OCR Text |
Show j How to Save What You Spend I dried frulla In place of augar. atop the u.e of randy, frnatlng on mkee and aweet paatrlr. Hrrve no arnteta at partita, anil If candy ia uaeil at all erv a little) aa dnaert at the end of a meal. t'ae Invert augar (liquid augur) for table and cooking. It goe further than dry sugar end permits no waste. Cook no more than necessary; earve smaller portions; fallow the gospel of the clean plate; do not eat between mm la and waste nothing. Hludy menumaking and food valuea , to Insure full returns fur money spent on fiod. lon t be suhamed to be close buyer" or to carry a market basket. By Biddy Bye Under present conditions resulting from tha war the proportionate family expense for food la prreater than ear- , penna for shelter and clothing;. But it la In the matter of food that tha ; Individual housewife has moat control. , To curtail expense for elothlna: ehe Inj able to do little except exerclae aelf denial. To cut down expense for ahelter ta rather the province of the male head of the house, who may devise de-vise means for economy in llghtlr. hnntinfc and icener "overhead" coeta for hia hnueehold. But expenses for food are laraely In th hands of th . housewife. 8ha la responsible for food purchase, preparation and an vle with oppor tiinlty for extravagance or economy In all three stagee. Every housewife knows she la ependina more money for leaa food than ever before. She also knowa the world food shortage. The Importance of economy In both food and money la evident and con- ' -fftant. If every housekeeper will , learn and observe a few fundamental economies the family purse and the natlonul foyjl reserve will both profit. I .earn to buy foods raised In your neighborhood. Tt saves transportation transporta-tion and handluinr costs. Buy the vegetable end fruits in season, and avoid "Imported" and "extra fancy" qualities in canned and preserved foods, Be .sntlsfled with any food that la who! aome and clean. To not waste money on extravagant meats auch aa spring lamb, soring chickens, tenderloins, veal, suckling ' pig, etc. t'ae the cheaper cuts of meat and the parts not In excessive i demand, such aa hearts, liver, brains, tongue, tripe and kidneys. Use fish, ' cheese, nuts, milk and eggs to take the place of dally meat meals. Three meat meals a week are enough for persons not At hard manual labor. ' SBBKSBBaaCKSaW |