Show NATIONAL BREAD ECONOMY ECONOMY- Our Women Must Learn Thrift By Ida C. C Bailey Allen Editor Ilou Forum Pictorial 1 R Review author Mrs Allens Allen's CookBook Cook Book lecturer esta l l Domestic Science e Schools School I FT does not cot seem much to throw throwaway away a bit of ot bread for Cor generally even a a I whole l slice ce means little to the housewife But ut we will suppose that there I Ila Is la wasted daU dally daily in each home the equivalent of ot a small slice of ot bread This I Is approximately halt half an ounce and may be In the form forro of either crusts or badly cut bread brea There are twenty million households In this country The I waste Is then pounds daily dally With bread at ten cents a pound In man many I localities It Is much more this national waste costs us a day dar This makes a yearly total of An n appalling I II r- r I figure My experience with hundreds of thousands of ot housewives leads me to believe that this figure is too conservative What about the crusts that the children r are not taught to eat cat How about the bread that Is allowed to mould because the bread box Is not kept dry and clean cleanT Think It over and I dare say that tho thoi wastage In n your own household will amount to an ounce instead of ot a half halt The word calories and the term food values values- mean but little to the average woman but the facts fact I that thata a slice alice of oC bread contains as much nutriment as a I glass of ot milk a slice of lean beef a cup of vegetable soup eight oysters or a handful of ot almonds are con crete Who would think of ot throwing away any anyone one ot of y these things In France and Italy tho lands where home economics econom ics lea and domestic science are honored professions proCessIons and where the women arc ars ashamed shamed to be other than good loa lea 4 C. C t u d. d Mien I housekeepers every scrap of ot bread is saved and util The crusts and ends are dried out with a slow heat then rolled and u used ed in to place of flour Crusts or scraps are toasted to be used in soups with vegetables or fruits and crumbs are arc put through the food chopper to be used In making croquettes escallops and puddings Every spoonful of ot crumbs that Is saved even those crumbs that scatter from the loaf loat when It is cut means an equivalent amount of flour and more Is being saved for the nation For these crumbs can be used In thickening soups and gravies instead ot of flour and every bit thus used saves an equivalent amount of flour which can be used for other purposes Not much In Itself but buta a huge amount when contemplated In the light ot of our twenty million house houle households holds I Bread Breakfast Cereal 3 cupfuls broken bits bits bits' dried white bread or equal parts ot of white and whole wheat bread 3 cupfuls boiling water teaspoonful salt Boil Boll g gently for ten minutes stirring with a wire whisk or fork tork Serve Servo with milk and nd sugar Bread and Nut Cereal Steamed Browned Bread Dread Chopped Nut Meats Dry the brown bread thoroughly and then grind Into coarse crumbs Add 14 as many nut meats and serve with milk and a little salt salt salt-as as the main dish for a simple luncheon Or supper Bread and Tomato Soup 1 cupful diced turnip 2 onions chopped 2 stalks celery chopped pr lr teaspoonful teaspoonful tea tea- spoonful celery seed 1 13 cupfuls crumbled dry bread crusts 2 cupfuls canned tomato 1 quart water 2 tablespoonfuls sausage ham or bacon fat Salt and pepper to taste Combine th the vegetables tomato and water and cook gently until the vegetables vege vege- vegetables tables are tender about an an hour replenishing the water to keep the first amount Rub through a 0 sieve add dd the fat and crusts and simmer gently forten for forten forten ten minutes stirring with a whisk then season season to taste Toast and Onion Onton Soup 1 dozen medium sized onions 12 slices of stale or dry bread toasted 1 1 quarts any good any good meat broth grated cheese Slice SHea the onions and fry them gently until soft and yellowed in any good cooking tat tar In lu the meantime toast the bread and put two slices in each soup plato Put the onions on this pour over the broth which should be boiling hot and sprinkle with the grated cheese Crumbled bread crusts may be used for this soup 1 if they are first toasted in the oven y Recipes from Crom Mrs Allens Allen's Cook Book Copyright 1917 by T. T T. T Frankenberg |