properly protected. In general, food in bulk — that is, in the simplest form — is cheaper than food of the same quality put up in packages. When buying in bulk, women should learn to ask for definite amounts by pound, quart, peck, dozen, etc. A loss is often incurred by buying things by the basket, bottle, pail, or other container. Package goods should be marked with the quantity they contain, and the net weight of the package should be noticed in relation to the cost. The size and shape of the package should be noted. This is par- ticularly true of bottles; the smaller the container the higher the price in proportion to the amount obtained. The following table gives one illustration of this fact: Relative costs of fat in containers of varying sizes. [Compiled by Margaret Mumford, University of Missouri, March, 1918, from local prices.] Fat. Size can. Cost. Cost. Saving. Lard Do.. Do.. Do.. Olive oil Do.. Do.. Do.. Do.. Do.. Do.. 5-pound lO-pound 20-pound 50-pound i^-pint bottle.. |-pint bottle.. 1-pint bottle.. 1-quart bottle l-quart can... 2-quartcan... 4-quartcan... $1.53 3.04 6.06 14.90 .27 .42 .72 1.25 1.08 2.10 4.00 Per pound. $0. 306 .304 .303 .298 Per quart. 2.16 1.68 1.44 1.25 1.08 1.05 1.00 Per pound. $0,002 .003 .003 Per quart. .48 .72 .91 1.08 1.11 1.16 (See Unit I, Lesson 2, " Breakfast Cereals.") The relatively higher price of package goods may be due to the good will which the trade- mark* represents, the cost of advertising the brand, and the labor involved in its manufacture and distribution, as well as the sanitary advantages. 11. Buying food in and out of season. — AYith increased transpor- tation and refrigerating facilities this question is of less importance than formerly. Canned goods are sometimes used when fresh ones are actually cheaper. The use of hothouse fiuits is unnecessary and extravagant, but some hothouse vegetables, such as lettuce, can be used occasionally Avithout undue extravagance. (See Units II, IV, and IX.) 12. Eeacly-to-serve foods. — Because the bu3'er pays for the fuel and labor involved in their preparation the price of these foods is high in relation to their food value. The value of the time of the house- keeper and of the fuel used in their preparation should be taken into consideration. The use of baker's bread is an illustration of this point. Baked or boiled ham serves as another illustration. Such ham might be useful in giving variety to the diet, and under certain conditions it is the most economical form in which to purchase it. USE AND PREPARATION OF FOOD. 261 The community kitchen idea may be deveh:)ped to inchide ready-to- serve food. Tlie mai-kets are full of such goods which were unknown a generation ago. The housewife should use careful judgment in their purchase and use because their convenience often blinds her to their cost and value. 13. Knowledge of weights and measures. — The buyer should be acquainted with standard weights and measures and should occa- sionally check her purchases b}' weighing or measuring them. Accu- racy on the part of the dealer should be demanded. The following rules are suggestive: (1) The liquid quart is smaller than the dry quart. (Dealers often using liquid measures for vegetables and other foods which should be measured by dry measure.)

AI-modernized reading of the original text

properly protected. In general, food in bulk — that is, in the simplest form — is cheaper than food of the same quality put up in packages. When buying in bulk, women should learn to ask for definite amounts by pound, quart, peck, dozen, etc. A loss is often incurred by buying things by the basket, bottle, pail, or other container. Package goods should be marked with the quantity they contain, and the net weight of the package should be noticed in relation to the cost. The size and shape of the package should be noted. This is particularly true of bottles; the smaller the container the higher the price in proportion to the amount obtained. The following table gives one illustration of this fact: Relative costs of fat in containers of varying sizes. [Compiled by Margaret Mumford, University of Missouri, March, 1918, from local prices.] Fat. Size can. Cost. Cost. Saving. Lard Do.. Do.. Do.. Olive oil Do.. Do.. Do.. Do.. Do.. Do.. 5-pound lO-pound 20-pound 50-pound i^-pint bottle.. |-pint bottle.. 1-pint bottle.. 1-quart bottle l-quart can... 2-quartcan... 4-quartcan... $1.53 3.04 6.06 14.90 .27 .42 .72 1.25 1.08 2.10 4.00 Per pound. $0. 306 .304 .303 .298 Per quart. 2.16 1.68 1.44 1.25 1.08 1.05 1.00 Per pound. $0,002 .003 .003 Per quart. .48 .72 .91 1.08 1.11 1.16 (See Unit I, Lesson 2, " Breakfast Cereals.") The relatively higher price of package goods may be due to the good will which the trademark represents, the cost of advertising the brand, and the labor involved in its manufacture and distribution, as well as the sanitary advantages. 11. Buying food in and out of season. — With increased transportation and refrigerating facilities this question is of less importance than formerly. Canned goods are sometimes used when fresh ones are actually cheaper. The use of hothouse fiuits is unnecessary and extravagant, but some hothouse vegetables, such as lettuce, can be used occasionally without undue extravagance. (See Units II, IV, and IX.) 12. Eeacly-to-serve foods. — Because the buyer pays for the fuel and labor involved in their preparation the price of these foods is high in relation to their food value. The value of the time of the housekeeper and of the fuel used in their preparation should be taken into consideration. The use of baker's bread is an illustration of this point. Baked or boiled ham serves as another illustration. Such ham might be useful in giving variety to the diet, and under certain conditions it is the most economical form in which to purchase it. The community kitchen idea may be developed to inchide ready-toserve food. Tlie markets are full of such goods which were unknown a generation ago. The housewife should use careful judgment in their purchase and use because their convenience often blinds her to their cost and value. 13. Knowledge of weights and measures. — The buyer should be acquainted with standard weights and measures and should occasionally check her purchases by weighing or measuring them. Accuracy on the part of the dealer should be demanded. The following rules are suggestive: (1) The liquid quart is smaller than the dry quart. (Dealers often using liquid measures for vegetables and other foods which should be measured by dry measure.)

Use and preparation of food