Show QUALITY pun vs BULK IN INART HIGHER G CULINARY ART Miss Le Ora lye Tye Writes on Economy in Preparing Meals By LEORA TYE Economy is la the keynote of the modern housekeepers housekeeper's genius and there is a tr trend nd toward more simple Jiving living ev everywhere the heavy poorly balanced meals of several years ago having vanished from the table in allwell all ull well regulated households This This' is due to good instruction in domestic economy in so many schools as well as to the high prices of commodities The right results are being gained and the thrifty house keeper is searching c continually for tor good guides toward this end People are eating less food than in the th past and are demanding better cooked foods more evenly balanced meals Therefore all schools are taking very much interest in the household question In order to have economy in our our foods we must change the customs of our markets by creating a demand which the market man will meet for supplies sold in small quantities for small families Because we have no habit of buying just what we vre need there is a great deal of waste at the end So we must train ourselves to plan ahead give time to allow all the goodness of our materials to be used to the best advantage It is that that makes the use of the left oven overs advantageous and there are ways of using bits of meats vegetables etc into attractive dishes besides warming up Broths can be made of scraps scraps of the fat and bone of meats eats and cream soups soups are very nutritious and easily made but they seem to be disregarded as a meal There is economy economy economy econ econ- omy in buying a large roast as as s it serves for tor one hot dinner and perhaps perhaps per- per haps for a couple of cold lunches There are small dishes which are not note e eaten ten and are thrown away These things which go to t the e garbage pail make up most of our economy when th the mistress herself attends to the food We find that the small things will in time make up the big hig ones The new process of canning makes it possible for the careful housewife to can her vegetables in the summer when they ate are cheapest thus being able during the winter and earl early spring to supply her family with a attractive attractive at at- meals and tempt the appe- appe appe tite A well cooked meal should be- be Continued on f Quality i in Higher Cu Culinary in Art K Cont Continued from Page 1 t J f ia a tonic in i itself el if it if attractively served ci la f r t L The house keeper must plan he her r meals meals to bring the the h best out of winter winte r supplies supplies which at this season are fa far r it k f from f rom t their h. h prime j i t v ERRS Eggs and fowl are lower in price a. a It Vand and within the reach of the woman i t who vho is not fortunate enough to ow own n r v l her her poultry yard and with a fe few w i s green vegetables the meals may roay bei be i varied J although extremely plain r With canned goods within reach o of 01 f the majority and the delicious evaporated rated fruits and vegetables there i is it e little excuse for badly arranged meals meals meal s s r ion on any taBle When we plan our meals the com corn o of them hem should be of different differ ent eat principles and balanced well Th The e classes of foods are fats and fand and carbohydrates are an e 1 esh foods fats are heat foods an and carbohydrates carbohydrates are work foods roods A AL At L rN r I each ach meal a variety of these are need needed q ed to keep up a healthy body w The cost of food is not only i its money money cost It is the cost of th the e f body od to appropriate it which must a ibe be considered We should have family fam ily diets and nature has not provided provide d a a. substitute for food tood to keep up th the e j body An average person consume consumes s about two and one-half one pounds pe pet per r day The question should be considered con does the nutritive value o of t f ri foods compensate for the additional cost Some foods are attractive buthot but hut vt hot not nutritious and vice versa I Economy comes cooking and andI r I l' l the utensils used Well VeIl cooked foods have flavor are ara digested well wen and there is less wasted If not y W f T. T f cooked ook d the family will dislike them and and they will be thrown away After J x a a few weeks the food bill will be very high and the hou house e keeper keeper- is J 4 to to o find out what has ha b become come of her lier l 3 v money ii L lWe jj We can then say Jod is that which t f- f tak taken n into the body builds ti tissues or J yields e energy ergy The most healthful J y f food is that which is best fitted to the l. l j needs needs of the user the i n us user r cheapest food i which furnishes the largest l J amount amount of nutriment at the least cost t the the e best food is that which is both f healthful healthful t l and cheapest Errors in food economy are very y Jj T common First we find the costlier v s w kinds of food are used when the le less lessA s A i v expensive are just as aa nutritious and andi i f i c can can n be made nearly or quite as all pala- pala s V table ii Secondly the diet is apt to be one one tiff sided sided in that foods are use used which f i furnish ish relatively too much fuel material ma i. i and aud too little flesh formin forming material ma ma- te A. ial Thirdly excessive quantities 1 of foods are used part of the excess is is eaten ten and often to the detriment v of health falth part is thrown away in the table table and kitchen wastes Finally serious errors in cooking are commit commit- i. i ted The real nutritive value of food t material i is determined not only by bythe th the amount of nutrition which the r C f foods foods o s contain but also the proportion which can be digested and utilized bythe by bythe bythe the body |