The San Francisco call., 1899-12-30
XII.-ECONOMIC BUYING
FOOD.

FOOD.
Many Americans hesitate 10 practice
economy. lest they be considered mean or
stingy; but IL is only wise expenditure ~
money which is economic. "A veneratiOn
for costliness is one OF the vulgar vices
said Mattieu Williams, and we require
education before we are convinced that
q cheap article is not always a mean
one. On the other hand, We must be able
TO see when the best is really the cheap
est.
When purchasing clothing we know that
it's wearing qualities must be taken into
consideration, and that II should be adapt
ed to the season, but we seldom apply the
same reasoning 10 our foods Yet some
food supply much more nutrition than
others even at the same price, and our
diet should be varied as radically as our
clothing with the changing Of the season.
The average buyer of foods merely cal
culates the cash available to see whether
it admits of the purchases which eye and
palate crave. The economic buyer also
estimates the human effort which Will be
required to put the foods upon the table,
for time should be expended are care
fully as money. Some housekeepers spend
time and perhaps car fare in going 70
distant market when they could be as we'll
served nearer home for a very few cents
additional.
In some cases II is cheaper to buy hign-
priced foods than TO pay for service or TO
use ones own strength to prepare less eN-
pensive articles. Housekeepers of mOder-
ate means frequently find IL wiser 10 buy
bread and other cooked foods than 10 keep
a cook. In other countries bread Is sell
dom made at home. and If bakeries were
vigorously inspected here and kept up to
a high standard we should be better
served by them than we are with the
average homemade bread.
True economy, therefore, lies In using
our income in such a way as TO get the
most out of II under our own conditions.
Because Mrs. A buys this and declines
that is no reason why Mrs. b should not
do exactly the reverse If it is better adapt
ed TO her needs.
The housekeeper who never goes TO gro
cery and market and does not study the
market reports in the papers is rarely an
economic buyer. She is likely TO go on In
the same old routine instead Of varying
her menus with the little surprises that
may be found by visiting the markets.
There are bargains TO be had in foods as
we'll as in clothing when the market is
overstocked or some odd lot is left over.
Cuts of meat cannot be made to order.
and the first choice falls 10 the early WIS.,
itor TO the market.
Usually il is best to select one grocery
and one market where the bulk ofsupplies
can be purchased, but this need not deter
us from occasional visits TO other places.
Accounts should be settled weekly or
monthly with the regular tradesmen, and
cash paid everywhere else.
Fuel. water and ice are bills which
strictly should be included in the cost
OF food and will vary with climate, size
Of family and other conditions. Yet for
the same household it is not difficult 10
estimate the amount OF these bills for the
month or quarter in advance. There are
certain supplies which are as essential
to the family table as is water, and the
quantities and bills for these will vary
so little from month TO month that they
have been termed constants" Such are
flour and other cereal products. sugar,
tea coffee, butter and milk. Whether
flour should be bought by bag or barrel
depends upon the capacity of the family
for bread-eating. Where other cereals
are used less flour is required. AS a rule
it is wiser not to keep large quantities
of cereal foods on hand. as they grow ran
cid CT fall a prey TO insects. The econ
omic buyer will see to II that proper re-
ceptacles for keeping food as provided
at home.
Little is gained in buying sugar in large
lots; a supply for the week or month is
usually more satisfactory than 10 give
space in the house to a barrel. Spices, tea
coffee and relishes are best when provided
in moderate lots.
The average family of four or five per-
sons finds a quart of milk day a fair al
lowance, though more is required where
there are young children or invalids A
double ration of milk. however, would add
more palatable nutrition to the daily diet
than the same money spent in any other
way. 1t is poor economy for farmers 10
sell their milk at or cents a quart,
reserving little for their families. Milk
taken as a beverage does not always seem
to be satisfying as when IT is COM
bined with other foods. Even II IL costs
or cents a quart the economic house
keeper finds II wise TO use milk freely IN
soups, sauces and puddings.
Where other fats are used in cooking
and olive oil and fat meats appear often
on the table, one pound of butter week
for a person is a generous allowance.
Whether the butter is bought in five
pound boxes or twenty-pound tubs will be
decided by the facilities for keeping foods.
Something will be gained In price by buy
ing the larger lot, but that may be lost II
the flavor deteriorates by keeping. Cook
ing butter is never cheap, for IL may spoil
other good food. nor are the sterilized or
renovated buffers desirable. Good butter
for the table is essential and home-clari-
fled beef fat is better favored. more
wholesome and cheaper than third-qualit,-
butter.
Eggs from 10 to % cents a dozen COM
pare favorably from an economic stand
point with other animal foods. and at