The housewife has the duty and privilege of spending for U
on an average of at)out 30 or 40 per cent of the family irteome,
HerH 18 the tremendous re^sponsibility of S4:*eiug that the family
in supphed with Umd neees^sary for its growth and maint^^uarice
at it?* highest efficiency, (lood buying is liaaetl ofi knowledge.
This knowledge nuiy lie obtained only through praetic»«* m\d
8tudy, The houst*wife should , therefore, l>e alert nn<l ([uiek to
seize every opportunity to know more of the pnxluetion, the
marketing, the nutritive valuiN and the eost of the Vii;*t number
of articles which she h:is to buy. She is expected to Ijc exi>ert
in the buying of not only one article, but hundreds. She haa
an unlimited field for study.
A good buyer plans for the present and for the future. She
carefully considers the material in the storeroonis, ice-boxe^,
and gardens, and plans to buy only that which will supplement
or enable her to ust* the ftMKl ulrejuly on hatid. The next step
is to visit the markets. The good buyer rarely t^jlephonesc
The exceptions to this rule would be an emergency call or the
bu>'Tng of standard jiroducts, such a.s sugar, cereals, spices, or
known brands of gen ids.
The housewife uses the senses of sight, touch, taste, and smell
in her final judgment of food. It is quit« as esst»ntial that she
should use the same senses in buying food. To do thii§ it is
necessar>^ that she shfiuld go to market. For bu>ang commodi-
ties it might be well to have the followng |x>ints in mind: A
definite amount should be onlered in pounds or definite meas-
ure; the unit price of the commodity should l>e a^scertained ;
correct scales and me^isures should be used and the full amount
438
I
I
I
MARKETING FOR THE HOUSEHOLD
43d
paid for delivered- To check the measures and weights, cor-
rect scales and measures should be a part, of eveiy kitchen
equipment (page 129).
BUYING FRESH OR STAPLE FOODSTUFFS
Kind of food.
The kind of food which the buyer seeks is based on the family's
standard of li\'ing. Such as may quite properly be l)OUght by
those who can afford it, may not be at all suitable for those with
a smaller income.
In order to choose wisely l>etween two or more foods, the
housewife should know the nutritive value, the proportion of
etlible and non-edible material, and the cost. This knowledge
eomes only through study and comparison.
Grade of food.
After the buyer has decidetl on the kind of food to buy, tlic
next step is to select the grade best suited to individual neeiis.
To be able to judge of grades, it is necessary to know the stand-
ard products, or to know the qualities that enhance and the
qualities that decrease the value of the food.
In the case of fresh fruits and vegetables, the stantlard prod-
uct should l>e well-matured, sound, free from blemish, uniform
in size and shape, of good color, fresh, dean, and well packcMJ.
Most of these qualities may be determined by the eye, some by
the touchy and others l>y the odor and the taste. Among grades,
as among foods themselves, there are differences in nutritive
value, in proportion of edible and non-ediljle material, and in
cost. These differences may be deternnnetl only by .^tudy and
comparison. Selection of meat is discussed on page 510, and
canned foods on page 445.
Page 248
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The housewife has the duty and privilege of spending for U
on an average of at)out 30 or 40 per cent of the family irteome,
HerH 18 the tremendous re^sponsibility of S4:*eiug that the family
in supphed with Umd neees^sary for its growth and maint^^uarice
at it?* highest efficiency, (lood buying is liaaetl ofi knowledge.
This knowledge nuiy lie obtained only through praetic»«* m\d
8tudy, The houst*wife should , therefore, l>e alert nn<l ([uiek to
seize every opportunity to know more of the pnxluetion, the
marketing, the nutritive valuiN and the eost of the Vii;*t number
of articles which she h:is to buy. She is expected to Ijc exi>ert
in the buying of not only one article, but hundreds. She haa
an unlimited field for study.
A good buyer plans for the present and for the future. She
carefully considers the material in the storeroonis, ice-boxe^,
and gardens, and plans to buy only that which will supplement
or enable her to ust* the ftMKl ulrejuly on hatid. The next step
is to visit the markets. The good buyer rarely t^jlephonesc
The exceptions to this rule would be an emergency call or the
bu>'Tng of standard jiroducts, such a.s sugar, cereals, spices, or
known brands of gen ids.
The housewife uses the senses of sight, touch, taste, and smell
in her final judgment of food. It is quit« as esst»ntial that she
should use the same senses in buying food. To do thii§ it is
necessar>^ that she shfiuld go to market. For bu>ang commodi-
ties it might be well to have the followng |x>ints in mind: A
definite amount should be onlered in pounds or definite meas-
ure; the unit price of the commodity should l>e a^scertained ;
correct scales and me^isures should be used and the full amount
438
I
I
I
MARKETING FOR THE HOUSEHOLD
43d
paid for delivered- To check the measures and weights, cor-
rect scales and measures should be a part, of eveiy kitchen
equipment (page 129).
BUYING FRESH OR STAPLE FOODSTUFFS
Kind of food.
The kind of food which the buyer seeks is based on the family's
standard of li\'ing. Such as may quite properly be l)OUght by
those who can afford it, may not be at all suitable for those with
a smaller income.
In order to choose wisely l>etween two or more foods, the
housewife should know the nutritive value, the proportion of
etlible and non-edible material, and the cost. This knowledge
eomes only through study and comparison.
Grade of food.
After the buyer has decidetl on the kind of food to buy, tlic
next step is to select the grade best suited to individual neeiis.
To be able to judge of grades, it is necessary to know the stand-
ard products, or to know the qualities that enhance and the
qualities that decrease the value of the food.
In the case of fresh fruits and vegetables, the stantlard prod-
uct should l>e well-matured, sound, free from blemish, uniform
in size and shape, of good color, fresh, dean, and well packcMJ.
Most of these qualities may be determined by the eye, some by
the touchy and others l>y the odor and the taste. Among grades,
as among foods themselves, there are differences in nutritive
value, in proportion of edible and non-ediljle material, and in
cost. These differences may be deternnnetl only by .^tudy and
comparison. Selection of meat is discussed on page 510, and
canned foods on page 445.