Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-11
Make Use of All the Food
Thrift in the Home Through Avoiding Waste
and Spoilage Are Emphasized for the
Householder.

Make some use of all the food you
buy and save by buying food in sea
son, so that you will not pay exorbi'
tant prices. Save through knowledge
of food values, through intelligent
planning of meals, the wise selection
OF food, careful handling and storage
skillful preparation, including the thin
pairing of vegetables and fruits. proper
cooking and the, use of leftovers.
There are other kinds Of food waste
apart from that which comes through
the lack of care in the kitchen. In
addition to waste through poor
preparation OF food for cooking, there
Is waste through careless methods OF
cooking and through too generous
servings on individual plates. 1t Is
not only impolite to leave food on the
plate, but it is so much waste to take
more than we intend to eat.
To save food cost. one way is TO
serve fewer courses and fewer dishes
at one meal, but for the few dishes
you do use carefully select foods that
are nourishing and well balanced. To
be sure of avoiding food waste, secure
the consent of your family to eat the
food you expect to prepare for them
in new ways and in using unfamiliar
foods and dishes. 1t is wasteful 70
allow food TO lose it's attractive flavor
or appearance. Also spoiled or in
fected food may be actually danger
Gus to health or even to life.
Save all food left from general table
service, then for the next meal serve
as a soup. salad. stew or scalloped
dish. Save through use of portions
of food that are usually thrown away
such as leaves Of vegetables for use
as greens or on salads or in soups
or by the use of apple and ounce par
ings for the making of jellies and
jams, and orange, lemon and grape
fruit skins for marmalades. Save
through serving smaller portions,
allowing each person to ask for more
if necessary, and in this way avoiding
wasted food on plates.
Reduce waste by utilizing all fat
left from meats. A great many house.
wives do not realize that the trim.
mingS from beef, pork. mutton and
fowl can be rendered and used in cook
cry instead of fats specially purchased
for that purpose. All stale bread may
be utilized by combining bread crumbs
in the making of quick breads, yeast
breads. scalloped vegetables and SINH
lar dishes and desserts. Cutting
bread at the table as needed helps TO
reduce waste.
Care and Storage of Food.
IUOd NO~tS kstp3I III ItiQHSN. OF D0Itl.
so it should receive the best care in
the home. Il must be protected from
spoilsge by bacteria, yeasts and
molds, by changes produced by heat
snd cold light and loss or absorption
Of moisture, by insects and household
pests. ana by animal parasites
Screening to keep out insects, ice
boxes, protection from dust and
germs. and cooking before food spoiis.
are all important. The pantry. cellar
or other room where food is kept
should be clean, cool. dry. airy, and
screened against flies and other pests,
and free from musty and other dis
agreeable odors. The liberal use of
whitewash and unslaked lime in the
cellar helps to keep down undesira-
bile odors. Since the bottom of the
cellar is the coolest part, foods often
keep best If set on the floor. provided
1t Is clean and dry, If the floor ia
damp and earthly, layer of clean
bricks may be arranged under the
food. If there is a furnace in the
main part of the cellar 1t is usually
too warm and dry for the Winter
storage of fruits and vegetables. A
cool room in a dry cellar is good
place to store canned goods.
Dry foods may be stored in glass,
earthenware, metal, wooden or spe'
cially treated cardboard or paper con-
tanners. depending upon how care
fully they must be protected from
air. light and insects. Dried vege.
tables and fruits should always be
stored in moistureproof containers
and in dry place free from dust and
dirt The besE eontainer is a tin box
bucket or can fitted with a perfectly
tight cover. Probably the most con
venient and cheapest container is the
small paper bag. A small amount
should be put in each bag, just enough
TO use for one or two meals. This
will prevent the opening of any dried
product that cannot be consumed in
n short time. The upper part of the
bag should be twisted to form neck
The neck is bent over and tied tightly
with a string The entire bag is then
painted with a coat of melted paraffln
using a small brush. This makes the
bag practically moisture and insect
proof To protect further from the
ravages of insects, pack the bags
after labelling, in a tin container with
o tightly fitting cover. A large mum
Der of bags may be stored in ar
ordinary lard can. a glass jar with
tight seal is a good container fol
dried products. Paraffin-coated paper
containers of various sizes can be
bought If such containers are used
they also should be stored as sug
gested for the paper bag. For moist
and watery foods the choice of con
tanners is more limited, for. not only
must leakage be prevented, but the
effect of acids on some metals must
be considered. Labelling food con
tanners plainly saves time when pre-
pairing meals and helps to prevent tht
wasteful and sometimes harmful ac
cidents that happen when one ma
ferial is mistaken for another.
In the Refrigerator.
The food containers used in the re
frigerator should be convenient il
size. washable, as light in weight a.
possible so that undue quantities o
ice will not be melted in cooling then
TO the temperature of the refrigerator
and fitted with covers to prevent tn,
food from drying out and the escap
or absorption of odors. All foods an,
food materials that are TO be use,
without washing, such as butter
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