Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1929-02-07
on Getting
Full Value When
Marketing
The Home Kitchen
BY Jeanette Young Norton

NV ARKETING for the home
" table Is a responsible Job.
Living expenses represent
an investment. and she is a wise
housekssper who understands how
20 buy. store ana cook the food. II
need be. Before starting TO market
the whole scheme or what Is wanted,
how IL Is 10 be used 10 the best ad-
Vantage and how II Is TO be cooked
SHOULD all 30 worked out The rela-
uonship Of main dishes. entrees,
salads and deserts one 10 another.
and tho amount OF fuel that will be
required IN the cooking are all mat
tsrs 20 be calculated.
Inexperienced marketers must
learn the value Of by-products. When
you buy chickens turkeys, ducks.
geese or guinea hens. see 10 Il that
you set the livers. gizxards. hearts.
Tat and the feet. The butcher viii
ept OFF the claws and split the feet.
Alter which they may be cleaned and
used In the soup. or boiling wafer TO
enrich t. Remember you paid for
fham at the same price you paid for
the bird pound for pound. leave
nothing behind. but the feathers
and the heads
When you are buying chops. II
Erenched, take al bones and trim
rntngs: they have cost the same as
this meat and they may be used In
waking a stock or sauce. II you are
having q roast Of beef rolled n the
homes removed. take along the bones
Ger SOUP If you IRE having the bones
4akcn from a veal shoulder. taks
Them Tor q white stock The same
advice goes for fresh ham bones
kaken out when the ham Is to be
.ptuffed. All the chicken and turkey
lat can be tried out with a little suet
Ind IL makes an excellent frying
wreasa- The goose grease In also val
liable when tried out
II you are having fish filleted for
bycdling. or frying. take the heads
md bones and trimmings along to
bake the fish stock or fumette.
Ehich In excellent 20 add 10 a chow
Her or to tell a fish Ia Tor salad IL
cheaper and simpler 20 buy ths
bhrsfnp In tumblers for Winter sal.
h4s. for Dreaming. for cana frit-
liars or broiliDg. than 10 bother TO
book and prepare them fresh. large
Aysters come especially for frying.
2AX ga u n p0A IA 1C1 60 VI
lseht small oysters and drop In h
kquor to make a luncheon stew next
lay. Tor the liquor will not be needed
In the frying. There Is no waste to
bcaliops, and the liquor from clans
nay always be used for bouillon. II
p7u buy a finnan haddie. see n a you
ret a short. thick, moist fish. Scald
Il for ten minutes. then put in a
broiler and dot with butter and place
Under the flame. on lay IL In a pan.
burn a half cupfui OF cream over II.
lot with butter and cook IL IN the
lbven. basting often for about fifteen
snsnutes.
When buying white fish Tor boil
hnx always get q large piece from
khe shoulder so that some will be
MT over for fish cakes. creamed fish
pr Tor n turbot- Salmon. II purchased
Tor boiling. should be closely cal
sulatsd; IL Is expensive and only suf-
tcient should be bought for n
nsai. The canned n cheaper TO use
Bor salads and other purposes.
Vegetables. as q rule. are purchased
needed except potatoes and onions,
which are generally kept in supply
IA the house. Oranges. grapefruit.
bpples and bananas keep fairly well
n the lower chamber OF the icebox.
An the resx OF the fruits are more
DR. less pertshabls and should be pur.
biased only IN needed qualities. IN
less for special use the very expen-
1--WE fruits out 81 season Should not
b bought, as their prices are high
and they usually lack flavor. ~ do
MI things that are forced