🚀 go-pugleaf

In article <chris.67.00C0D4B3@the.citynet.com> chris@the.citynet.com (Christopher Schumacher) writes:
>Path: news.the-citynet.com!slip8-13.acs.ohio-state.edu!chris
>From: chris@the.citynet.com (Christopher Schumacher)
>Newsgroups: cn.water
>Subject: Water Conservation Checklist for the Home, Page 5
>Date: Tue, 12 Sep 1995 11:43:05
>Organization: CityNet
>Lines: 68
>Message-ID: <chris.67.00C0D4B3@the.citynet.com>
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>                            FOOD PREPARATION


>HAVE DONE   WILL DO


>                     Use a pan of water when peeling and cleaning vegetables 
>                     and fruits rather than letting the sink tap run.


>                     To get warm water, turn hot water on first; then add cold 
>                     water as needed.  You get warm water quicker this way and 
>                     save water, too.


>                     Limit use of garbage disposal.  Save food scraps and run 
>                     the disposal once to conserve the water.  You can use the 
>                     disposal even less by saving food scraps for a compost 
>                     pile.


>                     Use the smallest amount of water necessary to cook foods 
>                     such as frozen vegetables and stews.  You'll preserve 
>                     nutrients as well as save water.


>                     A tight-fitting lid on a pan saves water from boiling 
>                     away and also cooks food faster, thereby losing less 
>                     energy.


>                     Plan more one-dish meals in which vegetables are cooked 
>                     or baked without adding water.


>                     Use a tea kettle or covered pan to heat water and avoid 
>                     loss of water through evaporation.


>                     Time foods during the cooking process to avoid over 
>                     cooking and loss of liquids through evaporation.


>                     Select the proper size pans for cooking.  Large pans 
>                     require more cooking water.


>                     Use a pressure cooker to save water, energy, and time.


>                     A bottle of drinking water kept cold in your refrigerator 
>                     saves running the tap to get cold water.


>                     Save leftover vegetable juices for soups, cooking raw or 
>                     frozen vegetables, stews, and making gravy.  Refrigerate 
>                     and use juices within a day or two.


>                     Using syrups and juices from canned goods saves water and 
>                     makes foods taste better.  Use leftover fruit juices for 
>                     drinking and making gelatin salads.


>                     EMERGENCY SITUATION:
>                     If a water shortage seems likely, store water in clean 
>                     platic or glass jug with tight-fitting lids.  Store in 
>                     a refrigerator and use sparingly.