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AMKR1 CAN FORESTRY 



production of foodstuffs. President Pack feels that there is 

 no less imperative need for Thrift in the utilization of the 

 country's supply. American kitchens waste enough food 

 each year to feed the whole British army in France and 

 several divisions of the French army. The estimate of 

 this waste is $700,000,000 annually, and this is believed 

 to be conservative. For the elimination of this reckless 

 extravagance it is important that the people of America 



of left-over cereals with meats, fruits or vegetables. Even 

 a spoonful of cereal is worth saving as a thickener for soup 

 or gravy. No housekeeper should throw away stale bread, 

 sour milk, scraps of meat or fish, trimmed fats or suet. 

 Even the water which has been used for cooking rice and 

 many vegetables should be saved. Stale bread can be 

 used in many ways, sour milk can be used in baking, 

 meat and fish scraps add flavor and nourishment to 



WHAT BOYS CAN DO IN HOME GARDENING 



There could be no better evidence of success of the Home Gardening campaign of the National Emergency Food Garden Commission than this picture showing a 

 piece of ground cultivated by a Boys' Club. The young gardeners followed instructions and worked together to increase the nation's food supply. The abundant 

 yield is an eloquent tribute to their success, and an inspiration to others, grown-ups as well as young people. 



should consider themselves mobilized into an army of 

 food-savers. This does not mean deprivation. It simply 

 means the exercise of care. 



That this care is essential is shown by the insistence of 

 our own military leaders and those of our Allies that the 

 outcome of the war is a matter of food. Every saving, no 

 matter how trivial and small it may seem in itself, adds to 

 the aggregate of the food supply that can make victory 

 possible and certain, just as every new food garden, how- 

 ever small, contributes to the vast total of this new source 

 of food. Without Food Thrift at home the struggle on the 

 battlefields may be to no purpose'. Famine may be the 

 great victor, and it is easily conceivable that the war may 

 end in a surrender forced by starvation. 



The chief food loss in America is in the private homes. 

 Good food is improperly handled and stored, carelessly 

 cooked, wastefully prepared, or over-generously provided. 

 Extravagant cooks must learn how to use left-overs. Ap- 

 petizing side dishes may be prepared by the combination 



made-over dishes; fat can be used as a substitute for 

 butter and lard in cooking, and cooking water will help 

 to flavor soups and sauces. 



The economical preparation of food is an important 

 step in the program of Thrift. Carelessness in peeling will 

 waste 20 per cent of potatoes, turnips and apples. In the 

 average family too much food is habitually served. Sim- 

 plicity should be the keynote of war-time menus. Too 

 many dishes mean that much food is thrown away. Saving 

 rather than spending should be the motto of the patriotic 

 American home. 



In the raising of foodstuffs in emergency gardens the 

 community spirit is an important factor. Efforts of any 

 kind are more successful where the individual feels that his 

 neighbor isworking with him. Many persons who have had 

 little or no experience in gardening, but who are ready to 

 learn and to work, are attracted by the idea of community 

 gardens. So many inquiries have come to the National 

 Emergency Food Garden Commission as to the practical 



