Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-02-07

One of the best reasons for going to
market is that there is so much to
be learned there. 1t also takes the
housewife out-of- doors more often
than she might otherwise go, and 1t
helps in making varied menus, as one
sees things which would never have
been thought of at home. Moth
bargains in foodstuffs, however, for
often the goods prove to be old, over
ripe fruits and vegetables, and so on.
They are costly in the end.
Buying in quantity always pays.
but in what quantity it is wise TO
buy depends upon the size of the
household, the place where these ar
ticles may be kept. the distance from
the place where the supply can be
renewed, the income of the family,
and whether the housewife or a SER
want dispenses them for use. ON ac-
count of the food maggot and other
household pests, it is advisable to Sc
lect carefully the line of goods to
buy in quantity. Among these are
sugar. soap, starch, cleaning pow
ders and canned goods of all kinds.
Apples and oranges may be bought
by the box, and potatoes, onions, rice,
beans and other food in this class by
the sack. and represent much less
of an outlay than when bought by
the pound, but dried fruits had bet
ter be bought in smaller quantities.
while the fresher the breakfast
foods. -four of all kinds and meal the
better the family's appetite.
Most fresh fruits should be bought
fresh every day, or second day at
most as overripe fruit is not only
bad tasting, but bad for the health.
If possible, buy your supply OF put
ter, lard, hams, sausage. chickens, eggs
fruits and vegetables direct from the
country. The expense will be no more
and the goods will be sure to be fresh.
Baking powder. spices and favoring ex-
tracts should be the best obtainable,
and always should be kept in alright
containers. Cereals, dried fruits and
such things should never be put away
in paper bags, but always in covered
glass jars. Thus at a glance house
keeper will know when the supply or
any article is running low, besides
keeping them just as good months
hence as when first bought.
Every sort of food has a certain per
cent of waste, and this waste must be
known in order to do really econom-
ical buying It frequently happens
that the higher priced foods without
waste are less expensive than the
cheap food where there are bones,
gristle. skin. parings and peel paid
for. Don't buy food in fancy pack
ages, paying for two pounds and get
ting one and three-quarters pounds.
Have your butcher inclose trimmings
with your meat. This will increase
your dripping as well as soup stock.
Buy scale if you have none. 1t will
pay for itself in few months. A few
of short weights from your
kitchen means reform in the gro
Gerry or market. Paste the following
table of measures on the kitchen wall.
1t will be handy to refer to. and will
often settle the question when there
is doubt as to having received correct
from tradesmen.
In every case where a cupful is call
ed for a medium size cup is the one
to be used:
One cup OF liquid IL half pint.
One hesping tablespoonful Of sugar Is one
ounce.
One heaping tablespoonful of butter is two
ounces.
One cup of butter or sugar is half a pound.
Two cups Of -four is pound.
One cup of rice 10 half pound.
One cup of Indian meal is six ounces.
One pint of ordinary liquid is pound.
One pint Of breadcrumbs is two ounces.
Eight rounded tablespoonfuls Of dry material
equal eupful.
Sixteen tablespoonfuls Of liquid equal one
cupful
Sixty drops make tablespoonful.
Leftoyers represent a finished prod
uce value. including raw material,
time and labor. Pound for pound they
are the most valuable food material
in the house, but it never pays to
spend too much time to save a doubt
full batch of material, nor does it pay