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Show 3 Woman's Page How to fight the High Cost of Living PLENTY OF FOOD FOR LESS MONEY AND THE RESULT GETTING RIGHT FOODS IMPORTANT KEEPING FRESH M EATS SUGGESTIONS ON CURING M EATS. Plenty of Food for Leo Money. i Editor Woman's Page: When I I found my bills were running too high !, I made etrlct rulei for tho limit oi each day's expense, substituting ; thought and good cooking for expen- 0S4, slve dlsheB, carelessly ordered, Tho I cost of tho main luncheon dith, for Instance, I changed from an averaRo I of 15 to Id cents and the dinner moat fl and vegetable ti er correspondingly ! lowered In prlro to 20 and 15 cents, from former careleeelj' high aver-ages. aver-ages. Dcppert wan cut out altogether J but fruit we continued to havo in abundance, freBh fruits when choap A and my own canned fnilta In winter. ' I alBO decroaood the Quantity of but-f but-f tr from four pounds to two pounds ! a week. The monthly saving on but- I I ter Is $J.40; on luncheon, $1.25; on ' i dinner meats and vegetables, $5, ni; which makes a Bnvlng of $8.66 L. O. D. I GETTING RIGHT jjj FOODS IMPORTANT "Editor Woman's Page; Economy In buying Is an Important matter, for , the average family Is not wealthy, and I money that Is badly needed for other w purposes Is often spent in buying , foods when they are out of season; I and In buying expensive foods when J cheaper foods would do as well from j a standpoint of health II "It is a fact that the averagp man yi consumes dally about four ounces of i proteids. Now it matters not how you can get It, but how cheaply. For ( instance, It costs three times as much ; for beef to obtain the same amount of I energy- as It does potatoes To get j the proteid of oysters we hnvc to apend 55, while it takes 70 cents to get the same amount in bread "Thus, you see. It is not how much i the food costs as getting the right 1 foods which generally can be obtain- I d cheaply. "Q R A." I HOUSEHOLD HINTS, aa " Keeping Fresh Meat. 3 In the north, meat Is kept fresh by ml freezing An entire carcass may be hung where it will remain frozen. Uand pieces sawed off as desired A better way Is to cut the carciss into steaks, roasts and boiling piece?, and when the?e pieces are thoroughly fro- 4 zen pack them in snow. Secure a large clean box. coer the bottom with dry snow, and when the I meat Is thoroughly frozen, pack it ln-t ln-t to the snow so that no two pieces J tour l. cover with snow and continue fm pad Ing until all the meat is Jis-9 Jis-9 posed of Put the box where sudden 1 changes in temperature will not af- 1 feet it. "3 Meat when onre frozen should not A ; be thawed until ready to use If the 2 meat is frozen solid and only dry j 9 snow Is used It may be kept through j the winter in this manner This method meth-od applies only to localities where snow and continued dr cold weather prevail In warmer localities fresh meat ma be kept If partly cooked and packed in jars. Pork Is especially good when kept in thlB way. The city flat dweller or any one living In a moderate climate may use this method to adantage. One can sometimes some-times save half by buying in large Quantities. Slice and fry the pork unlil nearly I done, then pack In a stone Jar and pour over It hot lard or the fryings. j If the rork is very fat, enough hot grease may come from the frying. If not sufficient, lard must be added add-ed to cover the meat If a large quantity of pork is being disposed of, It Is better to use several small jars than one large one. Cot or carefully care-fully and keep in a dark cool place As the meat is wanted it may be removed from the jar and warmed up. To keep fresh meat a few days, rub the surface with fine salt and put in a dark cool place Curing Meats. Meat should never be salted until the animal heat is out The curing process should begin from 24 to -IS hours after slaughtering This length of time Insures perfect cooling and freshness. It should not be allowed to freeze. Secure a clean, tight barrel, If a large amount of meat i6 to be cured. A molasses or syrup barrel does nicely nice-ly A small amount of meat ms be cured in a stone jar. Often a housekeeper house-keeper has an opportunity to buy cheap a piece of meat too large for one cooking This ma be cured for later use. Salt, sugar and molasses are the safe preservatives. Borax, borae'e acid, formalin and salicylic acid are consider' d by most authorities on the subject to be injurious to the health. The patent preparations which are on the market for preserving meat should also be avoided Saltpeter is used to give to the meat a bright eolur It too is considered harmful. |