470 



AMERICAN FORESTRY 



YOUTHFUL CANNERS SEE IT THROUGH 



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 example of the appalling figures reached 

 by seemingly slight waste a single slice of bread aflfords 

 a startling total when multiplied by the aggregate of 

 American homes. Considered individually a slice of 

 bread does not amount to much. 

 In many households it is no un- 

 common occurrence for a quarter 

 or even a half a loaf of stale bread 

 to be thrown away as having out- 

 lived its usefulness. Let this take 

 place in every home in America 

 and the loss is prodigious. A fair- 

 sized slice of bread 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 America 

 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 flour more than 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 

 day in every household in the land. 



SOME LUSCIOUS TOMATOES 



The 



ese are now grown by experts who advocate six 

 foot poles for the-vine so that the fruit will be exposed 

 as much as possible to the sun. 



The worst of it is that no one can deny that these figures 

 are an underestimate rather than an exaggeration of the 

 bread wasted in American homes. Can anyone claim 

 that the loss is justifiable? The cure is simple and is 

 in the hands of every household. 

 The number of ways in which stale 

 bread may \x worked over into 

 appetizing dishes is so great as to 

 inake it possible to prevent this 

 loss without sacrifice of the fam- 

 ily's enjoyment of its daily bill of 

 fare. Fhe same reasoning applies 

 to a thousand and one varieties of 

 leftovers. Cereals uneaten at the 

 morning meal may be combined 

 with meats, fruits or vegetables to 

 make appetizing side dishes for 

 luncheon or dinner. Even so small 

 a quantity as a spoonful of cooked 

 cereal is worth saving as a thick- 

 ener for soup or gravy. Even the 

 water used for cooking rice and 

 many vegetables may be used to 

 advantage in the preparation of 

 appetizing and nourishing dishes. 

 Skim milk contains all the nourish- 

 ing qualities of milk except fat ; 

 sour milk may be used to advantage 

 in baking and in other forms of 

 cooking; meat and fish scraps add 

 flavor and nourishment to made- 

 over dishes and fat can be tried out 



