The Tacoma times. [volume] (Tacoma, Wash.) 1903-1949, 1942-10-27

meat on II. wei Drowned in bacon
fat il covered with cold water 10
which seasonings. celery greens,
etc, have been added and allowed
to simmer until the broth IL rich
with meat flavor. Strain the
broth and let stand over night.
Prepare your vegetables. cutting
them In small pieces. The variety
you use must be regulated BY what
your family likes.
Celery, carrots. onions. barley
or rice. and broecolli are musts At
some houses but use your own
favorites. Simmer the skinned
cooled broth, add diced vegetables
and barley. cook till they are ten
der and watch the family treat
homemade vegetable soup as
something other than poor re-
lation. Compare the cost with the
same amount Of canned soup.
You'll be surprised at the saving.
OF course II takes planning and
time but that. Homemaker. IL
going to be more and more your
contribution to the war effort. It's
important.
BREAD STUDIED
Next a word or two about
bread: II should be bought on the
basis OF cost per ounce and the
shape and size OF the loaf should
be taken into account. Whole
wheat bread is heavier than white
and the same amount will appear
to be smaller. The long sandwich
loaf Is an economical shape and
bread sliced at home goes farther.
Are you sure the bread you buy
is always today's output or are
you getting day-old bread and
paying for fresh? Vary the kinds
Of bread you buy. Crusty French
loaves, whole-grain Russian, or
Swedish black bread, corn bread
and rolls are suggestions. Bread
is an inexpensive and good food.
BE sure the label on the loaf says
enriched"
CONSIDER MARGARINE
1t has not been easy to break
down consumer prejudice against
margarine. II may be made OF
animal fats or of vegetable oils
such as cottonseed, corn, peanut
or soybean. Under government
regulation II must have a fat con-
tent OF so per cent. the same as
the legal requirement for butter.
The labeled package Of margarine
will tell what vitamins II con-
tains. Compare costs Of butter
and margarine. Try this way to
stretch the dollar before elimi-
mating II as a possibility.
CEREALS NEEDED
Another saving is TO be accom-
plished by using home cooked
cereals for breakfast. Replace the
rice, wheat. or corn. popped and
FAXED. Are you paying for food
stuffs or surprise premiums when
you buy certain of the high priced
cereals? A food dollar should be
spent for food in times like these.
Many women for the first time
are learning what Is meant by
No. 2, No. 2is and a No. 3 can.
Compare cupfuls with cost TO de-
eide which IL the best buy. Fourth
and fifth grade arithmetic Is
coming into its own, as mother
stands at the grocery shelves
figuring a No. 2a can contains
81 ounces of tomatoes and a No.
2 can 10 ounces. the larger the
better buy when II sells for IL
cents and the smaller for 10 cents.
BETTER CHEESE NOW
Natural cheese rather than pro-
cessed Is the better buy. Domestic
cheese producers are rapidly i'm
proving their products. Excellent
Swiss and Roquefort type cheese
are being produced in this coun-
try. Are you positive your food
dollar is buying cheese and not
fancy wrapping or a decorated
glass? Extras don't come free
nor is the food dealer a Santa
Claus.
Make a practice Of buying I'M
trimmed celery. untrimmed let
tuce and cabbage. They look bet
ter trimmed but outside green
leaves are rich In food values and
belong In vegetable soup. Beet
tops are as valuable in your diet
as spinach. We are getting used
to buying fruit and vegetables by
the pound or by the piece and it's
a thrifty practice. Only berries
should be bought In baskets or
containers. When you buy dried
fruit, read the label 20 know
whether the term I'm DISTURB
added" appears. II you intend TO
cook dried fruit you can soak II
yourself. In buying dried prunes.
though the big ones cost more.
they are a better buy than the
smaller. They have fewer pits.
Begin asking questions about
svrups. What il the food value
difference between light and dark
molasses7 How may honey be
substituted for sugar In recipesT
IMPORTANT