South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-07-27
Things to Know
When You Market
Woman Who Has Slender
Purse Has Interesting
Game in Making
Ends Meet.

one Of the ever present problems Of !
the housewife is what to have TO |
EFT" To use wisdom in answering this !
question, she must know how 10
choose her materials and how TO pre-
pare them we'll after they are chosen. !
Even with the woman who has a
generous purse and a good market |
the question of variety is a trouble
some one. Where the purse is limited.
and as often the market is poor. she
is obliged TO use that we'll stored brain
in devising means 10 keep attractive
and nutritious food on her family
table.
To the right thinking woman there
is as much keen enjoyment in making
ends meet as there is in winning less
important battles at the bridge table.
The woman who says, IF ] had the
means l could set a good table" per-
haps does not think that, by her own
admission, she is showing her ineff-
cheney
To market intelligently and econom-
ically a woman must know what
available foods she has in the house
and she must also consider the kinds
of work that are to be done in the
kitchen. For example, on ironing day
she will not cook cabbage or other
odorous vegetables or foods which will
scent the freshly irOned clothing, nor
will she on that day if the range is
being used with a hot fire, have foods
that need slow cooking.
on busy days when the attention is
not in the kitchen let the food be such
that it need not be watched.
After going over the store room and
refrigerator to see what leftOvers are
to be used she will sally forth to do
her buying. The telephone is much
used for ordering but it is getting to
be quite the thing TO go to market
and look over fresh foods. Merchants
say that they much prefer TO have the
marketing done personally for the
women are better satisfied and often
buy a greater variety than they would
ordering over the telephone. How
ever, the strong minded buyer Will
not take what she knows she doesn't
need even if it does appeal to her.
The earlier in the day you can
market the better. as the assortment
is larger and fresher. Select each ar
ticle yourself and see that it is put up,
then you need blame no one if the
food is not right.
From an honest market man an eX
perienced housekeeper will learn much
of prices, cuts of meat and the quality
of goods, and he will be interested TO
help her in many ways.
Nearly every part oL al dliAAiAcA -
used. The liver of all animals is eat
en-, but calf's liver is the best. Healthy
kidneys will he bright in color; when
spotted or cloudy do not buy them.
Hearts of all animals are good if
stuffed and cooked slowly, then they
NAV be served cold, sliced.
Sweet breads spoil very quickly but
are very dainty and delicious when
properly prepared.
Meat taken from the part of the
animal where the muscles are most
active will have the finest flavor even
| if it is less tender.
Veal If killed too young Is most un-
wholesome. It will look flabby and
have a blush color Well fed calves
of the right age will have pink, firm
flesh.
Mutton should be red and juicy with
the fat firm and white. Lamb spells
quickly so should not be purchased In
any quantity.
Pork should be firm and pink with
the fat white. Beef of young animals
is bright red in color, fat, a light vel
low. old animals will be flabby, coarse
grained. fat a deep yellow and the
/ lean dark in color. Corn fed cattle
will. however, have a yellow fat so
Judgment should be used in choosing.
Poultry should have smooth skin.
toes and breast bone pliable. legs
! smooth and a fair amount Of fat on
the bird.