Evening star., 1943-03-25
Report to the Housewife
Figures on Meats, Fats Ratoning Not Too Severe
Many Items Available for Last Free Week End

Homemakers all over the country
will spend this week end figuring out
point and cash budgets to take care
OF the new rationing setup, It's
going to call for plenty of ingenuity,
too!
The point value of cheese seems
a bit high at first glance, until
one remembers that little cheese
goes long long way. and a half
dish when cooked in various ways
And, happily, cream cheese and cot
tage cheese, along with other
"perishable" cheeses, are not on the
rationed list, and can be pressed
into service often. The point values
set on meats are. in general not
quite as high as some of us expected,
and with fish and poultry still un-
rationed the picture does not look
too black, after all.
An interesting point Of the new
system is that the program permits,
for the first two months of rationing.
bargain sales of meat at reduced
coupon cost determined by dealers
on their own initiative. They can cut
point values on items that are
extremely perishable. and with
which they are overstocked. The
cagy housewife will watch for such
sales in the advertisements, and
profit by them when they occur.
At first glance, IL looks as if the
individual, under the new rationing
figures, will be able to buy two
pounds of average meats and
quarter of pound of butter a week.
using IA points; the remaining 2
points would go into a kitty" for
building up the necessary supply of
household fats. oils, cheese. etc.
Naturally, the situate changes ac-
cordlng to the number of people in
a family, for certain foods spread
out" considerably beyond the in
rividual picture, when being used
for a group.
1t Is good news that bacon rinds
will be placed at only / point per
pound, for they will be most val
nable in substituting for other, more
highly valued cooking fats. 1t is
also helpful that butchers will be
allowed to make change" with
1-point coupons, SO that no points
will be wasted.
And right here-let me make one
observation. You shoppers are con-
fronted with a complicated and,
sometimes irritating, change from
your old, easy way of marketing.
The points cause delay and con-
fusion on many occasions, and you
are justifiably upset by such con-
ditions. But do, please, remember
that if you think you have tough
time of 1t, the plight of your dealer
IS even worse-he has a two or
three way headache compared to
your single one. Clerks, too, are
scarce, and usually inexperienced,
these days; they are as puzzled and
new at the rationing game as you
are. But they all try to help, and
will help if you give them time,
and have patience. This is no time
to demand perfect service, so don't
cthiI Out VII .oul llldi hcOlllS tllp
expecting 1t. Keep your temper,
cooperate by planning your lists
in advance, and, above all, don't
take your annoyance out on the
clerk or the dealer. They aren't
having happy time, either!
In the meantime. you still have a
free" week end, and can buy what
you like-if you can find it. Meats
in general are very scarce, although
some markets do have a small sup
ply of roasts, steaks and chops
available. Chickens are also scarce,
and high. Odd meats. such as neck
bones, lamb brains, sweetbreads and
fat back seem quite plentiful. Kid
neys and liver. too, may be had.
The most cheering picture of all is
seen in the fish markets. there is
a good supply on hand, and wide
variety from which to choose. Par
ticularly recommended are Chesa-
peake Bay shad, sea bass, rockfish,
herring, mullet, whiting, fillets of
Naddock. and smelts. While cooked
sn, IMP is very scarce, there seems
to t. plenty Of the green" kind
about, lobster meat is high, but