(2) Time. — The amount of time involved in the preparation of food and the value of the housekeeper's time must be con- sidered. Foods which require long and involved processes in preparation should either be omitted from the diet or bought ready-to-serve unless the value of the housewife's time is such that it may be legitimately spent this way. (See LTnit XII, Lesson 2, also 8, Read}^ to Serve Foods.) 8. Ways of buying food : A. Personal marketing — (1) Advantages. — The buyer can see the goods, judge their quality, get suggestions, and make selections. She may be able to take advantage of good prices in fresh fruits or vegetables for preservation, etc. (2) Disadvantages. — The early morning hours which arc the best for marketing are also best for other household duties. USE AND PREPAKATION OF FOOD. 259 Often the market does not deliver goods and the market basket has to be carried. The tusk of marketing is a heavy one and often uses strength and time which might be better used in other ways. B. Marketing by telephone can be done satisfactorily if tlie buyer uses forthought in assembling her order, trades at a reliable store, insists upon good service, and deals with one good clerk who knows her standards. (1) Advantages. — This method saves time and strength. (2) Disadvantages. — The buyer can not see the variety of goods, but a good clerk will list the available things and mention interesting items in his stock, thus assisting the housewife in making selections. C. Mail-order buying. — This method is used in parts of the country which are isolated from large cities or towns and affords a really good w^ay of securing commodities. It should be used only with reliable firms and then only when local stores have failed to meet the prices offered by the mail-order houses. (1) Advantages. — A saving is often realized because prices are lower, due to the absence of middlemen and retailers in the transaction. (2) Disadvantages. — It takes trade away from local dealers. It involves transportation and the disadvantage of buying with- out first seeing the goods. Adjustments for returned goods are sometimes slow and unsatisfactory. 9. Amounts of food to buy. — This depends upon the following factors : A. Storage facilities (see Unit IX, Lesson 9). (1) Space. (2) Cost of ice (for perishables). B. Ready money available. C. Keeping qualities of the food. — Foods should be bought in as large quantities as can be used before deterioration. Buy several foods having similar uses in equally large quantities so that variety may be obtained in the diet. Having too large a quantity of one food on hand tends to monotony. It is better to buy nonperishable goods in large quantities. Less perishable fruits can be bought advantageously by the crate if proper storage facilities are available. Some fruits and vegetables deteriorate very rapidly and should not be bought in quantity unless arrangements are made for using them immediately, A material saving jnay be affected if two or more neighbors pool their bujdng. 10. Bulk food versus package goods. — This involves the question of cleanliness. The buyer should note the facilities provided in the store for keeping bulk goods clean and buy only those which are 260 USE AND PREPARATION OF FOOD.

AI-modernized reading of the original text

(2) Time. — The amount of time involved in the preparation of food and the value of the housekeeper's time must be considered. Foods which require long and involved processes in preparation should either be omitted from the diet or bought ready-to-serve unless the value of the housewife's time is such that it may be legitimately spent this way. (See Unit XII, Lesson 2, also 8, Ready to Serve Foods.) 8. Ways of buying food : A. Personal marketing — (1) Advantages. — The buyer can see the goods, judge their quality, get suggestions, and make selections. She may be able to take advantage of good prices in fresh fruits or vegetables for preservation, etc. (2) Disadvantages. — The early morning hours which arc the best for marketing are also best for other household duties. Often the market does not deliver goods and the market basket has to be carried. The task of marketing is a heavy one and often uses strength and time which might be better used in other ways. B. Marketing by telephone can be done satisfactorily if the buyer uses forethought in assembling her order, trades at a reliable store, insists upon good service, and deals with one good clerk who knows her standards. (1) Advantages. — This method saves time and strength. (2) Disadvantages. — The buyer can not see the variety of goods, but a good clerk will list the available things and mention interesting items in his stock, thus assisting the housewife in making selections. C. Mail-order buying. — This method is used in parts of the country which are isolated from large cities or towns and affords a really good way of securing commodities. It should be used only with reliable firms and then only when local stores have failed to meet the prices offered by the mail-order houses. (1) Advantages. — A saving is often realized because prices are lower, due to the absence of middlemen and retailers in the transaction. (2) Disadvantages. — It takes trade away from local dealers. It involves transportation and the disadvantage of buying without first seeing the goods. Adjustments for returned goods are sometimes slow and unsatisfactory. 9. Amounts of food to buy. — This depends upon the following factors : A. Storage facilities (see Unit IX, Lesson 9). (1) Space. (2) Cost of ice (for perishables). B. Ready money available. C. Keeping qualities of the food. — Foods should be bought in as large quantities as can be used before deterioration. Buy several foods having similar uses in equally large quantities so that variety may be obtained in the diet. Having too large a quantity of one food on hand tends to monotony. It is better to buy nonperishable goods in large quantities. Less perishable fruits can be bought advantageously by the crate if proper storage facilities are available. Some fruits and vegetables deteriorate very rapidly and should not be bought in quantity unless arrangements are made for using them immediately, A material saving may be affected if two or more neighbors pool their buying. 10. Bulk food versus package goods. — This involves the question of cleanliness. The buyer should note the facilities provided in the store for keeping bulk goods clean and buy only those which are

Use and preparation of food