Most housekeepers will find it a great saving of time
and vexation to consider the program of the family
meals by the week, rather than from day to day, or
meal to meal. By this is not meant the arrangement
of a weekly routine dietary, but the planning of a
week"' 8 meals ahead, at one time. The housekeeper
can thus more easily arrange her work and her re-
sources so as to make both ends meet, and can also
provide a more varied fare; and if changes are needed,
they can be easily made by substituting one article for
another, as circumstances may demand.
Economizing Money. — Economize money by
purchasing no unnecessary material, and by always
buying that which will yield the best results, even
though the first cost may be greater. It is more eco-
nomical to buy prunes at twenty cents a pound of a
quality so superior that all can be utilized when they
are cooked, than to get an inferior quality at ten cents
a pound, one half of which must needs be thrown
away because too bitter and wormy to be eaten.
Sweet prunes are likewise more economical than sour
ones, even when of equal cost and quality, because
they require the addition of little or no sugar to make
them palatable. A low price is not a criterion of econ-
168 EVERY-DAY WORK.
omy in the purchase of foods. It is essential to dis-
tinguish between inferior and cheap products; for ex-
ample, second- or third-rate eggs or oranges are not
economical, because they are of an inferior quality;
while dried peas, beans, and rice are both cheap and
economical, not only because their first cost is small,
but because they are usually of good quality and there is
little or no waste connected with their use, and also be-
cause they are very nutritious. No food can be con-
sidered an economical one that is largely deficient in
nutritive value; thus economical food purchase is not to
be rated alone by the dollars and cents expended, but
by the amount of returns in strength, nerve power,
and muscular energy.
In the purchase of utensils, cost, utility, and dura-
bility must all be considered.
If one has proper facilities for keeping them, it is
generally conceded as being the best economy to buy
dry groceries, especially such staples as sugar and flour,
by the barrel or case, as they may be thus purchased at
wholesale rates. This plan will, however, necessitate
careful watching, to see that the material is kept under
proper conditions, and does not become spoiled. There
is also this disadvantage, which most housekeepers will
readily acknowledge, that there is a tendency to make
more lavish use of any material of which there is an
abundance on hand.
Of some dry foods, as the legumes and the various
cereal preparations, the purchase of a month's supply
is preferable to buying larger quantities, as the foods
are thus likely to be fresher, besides the use of a greater
variety being permitted.
DAILY PROGRAM. 159
Perishable fruits and fresh vegetables should be pur-
chased only as needed. Do not purchase unseasonable
articles, that is, such as are a rarity on the market, and
do not make purchases of perishable food material with-
out first giving due consideration to the stock already
on hand. It is no economy to purchase some choice
bit, even though it may be a bargain, which must spoil
on one's hands before it can be used or else necessitate
wasting something else to give it a place.
Page 99
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
Most housekeepers will find it a great saving of time and vexation to consider the program of the family meals by the week, rather than from day to day, or meal to meal. By this is not meant the arrangement of a weekly routine dietary, but the planning of a week's meals ahead, at one time. The housekeeper can thus more easily arrange her work and her resources so as to make both ends meet, and can also provide a more varied fare; and if changes are needed, they can be easily made by substituting one article for another, as circumstances may demand.
Economizing Money. — Economize money by purchasing no unnecessary material, and by always buying that which will yield the best results, even though the first cost may be greater. It is more economical to buy prunes at twenty cents a pound of a quality so superior that all can be utilized when they are cooked, than to get an inferior quality at ten cents a pound, one half of which must needs be thrown away because too bitter and wormy to be eaten. Sweet prunes are likewise more economical than sour ones, even when of equal cost and quality, because they require the addition of little or no sugar to make them palatable. A low price is not a criterion of econ-
omy in the purchase of foods. It is essential to distinguish between inferior and cheap products; for example, second- or third-rate eggs or oranges are not economical, because they are of an inferior quality; while dried peas, beans, and rice are both cheap and economical, not only because their first cost is small, but because they are usually of good quality and there is little or no waste connected with their use, and also because they are very nutritious. No food can be considered an economical one that is largely deficient in nutritive value; thus economical food purchase is not to be rated alone by the dollars and cents expended, but by the amount of returns in strength, nerve power, and muscular energy.
In the purchase of utensils, cost, utility, and durability must all be considered.
If one has proper facilities for keeping them, it is generally conceded as being the best economy to buy dry groceries, especially such staples as sugar and flour, by the barrel or case, as they may be thus purchased at wholesale rates. This plan will, however, necessitate careful watching, to see that the material is kept under proper conditions, and does not become spoiled. There is also this disadvantage, which most housekeepers will readily acknowledge, that there is a tendency to make more lavish use of any material of which there is an abundance on hand.
Of some dry foods, as the legumes and the various cereal preparations, the purchase of a month's supply is preferable to buying larger quantities, as the foods are thus likely to be fresher, besides the use of a greater variety being permitted.
DAILY PROGRAM. 159
Perishable fruits and fresh vegetables should be purchased only as needed. Do not purchase unseasonable articles, that is, such as are a rarity on the market, and do not make purchases of perishable food material without first giving due consideration to the stock already on hand. It is no economy to purchase some choice bit, even though it may be a bargain, which must spoil on one's hands before it can be used or else necessitate wasting something else to give it a place.