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Show KJ irW l mix jrarju . r . r.. . ".xhhi' iirwm Avoid Food Waste To Save Materials Warns Nutritionist In selection and preparation of foods, keep In mind the old saying, say-ing, "Waste not, want not,, advises ad-vises Marietta N. Wliife, nutritionist, nutri-tionist, of the Utah .State Agricultural Agri-cultural College Kxfenslon Service. Serv-ice. Mrs. White wonder:; is all food cast aside by housewives i:; "essential "es-sential waste." Last, year Americans Ameri-cans wasted more than will be moiled this year to feed our armies. .Statisticians report that housewives waste Hi percent of all the food purchased, which, with the waste from the field and orchard to transportation points, in wholesale houses and retail markets, amounts to 100 pounds per person each year. She believes that one way for Utah homemakers to help con-servo con-servo food is through better use of leftovers. Even with careful planning, a certain amount of j leftovers is often unavoidable. "Bread, often wasted, may be used in stuffings and bread puddings. pud-dings. Dried bread crumbs keep' for a long time and may be used to sprinkle on casserole dishes or for breaded chops," she declares. de-clares. "Hood is sometimes wasted because the amounts lelt over seem too small to use, but vegetables are good mixers and small amounts may be used in either salad, stew, or meat and vegetable pies." Many bits of food, which have definite food value, are thrown away in food preparation, including in-cluding outer leaves of vegetables which may be carefully trimmed 1 and cleaned for shredded salad. Celery leaves and onion tops 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. |
