South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-09-30
Lay IN Stores
For the Winter
Worth while Economies May
be Effected by Plan
ing Ahead.

No matter how limited is the kit
chen space, the coming of autumn
suggests the laying in of food stores
When most OF the preservation and
storage of food is dore outside the
home the problem Of obtaining food
economically is made much more
complex In visiting the market a
housekeeper should not only note the
good foods at reasonable prices but
also the foods that her family like,
which can be purchased in larger
quantities at a decided saving. A
large reduction in prices may be
made for a short time because of new
orders needing the shelf space, as an
attraction 10 buyers, or because the
sale OF the article has dragged. The
latter does not of necessity mean
poor quantity. OF course, the wise
housekeeper does not purchase in
quantity until she has tried sample
From the grocer's bills one can find
how much Of any one article has been
used in the period of time during
which the food would have kept well
in the house. With the figures at
the purchase of various articles. one
may easily choose how a small
amount of space or ready money can
be best utilized.
Bacon comes in strips weighing
about seven pounds, and the butcher
VIII SllCt IL NlAAlOuA NAldl &c. 10y NAit
strip, a very good quality costs about
three-fourths of what it does by the
"15 cents worth" and often less than
one-third as much as that put in
glass jars. The latter is of the very
best quality, however, and is cut
thinner than is done at the ordinary
meat market. Half of a small pork
weighs about 20 pounds, and can be
kept in an enameled dishpan or kettle
by means of saltpeter and salt. For
two families, such a purchase would
not be incOnvenient.
A case of each of the kinds of can
ned goods used most may be a good
investment. Canned pumpkin is usu-
ally cheaper than the fresh if one in
pludes the gas consumed in cooking
it. The bought article has a better
flavor. due to the high temperature
used in preparing it. a so-called gal
ion can of pumpkin which holds
about 3 1-3 quarts, sells for 35 cents.
Size No. holds 12 cups and sells
for 12 - to / cents. Four pies can
be made from one No. 3 can. Spices
and sugar are good preservatives, and
when pumpkin has been spiced and
sweetened il will keep for two weeks
or more. Pies can then be made at
any time by adding eggs and milk.
Pineapple can also be bought to ad-
vantage. Tomato PURGE is fairly eX-
pensive if made on a gas stove in
small quantities. A No. can, hold
ing 1-2 cups, can be purchased for
Is cents. This PURGE can be quickly
made up into soups and sauces. 1t is
excellent, used in small quantities. for
flavoring of soups gravies, dressings
etc.
As the autumn comes and the fresh
vegetables go out of season and,
therefore, become expensive, there is
a tendency to rely more upon canned
goods, meats and fats. UGH q diet
leads to the need of a spring tonic.
The use of foods as preventive medi-
cine is due in part to the mineral
in fruit and vegetables. 1t is due in
substances about which we really
know very little These substances
are called vitamins They are known
to be abundant in milk, yeast, the
pOlishings OF rice and other foods.
Heat destroys their ability TO prevent
and cure certain diseases, 1t may be
that a fuller knowledge of vitamins
Will give the scientific reasons for the
faith in the "glaime' Of warm milk
formerly held by unschOOled but keen
observers in a foreign country. This
may also be the basis of apparently
wonderfu cures erected by certain
dietetiC faddiStS who COnfine their
diet TO raw foods. A generous mixed
diet is believed by most people to be
best for the human race. There will
certainly be little need Of tonics and
dieting if the home manager plans TO
include milk or some other uncooked
food in the daily meals.