The Colorado statesman., 1923-04-14
SOME ITEMS OF FOOD
WASTED IN KITCHEN
Serve Butter in Individual Pats
and Cut OFF Bread as Need
ed; Save Cereals.

prepared By the United States Department
Of Agriculture.)
ASK yourself occasionally II any of
the following foods are wasted need
lessly in your kitchen or on your ta-
BILE, suggests the United States De
partment of Agriculture:
Butter Using individual butter
plates, bread and butter plates. or even
individual saucers for butter keeps all
unused butter clean and usable In cook
Ing. The saving is worth the addition
al dishwashing. Serving butter in in
dividual pats rather than putting
whole piece on the table prevents
waste and, II the pats are made small,
1t is easier for each person to take as
much as he wishes, and no more.
Slices Of Cut Bread-Use a bread
board and sharp knife at the table, and
cut off just what is needed. Pieces of
bread left over for any reason have
many uses. They can be toasted or
oven-dried and eaten like toast, rolled
out for the bread-crumb jar, used for
scalloped dishes, bread pudding, stuff
fling, thickening for soups, sauces, or
gravies, in place of part of the flour in
mullins, pancakes or breads, or boiled
In hot milk to serve in place of cereal.
Small Amounts Of Cooked Cereal
Put them into bread, mullins or grid
dle-cakes In place of part Of the flour
and liquid. Use them to thicken soups,
stews or gravies. Fry them for use
like a starchy dinner vegetable, or
serve with a sirup for dessert.
Skim MlIIe-Except for the butter
fat and vitamins, skim milk Is as valu-
able as other milk. 1t enriches SOUPS,
sauces or puddings, and may be given
to the children If butter is used else
where in the diet to make good the
loss of the cream. Each child should
have It's regular allotment of whole
milk, but leftover skim milk may be
given to them in addition.
Sour MlIk-Cottage cheese can al
ways be made from it, but there are
also biscuits, gingerbread, pancakes,
mullins and cakes, for which many
cooks prefer sour milk.
Stale cake-Make 1t into cabinet
pudding, with a custard mixture and a
few raisins or prunes; or dry 1t, roll
1t into crumbs and sprinkle them
through or over ice cream, whipped
cream or custard desserts.
Meat-If you know the tail-ends of
steaks or chops will not be eaten, why
not cut them off before serving and re-
serve them for stew, hash, meat balls
or other made" dish at another meal?
Cutting meat into individual portions
before serving and keeping the part
not needed at the meal out of sight in
the kitchen. where 1t will not tempt
the appetite unnecessarily, is economi-
cal. Meat leftovers kept too long and
allowed to spoil are a total loss. Re
member also that overlooked meat is
often wasted meat. Fuel saving is
often food saving.
Fish-Use any fish not eaten at
meal in some such way as creamed
fish, scallored fish, or fish chowder.
With potatoes and other vegetables
any of these constitutes an appetizing
lunch dish.
Gravy-Make a good deal of gravy
after cooking roast, as many of the
good meat extractives are in the roast
ing pan. Save what gravy Is not served
at table to warm up the leftover slices
for use in shepherds pie" to thicken
croquettes or to combine with vegeta-
bles, macaroni or noodles.
Fats-Most fats can be used for fry
ing, baking or other cooking, when
cleanly rendered. Many housekeepers
who have the time find it economy
to save fat and make 1t into soap.