Foods that will win the war

Buying in localities where high rental and neighborhood standards compel the shopkeeper to charge high prices, the consumer pays not only for the rent and the plate glass windows, but for display of out-of-season delicacies, game and luxury-foods. Markets should be selected where food in season is sold; where cleanliness and careful attention prevail rather than showy display. Many a dollar is foolishly spent for delicatessen foods. The retail cost of ready prepared foods includes a fraction of the salary of the cook and the fuel, as well as the regular percentage of profit. The food, also, is not so nourishing or flavorsome as if freshly cooked in the home kitchen. Buying perishable foods in larger quantities than can be used immediately. Too frequently meats, fish, eggs, vegetables, milk and cream are purchased in quantities larger than needed for immediate consumption, and lack of knowledge of use of left-overs causes what is not eaten to be discarded. Buying non-perishable foods in small quantities instead of in bulk. Food costs on an average 50 to 75 per cent. more when purchased in small quantities. Select a grocer who keeps his goods in sanitary condition and who will sell in bulk; then do your purchasing from him on a large scale and extend the sanitary care to your own storeroom. Buying foods high in price but low in food value. Asparagus, canned or fresh, is not as nourishing, for instance, as canned corn or beans. Strawberries out of season do not compare with dates, figs or raisins which are to be had at all times. Buying without planning menus. By this carelessness foods are often purchased which do not combine well, and therefore do not appeal to the appetite, and so are wasted. Unplanned meals also lead to an unconscious extravagance in buying and an unnecessary accumulation of left-overs. Buying foreign brands when domestic brands are cheaper and often better. Leaving the trimmings from meats and poultry at the butcher’s. Bring these home and fry out the fatty portions for dripping; use all other parts for the stock pot. Having purchased for nutriment and in sufficiently large quantities to secure bulk rates, careful storage is the next step in the prevention of waste. Flour, cereals and meals become wormy if they are not kept in clean, covered utensils and in a cool place. Milk becomes sour, especially in summer. This can be prevented by scalding it as soon as received, cooling quickly, and storing im a cold place in covered, well-scalded receptacles. Sour milk should not be thrown out. It is good in biscuits, gingerbread, salad dressings, cottage cheese, pancakes or waffles, and bread making. Meats should not be left in their wrappings. Much juice soaks into the paper, which causes a loss of flavor and nutriment. Store all meat in a cool place and do not let flies come in contact with it. , Bread often molds, especially in warm, moist weather. Trim off moldy spots and heat through. Keep the bread box sweet by scalding and sunning once a week. Cheese molds. Keep in a cool, dry place. If it becomes too dry for table use, grate for sauces or use in scalloped dishes. Winter vegetables wilt and dry out. Store in a cool place. If cellar space permits, place in box of sand, sawdust or garden earth. Potatoes and onions sprout. Cut off the sprouts as soon as they appear and use for soup. Soak, before using, vegetables which have sprouted. Fruits must be stored carefully so as to keep the skins unbroken. Broken spots in the skin cause rapid decay. Do not permit good fruit to remain in contact with specked or rotted fruit. Stored fruit should be looked over frequently and all specked or rotted fruit removed.