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Show Mrs. Wells Urges People To Stop All Types Of Food Waste In County (NOTE: The following is one of a series of articles on "Problems of Nutrition", written for the County Nutritional Council on Defense. De-fense. We trust that they have had some suggestions you can use to help conserve foods, to build better health and to help the war cause. The council has also placed exhibits in grocery stores in St. George suggesting things to buy and food values. This week we suggest you notice the difference in food rationing in United States at the present and the condition in England. These exhibits are under the supervision of Mrs. Charles Pickett. Supt. Milton E. Moody) By MRS. HANNAH H. WELLS "Waste not, want not", a Biblical warning that applies today. National defense, like our old friend charity, begins at home these days. Prices of all foods are rising. The cause of the quick rise in these prices is because America is feeding not only her own people, and particularly her own Army and Navy, but many other countries. This means that today, housewives must be more intelligent than ever before about the preparation of meals. Know How to Shop The first step is to know how (Continued on page six) i Nutrition Problems (Continued from first page) to shop, what and how to boy it get the best bargains and greats food value for your money. We must learn to buy and js meats of higher vitamin and erally higher iron content; sn as pork liver, in place of and calves liver; kidneys, hear and brains. Some of these meri take longer to prepare thai chops and steaks, but recipes it plentiful and the extra momett spent fixing them are patrioa thrifty moments. To save your food-budget p& nies, learn to distinguish bete superficial blemishes which efe appearance only, and real bna which effect quality. For instai scares on grapefruit rind are perficial, but cuts or bruises r potatoes, scabs or knobs r wasteful. Well formed heads g1 lettuce, fresh crisp leaves, be fine flavor where wilted leat and brown borders mean waste. Now intelligent food econcr these days is to train oursefe to eat "tops", celery tops, fc tops, turnip tops. Cook themasf would spinach. Or, use them fc as seasoning in salads, soups : dry them for future seasoning, k us not be guilty of throwing : water from cooked vegetat down the sink; instead, putt the soup kettle. This is a s ing, also a saving of vitamins t. some minerals. Buy vegetables and fruit in s.-son, s.-son, purchase by weight rathertt 'a "nickel or dime's worth". It PS to buy foods In large quanfc-when quanfc-when prices are lowest, but sure you have a place to store ti-: without waste. Care must bep foods after purchasing to fe? ( them from spoiling. Vegetable Gardens In communities such as c vegetable gardens are possible quite necessary as a metlw saving. The bureau of ho nomics release this statement t-Washington, t-Washington, D.C.: "Putting e taste of summer to flawft winter's meals, that's what a thrifty homemakef is these days. By means of tin or glass jars she's busy surplus garden stuff from , waste." Dr. Louise Stanley v "Survey after survey has that home canning as pa". wise home-production pr; can make the difference ' W; diets that are poor, and dif ; . are good from the standp nutrition. Home produce l, canned foods help Provf r diets with fewer food doUffl The use of left-over fo challenge to every nou , Most meat, fish, and vt'r left-overs may be nve au graten or creamed tions very acceptable members. .. v Shop wisely "d. 2U: thriftily and well, eat , well for a goal of sanity and freedom. |