The Salt Lake herald-Republican. [volume] (Salt Lake City, Utah) 1909-1918, 1909-08-22

i Gle for a small sum of money. T.
may be. that some comparison Is
maze with the price usually asked FOR
the article, but often no such cOmpari
son 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 are counted in with the original
Relying on sight or first impression
is responsible for much extrava gance
win people who mean to save. Not
long since 1 saw meat displayed for
sale. It was in small pieces, suitable
Tor stew, and was marked at seven
cents pound. The first impression
was that the meat was cheap at seven
cents On having two pounds weighed
out, l discovered that there was prob
ably quarter of a cupful of meat and
a large bone. Seven cents a pound
for meat is not dear but it is quite a
good price for bone.
First Cost and Last Cost.
shin of veal or lamb is compare
lively cheap, so is a cut from the neck
or rump. The latter has the advantage
in the fact that there is no waste be
cause of bone and gristle. The liver,
hedrI ana kidneys OF calves are cheap
because there is almost no waste, and
( the first price is low. In some com
munities the sweetbreads and brains
are almost given away. They fur
nlSh valuable food and their purchase
is true economy because they are all
available. In other communities they
are esteemed as Injuries, and the prices
are almost prOhibitive. The available
ity is the same in both instances and
would make no difference in the final
cost, but the first cost makes the pur-
chase an economy in one instance and
an extravaganza in another.
The same thing is true of the skirt"
of beef, in communities where il is not
esteemed its use would be true economy
on account of lis cost. Even where the
price is rather high its use is still eco
uOmical because it furnishes good
cost small
The FireIess Cooker.
The heads and feet Of some animals
are 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 fireless 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 becomes very high before the
things are ready to serve. At any
price the preparation adds materially
to the cost. The pineapple neCeSsitateS
much waste in preparation, blueberrleS
require almost no waste. Whether the
use of such articles is extrayagant or
not depends entirely upon the original
cost.
Brains Versus Poke fbOOI1s.
Another example Of economy is in the
use of a cheaper article to obtain the
same results as are given by a more
expensive article. The first cost OF
CauliflOwer and asparagus is compare
lively high in most communities; their
use in scallOped dishes and for cream
soups is near the line Of extravaganza.
The economical woman will obtain the
same delicate flavor by using kohl
rabi or cabbage, substituting her own
skill for money. Few persons would
know that they were not eating aspar-
agus or caullflOWer.
The economical woman would also
prepare black beans in a soup that
would do duty as mock turtle and cost
much less. The freless cooker would
reduce the cost to little more than the
cost of the dried beans. Lentils would
also furnish a delicious water soup
instead of using a more expensive soup
made with stock.
Again, the economical woman will
ask for the bones for which she pays
when she buys chops or steak, and use
them for her soup-pOt If she uses little
meat she will invest in a jar Of beef
extract at d cost which seems high;
her wise use of this extract for making
quick cOnsOmme" will demonstrate
that she obtains her moneys worth She
has really saved in fuel and time and
material and has practically the same
kind of soup she would have had for
COnSOmme.
Use of Canned Goods.
It is more economical to purchase a
can of boned chicken for twenty-five
cents than to purchase a chicken and
prepare it for such things as salad or
CroQuettes. A chicken for twenty-f1S C
cents in many communities would fur
nish very little. Where chickens are
cheap. of course, the canned goods
would figure higher
Evaporated or dried fruits are very
desirable when carefully prepared, and
result in cOmpOtes equal to the expen-
sive ones. They form an agreeable sub
stitute for fresh fruits and cost much
less. The woman who saves knows
how to develop flavOrs by combining
fruits. For instance. she will use eTap-
grated apples for a foundation, and
Just enough of the more expensive
dried apricots to give a delicious flavor.
She will know the value of combining
apples and blackberries, making the
final cost Of her compete quite reason
able.
One phase of substitution which is
false economy is in the use of cheap
cooking material The SO-Called
cooking" butter and eggs are eX-
amDles. Whether cheap or dear, the
quality of an article should be above
reprOach; its form may be open to
criticism, but that can rObably be i'm