To lye add water—using enamel or agate utensil. When cool add the fat which has been heated until liquid. Stir until of consistency of honey (about 20 minutes). Two tablespoons ammonia or two table- spoons borax may be added for a whiter soap. If stirred thoroughly this soap will float. AND HOW TO COOK THEM 83 The illustration shows various forms of food waste—the discarded out- side leaves of lettuce and cabbage, apple cores and parings, stale bread and drippings. SAVE FOOD Reasons Why Our Government Asks Us Not to Waste Food, with Practical Recipes on the Use of Leftovers LIMINATION of food waste is to-day a patriotic service. It is also a most effective method of solv- ing our food problem. This country, like all the powers at war, will undoubtedly be called upon to face increasing prices so long as the war continues, and waste in any form is not only needless squandering of the fam- ily income, but failure in devotion to a great cause. Food waste is due to poor selection of raw materials, to careless storage and heedless preparation, to bad cooking, to injudicious serving, and to the overflowing garbage pail. To select food in such a way as will eliminate waste and at the same time insure the best possible return for money spent, the housekeeper must purchase for nutri- ment rather than to please her own or the family palate. When eggs are sixty and seventy cents a dozen their price is out of all proportion to their food value. To- 84 FOODS THAT WILL WIN THE WAR matoes at five or ten cents apiece in winter do not supply sufficient nutriment to warrant their cost, nor does capon at forty-five cents a pound nourish the body any better than the fricassee fowl at twenty-eight cents. In order to prevent such costly purchasing, a knowledge of food values is necessary. The simplest and easiest way to plan food values is to divide the common food materials into five main groups and see that ae of these groups appear in each day’s menu. Group 1.—Foods depended on for mineral matters, vegetable acids, and body-regulating substances. FRUITS | VEGETABLES Apples, pears, ete., Salads, lettuce, celery, Berries, 3 | Potherbs or ‘‘greens’’ Melons, Tomatoes, squash, Oranges, lemons, all citrus Green peas, green beans, fruits. Potatoes and root vege- tables. Group 2.—Foods depended on for protein. Milk, skim milk, cheese, Fish, Kggs, Dried peas, beans, cow- Meat, peas, Poultry, Nuts. Group 3.—Foods depended on for starch. Cereals, grains, meals, flour, Cakes, cookies, starchy Cereal breakfast foods, puddings, Bread, Potatoes, other starchy Crackers, vegetables, Macaroni and other pastes, Bananas. AND HOW TO COOK THEM 89 Group 4.—Foods depended on for sugar. Sugar, Dates, Molasses, Raisins, Syrups, Kigs, Group 5.—Foods depended on for fat. Butter and cream, Salt pork and bacon, Lard, suet, Table and salad oils, Vegetable, nut, and commercial cooking fats and oils. If from each of these groups the housekeeper, when buying, chooses the lowest-cost food, she will provide the necessary nutriment for the least expenditure of money. In war time such marketing is essential. Other causes of waste in food purchasing may be ‘enumerated as follows: Ordering by telephone. This permits the butcher or grocer, who has no time to make selection of foods, to send what comes ready to hand; whereas if the housekeeper did her own selecting, she could take advantage of special prices or ‘‘leaders’’— food sold at cost or nearly cost to attract patronage. Buying out-of-season foods also makes marketing costly. Through lack of knowledge concerning the periods at which certain fruits and vegetables are sea- sonable, and therefore cheaper and in best flavor, house- keepers frequently pay exorbitant prices for poor fla- vored, inferior products.

AI-modernized reading of the original text

To lye add water—using enamel or agate utensil. When cool add the fat which has been heated until liquid. Stir until of consistency of honey (about 20 minutes). Two tablespoons ammonia or two tablespoons borax may be added for a whiter soap. If stirred thoroughly this soap will float. [illustration: Food waste—discarded outside leaves of lettuce and cabbage, apple cores and parings, stale bread and drippings] SAVE FOOD Reasons Why Our Government Asks Us Not to Waste Food, with Practical Recipes on the Use of Leftovers LIMINATION of food waste is to-day a patriotic service. It is also a most effective method of solving our food problem. This country, like all the powers at war, will undoubtedly be called upon to face increasing prices so long as the war continues, and waste in any form is not only needless squandering of the family income, but failure in devotion to a great cause. Food waste is due to poor selection of raw materials, to careless storage and heedless preparation, to bad cooking, to injudicious serving, and to the overflowing garbage pail. To select food in such a way as will eliminate waste and at the same time insure the best possible return for money spent, the housekeeper must purchase for nutriment rather than to please her own or the family palate. When eggs are sixty and seventy cents a dozen their price is out of all proportion to their food value. To- matoes at five or ten cents apiece in winter do not supply sufficient nutriment to warrant their cost, nor does capon at forty-five cents a pound nourish the body any better than the fricassee fowl at twenty-eight cents. In order to prevent such costly purchasing, a knowledge of food values is necessary. The simplest and easiest way to plan food values is to divide the common food materials into five main groups and see that ae of these groups appear in each day’s menu. Group 1.—Foods depended on for mineral matters, vegetable acids, and body-regulating substances. FRUITS | VEGETABLES Apples, pears, ete., Salads, lettuce, celery, Berries, 3 | Potherbs or ‘‘greens’’ Melons, Tomatoes, squash, Oranges, lemons, all citrus Green peas, green beans, fruits. Potatoes and root vegetables. Group 2.—Foods depended on for protein. Milk, skim milk, cheese, Fish, Kggs, Dried peas, beans, cow- Meat, peas, Poultry, Nuts. Group 3.—Foods depended on for starch. Cereals, grains, meals, flour, Cakes, cookies, starchy Cereal breakfast foods, puddings, Bread, Potatoes, other starchy Crackers, vegetables, Macaroni and other pastes, Bananas. Group 4.—Foods depended on for sugar. Sugar, Dates, Molasses, Raisins, Syrups, Kigs, Group 5.—Foods depended on for fat. Butter and cream, Salt pork and bacon, Lard, suet, Table and salad oils, Vegetable, nut, and commercial cooking fats and oils. If from each of these groups the housekeeper, when buying, chooses the lowest-cost food, she will provide the necessary nutriment for the least expenditure of money. In war time such marketing is essential. Other causes of waste in food purchasing may be ‘enumerated as follows: Ordering by telephone. This permits the butcher or grocer, who has no time to make selection of foods, to send what comes ready to hand; whereas if the housekeeper did her own selecting, she could take advantage of special prices or ‘‘leaders’’— food sold at cost or nearly cost to attract patronage. Buying out-of-season foods also makes marketing costly. Through lack of knowledge concerning the periods at which certain fruits and vegetables are seasonable, and therefore cheaper and in best flavor, housekeepers frequently pay exorbitant prices for poor flavored, inferior products.

Foods that will win the war