Evening star., 1932-12-30
\ NE Of the best ways to save
I money is to economic in the
kitchen. There Is a great deal
nf Saficfa atiaa In anhinIifn

kitchen. There is great deal
" OF satisfaction in achieving
something out Of next to moth
ing, and at the same time becoming
more expert in cooking.
Do not think that the only way to
save money in the kitchen is to dc
without lot of things that you like.
A better method is to make whatever
you use IN the kitchen go just as far as
possible. II you decide to add to your
purchases something you have seen for
the frst time or something that Will
come IN handy for your next bridge or
dinner party. you will not be wasting
money. You will only be planning
ahead.
1t Is especially easy to save money
In your kitchen, If you do your own
housekeeping and your own cooking.
Check up your supplies every day. Then
you can make use of every scrap of
FOOD. as well as jot down when any
thing Is running short. Keep in the
kitchen a small writing pad with a
pencil attached, for this purpose, and
read your notes once a week.
It may cost little money TO lave
your kitchen equipped to save food.
Given the proper equipment for the
preparation and storage of food SO that
1t will not waste. you can easily save
money from month to month.
Following is a list Of some OF the
ways in which you can save money in
the kitchen: Do your own shopping,
pay cash. carry your purchases home
yourself, buy in quantity when possible,
use food in season. dent waste any
thing for which you can find use,
have q refrigerator, and keep up to
date In equipment.
If YOU do yo,1r own shoppinp you
will be able to get what you want. You
will see for yourself not only what is
in season, but what is plentiful, where
as, II you shop by telephone. you may
be disappointed in the quality or size
Of what Is delivered, and you may miss
buying something that Is special IA
vorite.
Make Use of All.
The proper way to economize is to
Use up all foodstuffs that you have on
hand to the best of your ability. If
you practice this method, you can af-
ford to buy luxuries occasionally.
Chicken or duck sounds expensive, but
1t works out well when you find that,
after dinner, there Is something left
over to make into a cream, or curry. or
to transform into salad for Sunday
supper.
Utilize all scraps of bread for some
thing. Collect until the end Of each
week, then crisp them on tin in the
oven, roll them out with a rolling pin,
sift and store them away in covered
can, so that you will always have a
supply for steamed puddings, and for
cooking food that has been egged and
is ready for frying. Use all sandwich
crusts for bread puddings, and make
scraps Of sponge cake into something.
Don't throw away any bone that will
yield you a spoonful Of stock.
What do you do with leftover bacon
and sausage fat, scraps of vegetables,
spoonfuls of gravy and other small left
overs? Do not waste bacon or sausage
fat. Strain it when hot into sauce
pan to render it clear, then put it
aside to use for occasions when you
need bacon fat for frying. 1t may be
used for frying fish after dipping the
h eshe in co9n 9nr fters nT atas 1o4 Sn Ss
kidneys, and for basting roasted fowls.
Do not waste butter. Run 1t of to use
In greasing cake tins.
When eggs and fish are In season
you can serve cheap luncheons and
suppers by specializing in egg dishes
and fish dishes. Vary your menus
with curried eggs or egg mayonnaise.
Some housewives consider salmon ex-
pensive, but it is so rich that you co
not need to use as much OF it as you
would q thick white fish, such as tur-
bot. which is not so filling, and is very
little cheaper. The tail cut of fresh
salmon can always be used for salmon
mayonnaise. Unwrap all fish, meat,
and fats as soon as they come from the
market. and place them on separate
dishes in the refrigerator.
When you separate the yolk from the
In the shell. Add a little vinegar 10
salted boiling water when poaching
eggs, and neither will the yolks break
nor the white spread.
Crate all odds and ends of stale
cheese, for use when making cauli-
flower au gratin and any other dishes
that require grated cheese. Sour milk
should be used for making doughnuts
and scones light, or for adding to
roast meat gravy, or for making salad
dressing.
When you use canned fruit. keep all
leftover sauce for serving with boiled
rice or tapioca cream for the children,
or for making the basis of fruit
drink. Be sure to scrape out all Jam,
narmalade, honey, mustard and catsup
from their respective receptacles.
Vegetable Economies.
Serve tomatoes stuffed for lunch, or
in place of fish or savory at dinner.
II for luncheon or in place of fish, stuff
them with minced meat favored with
tomato pulp and minced onion, but If