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Show HOW TO SAVE FOOD . pjrjlNE pat or serving of butter is a wl little thing there are about 64 of them in a pound. In many households the butter but-ter left on the plates probably would equal one pat, or one-fourth of an ounce, daily scraped off into tho garbage gar-bage pail or washed oil in tho dish pan. But if every ono of our -1,000,000 households should waste onc-lmlf ounce of butter dally, on an averago it would mean 312,500 pounds a day 114,002,600 pounds a year. To niako thiB butter would tako 265,261,500 gallons of milk or tho products of over 500,000 cows. But buttor Isn't eaten or wasted in every home, someone objects. Very well. Say only ono in 100 homes wastes oven a pat of butter a day over 1,000,000 pounds wasted. Still Intolerable In-tolerable when butter is so valuable a food and every bit of butter left on a plate is so useful in cookory. Tho United States Department of Agriculture, Washington, D. C, or your State agricultural collego will toll you how to use every bit of butter but-ter in cookery- , "Begin today to eat more com meal and hominy grits In place of wheat flour and wheat breakfast foods.' Is tho message tho United States Department Depart-ment of Agriculture is sending out broadcast to housewives. "Try a wheatlcss breakfast tomorrow, and then extend tho wheatlcss hlea to other days or meals," tho dietary specialists suggest. To help tho publlo use corn meal as a wheat substitute, tho department has ordered large editions of Farm-ors' Farm-ors' Bulletin '565, "Corn Meal as a Food and "Ways of Using It," which will bo sent on request to all who apply ap-ply for it This bulletin shows that corn meal dishes can bo mado to tako tho placo of those mado of wheat, and supplies more than 50 tested receipts for Its use for breakfast, luncheon and dinner. Corn, a great natural breadstuff of this country, the department's specialists special-ists point out, has not been used for human food nearly as much as its valuable nutritive qualities warrant. This is duo largely to the fact that many persons with a wheat-using habit never have taken tho pains to learn to uso corn. Thoro Is ho Important Im-portant dietetic differonco botween corn and wheat as sources of body fuel. Bread Is convenient as a source of starch and protein, but in tho ordinary ordi-nary mixed diet It makos littlo differonco dif-feronco whethor ono gets the roquired cereal ration In the form of raised ' or light bread, mixed bread and biscuits, bis-cuits, or as mush, hominy grifs or desserts. |