Foods and household management

Cost and nutritive value. — The discussion of cost has dealt so far with the cost of food materials as they are found in the market. What we are really seeking to learn is the amount of nutritive material to be obtained for a given sum of money, and in order to do this, we must think of our pur- chases in terms of the foodstuffs and their values. The accompanying table from a government bulletin ^ gives an estimate of cost from this point of view in terms of protein and fuel value. Notice that wheat bread is a cheap food, standing first in the amount of building material and energy. AHOX7NT9 OF ProTEIN AND EnERGY OBTAINED FOR 10 CeNTS EX- PENDED FOR Bread and Other Foods at Certain Assumed Prices Per Pound Food Matbbials Wheat briead Cheese .... Beef, average Porterhouse steak Dried beef . . Eggs .... Milk .... Potatoes . . . Apples . . . Pricb 5 cents 22 cents 20 cents 25 cents 25 cents 24 cents 9 cents 60 cents IJ cents per lb. per lb. per lb. per lb. per lb. per lb. per qt. per bu. per lb. 10 Cents will bxtt Ounces 32.0 7.3 8.0 6.4 6.4 10.0 38.3 160.0 106.7 10 Cents' Worth WILL Contain Pro- tein Ounces 2.9 1.9 1.2 1.3 .1 1.3 1.2 A Fuel Value of Calories 2400 886 467 444 315 198 736 2950 1270 * U. S. Department of Agriculture, Farmers' Bulletin 487. 284 FOODS AND HOUSEHOLD MANAGEMENT The price quoted for eggs is low, and even less could be ob- tained for ten cents at prevailing prices in 1913-1914. This kind of estimate is a help in making menus and dietaries. (See Chapter XVIII.) Another method of estimating econ- omy for this purpose is by calculating the cost of 100-Calorie portions of various food materials. A table giving such a comparison will be found in the next chapter. Purchasing Food In addition to the general principles of buying discussed in Chapter XXI there are some details to be studied in purchasing food. Personal attention in bujring food. — It is absolutely necessary to visit the market and the grocery where food is purchased. The purchaser would not fail to visit a shop before deciding to patronize it regularly, but frequent calls are necessary if buying is to be economical. Select the grocery, market, and bakery with a view to their cleanliness. Notice if the doors and windows are screened, and if proper effort is made to catch flies that may have entered. Refuse to buy food that is exposed upon the sidewalk, and if it is within doors, see that it is protected from dust and flies. The best markets now have tiled walls and floors, which help to insure cleanliness. The difference in odor is marked be- tween a market that is properly cleaned daily, and one where the proprietor uses uncleanly methods. Meat and vege- tables, in particular, should be personally selected whenever this is possible. The butcher must understand that the pur- chaser is familiar with the different cuts of meat and that honest service is demanded in regard to the quality, trinmiing, and weight of the meat. One does not want to be too sus- picious, but it is well for the butcher to know that the pur- chaser has a set of standard scales at home by which to prove THE COST AND PURCHASING OF FOOD 286 the accuracy of his weighing. It is also important to inspect fruit and vegetables for quality and cost.