The potters herald. [volume] (East Liverpool, Ohio) 1899-1982, 1940-08-22
Consumer Notes
Issued Weekly by Consumers
Counsel Division, A. A. A.
Washington, D. C.
Stretch Your Food Dollar

: Here are s easy ways to make your
!. food dollar buy more in nourishing,
balanced meals. Tack them on your
kitchen wall and read them often if
you want to be better consumer.
l. Plan before you market. Check
supplies in your larder and left-overs
in your ice box Let the rules in
Diets to Fit the Family Income guide
YOU in planning. Make out list of
the foods you will want to buy for
the coming week. You can get
free copy from the Department Of
Agriculture, Washington, D. c.
: 2. Shop around to compare prices.
Watch the papers for specials. DO
as much of your weeks shopping at
one time as you can so as to save
effort and get the benefit of savings
from quantity purchases. New York
City consumers are luckiest; they have
a morning broadcast to tell them what
is most abundant on the market.
3. Buy by grade whenever you can.
In many cities, it is possible to buy
: meat, eggs, canned fruits and vege-
: tables, cheese, and butter which have
: been graded according to U. S. Gov
ernment standards. Grades help you
to get the quality you want and give
you the quality you pay for. Look for
them on the label or food.
4. Watch the scales. First look for
the seal that shows the scale has been
inspected and approved by your
weights and measures officials. BE
sure the needle is at rest before the
food is placed on the scale and that
it comes to rest before the food is
removed See that no hand rests on
the scale while food is being weighed.
5. Look for the net weight on pack
aged foods. Compare the cost per
ounce of different brands and contain
ers to determine which is cheapest.
Be on your guard against off-slZe
packages. Don't buy by the dimes
worth; buy by the pound. Look for
: false bottoms. Remember that you pay
. for fancy wrappings and trimmings.
6. Take home the trimmings. Scraps
of meat and fat trimmed off your meat
. order can be used in different ways.
Beet tops are valuable food; celery
tons add flavor to soups. Outer leaves
, of cabbage and caulillower contain
10 valuable vitamins. Use them for soup
if they are too tough for serving as
green vegetables.
7. Learn how to substitute lOw-cOst
for high-c0st foods. Many have the
. same food values. For instance, the
lean meat in any cut, grade, or KIND
i of meat has practically the same food
> values. Meat Dishes at Low Cost
tells you how to prepare them. Copies
cost cents each from the Superin-
tendent of Documents, Washington, ID.
C.
s. Use eft-Overs. Don't throw them
away. Here's where ingenuity has a
chance to shine. Delicious soups can
be made by combining scraps or left
> overs. A sauce can transform others
Meat can be ground up and combined
with bits of vegetables for a stew
Water in which vegetables have been
cooked should be added to soups.
How to Keep Straight Ironing Board
If you want an ironing board that
won't warp and sag in the middle after
= you've had it a short time, buy one
that is at least Y inches thick.
Another safeguard is to get board
that has been sufficiently dried OF
seasoned. See if the label guarantees
this.
After you buy the board, give it q
=, coat of varnish mixture TO keep out
j. moisture and steam from the iron. A
good mixture is aluminium powder ano
pheolic resin varnish, which you cal
buy in any paint store. Mix quarter
pound of the powder with one pint OF
the varnish Paint top, bottom, anc
sides of the board. Brush it on witt
strokes moving in one direction.
If there is someone handy with tools
in the family, have him fasten one
. fourth angle iron cleats l-inch wide
and as long as the whole width of The
=. board across the undcrsde. Fasten d
= cleat 3 inches from each end, and
- more towards the center Of the board
These will keep the board rigid ano
: level. You can also use wooden cleatS
= 1-inch thick and 2-inches wide.
- Finally, keep the board in as dry
+" place as possible. The attic is
> usually better than the cellar for stor'
ing ironing boards.
r X
On the Air
Consumer Time" weekly radio
broadcast over the Red Network OF
the National Broadcasting Company
this week brings information on how
to buy women's felt hats, facts on how
consumers are protected when they
buy shrimp, and the weekly message
of Consumers Counsel Donald +
Montgomery, Of the Department OF
Agriculture.
The program goes on the air Sat.
urday morning, at lO:45 A. NJ, East.
. ern Standard Time. 1t is sponsored
jointly by the General Federation OF
WOmcn'S Clubs and the Consumers