THE THROW-AWAY GENERATION IS DEAD

It’s time to start eating your garbage

Food waste is the most unpleasant’ part of your garbage. It’s the part that smells after a few days, the part that necessitates ex- pensive, twice-a-week garbage collection in many centres.

We've become ac- customed to waste and nowhere is this more obvious than in the kitchen. What can we do about it? Here are three steps:

(1) Produce fewer scraps and leftovers.

(2) Turn those leftovers into dishes. Many of us have forgotten how to transform tonight's scraps into tomorrow's lunch. It’s too easy just to sweep them into the garbage.

Try a few of the following

simple “leftover” recipes. (3) Make compost. Much of your organic waste can be returned to the soil as rich compost.

Dry Breed Crumbs: Buying packaged bread crumbs is a wasteful luxury. You can use bread which is several days old. Dry it thoroughly in the oven at 250°F (121°C) until it is crisp but not too brown. Put it in a paper bag and crush it with a rolling pin or

put it through a food chopper Sift. Store in a closed jar. Ideal for scalloped dishes, coating

croqueties, etc. CRUMB DRESSING

Dice, chop or run through the meat grinder and saute gently in | or 2 tablespoons of vegetable oil.

| or 2 onions 1 minced clove garlic (optional)

1 to4stalks celery with

leaves

1 handful parsley

1 chilled bell pepper or

pimento (optional) Cover utensils and steam § minutes; remove from heat and add:

2 or 3 cups diced or crumbled dry whole wheat bread

« to'a cup wheat germ mixed with '% cup powdered milk

1 to 2 cups broth

1 teaspoon salt pinch to 'a teaspoon sage, thyme, marjoram OF savory

« teaspoon crushed black peppercorns

This recipe nrakes about 4

cups of dressing — enough tor stuffing a chicken, tabbit, large beef roast, or

two matching flank steaks.

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Tipsy Pudding: Dip % pound of dry, leftover unfrosted cake cubes into “% cup Sherry in a bowl. Put them in a serving bowl; cover with soft Custard (using your own favourtte recipe). Garnish with whipped cream, macaroon crumbs~ or chopped nut meats. Fruit can also be spread over it to

make English Trifle. Serves 4to6.

Basic Casserole: If sufficient leftover meat, fish, chicken or turkey is available, cut it into small neat pieces. Add an equal amount of cooked vegetables. If you wish, also add cooked rice or diced boiled potatoes. Mix well and moisten with gravy, cream sauce -or undiluted cream soup. If the mixture seems too thin, stir in bread or cracker crumbs. If it seems too thick, add gravy, milk or tomato juice. Season to taste with salt and pepper, or more highly with onion juice or herbs. Spoon into a casserole dish. Put on the cover or sprinkle over the top buttered crumbs, crushed corn flakes or potato chips. Bake at 370°F (188°C) for 30 minutes.

There are all sorts of vanations on this theme. Expenment!

SOUP STOCK

Select a large soup kettle with a flat base and a tight- fitting hd. Put over heat and add: accumulated bones, meat trimmings and/or fresh bones 2 quarts water Ve Cup vinegar 2 teaspoons salt Cover kettle and simmer 3 to 4 hours. If odour of vinegar can be detected at the end of this ime, uncover kettle and boil vigorously for a few minutes until vinegar has evaporated. Add: chopped parings and overs ‘4 to'% teaspoon crushed black or white peppercorns

2 or3crumbled bay leaves

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tf white cayenne or chilli Force the chopped vegetables down into the stock and cover; reduce heat and boil slowing for 15 minutes. Remove stock from heat; if convenient, let soak Overnight; strain stock through colander. Give the

Sugar melts completely. Some cooks stir in a bit of butter. Add spice and lemon juice if the apples need more flavour.

If you prefer your ap- plesauce not quite so smooth in texture, pare and core the apples before cooking and

food

bones to the dog = and compost or discard the parings. If stock is not to be used immediately, pour into a jar and chill; remove fat. Freeze if desired.

Use

stock for sauces, jellied meats, soups. bouillions, consommes and

for general cooking. Many variations are possible.

FRUITS

If you buy more fruit than you can use immediately, store the rest in a cool place — preferably spread out so the pieces don’t touch each other. To improve _ the flavour, chill before serving.

You don't always need perfect, unblemished fruit for dessert recipes. Here are two dishes that turn out just fine using bruised fruit.

Applesauce: Wash and quarter apples but do not pare or core. Cook slowly until soft, with just enough water to keep from burning. Or cook in a_ pressure saucepan 5 minutes with '4 cup water. Put through food mill or coarse strainer. Add a sprinkling of salt. Add sugar to taste. Stir until the

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VEGETABLES

Some vegetable scraps can be avoided; turnips and beet tops, for example, can be cooked and eaten just like spinach. Young carrot tops

can be -added to. other greens. Remember that peeling

vegetables is a huge waste of protein and other nutrients — as well asa waste of time.

Peel vegetables only when the skin is tough, bitter or so uneven that it’s difficult to clean. Instead, wash in cold water and scrub with a brush. If you feel you must peel them, use the peelings for soup broth. And when you're finished boiling the vegetables, use the vegetable water for soups, gravies and casseroles.

All vegetable peelings or leftovers which can't be used should go into your compost pue.

CREAM OF VEGETABLE SOUP

Put in a double-bouer; ‘4. cup cooked vegetables,

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mashed or chopped

1’ cups of milk 1 slice onion

Heat 20 minutes. Rub through a sieve or food mill. Reheat. If desired, add 1 or 2 boulllion cubes. Season to taste with salt and pepper, plus papnka or any herb seasoning. Serves 2 or 3.

Leftover Com: Hold cob upright and cut downward, being careful not to cut too

near the cob. Scrape downward with blunt edge of knife; use corn in salad,

reheat in a little table cream, or add to. string beans, Carrots, peas or othér vegetables just before serving.

Fried Potatoes: Slice left- over potatoes. Keep heat high and cook the shortest ume necessary for browning in 3 or 4 _ tablespoons vegetable oil or partially hardened margarine: sprinkle with parsley. Also good when fried with onions. Hash Brown Potatoes: Dice leftover white or sweet potatoes; preferably un- peeled; season with salt and pepper: saute quickly in

vegetable oil or bacon drippings; add_ chives, minced green-onion tops or diced leftover meat or other vegetables.

The preceding article was taken from The Garbage Book, published by the

Federal Energy, Mines and Resources department.

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