The San Francisco call., 1899-12-30

such price should be used freely as a sub
stltute Tor meat. During the winter
months they are TO be omitted from the
menu and will be all the more desirable
"hen they are again abundant.
Meats in all sections Of the land are
costly foods, though In the West they are
much less expensive than in the East II
a FAMILY Is small II is not economy to buy
large joints, and even small pieces OF the
tougher sections will require long cookfur,
ana therefore considerable fuel 10 render
them palatable. The truest economy I'm
purchasing meats comes from the ability
10 see such bargains as may be found in
almost any market
The actual amount OF nutrition IN any
piece or meat is not always measured by
its cost or weight The relative propor-
tlon OF edible and nOn-edlble substance
must De estimated. An expensive roast
contains much fat and bone, and the nc
tual meat may be no more nutritious than
an equal weight from the round or neck,
Whlcn would cost not half as much per
pound Trtpe, heart, liver and the ike
! are cheap forms OF animal food and when
carefully prepared afford variety. Beef
ana mutton must be the main dependence
| or the economic buyer; veal and lamb fur
nish less nutrition in proportion 10 their
weight. Pork is cheap meat and may
| ed. Fish should be more generally used
than IL is. but some varieties are much
more substantial than others. liz Is not
necessary 10 provide as large a quantitv
| OF salmon as OF cod. for the former Is
richer In fat and more satisfying. more
over, the cod, though much cheaper than
the salmon, will have a larger proportion
OF SKIN, bone and other uneatabTe mate
rial Shell fish are decidedly expensive
In proportion 10 the nutrition they con-
tain. n pound Of lobster IS by no means
a pound of meat. Professor Atwater's
| analyses show that a quart Of oysters
| costing from 30 20 40 cents afford little IL
any more nutriment than quart OF milk
costing one-fifth as much
Poultry is generally considered an ex-
pensive food, and there Is a considerable
proportion OF non-edible matter. but al l2
TO 10 cents pound II will compare favor
ably with other meats
Cheese Is not appreciated by Americans
as II is In other lands where meat Is less
| abundant. Pound for pound average
cheese contains about twice as much nu-
| triton OF the same kinds as does meat,
and yet is practically free from refuse.
| Therefore those who must live on moder-
ate incomes do we'll 10 use cheese in COM
bination with other foods. Macaroni with
| cheese affords the same kinds OF nutrl-
ment as potatoes and meat
Dry peas, beans. lentils and nuts are
also concentrated forms Of food which ara
cheap. The wise housekeeper provides for
occasional luxuries by tudicious use OF the
cheaper foods. Stewed peas or hulled corn
may have appeared so seldom that they
are as desirable novelties as are straw
berries in January.
A varied supply OF condiments is essen
tial TO the housekeeper who would feed
her household economically. Herbs.
spices. catchups. curry powder and celery
salt all have their place in giving variety
10 the daily diet. for. after ALL the con
stants' especially cereals, must be our
main dependence.
Fresh vegetables and fruits are necessary
to supply mineral matter and certain prin-
ciples necessary for complete nutrition.
yet they are mainly water. IL is rarely
economy 10 buy such foods out OF season.
and even when most abundant Il IS wiser
to buy small lots. because OF their perish
able nature. Canned fruits have their
place, and some should always be kept on
hand for emergencies. Dried fruits are
cheaper than canned and quite as salts
factory II properly prepared. Such OF
these as suit the family taste may be
| bought by the case.
Statistics prove that half the income OF
the average family goes for food, the pro-
portion decreasing as the income in
creases. Every family can decide for it.
self the amount which should be spent
for this purpose The buyer must then
use the specified sum in such a way as 20
produce good results-that IS satisfy the
family notions and at the same time give
the nutrients required. An average ration
requires for each man per day sixteen
ounces OF meat and fish, fourteen ounces
of -four and cereals. two ounces OF butter
and fat, four ounces OF sugar, sixteen
ounces Of fruit and vegetables and eight
ounces Of milk. Though more definite
figures are. required before we can be sure
OF a balanced ration. this Is some guide
TO the buyer who would be economic. Tho
monthly bills should be rearranged 10
show whether one type of food Is being
provided in excess and another in too lin
tied quantity.
A variety OF food substances Is needed.
and these may be procured In cheap or ex-
pensive forms, whichever our purses war
rant.