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Show U. S. Soldiers Eat Plenty, Waste Little Sergeant's Rules Cut Food Loss To Minimum WITH AMERICAN ARMY, NORTHERN IRELAND. If you find your name in big letters let-ters under a "I Wasted Food" sign that decorates the doorway door-way of a United States army Eighth air force composite command mess hall, you'll knpw Boss Cook Hosey Stewart Stew-art is on your-trail. He'll be on it for one week, and your name will be up there for one week. "Just an idea," says Staff Sergeant Stewart, a friendly easy-going fellow from Hammond, Ham-mond, La. "A guy don't like to see his name up there before be-fore everybody." Apparently that, and some other Ideas that Stewart cooked up, do work. Inspection of the garbage pail after dinner revealed the contents con-tents were less than a soldier would put in his own mess kit to take to his table and more than 150 men are fed here hungry men who eat all they want and eat a lot, but men who don't waste food. Stewart and his crew of five cooks working tinder supervision of First Lieut. E. H. Rouse of West Newton, Pa., mess officer, have accomplished tills by applying all the tricks and angles of the trade day after day. But Sergeant Stewart gives credit to his assistants. Men Take All They Want. Every day, every meal, an assistant assist-ant stands at the mess line with a little note pad. Any man is allowed to take all he wants on the self-serve self-serve plan. But if he takes more than he eats, his name goes down in the book. If he does that too often, Hosey racks him up on the board and that usually fixes it. Stewart and his staff constantly exercise great care in the order- ing, preparing, and storing of foods. One month the sergeant guessed exactly right on the majority of items drawn. Here are a few cardi- Ill'f Silent fODD I' ) Rebuke " SAVE it1 J, 'X Rj . 1 I - r x! 3 :r.-,--- Sergeant Hosey Stewart of Hammond, Louisiana, posts up the names of soldiers who have not been eating all the food they ordered. This silent reprimand has resulted in a marked reduction in wasted food. nal principles followed by him and his men: First, ordering. Never order more than you think you'll need, and order or-der frequently at short intervals to prevent waste and spoilage. Second, Sec-ond, preparation. If there are any left-overs, you get them back in the form of soups, stews, meat pies, etc. Maybe not like mother used to make but the boys say they're not bad at all. They shouldn't be, for the army has a whole unit in England Eng-land constantly working on good left-over and other recipes. Third, proper storage and inspection. inspec-tion. "Take bread, for instance," the sergeant explained. "That bread box has to be cleaned every day, every ev-ery loaf taken out and inspected for mold. It's got to be watched and kept clean and dry because this is a pretty damp climate. Vegetables the same way. You see here " he opened up the potato bin "if there's one bad, we take it out. Same with these cabbages. Keep watching it, and you won't lose much. Also Save Scrap. "Every box that comes, we save that," he said. "We return everything every-thing to the salvage depot at the end of every month. Cardboard boxes, wooden boxes, bread sacks, potato sacks, tin cans. I suppose they make bullets out of them, or maybe airplane parts. Nope, we don't let anything go to waste around here." "Do you have any trouble getting co-operation out of the fellows you're feeding?" Sergeant Stewart was asked. "Nope, no trouble at all. We're tryin' to win the war same as anybody any-body else. Long's they get enough to eat, you won't hear any complaints com-plaints out of this outfit. Oh, everybody's every-body's got to get in a little hollerin' now and then but they don't really complain, and that's what counts. We get along fine." |