C. Attractiveness is a factor in quality from the standpoint of the grocer. The price is higher for the attractive product. Often a cheaper " quality" has just as much food value. For instance, broken rice and marcaroni, prunes of small size, etc., are equal in food value to goods in more perfect and attractive forms. D. Economical buying also must recognize that the lowest priced article is seldom the most economical one to buy. 5. The market order. — The order is an important factor in eco- nomical marketing. The purchaser's list should be definite but not so rigid that she can not adjust herself readily to the day's prices, es- pecially of perishables. It should be complete before it is offered and items should be grouped. Errors are costly as are multiple or- ders and deliveries. Their costs are sooner or later added to the prices asked and these additions to price do not fall upon the pur- chaser alone, but upon the whole clientelie of the market. Ordering or planning the orders for several days in advance saves time and effort. 6. Time of marketing. — The time of marketing offers several con- siderations that effect econom3\ If the purchaser takes the time to go to market in person to have a choice of the market's best she should get the full benefit of this time and effort b}' going early. If she 128209°— 19 17 258 USE AND PREPAKATION OF FOOD. does not need as complete selection or things entirely in their prime the closing hours often offer economies in salvage prices. 7. Factors to have in minds in economical buying are : A. Food value (see Unit XII, Lesson 3). — This differs widely in foods having the same cost. All of the food constituents essential for -proper nutrition must be provided, in the diet, but the buyer should knoAv that certain forms of each are higher in price than others. Certain meats, fruits, and vegetables are often higher priced than their actual food vahie warrants. Remember that "we are justified in paying high prices for certain foods on account of cer- tain definite contributions in the way of food value or flavor, but too much emphasis should not be placed upon flavor alone as is fre- quently the case. B, Cost of preparation: (1) Fuel (see Unit XII, Lesson -1). — Two phases of the use of fuel in the preparation of food should be considered in planning purcliases of food. (a) The amount of fuel used in preparation. — Some foods requiring longer cooking may be needed in the diet for variety but might well be bought ready to serve unless the organization of the household makes the use of fuel for such purposes economical. (See S, Eeady to Serve Foods.) [h) The ixirticvla)' application of heat for the day's sup- ply of food in relation to other household activities. — In the case of wood or coal stoves, particularly if laundering, pre- serving, bread making, or other tasks requiring a hot stove are in progress, foods requiring simple handling but long cooking may be planned, thus making the fuel consumed serve a double purpose.

AI-modernized reading of the original text

C. Attractiveness is a factor in quality from the standpoint of the grocer. The price is higher for the attractive product. Often a cheaper " quality" has just as much food value. For instance, broken rice and macaroni, prunes of small size, etc., are equal in food value to goods in more perfect and attractive forms. D. Economical buying also must recognize that the lowest priced article is seldom the most economical one to buy. 5. The market order. — The order is an important factor in economical marketing. The purchaser's list should be definite but not so rigid that she can not adjust herself readily to the day's prices, especially of perishables. It should be complete before it is offered and items should be grouped. Errors are costly as are multiple orders and deliveries. Their costs are sooner or later added to the prices asked and these additions to price do not fall upon the purchaser alone, but upon the whole clientelie of the market. Ordering or planning the orders for several days in advance saves time and effort. 6. Time of marketing. — The time of marketing offers several considerations that effect economy If the purchaser takes the time to go to market in person to have a choice of the market's best she should get the full benefit of this time and effort b}' going early. If she 128209°— 19 17 does not need as complete selection or things entirely in their prime, the closing hours often offer economies in salvage prices. 7. Factors to have in minds in economical buying are : A. Food value (see Unit XII, Lesson 3). — This differs widely in foods having the same cost. All of the food constituents essential for -proper nutrition must be provided, in the diet, but the buyer should know that certain forms of each are higher in price than others. Certain meats, fruits, and vegetables are often higher priced than their actual food value warrants. Remember that "we are justified in paying high prices for certain foods on account of certain definite contributions in the way of food value or flavor, but too much emphasis should not be placed upon flavor alone as is frequently the case. B, Cost of preparation: (1) Fuel (see Unit XII, Lesson 4). — Two phases of the use of fuel in the preparation of food should be considered in planning purcliases of food. (a) The amount of fuel used in preparation. — Some foods requiring longer cooking may be needed in the diet for variety but might well be bought ready to serve unless the organization of the household makes the use of fuel for such purposes economical. (See S, Eeady to Serve Foods.) (b) The particular application of heat for the day's supply of food in relation to other household activities. — In the case of wood or coal stoves, particularly if laundering, preserving, bread making, or other tasks requiring a hot stove are in progress, foods requiring simple handling but long cooking may be planned, thus making the fuel consumed serve a double purpose.

Use and preparation of food