smaller portions,
insisting that all food accepted be eaten; by keeping down bread
waste, cutting the bread at the table a slice at a time as needed; by
cooking only sufficient to supply moderately the number to be fed, and
no more. It is a false idea of good providing that platters must leave
the table with a generous left-over. Waste of cooked food is a serious
item in household economy, and no matter how skillfully leftovers are
utilized, it is always less expensive and more appetizing to provide
fresh-cooked foods at each meal.

One would think that with the various uses to which all kinds of
foodstuffs may be put that there would be little left for the yawning
garbage pail. But the Secretary of the United States Department of
Agriculture is responsible for the statement that $750,000,000 worth
of food has been wasted annually in the American kitchen. Undoubtedly
a large part of this wastefulness was due to ignorance on the part of
the housewife, and the rest of it to the lack of co-operation on
the part of the employees who have handled the food but not paid the
bills.

According to a well-known domestic scientist, the only things which
should find their way to the garbage pail are:

Egg shells--after being used to clear coffee.
Potato skins--after having been cooked on the potato.
Banana skins--if there are no tan shoes to be cleaned.
Bones--after having been boiled in soup kettle.
Coffee grounds--if there is no garden where they can be used for
fertilizer, or if they are not desired as filling for
pincushions.
Tea leaves--after every tea-serving, if they are not needed for
brightening carpets or rugs when swept.
Asparagus ends--after being cooked and drained for soup.
Spinach, etc.--decayed leaves and dirty ends of roots.

If more than this is now thrown away, you are wasting the family
income and not fulfilling your part in the great world struggle. Your
government says that it is your business to know what food your family
needs to be efficient; that you must learn how to make the most of
the foods you buy; that it is your duty to learn the nature and uses
of various foods and to get the greatest possible nourishment out of
every pound of food that comes to your home.

The art of utilizing left-overs is an important factor in this
prevention of waste. The thrifty have always known it. The careless
have always ignored it. But now as a measure of home economy