True food values and their low costs

Eggs undergo decomposition very readily. Infertile eggs will keep somewhat longer than fertile eggs. Incubation begins very rapidly if the weather is warm. After incubation begins, decomposition proceeds very rapidly, unless the egg has been chilled — ^in which case it becomes a dead egg. A dead egg will rot very fast, hTce a dead hen ; and a sick egg is very unwholesome. Examine a perfectly fresh egg, and see how easily and quickly it comes out of the shell. Now an egg that does not come out of the shell readily, that sticks together, and the yolk of which, when forced, breaks and rolls around, has had an attack of a disease similar to peritonitis. It is an infected egg, and should not be used CHAPTER VIII False Economy No matter how cheap a thing is, if you do not need it, you waste money in buying it. The first cost of meat is not the only thing to l>e considered in determining the final cost. A Hamburg steak, which is made from chopped meat, can be nicely cooked in ten-minutes' time, while the same meat, if cut into blocks and made into a stew, will require an hour and a half. The cost of fuel and time consumed, if time has any \'alue, as it should have, must be added to the price of the meat to get the final cost. Remember that there are many cheap meats tliat cook quickly and give just as much nourishment as a steak at fifty cents a pound. A pound and a half of round steak, put twice through the meat chopper and made into a roll or cannelon, may be baked in thirty minutes. The same amount of sirloin steak would cost fifty cents a potmd and require fifteen minutes to broil. The round steak would cost twenty-five cents a pound. Never buy a cent's worth more than can be used. The impression that vegetable products are much cheaper than animal is by no means true, Cottolene and "Crisco" are no cheaper than tallow and lard. A good quality of olive oil is quite as expensive as good butter. Green peas, out of season, rival the salmon that goes with them. Mushrooms may properly be considered the high-water mark of a useless food. In spite of the beef trusts, the cheaper animal fats are still among the least expensive sources of human energy. To live well at small cost, it is false economy to purchase dry groceries in small quantities. Purchase a sufficient amount at a time to last the month through. Perishable foods should be purchased at least every two or three days. Never buy poor fruit because it is cheap — ^you will find it dear at any price. There is no economy in purchasing more fruit than you can use up in a day or two. If the fruit is ripe and fit to eat, it will begin to decay before being used. What you would save by buying in quantity you lose in quality, for specked or inferior fruit is neither appetizing nor healthful. It is false economy to buy canned goods when you can get a fresh article. Buy fresh vegetables ( r ■y ' and prepare enough one day to last for two; this way you will have a better table and will save considerable money. T j ; It is always important, and more particular ' so at the present time, when the high cost of li «: I ing must be considered, that we know somethii 4 I .1 I 11^" E\ definite regarding cheap and nutritious food When we stop to consider the price paid the pr ducer, and the cost to us, the consumers, it is tin for us to get down to bottom facts, to return the simple life. Dr. Wiley, in an article on the economy < •^ nutrition, says that we pay three himdred p cent, more for the cereals which have unforti nately taken the name of "breakfast foods," ths the cost of production and their nutritive vah justify. The amount of money paid in this country f( labels and containers for foods sold under brar names has assumed enormous proportions. Th