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Show FARM NOTES I I BY HYRUM STEFFEN j j Beaver County Agent j In selection and preparation of foods, keep in mind the old saying, "Waste not, want not," advises Marietta N. Wlhite, nutritionist of the Utah State Agricultural College Col-lege Extension service. Mrs. White wonders if all food cast aside by housewives is "essential "essen-tial waste." Last year Americans wasted more than will be needed this year to feed our armies. Statisticians Stat-isticians report that, housewives waste 15 percent of all the food purchased, which, with the waste from the field and orchard to transportation points and in wholesale whole-sale houses and retail markets, amounts to lOO pounds per person each year. She believes that one way for Utah homemakers to help conserve I food is through better use of left- i oveis. Even with careful planning.! a certain amount of leftovers is ' unavoidable. i "Hread. often wasted, may be used in stuffings and bread pud- , ilirgs. Diied bread crumbs keep for a long time and may be used to sprinkle on casserole dishes or ! for breaded chops," she declares. ' "Food is sometimes wasted be- 1 cause the amounts left over seem ' too small to use, but vegetables I are good mixed and small amounts j may be used in either salad, stew, or moat and vegetable pies." j Many bits of food, which have j definite food value, are thrown I away in food preparation, including includ-ing outer leaves of vegetables, which may be carefully trimmed anl cleaned for shredded salad. Celery leaves and onion tops maybe may-be included in stew or other cooked dishes. Parsley, which is rich in certain vitamins, may be put into salad and sandwiches, Mrs. White concludes. : t |