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Show Facts Worth Knowing j That every bit of uneaten cereal can be usod to thicken soups, slews or gravies. That stale bread can be used as tho basis for many attractive meat dishes, hot breads and desserts. That every ounce of skimmed milk or whole milk contains" valuable nourishment. nour-ishment. Use every drop of milk to drink or to add nourishment to cereals, cer-eals, soups, sauces and other foods. If you do not want milk to sour, keep cool, clean and covered continually. contin-ually. Remember, too, that sour milk, buttermilk and sour cream are valuable valu-able in cookery, so do not Avaste any. Sour milk and buttermilk can be used with soda in making hot breads, or sour milk can be turned easily Into cottage cheese, cream cheese or clabber. clab-ber. Sour cream is a good shortening in making cakes and cookies and useful for salad dressings and gravies for meat. That every bit of meat and flsh can be combined with cereals or vegetables vege-tables for making meat cakes, meat or flsh pies and so on, and to add flavor and food value to many dishes. That every spoonful of leftover gravy can be used in soups and sauces or as flavoring for meat pies, croquettes cro-quettes and vegetables. That every bit of clean fat trimmed from meat nnd every spoonful of drippings and every bit of grease that rises when meat Is boiled can bo clarified, clari-fied, if need be, and is valuable in cookery. Don't fatten your garbage pall at tho expenso of your bank account. ac-count. That when meat is boiled tho water dissolves out some valuable food and flavoring material. Savo suci water for soup or for use-in stews or gravies, or for cooking vegetables. Save and( keep soup stock. Every professional i cook knows that keeping a soup or stock pot Is an essential economy. That valuablo food and flavoring get Into the water in which rice and many , vegetables are cooked. Use such water for soup making if it has an agreeable flavor. Don't pour nourishment nourish-ment down the sewer. j That careless paring of potatoes or. fruits often wastes as much as 20 per cent of your food material. That the outside leaves of lettuce and the tops of many vegetatbles make desirable cooked "greens" or even salads. The easiest way to sprinkle clothes is to use a clean whisk broom that; should be kept for this purpose |