South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-04-22
a FelO Hints On
Wise Markefj71o
Know What You Want and
See That You Get Don't
Cook Too Much.

a small volume could be written on
sensible economies IN dress. Clothing
OF good quality, that is beautiful and
suited TO the wearer, does not go out
OF style quickly, while the ugliness OF
an ultra, unbecOming style may be-
come apparent TO every one the next
day. However, only 10 to 20 per
cent of the income Is spent on cloth
ing, while the percentage for food be-
gins at 20 per cent for the generous
income and runs up 10 80 or 90 per
cent of the very limited income. 1t
would be easy TO prove that both ma
tionally and individually the preven-
ton of waste in food materials IS most
essential.
a few simple rules in marketing are
worth keeping in mind. First, the
housekeeper must know the needs of
her family and be sure that all OF the
food purchased can be utilized. Buy
Ing an extra article because a better
price Is thereby obtained, and then al
lowing a part of it to waste, is as
foolish an investment as that of the
woman who at q sale purchased Il
door plate with the name of John
Smith, with the risk that one of her
four daughters might need such a
plate some day.
When assured of the amount she
needs, the marketer's next need is to
see that she gets it. The extra frac-
ton of a pound that is often sold and
charged may easily become a loss. In
buying from any but the most honest
dealers, a pair of scales is essential.
Many of the cut prices owe their eX-
treme lowness to short weight or
measure. A good scale costs about
81, and this sum can be saved by its
use in a very short time.
Outlay Out of Proportion.
Buying out of season, paying for
such unnecessary factors as the polish
on pecans, the bleaching of flour, the
uniformity o. color in eggshells, all
mean an outlay of money that IS not
in proportion to the food value or
other conditions desirable in the food
supply, although spending money Tor
such things may not result in an ac-
tual waste of the food. Buying IN
bulk or in small packages may either
one become a waste in time, money
and food. The article in bulk may
be announcement to store, 1t may de-
teriorate in quality and it may be
wasted in the home, so that the real
saving may be a minus quantity. the
reverse condition may just as easily
be true.
However a housewife obtains her
food supply, whether 1t be by raising
preserving and curing at home or by
going, not telephOning, TO the dell
catessen shop or public market tnere
will always be the problem OF the lett
over food. The fashion of serving
beautifully in a very few dishes IS an
important step in the decrease Oh the
waste of food. The many dishes part
" consumed. too commonly seen on
the table today, would have causeu
distress to our more frugal ancestors
and probably will be obsolete IN lew
educated to believe IN con-
servation as a guiding principle. Even
with a few dishes there will be waste
unless the individual at table shows
his appreciation of conservation by
not deliberately taking food which he
does not desire. The growth OF the a
la carte system of service IN pupIlc
places is a sad commentary upon an
tendency. Because the
payment for a. meal temPIS one
order twice what one can eat ana
three times what is good for him
makes some people forget that II Is
inst this waste that keeps the price Oh
the meal at such a high level.
Hotel as Example.
There is a semi private club In the
Adirondack mountains noted among
other things for its practical contflD-
ution TO the problem OF lnsuJuIlonal
InAnaEEillGuls anu eNANC 49,
displayed in the elimination OF non
essentials" with the retention or all
the comforts that modern lie can
supply. The menus are generous IN
their variety. Recently guest,
knowing of the management beheI
in the practice of wise conservation
ordered several meats with the lGea
Of noting the amount of waste. Inc
orders were ample, but so moderate
in size that the waste was a sIhali
quantity. The guest, in speaking OF
the matter later, said that he was Sla9
70 Gee that this institution departed
from the custom of serving such
large orders of food that the guest Is
tempted TO eat only little OF the very
hest portions Another hotel man
ager saws that the price of a large
dinner in his hotel has to be maze
sufficiert to pay for all the glasses
because the greater number OF them
are broken by the extra help on such
occasions. Still another manager says
that the cost of dinner must include
the silver taken by the guests. Until
guests. employees and institutional
managers realize that whatever en-
eourages or increases needless destruc-
ton must ultimately raise the cost or
living for every one, these forms OF
,-os+a will continue TO exist.