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

So
MARKETING for the home
table Is a responsible Job.
Living expenses represent
On investment. and she Is a wise
housekeeper who understands how
20 buy, store and cook the food. II
need Be. Before starting to market
the whole scheme OF what Is wanted.
how Il IL TO be used 10 the best ad-
vantage and how II is 70 be cooked
should all DO worked out The rela-
tsonshlp Of main dishes. entrees.
salads and deserts one TO another,
and the amount OF fuel that VIII be
required In the cooking are al mat.
ters TO be calculated.
Inexperienced marketers must
tsarn the value Of b~y-products. When
you buy chickens. turkeys. ducks.
geese or guinea hens. see 10 u that
Sou get the livers. gizzards. hearts.
Tar and the feet. The butcher VIII
cut off the claws and split the feet,
after which they may be cleaned and
used Ia the soup, or boiling water TO
enrich It Remember you paid for
tl1em 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
Trenched. take all bones and trim.
rnings. they have coat the same az
the meat and they may be used In
making q stock or sauce. II you are
having a roast OF beef rolled and the
bones removed, take along the bones
Tor soup. IL you are having the bones
taken from a veal shoulder. take
them Tor q white stock The same
ndyice goes for fresh ham bones
kHken out when the ham 10 70 be
pruffed- AL the chicken and turkey
lat can be tried out with a little suet
led St makes an excellent frying
grease. The goose grease 10 also val
liable when tried out
nj you are having fish filleted for
bFosling. or frying. take the heads
md bones and trimmings along TO
t1Ske tho fish stock or fuInette.
which ts excellent to add TO q chow
Der or TO jell a fish In for salad. II
cheaper and simpler 10 buy the
thrimp In tumblers for Winter sal
hds. for Dreaming. for canapes. fritz
Hrs or broiliDg. than TO bother TO
took and prepare them fresh. Large
sTEters come especially for frying.
Say ak TO n portion. Get six OF
tfxht small oysters and drop In the
knuor 70 make n luncheon stew next
ny. for the LIQUOR will not be needed
ID the frying. There Is no waste to
BcaiIops. and the liquor from CLAIMS
may always be used for bouillon. II
Fou buy q finnan haddle, see that you
ret a snort, thick. moist fish. Scald
Il for ten minutes. then put In o
hroiler and dot with butter and place
hinder the flame, or lay IL In a pan.
burn q half cupful OF cream over II.
BOT with butter and cook II In the
bven. basting often for about fifteen
minutes.
When buying white fish Tor boil.
fng always get a large piece from
HE shoulder so that some will be
hft over for fish cakes. creamed fish
DR. for n turbot. Salmon. II purchased
Tor boiling, should be closely cal
sulatsd: IL Is expensive and only suf-
tcient should be bought for one
neal. The canned is cheaper to use
Dor salads and other purposes.
Vegetables, as a rule. are purchased
n needed except potatoes and onions.
which are generally kept In supply
N the house. Oranges. grapefruit.
apples end bananas keep fairly we'll
N the lower chamber OF the icebox.
All the rest OF the fruits are more
pr less ~perishabla and should be pur-
Enased only in needed qualities I'M
less for special use the very expen-
ave fruits out OF season should not
he bought. as their prices are high
and they usually lack flavor. as do
nj things that are forced