Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1929-01-24

TEoME buying should be gov
erned by the simplest family
In needs. The Injuries may be
added az desire and purse permits.
Dry staples should be purchased in
needed quantities 50 thai the stock
= kept UP but not ove- supplied
Over-supplying Is a improvident as
under.supplying. The corner store
'sblt is a poor one TO encourage and
should be rescrted TO only IN an
emergency. There Is sometimes an
advantage in shopping around a bit
fer staples Il there is a wide choice
OF shops. II not. choose the best and
chop carefully.
There is an advantage in buying
foods BY the doZen-can lots, mixed
varieties OF course for small families,
n 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 uncorS bottled things that are
not in immediate demand. Olives.
for instance, soften after being
GIIIAfA LAlAC1& Lie DQAAE - HGA AAEAV
the ice box and the original liquid il
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. III these things soften
II represents a loss.
The quantity OF milk small fam
Hes take should be regulated strictly
by the use il Is put TO: definite
amounts for children who drink IL.
or invslids. the amount needed for
table use, and that permissible for
cooking purposes. 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. ~ the Doctors
orders. But remembes' IL IS a pur-
chased commodity end do not
waste n.
Rich cakes and fancy deserts cost
money and should be occasional
treats while fresh fruits should be
the daily desert. varied by hoalely
but well made puddings. Remember
that an attractive dessert and a
good sour Will balance a rather slim
meat dish for a family dinner. Other
helps ia bolsteTIng meals are sauces
like a good ap~plesauce. cranberry
sauce, gooseberry canned with
this use Ia view, good lellles and
homemade pickle relishes.
Now we come to the fish problem.
We Get the habit OF eating fish on
friday because the local butcher has
II on that day In most places. But
remember the canned. saited and
smoked fish are fine eating II well
prepared. one or two fish dinners
q week saves on the butchers bill.
Remember in buying 4 short. thick
leg or Lamb Is the best buy for there
rs more siicinG on 81. 4 CHECKER
~YricasSee is an economical dish Tor II
quick or raised durnpiings are added
we can have boiled potatoes and n
vegetable 10 make the dinner. Then
what IL 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
lngs added We w1ll have a Inc
luncheon next day.
The choice az a Eooi, reliable
butcher Is the first step toward care
ful buying and the neXt one is TO
learn thoroughly meat buying your
SELF. IL you know what you want
6nd what II looks like YOU cannot be
fooled. IN Is also easy 10 post your
self on prices So that YOU can keep
abreast az the times. Careful buying
IS the saving grace IN these days OF
hlgh priced foods.