Com
merrial bakers practice this economy.
LEFTOVER cerIalS can be rehcatcd
or combined with fruits. meats ur
vegetables into apprtiZing side
dishes Even 4 spoonful of cereal is
worth saving as Il tticktuvr of soups.
CraNiGS aud sauces Every scrap at
meat or fish car he combined with
cereals or other foods THAI are lack
ing III pronounced flavor. both to give
flavor aud to add uourishmcnt TO
made over dishes. Every hit OF fat
or suct trimmed from meat before
cooking. or tried out in boiling.
roasting or broiliuC. can he used IN
cook ing. Water used i'll cooking rice
and many Of the vegetables contains
nutrients and desirable iavoring ma
;erialS that are valuable in soups or
sauces. Too often fats and such