470 



AMERICAN FORESTRY 



vol nil I'L CA.WERS SKK 11 rnKorciii 



The woman at the right is an instructor in home canning operations. She is teaching a group of future housewives the cold-pack method. The 



various steps are pictured. With vegetables or fruits in a piece of cheesecloth the instructor dips them into hot water, for bleaching. The first 



girl removes the skins and cores. The second girl puts the vegetables or fruits in jars. The third adds syrup or water, as required, and puts 

 rubbers and tops in place. The fourth places the jars in sterilizer and watches the time. 



tain. As an exanipk- of the appalling figures reached The worst of it is that no one can deny that these figures 



hy seemingly slight waste a single slice of bread affords are an underestimate rather than an exaggeration of the 



a startling total when multiplied by the aggregate of bread wasted in American homes. Can anyone claim 



American homes. Considered individually a slice of that the loss is justifiable? The cure is simple and is 



bread does not amount to much. 

 In many households it is no un- 

 common occurrence for a (|uarter 

 or even a half a loaf of stale bread 

 to l)e thrown away as having out- 

 lived its usefulness. Let this take 

 place in every home in America 

 and the loss is ])rodigious. A fair- 

 sized slice of l)rcad weighs an 

 ounce. To produce it has required 

 the use of three-quarters of an 

 ounce of flour. If each of the 

 20,000.000 homes in .\merica 

 should waste an average of a sin- 

 gle slice a day it means that in the 

 aggregate the country is throwing 

 away daily over 14,000,000 ounces 

 of fi o n r — m o r e t h a n 875,000 

 pounds. This is enough flour to 

 produce over a million one-pound 

 loaves. In a year it means the 

 throwing away of over a million 

 and a half barrels of flour. Figur- 

 ing flour even at $15.00 a barrel 

 this involves an annual loss of $22,- 

 500,000, all of which arises from 

 the waste of one slice of bread a 

 (lav in even' household in the land 



SU.ME LL.-iClOUS luM.Mut^ 

 These are now grown by experts who advocate 



foot poles for the vine so that the fruit will be exposed „,,„^ A'.c-Ua.^ ^«^1 f-,t „ I • ■ J 



as much as possible to the sun. ovcT dishcs and fat can hc tried OU 



in the hands of every household. 

 The number of ways in which stale 

 bread may be worked over into 

 ap])etizing dishes is so great as ti; 

 make it possible to prevent this 

 loss without sacrifice of the fam- 

 ily's enjoyment of its daily l)ill of 

 fare. The same reasonmg applies 

 III .1 thousand and one varieties of 

 leftovers. Cereals uneaten at the 

 morning meal m a y be combined 

 with meats, fruits or vegetables to 

 make ajipetizing side dishes for 

 lunciieon or dinner. Even so small 

 a qu.nitity as a spoonful of cooked 

 cereal is worth saving as a thick- 

 ener for soup or gravy. Even the 

 water tised for cooking rice and 

 many vegetables may be used to 

 .idvantage in the j)reparation of 

 appetizing and nourishing dishes. 

 Skim milk contains all the nourish- 

 ing qualities of milk except fat . 

 «our milk may be used to advantage 

 in baking and in other forms of 

 cooking; meat and fish scraps add 

 flavor and nourishment to made- 



t 



