It
is good in biscuits, gingerbread, salad dressings, cottage cheese,
pancakes or waffles, and bread making.

Meats should not be left in their wrappings. Much juice soaks into the
paper, which causes a loss of flavor and nutriment. Store all meat in
a cool place and do not let flies come in contact with it.

Bread often molds, especially in warm, moist weather. Trim off moldy
spots and heat through. Keep the bread box sweet by scalding and
sunning once a week.

Cheese molds. Keep in a cool, dry place. If it becomes too dry for
table use, grate for sauces or use in scalloped dishes.

Winter vegetables wilt and dry out. Store in a cool place. If cellar
space permits, place in box of sand, sawdust or garden earth.

Potatoes and onions sprout. Cut off the sprouts as soon as they appear
and use for soup. Soak, before using, vegetables which have sprouted.

Fruits must be stored carefully so as to keep the skins unbroken.
Broken spots in the skin cause rapid decay. Do not permit good fruit
to remain in contact with specked or rotted fruit. Stored fruit should
be looked over frequently and all specked or rotted fruit removed.
Sweet potatoes are an exception. Picking over, aggravates the trouble.
See that these vegetables are carefully handled at all times; if rot
develops, remove only those that can be reached without danger of
bruising the sound roots. Sweet potatoes may also be stored like fruit
by spreading over a large surface and separating the tubers so that
they do not touch each other.

Berries should be picked over as soon as received and spread on a
platter or a large surface to prevent crushing and to allow room for
circulation of air.

Lettuce and greens wilt. Wash carefully as soon as received and use
the coarse leaves for soup. Shake the water from the crisp portions
and store in a paper bag in a cold refrigerator.

Lemons when cut often grow moldy before they are used. When lemons are
spoiling, squeeze out the juice, make a syrup of one cup of sugar and
one cup of water, boil ten minutes and add lemon juice in any amount
up to one cup. Bring to boiling point and bottle for future use. This
bottled juice may be used for puddings, beverages, etc. If only a
small amount of juice is needed, prick one end of a lemon with a fork.
Squeeze out the amount needed and store the lemon in the ice-box.

When we come to waste caused by careless preparation we may be
reminded of the miracle of the loaves and fishes