TABLE WASTE.

Pukekohe & Waiuku Times, Volume 5, Issue 175, 19 May 1916, Page 3 (Supplement)

TABLE WASTE.

BREAD AND BUTTER ECONOMIES

Speaking oi» "Waste at the Table, ' Mr. Grant Ramsey, Principal of the In. stitute of Hygiene, Devonshire Street, London, said a greater number of people died every year from overfeeding than from starvation, and an eminent specialist had stated that ninetyfive per cent, of all diseases were due to errors of digestion. Two good meals a day were enough but it was the quantity eaten, rathe;- than the number of meals, which mattered, and throe might be taken with equal benefit if they wei> not too large. A menu for the day might consist of a good breakfast, a light lunch, and a tempting dinner. For breakfast porridge and milk, tea. or coffee, and one rasher followed by a banana ; for lunch, fish or sardines, cheese, and an apple; for dinner, vegetable soup, joint, and a sweet, but no coffee. Raw fruit was necessary at least once a day. The tea-and-bun lunch of the girl clerk and the poor feeding of the male clerk on 30s. or £ 2a week, who had a meal of tea and hash on his return home, were examples of waste in their worst form. There was no nutrition in either. It was bettet to have a glass of beer and a small piece of good meat. Tlie custom of having cut bread and butter was very wasteful, as often only half of what was cut was used, or people were induced to eat more than they needed because it was on the table. Bread wa.i tremendously wasted. It should be kept in stone jars, and when cut turned down on the side that had been cut. Butter, too, was very often wasted by making it into pats, which depreciated its keeping quality by giving it a larger surface to the air. Both bread and butter were better kept in bulk.