Arizona republican., 1917-03-10
H. |. OF 1. |S CHALLENGED BY
 LOCAL TEACHER
Miss Julia Harbeck Takes
 Time from Her Duties to Recommend Methods of Aid to Local Housewives

constantly aeitating the minds and emptying the pocket books of every me whc does not live on q farm is
 econing matter for experts to look nto Phoenix has one expert who Is malified to pass upon the subject nd gives her views Of how the ever caring prices of foodstuffs are to be met
 Mics Julia fiarbeck head of the do- nestle science depai tment of Phoenix High school. is constantly fighting the menace of high prices. She spends her days instilling economy and means to that end into her pupils, and at night, she burns the midnight oil n thinAing up amt studying out new theories which the next jay she puts into practice.
 Following is an article which ste has written. for the Arizona Repuoli- can. and which can very well serve as | q text book to the housewife who is 1aVirE ttoubles in making both ends l meet.
 1t is unnecessary to apologize for l trying to cut the high cost of living i the middle class ne being squeezed | hard between the standards of the 1 itch on one sIdc and the demands of 1 the poor on the other. Our desires put | IS in the automobile class while OUT ] Incomes arc on the push cart level. | We. the middle class. are about the ! only people nowadays who have tC count pennies
 of cnuise. the place to save is on ouI food There is no doubt that the 1 .cnrial rer of moderately well to do
 2milcs spend too much of their IT, -
 omes ln food. They either are not | calefl in buying or they are not | careful in preparation and cleaning
 "Namters of the family can be well nouri'hcd equally efficient in their work. and probably in the end longer | lived if they cut the cost of keeping
 TT the table to one quarter. provided ! 'hc quarter were wisely spent Ten or l5 cents day per person would be ! sufficicit while 20 or 25 cents, one 1 ~ap live in cuitc unnecessary luxury , -t's aesumes that tho housewife 'tnnws her profession and can cook Othcrwiee. Inskillful saving may re-
 sult 'n disastrous waste.
 'Therr are two f'irdameatal prin-
 clplcs to follow in cutting cost practi-
 I'll" and the first Is. that with the
 general run o' foods there is virtually
 'o ccrne ectior between value fnd cost
 What costs Is flavor and fashion, Il is
 arelv tfe food that we get
 The e"ts ~f meat show this clearly
 Two "'iis .nay bc cauallv fresh and
 -ulpllNf wholesome. Euually fat. they
 'culi bn cppailv tsfritic'ss and afto' hr~ nre once eaten. no difference can
 dctac' ed
 "'t ono rHuv cost three times as
 --uch Ts iNe cthnr 0f;eri'nes the
 NeFner r'r f rr4p~~'v prepared i' ! -@-a n"frifin'l~ r~d rlora f,pi~. .qble
 srs.assa I t.
 'r'ir'- f--~f- na"irR siigh'l'' whitel
 -rai-~. hrt 't has been found that ,h h"1n"r Fr@de WIS sli~htly more nu.
 frit'0''S ~nd also to Contnin pound fo; 'onnG. Flirh'lv more protein. Rice cor1es 'r three gradag-th,
 'ifffrc~0 0c r 1dns as regards nutri 7lent is so slight that in actual re, } trrn~ thc rheauo-t grade is more thar 'wIcH as cconf mical
 n" point in realize Is that We pa, Tor farc" pictures on the boxes 1T ! Ntith theso articles are put up Pic ] 's'res io uot auid tissues ~either d, ? tFoy ~wt us trough the days worl when w arc old. In short. they arr '7sn 'uyurirr inarnropriaie fo fuea
 '7~-'" with better uses for the' : money
 ] he e~cord principle is to i-eeu il ! mind with each purchase at feast il ? ra1ornl N~ov why ve are buyint : hHf nar'Ic~'nr article what is it
 'lnc" in the days ration md what VI ~r~ct 't 10 accomplish after it | | aeien Then we ran select the cheap i si tiard that will do the more
 "A days ration should be like vol or~anized hus,ncFs. where tn S'gh-p'iced men do ;he high grad r work and tho low ~r-nri~ed mon q z the l.9a exacting: and do if equally q well We would not expect ma with iivefigurcd salary tc loa !. | bricks neither should we expect I dear food to do the work that q To,
 priced one can perform well enough. "onc of the reasons for eating q I all is fo furnish energy that drives II 8 through our days labor. About nine teen-twcnticths of all that we eat
 actrally put To just this humble pur pose. it keeps us warm and II ,iurnn ' our blood. II su~ks the breath of Iii T into our lungs and it digests nor
 food to keep us going each day. There
 fore if one food goes up in price
 there l. always something just T
 good to take it's place.
 This is where we utilize the grea
 staples of our fnarkets-rice. flou
 @ugar maclroni. cheese. milk. cheape
 fats. dried beans and peas evaporate
 ifUltS EI1l tff' fINtfffl tuiS or fnfa
 In the end thc,' all get burned in tn
 body and it is all the same to muscle . md nerves whether they cost cents C
 dollars.
 "put every year with our sophistl
 cated and unnatural foods we requir ' more to tempt our appetites than ju, :, enough to satisfy the machinery ', v the body. And here is where tn |" housewife can make use of her ski :, and economy in making dishes nour V ishing palatable and attractive. 7. "So long as We enjoy our food, hol v our weight If we want tol and re e main in good health. We may be SUI a that our bodies are being properl cared for. That done we may econc ., mize just as much as we like. ~ True economy consists in buying, i v the first place. real food. not mere out '. of-seasonness or pretty pictures on u
 package, or even fine. large plum
 specimens. Then we must plan ot
 meals so that nineteen -twentieths al o low priced staples and the other ons d twentieth something else. even if tn, VI sor-cthing IS rather high priced. a SrggestoG days ration. Cost .a three meals for siv persons: ., S1.55
 ,a Breakfast
 - Cracked wheat and cream Toast Ja ,a Coffee
 Lunch
 n, Poiled Rice with Butter ,o Cornmeal mullins T, Baked Apnlpa