The Washington times., 1929-01-15

"What Should We Spend for
Now food and the money we
spend for it are affected not only
by the size of our pocketbook, but
by the relative values we attach
to the things for which our dollars
are being spent; by our individual
tastes and nutrition needs. and our
ability, when necessary, to make
the dollar stretch to meet what we
think we need.
1t is often asserted that not more
than IS per cent of the family in
come should be spent on food, yet
when the income falls below what
might be considered even moderate
income, the proportion spent for
food may soar we'll above 25 per
cent, since food claims first place
among our daily necessities. AS the
income rises, however. the percent.
age spent for food tends to de.
crease.
SIS Weekly for Four
Good Housekeeping Institute has
been able, with careful planning. 10
prepare well-balanced meals, of rea-
sonable variety, for from $12 to SIS
week for a family of four, yet
these identical meals may vary con.
siderably in weekly cost, depending
on market prices and on who pur-
chased and prepared the food. OF
course, the above estimate would
not admit of much il, any hospital
ity, and 1t Is easy-too easy, in
fact--to let food costs soar far
above this minimum cost.
II a limited food budget makes
n 4 -
planning the family meals, let us
consider how we can best meet this
problem and still keep the meals
household events to which the
family looks forward with anticipa.
ton.
Cook Must BE Careful
The skill of the cook plays q
large part in meal costs, since
good cooking is the first essential.
A mealy baked potato, a savory
stew in an attractive casserole,
a crisp salad, good cup of coffee
these are the types of dishes
that make good meals possible.
Frequently, more time must be
spent on the less expensive dishes.
For example, a stew. using a
cheaper cut of meat, takes longer
to prepare and cook than a chop or
a steak. And it is only reasonable
to EXPECT that, as we cut down our
weekly food bills, we also limit the
variety of our choice OF foods.
OF, course, the ability to pur.
chase food wisely counts much in
obtaining an interesting variety at
a low cost. If the larger size of
package of any one food can be
used to advantage, and with no
waste, 1t is usually cheaper than
the smaller package. weight for
weight. In selecting some of the
more perishabIe fruits and vege-
tables, especially when they are
somewhat out OF season in our
part of the country. we may pay
high for flavor alone.
knowledge Of Meats
Adding canned fruits and vege.
tables to our market list at any
season will provide for a wider
variety of fruits and vegetables
at a moderate cost A knowledge
of the different cuts of meat and
flavorsome ways of using the
cheaper cuts is definite asset in
keeping down costs.
A food may not be high in dol
lars and cents, but 1t may in the
cost of the actual food value 1t
provides. At your request Good
Housekeeping Institute will send
you as a guide to the cost of food
value a list of foods arranged N
order from the cheaper to the more
expensive sources OF mineral mat.
ter and protein, at given prices Cor
the foods listed.
Edible Portions
The actual edible material in any
one food may prove expensive eat
ing Erf,rn Tina To time Gnnll