San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1923-10-26
NOT TOO SOON
To MAKE 1924
FOOD PLANS
Economy in Food Buying
Lies Only in Purchase
Of Good Quality.
BUY CANNED GOODS
But Care Must Be Taken
Not to Select Inferior
Brands.
BY Helen Harrington Downing.


1t is not too soon for the home man.
ager to start planning the next years
food supply, and to look into the va
and activities.
In the established home. the buying
of food comes first in Importance in
the matter of expense analysis. as a
large portion of the average income
is spent for food. As in financial cir
cles We must put the main force OF
our capital where it will earn the
most. In arranging our individual bud
gets we readily see that it is not how
much income we have but what we do
with it, that counts. There are SO
many excellent suggestions for max
ing Il household budget in national
women's magazines, and in bulletins
issued by the state colleges and uni
versity home economics departments,
that every home manager. should be
able to secure budget which is flex-
ible enough to be made to fit the need,
of her family. OF course. 10 establish
and maintain such a budget, the en-
tire family must cooperate. System
is the great protector of home happi
ness.
Real economy in food buying lies in
buying good quality. every bit of
which will be eaten and enjoyed, and
the one big thing 10 remember in
stocking your pantry shelves is to buy
only foods which you know will be-
satisfactory. Brand names are the sigr
posts in food buying and the house
wife has learned that it always pays
TO choose a dependable brand. srhc
best foods are always the cheapest in
the long run.
Economy in Canned Goods.
The up-to-date home maker who is
far sighted and oppn-minded. reads and
studies all about the best products on
the food market. adding to her fund Of
knowledge about her own business as
well as saving much time and energy
During the summer months she will
be stocking the pantry with fruits and
vegetables, canning them as they come
in season. that is if she can obtain
these fresh foods at reasonable cost
or has her own fruit trees. However.
during the last few years. especially in
the larger cities where the housewife
in order to secure fruits. etc. for can
ming, must not only pay the farmer
price. the cost of transportation, tn
wholesalers and retailers profit. bu
also a share in loss and deterioration
suffered by these perishable foods dur
ing the time of transit.
The manufacturer has responded to
the need of a more economical way of
supplying these foods to the house
wife. and although some lines of man
ufacture are entirely outside the pos
sibilities for substituting inferior ma
terials, there are still existing some
INSCRIPTIONS manufacturers who will
do this sort of thing, which makes
it necessary for the housewife to
stand guard against substitutes.
In many cases, the manufacturer
with his skilled chemists and efficient
apparatus is able to put out on the
market foods and preparers of food
which the housewife cannot do sat
isfactorily at home. For instance, the
canning and drying Of fruits and vege-
tables by commercial firms, with tire
least possible waste and cost. The
fruits are put up at the proper time
to retain their original flavor and
richness. The condensing of milk with
emulsions in tall tower dryers, the
VI ny lllt anu
most approved scientific methods
which would be impossible in the home
Baking powder, the leavening agent so
much used in the preparation of
breads, cakes, etc, after years of re-
search work and experiment, is now
more perfectly neutralized and of
more uniform strength than the house
wife could even approximate.
IaIyf..u
Just a word about baking powder.
a subject on which many people are
uniformed. \ combination baking
powder, that is, one composed of ma
terials to bring about the proper speed
of action and give satisfactory results
under ali oven conditions. is the latest
type. and the most up-to-date. II
recent years. there has been added tC
some baking powders, white of eggs
This is desirable and enables the man
ufacturer to keep fresh goods on the
shelves, and the housewife to test he
baking powder for its gas strength
thus protecting her against failures.
The most widely used and popular
baking powders are the phosphate
| alum baking powders. The WORD
'alum" as here used must not be con
| -tu Win lne uTuB STORE alum WHO
is a very different thing. 1t is REALLY
sodium aluminium sulphate and is 1
perfectly water and potassium FREE
product. Baking powder containing
this ingredient has been found. by tn,
Referee Board Of Consulting Scientific
Experts, to be a perfect, wholesome
| leavener.
The purity and economy in our ma
tional food supply depends largel!
upon the knowledge and judgment o
the housewife, since she is the pur
chasing agent for the nation in tn
matter of food. 1t takes much plan
ming and wise buying TO make our in
comes cover all our living expenses il
these days when the purchasing pow
ers of the dollar has so greatly dc
creased because of the increased cos
of every item and every bit of labo
entering into the production, and sine
the world for some time now has beel
looking to America for a big portioI
! of its food supply.