Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1929-01-24
Lovely Eyes-How to Enhance the Beauty of Your Owr
Consider Economy
When Stocking
Food Shelves
The Home Kitchen
By Jeanette Young Norton

ET oME buying should be gov
erned by the simplest family
A needs. The luxuries may be
edded as desire and purse permits.
Dry staples should bs purchased IN
needed quantities so hat the stock
Is kept UP but not over supplied
Over-suppIying il as im~provident as
under-supplying. The corner store
habit is a poor one 10 encourage and
should be resorted TO only IN an
There is sometimes an
advantage in shopping around q bit
for staples II there Is a wide choice
al shops. III not, choose the best 2
snop carefully.
There is an advantage in buying
foods By the dozen-csn lots, mixed
Varieties or course for small families.
II there are good storage facilities
in the home. Do not over-supply
package goods. for they do not all
keep well unless the packages are
emptied into glass containers. Do
not uncork bottled things that IRE
not in immediate demand. Olives,
for instance. soften after being
opened unless the bottle is put into
the ice box and the original liquid Is
left on. IL left IN a warm closet they
will soften and mould. Dried foods
must be kept in glass jars or tightly
covered cans. IL these things soften
IL represents a loss.
The quantity Of milk small fam.
tlies take should be regulated strictly
-. - AAu
amounts for children who drink II.
or invalids, the amount needed for
table use, and that permissible for
cooking Many families
find IL cheaper TO have canned milk
on hand for cooking IN sauces. soups.
and such uses. saving the fresh for
.custards and TO use in very fine
sauces. The use OF bottled drinking
water depends upon the state OF the
general water supply. or the doctors
orders. But remember 10 Is a pur-
chased commodity and do not
waste II.
Rich cakes and fancy deserts cost
money and should be occasional
treats while fresh fruits should be
the daily desert. varied hy homely
but well made p~uddings. Remember
that an attractive dessert and a
good SOUP viii balance a rather slim
meat dish for a family dinner. Other
helps in b~olstering meals are sauces
like a good s~pplesauce, cranberry
sauce, goosebcrry auc canned with
this use In view. good jellles and
homemade pickle relishes.
Now we come 10 the fish problem.
We get the habit OF eating fish on
friday because the local butcher has
IL on that day IN most places. But
remember the canned. salted and
smoked fish are fine eating II Well
prepared. One or two fish dinners
q week saves on the butchers bill.
Remember in buying, a short. thick
Les or lamb N the best buy for there
IS more slicinS on u. : chicken
fricassee is an economical dish for II
quick or raised dumplings are added
Ne can have boiled potatoes and n
vegetable 10 make the dinner. Then
what II left may be picked from the
bones and cut into the remaining
gravy. sliced boiled potatoes may be
added and with a few quick dump
lings added We VIII have a fine
luncheon next day.
The choice 81 a good. reliable
butcher Is the first step toward care
ful buying and the next Y Is 10
learn thoroughly meat buying your
self. II you know what sou want
and what IL looks like YOU n be
fooled. II Is also easy 70 post your
self on prices 50 that YOU can keep
abreast Of the times. Careful buying
is the saving grace In these days o.
high priced foods.