EXTENSION NEWS
congz'jm food: b? maxm nith anr.D.
The food experts■in tho Deportment of
Agriculture e.t Washington have come out
with c lot of suggestions for saving breae
They have done it at the renuost of Presi
dent Truman to increase the wheat which
we can send to'the--starving people of war
ton': countries.
Firm housewives ! re nrobably -s thrifty
n,o my in tho country about broad, for
most-of them know what .it means to bake
it. Pven those who buy it cannot always
be sure of getting.to market. So in tho
many ways for saving broad suggested by
the Department nutritionists'there nay bo
at'le"st some timely reminders.
No. 1 is to check, or., waste with a view of
adjusting buying.
No. 2 suggest the possibility of holding
onto- bread freshness. A \roll-ventilated
washable box is recommended, also wrapping
bread in moisture-proof paper and storing
in a refrigerator where; space is available
Thipd .in the list is’to.avoid serving too
much broad at a meal. The practivo of
cit3r fvrilics of slicing as needed, and
ha lying slices has virtue. There. brc!,-d
is bought sliced it could be used from tho
wrapper, although this would be'an extreme
me;sure, and is not recommended.
sc:irc or -.ore of ways to use dry or
stoic brood ore listed. This covers
different kinds 'of toasts, including what
is know, as French toast. (Did you over
use a neat sat? to cut dry bre-'d rhon it
won't st'r.d slicing?)
The many ways of using dry bre1'd in
custards ahd fruit scollops, and for mak
ing crur.bs for coating foods to fry and
top custard dishes, also for use in baked
desserts ore catalogued.
T’orc use of oatmeal and potatoes are urged
If every f anily in thecountry mould, save,
just half a slice'of breed each day it
would amount to 1,750 tons a mock. That
mould soon save a shipload of wheat.
FEEDING OF POTATOES TO LIVESTOCK
Potatoes c6nto.in more'dry matter than moat
root crops, having 21.2 $. Ho wove-1, they
arc more rr.tory than many ro-.l iso, and
contain less dry and total digestible
nutrients per 100 pounds than, oat and pen.
silage. They are rich in starch, on the
dry basis, but are very lor in protein.
Care should therefore be taken to include
plenty of protein—rich feeds in the ratio:
when a heavy allowance of potatoes is fed.
Potatoes do not contain any significant
amounts of vitamins of vitamin A or D, Thi
lack should be supplied by feeding them
with well cured hay.
Pearl White
Laundry
UNTIL YOU FEEL BETTER
WHY NOT BRING YOUR lYUODRY
THE PEYRL "TUTS
> IRENE tEPAK*^*
Loyal Order. * jVIoose
Lodge
O. 7 93
MOO S3 HALL
VISITING ' S.TBTRS ’TELCCI.E ;
MASTS 2nd end 4th TUESDAYS at '
3:00 P.M.
TF YOU W.'.I T A
GOOD R.TRCUT- TRY
FRANK .HELLER'S
V
V-/ A 0 D r r J
£yu\D£j\
\
Beauty Shop
IT PAYS TO LOOK YOUR
BUST AT ALL TIt TS
ar.d ,
LOU'S BEAUTY SHOP /
CAN HTLP YOU.
SHOE REPAIR
FOR DT?_FD:.3LT SERVICE
T> TRY
' OUR HODERF SHOT REPAIR
SHOP
TELIT & A/TNTNG 00.
511 C Street Box 515 ANCHORAGE
From the standpoint oF total digeotable
nutrients it takes about 400 or 500 # of
potatoes to'eaual 100# of grain. Stated in
another way, 100# of potatoes are worth
32-25$ as much as 100# of.grain.
It is recommended that potatoes not be fed
to dairy cows over the. rate of 24-40 # per
nead daily. Too, potatoes should be'start
2d slowly and worked up to that rate. Fed
in such quantities, potatoes will not
3ffoct the flavor of the milk or the odor
Df the milk or butter, but milk or cream
2xposod to an atmosphere heavy with potato
idor readily absorbs it. Potatoes should
therefore be fed immediately after milking
md not before. If potatoes are fed in a
CR0PPRLT - BALANCED ration they do hot dry
ip cows, nor will they cause scours, if
;he cows arc gradually acclimatized to thorn,
Tor swine, potatoes give very good result
Cont, on pago 7