Time your shopping that you may not help to crowd busi- ness at the closing hour. If the shop closes at five, leave several minutes before the hour. As a matter of fact it is only to the shopper that the shop closes at the stated hour; some of the hardest work of the day comes after hours. Avoid shopping at the luncheon hour, and on Saturday after- noon at the time of the week when the salespeople are most tired. This is also a hard time for delivery men and boys. Consult here the pamphlets of the Consumers' League. HOW TO BUY 345 In times of stress, the shopkeeper asks you to carry small bundles home with you, and this you should cheerfully do. Some women carry the C.O.D. privilege to an extreme, or- dering in this way with the intention of sending certain articles back, thus creating much imnecessary labor. Purchasing of clothing and household textiles. — Experi- ence is a good teacher, but knowledge so gained is often paid for at high price. It seems an easier way, with much saving of time, money, and energy, for girls to learn beforehand what to guard against in purchasing their household textiles for both clothing and furnishings. Our great-grandmothers were sure their household textiles would wear, for they fol- lowed every step of their manufacture and knew they were durable and honest. Conditions changed with the factory system of manufacture, and to-day women know very little about textile fabrics or the making of garments. This ignorance of manufacturing processes results in the increased cost of living by the wasteful expenditures made for house- hold textiles. Women rely on the information given by clerks in stores, often to their sad disadvantage. As we have learned, about 15 to 20 per cent of the family income is usu- ally spent on clothing and household furnishings for a family of four. Is it not necessary then that girls should learn to make the dollars earned buy just as much as possible? There is need of a pure textile law in order that the adul- terations of textiles may be defined. Some of us cannot afford to buy pure Unen or all wool, but we do wish to know the percentage of adulterant in order that we may judge whether the materials will meet our needs. It is beyond the power of women now to control the making of fabrics, and the government, therefore, must help to maintain standards and proper supervision of textile labeUng. Women can, however, study this problem, and with a knowledge of the 246 FOODS AND HOUSEHOLD MANAGEMENT t EXERCISES 1. What is the chief food value of fish ? 2. Compare the composition of fish and meat. 3. What are the causes influencing the flavor and quality oi fish? 4. What precautions may be taken to prevent the spoiling of fish? 5. How may the oyster beds be safeguarded ? 6. In what way does the cookery of fish and shellfish resemble that of meat ? 7. In what important way does the cookery of fish differ from that of meat ? , .8. Why is fish cheapest in season ? 9. Estimate the cost of.lOO-Calorie portion of one or two given varieties. 10. What precaution is necessary in opening a lobster ? 11. What must a food contain to make a meat substitute? 12. What are the important meat substitutes ? 13. In what way should nuts be used in the diet ? 14. What are some of the practical ways of using nuts ?

AI-modernized reading of the original text

Time your shopping that you may not help to crowd business at the closing hour. If the shop closes at five, leave several minutes before the hour. As a matter of fact it is only to the shopper that the shop closes at the stated hour; some of the hardest work of the day comes after hours. Avoid shopping at the luncheon hour, and on Saturday afternoon at the time of the week when the salespeople are most tired. This is also a hard time for delivery men and boys. Consult here the pamphlets of the Consumers' League. In times of stress, the shopkeeper asks you to carry small bundles home with you, and this you should cheerfully do. Some women carry the C.O.D. privilege to an extreme, ordering in this way with the intention of sending certain articles back, thus creating much unnecessary labor. Purchasing of clothing and household textiles. — Experience is a good teacher, but knowledge so gained is often paid for at high price. It seems an easier way, with much saving of time, money, and energy, for girls to learn beforehand what to guard against in purchasing their household textiles for both clothing and furnishings. Our great-grandmothers were sure their household textiles would wear, for they followed every step of their manufacture and knew they were durable and honest. Conditions changed with the factory system of manufacture, and to-day women know very little about textile fabrics or the making of garments. This ignorance of manufacturing processes results in the increased cost of living by the wasteful expenditures made for household textiles. Women rely on the information given by clerks in stores, often to their sad disadvantage. As we have learned, about 15 to 20 per cent of the family income is usually spent on clothing and household furnishings for a family of four. Is it not necessary then that girls should learn to make the dollars earned buy just as much as possible? There is need of a pure textile law in order that the adulterations of textiles may be defined. Some of us cannot afford to buy pure linen or all wool, but we do wish to know the percentage of adulterant in order that we may judge whether the materials will meet our needs. It is beyond the power of women now to control the making of fabrics, and the government, therefore, must help to maintain standards and proper supervision of textile labeling. Women can, however, study this problem, and with a knowledge of the t 1. What is the chief food value of fish ? 2. Compare the composition of fish and meat. 3. What are the causes influencing the flavor and quality oi fish? 4. What precautions may be taken to prevent the spoiling of fish? 5. How may the oyster beds be safeguarded ? 6. In what way does the cookery of fish and shellfish resemble that of meat ? 7. In what important way does the cookery of fish differ from that of meat ? , .8. Why is fish cheapest in season ? 9. Estimate the cost of.lOO-Calorie portion of one or two given varieties. 10. What precaution is necessary in opening a lobster ? 11. What must a food contain to make a meat substitute? 12. What are the important meat substitutes ? 13. In what way should nuts be used in the diet ? 14. What are some of the practical ways of using nuts ?

Foods and household management