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unsettled controversy of whether the poor apples should be 

 eaten first to keep the good ones from spoiling or whether the 

 good ones should be eaten while they are still good. The senior 

 author, being Scotch, eats the poor ones against his better 

 judgment. The junior author follows his better judgment 

 and eats the good ones, rationalizing that he thereby always 

 enjoys the best. 



Someone is always pointing to the huge amounts of fat 

 that go "down the kitchen sink." They, too, are greatly ex- 

 aggerated. The housewife fries the bacon and uses the excess 

 fat to fry the egg sunny side up, and then re-uses it to grease 

 the skillet for the pancakes. After having worked this grease 

 over several times, the amount that is left is a very small 

 proportion of the original amount and is probably best fit 

 for the sink. Hotels and restaurants have large amounts of 

 grease, which are collected and sell at a low price. It is not 

 wise to assume that because hotels, restaurants, and the like 

 save their fats, the housewife should do likewise. The house- 

 hold quantities of such fats that are unused are so small that 

 they do not command attention except in time of war. 



Consumers waste some food. There is, of course, uneaten 

 food left on the plate. The unattractive remains on most 

 plates consist of such items as the broken back of a chicken, 

 indigestible gristle, inedible bones, unsightly potato skins, 

 and soggy spinach. This leads some people to believe that 

 consumers waste huge amounts of food. Some of the "waste" 

 goes to the pets and thereby saves tinned meat and biscuit 

 labeled "dog food." 



The amount of food wasted by the farmer, the processor, 

 the distributor, and the consumer is an insignificant propor- 

 tion of the total and should be assigned to the dogs, cats, and 

 chickens. 



