The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-06-05

WTO the majority OF people eCono-
my means simply purchasing an
article for small sum of
~ money. IL may be that some
comparison is made with the price usu-
ally asked for the article, but often
no such comparison is made. The
questions of value received" and final
cost rarely enter into the calculations.
The real cost of an article IS not known
until those two items arc counted in with
the original cost.
Relying on sight or first impression is
responsible for much extravaganza with
people who mean to save Not long
since | saw meat displayed for sale. 1t
was in small pieces, suitable for stew,
and was marked at seven cents a pound
The first impression was that the meat
was cheap at seven cents On having
two pounds weighed out, | discovered
that there was probably quarter of
cupful OF meat and large quantity of
bone Seven cents a pound for meat is
not dear, but 1t Is quite good price for
bone.
First Cost and Last Cost
A shin of veal or lamb is compara-
lively cheap; so is cut from the neck
or rump. The latter has the advantage
i'll the fact that there is no waste because
of bone and gristlc The liver, heart
and kidneys of calves arc cheap because
there is almost no waste, and the first
price is also low. In some communities
the swcetbrcads and brains arc almost
given away. They furnish valuable
food, and their purchase is true economy
because they are all available In other
communities they are esteemed as luxu
81,
hIbtivc. The availability is the same
difference in the final cost, but the first
cost makes the purchase an economy in
one instance and an extravaganza In
another
The same thing is true of the skirt"
OF beef; in communities where it Is not |
esteemed its use would be true economy
on account of its cost Even where the
price is rather high its use is still eco
nomical because 1t furnishes good food |
without waste making the final cost
small
The Fireless Cooker
The heads and feet of some animals
arc often used as food The waste is
considerable, but the price is usually |
low The final cost would be increased
by the long cooking required, but this
could be eliminated almost altogether
by using the frclcss cooker
Quite another example is furnished by |
the difference between what is bought in
the market and what is ready to cook
in such things as Lima beans and peas.
Where the original cost is high it be-
comes very high before the things nrc
ready to serve At any price the prep
aration adds materially to the cost. The
pineapple nccessitates much waste in
preparation; blueberrics require almost
no waste. Whether the use of such
articles is cxtrayagant or not depends
entirely upon the original cost.
Brains Versus Pockotbooks
Another example of economy is in the
use of cheaper article to obtain the
same results as are given by more ex-
pensiye article The first cost of cauli
flower and asparagus is comparatively
high in most communities; their use in
scalloped dishes and for cream soups IS
near the line of extravaganza The eco
nomcal woman will obtain the same
delicate flavor by using kohlrabi or cab
bage, substituting her own skill for
money Few persons would know that
they were not eating asparagus or cauli-
flower.