It is also essential to an economical use of money
that purchases be planned ahead, calculation being
made exactly as to how much may be spent for sup-
plies, and a list prepared of things to be purchased and
the amount of each needed, before going to market.
One should also be conversant with the market value
of the supplies she desires to purchase, that she may
know when she is getting a fair article at reasonable
price.
Strict account should be kept of all expenditures,
balancing it every month with the portion of the in-
come which should be devoted to that purpose. If
the balance is not on the right side, go over the items
with care, and see how expenses could have been
reduced.
It is wisest to make cash payments ; but if bills are
unavoidable, they should be met by weekly or, at the
longest, monthly settlements. Longer-time bills not
only prove troublesome, but wasteful.
Food economists tell us that the majority of people
make use of a needless amount of food ; that half or
more than half of their earnings are spent for food ;
and that in its selection much material is chosen in
160 EVERY-DAY WORK.
which the real nutrients are exceedingly costly, because
the articles used to furnish them rank so low in nutri-
tive value that much is consumed for but a little gain.
Real economy comes only through the use of foods
containing a proper proportion of the food elements,
these being obtained at a moderate cost, and prepared
in such a manner as to bring out their full nutritive
value.
Much not only of money but of strength is wasted in
the use of too great a variety of foods at a single meal.
We indulge ourselves and our families too nmch in
what tastes good.
Economy of Material. — After the exercise of
economy in the purchase of supplies, there is still to be
met the problem of their economical use and preserva-
tion. There are few cooks who make such perfect
calculations respecting the desires and needs of their
families as to provide just enough and no more. In
most homes there will accrue bits of food and ' ' left-
over " fragments ; nevertheless, scarcely anything need
be wasted — certainly nothing which was at first well
cooked. There are ways of utilizing almost every kind
of cooked food, so that it will be quite as appetizing
and nutritious as when first prepared.
All left-over foods, as grains, vegetables, or others
of a moist character, should be removed to clean dishes
before being put away. Unless this precaution is ob-
served, the thin smears and tiny bits about the edges of
the dish, which become sour and moldy much sooner
than the larger mass, are apt to spoil the whole. They
should be set on ice or kept in a cool, suitable place
until needed, as left-over foods of any kind must be
ECONOMY OF MATERIAL. 161
Page 100
Presented as published in 1897. 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
It is also essential to an economical use of money that purchases be planned ahead, calculation being made exactly as to how much may be spent for supplies, and a list prepared of things to be purchased and the amount of each needed, before going to market. One should also be conversant with the market value of the supplies she desires to purchase, that she may know when she is getting a fair article at reasonable price.
Strict account should be kept of all expenditures, balancing it every month with the portion of the income which should be devoted to that purpose. If the balance is not on the right side, go over the items with care, and see how expenses could have been reduced.
It is wisest to make cash payments ; but if bills are unavoidable, they should be met by weekly or, at the longest, monthly settlements. Longer-time bills not only prove troublesome, but wasteful.
Food economists tell us that the majority of people make use of a needless amount of food ; that half or more than half of their earnings are spent for food ; and that in its selection much material is chosen in
which the real nutrients are exceedingly costly, because the articles used to furnish them rank so low in nutritive value that much is consumed for but a little gain. Real economy comes only through the use of foods containing a proper proportion of the food elements, these being obtained at a moderate cost, and prepared in such a manner as to bring out their full nutritive value.
Much not only of money but of strength is wasted in the use of too great a variety of foods at a single meal. We indulge ourselves and our families too much in what tastes good.
Economy of Material. — After the exercise of economy in the purchase of supplies, there is still to be met the problem of their economical use and preservation. There are few cooks who make such perfect calculations respecting the desires and needs of their families as to provide just enough and no more. In most homes there will accrue bits of food and ' ' leftover " fragments ; nevertheless, scarcely anything need be wasted — certainly nothing which was at first well cooked. There are ways of utilizing almost every kind of cooked food, so that it will be quite as appetizing and nutritious as when first prepared.
All left-over foods, as grains, vegetables, or others of a moist character, should be removed to clean dishes before being put away. Unless this precaution is observed, the thin smears and tiny bits about the edges of the dish, which become sour and moldy much sooner than the larger mass, are apt to spoil the whole. They should be set on ice or kept in a cool, suitable place until needed, as left-over foods of any kind must be
ECONOMY OF MATERIAL. 161