You Aren’t Really Gonna Throw That Slice of Bread in the Trash, Are You?

The Pittsburg Press (Sep. 2, 1917) has a whole “cookbook” section in the paper, along with recipes,  nutritional charts and tons of articles about not wasting food etc.

It also includes the following letter from Herbert Hoover:

Here are two articles lecturing the reader about wasting milk and bread:

ONE-HALF CUP OF MILK.

Half a cup of milk — whole, skimmed, or sour — a seemingly trifling matter — hardly worth the trouble to keep or use.

In many households quite a little milk is wasted — left uncovered in glasses — regarded as useless because the cream has been skimmed off — allowed to sour — poured down the sink or thrown out.

Now, if every home — there are 20,000,000 of them — should waste one the average one-half cup daily, it would mean a waste of 2,500,000 quarts daily — 912,500,000 quarts a year — the total product of more than 400,000 cows.

It takes a lot of grass and grain to make that much mild and an army of people to produce and deliver it.

But, every household doesn’t waste a half cup of milk a day? Well, say that one-half cup is wasted in only one out of a hundred homes. Still intolerable — when milk is so nutritious — when skim milk can be used in making nutritious soups and cereal dishes — when sour milk can be used in bread making or for cottage cheese.

A SLICE OF BREAD.

A single slice of bread seems an unimportant thing. In many households one or more slices of bread daily are thrown away and not used for human food. Sometimes stale quarter, or half, loaves are thrown out.

Yet one good-sized slice of bread — such as a child likes to cut — weighs an ounce. It contains almost three-fourths of an ounce of flour.

If every one of the country’s 20,000,000 homes wastes on average only one such slice of bread a day, the country is throwing away daily over 14,000,000 ounces of flour — over 875,000 pounds, or enough flour for over a million one-pound loaves a day. For a full year at this rate there would be a wasted of over 319,000,000 loaves.

As it takes 4 1/2 bushels of wheat to make a barrel of ordinary flour this waste would represent the flour from over 7,000,000 bushels of wheat.

Fourteen and nine-tenths bushels of wheat on the average are raised per year. It would take the fruit of some 470,000 acres just to provide a single slice of bread to be wasted daily in every home.

To produce this much flour calls for an army of farmers, railway men, flour-mill people. To get the flour to the consumer calls for many freight cars and the use of many tons of coal.

But some one says, a full slice of bread is not wasted in every home. Very well — make it a daily slice for every four or every 10 or every 30 homes — make it a weekly or monthly slice in every home — or make the wanted slice thinner. The waste of flour involved is still appalling — altogether too great to be tolerated when wheat is scarce.

Any waste of bread is inexcusable when there are so many ways of using stale bread to cook delicious dishes.

Since you now feel too guilty to waste any milk or bread, here are a couple of the recipes from same “cookbook” section of the paper:

CREAMED SALMON IN CHAFING DISH.

Three large tablespoonfuls of butter; melt; stir in a large tablespoonful of flour and one-half teaspoonful of dry mustard; 1 cup of milk; stir until a thick gravy; then stir into this 1 cup of flaked salmon; season well with salt, pepper and paprika; one-fourth teaspoonful of tabasco sauce, and, the last thing, pour into this one-half cup of catsup; serve on hot toast or on toasted crackers.

Nut and Cheese Loaf (Image from http://whatdidyoueat.typepad.com)

NUT AND CHEESE ROAST.

1 cupful grated cheese.
1 cupful chopped English walnuts.
1 cupful bread crumbs.
2 tablespoonfuls chopped onion.
1 tablespoon butter.
Juice of half a lemon.
Salt and pepper.

Cook the onion in the butter and a little water until it is tender. Mix the other ingredients and moisten with water, using the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven.

The Pittsburgh Press – Sep 2, 1917

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