Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1907-01-14
HOUSEHOLD.
THRIFTY HOUSEWIVES AND
ECONOMY.

AS the new year dawns upon the
thrifty housewife, she resolves to
Keep a tighter rein upon her purse
strings, a closer watch on the many
inevitable Grains upon the family
income. She has, no doubt, summed
up last year accounts and marveled
at their proportions. Now, in the
beginning of the new year she there
fore opens up a fresh and clean
record sheet with firm determine
ton to do a good deal of fiuessing and
get the best and m ost out of her |
years outlay. As she ponders the |
subject her thoughts turn first to the
question of food supplies.
1t has been estimated in recent |
book on applied chemistry tat at
least ten per cent of the income of
most families is wasted in high priced
foods which contain very little nutri-
tion-this squanderirg occurring as
frequently where the income is small
as where large ones are expended
Some OF the most expensive food ma
terials contain the least nourishment.
Especially does the good housewife
learn this in her experience in mar
keting. Take for instance the
| different cuts of meat from which she
makes her selectiOn-the so-caled
choice cuts, the porterhonse and sir
| loin steaks, and the rib and loin chops
are easily cooked and very palatable,
and yet, if properly prepared with
little more care, there are many gocd
pieces OF meat that contain less waste
and more nutritive value and may be
purchased for onc-half the price paid
for the steaks and chops. The Wom-
an who is willing to spend the time
and pains in preparing these meats
for her table will find them quite as
relishing as any in the market. 1t
must be admitted that they are not 50
easy, and it is a great temptation to
spend the extra money and serve
nice little meal with very small effort.
Many families dine exclusively upon
these choice and simple, though ex-
pensive, cuts Of meat.
However, as an example: nice
breast of lamb, which costs from
eight to twelve cents a pound, stewed
slowly, then set aside TO cool until the
crust of fat rises, may be served after
removing the fat and making a cream
gravy to the most fastidious. A
shoulder of lamb, carefully roasted
after the bone is removed and good
dressing inserted is quite equal to a
leg of lamb aud some deem it even
sweeter meat. The leg of lamb will
cost about three times as much
money. A good pot roast Of beef
cooked-simmered in the proper
manner, not boiled-may be made
just as tempting as any prime roast
It all depends upon the cooking
remember. It requires skill and care
to develop its fine flavor and worth
One might take into consideration al
the different meats in the market ane
cuts for less than half the money ex
pended for those most commonly
used. Much unne ccessary expense Il
F.. created by buying food:out of season
By selecting foods in season whel
+ the supply is plentiful, reasonable
=, prices may be expected and obtained
d This applies more especially to vege
> tables which may be bought in season
and varied accordingly. Fruits ant
- nuts also come under this rule.
q 1t is always good economy to hav
clean, fresh cooking utensils on hand
|: The real nutritive value of food is
|, subject that demands study and ever,
housewife ard manager of aft airs @
h this kind must understand it to sue
u cessfully supply the family larder.
Another thing that makes a vas
,. difference i'll the purchasing of goo
n foods is the presence of the buyer i
the market and store, selecting TO
i: herself what she deems best. tn
D. thrifty, careful woman does her ow
marketing and does not trust t
u ordering from the grocer, "sigf
- unseen," as the boys say. Many
: dollar is saved by this personal II
sight and attention. See what 20
h buy and know what it SITS at tn
re time Of pun chase then you have th
opportunity to select the best, fresf
i'd i est, most seasonable and, all thing
Ill considered, the cheapest in tt
3 market The question of food is tt
- most vital point in issue. There is
:. doubt that food makes Or mars who
E0 families, yes generations OF peoPi
physically, mentally and morally, ar
let all this responsibility lays at the do
To- of every housewife, since she, as
all rule, regulates the expenditures