The Key West citizen. [volume] (Key West, Fla.) 1879-current, 1943-04-19
PENNY SAVERS
BY MRS. ALEXANDER GEORGE
AP Food Editor

AP Food Editor
Food pennies, saved here and
there. pile up into food dollars
before you realize it.
! There are hundred and one
ways of making small savings in
the XII chen = savings that you
will find valuable in stretching
your food budget in this year OF
nigh living costs.
| Here are fifteen of my best tips
for saving time, energy and mon
ey:
I Belong to a weekly market
Ie ing driving pool Several
housewives can drive in one car to
market on Friday or when special
prices and best assortments are
available. During the week keep
lists of foods which need to be re-
placed. Make out ten ativ menus.
Compare prices in different foo6
advertise naents. A notebook kept
for this special purpose is very
convenient.
. Select stalks of celery with
-. fresh leaves which can be
washed. chopped and used as sea-
soning for soups, steWs, roeat or
fish loaves, and sauces. Dice and
cook the tough outside stalks of
the celery and add to cream
sauce or combine with carrots.
peas and turnips creamed. The
tender inside stalks of celery are
vitamin packed and refreshing
served as is. in salad, appetizer
or sandwich blends.
. Select firm heads of lettuce.
cs Wash quickly and store drip
ping in covered pan, in refrigera-
tor. Use outside leaves in a tossed
green salad. Carefully cut out the
core of the lettuce head and store
the rest for use when needed.
When a lettuce cup is desired to
hold blended salad, place the
lettuce under running cold water
and let the stream of water at the
faucet run into the cut-out CEN
ter, and soon the leaves will easily
loosen and can be separated.
A When melted shortening is
Re called for in cornbread or
gingerbread recioes. melt the
shortening right in the pan to be
used for baking the bread. As the
shortening melts it greases the
pan.
z If there are only few drops
o' left in a bottle of vanilla, lem.
on or other extract, add IL tea
spoon of water to the bottle. Cork
tightly, shake well and YOU viii
have enough liquid to flayer the
average cake cookies or pudding
r Platter gravy gets all the
We goodness out of a pan used for
cooking steaks or chops. After
the meat has been removed from
the pan. pour in 3 tablespoons boil
ing water. Shake the pan so that
water gets around it and after a
minute of boiling pour these drip
rings oyer the meat, potatoes,
vegetables, or into the soup kef-
tie.
~ After breaking an egg. run
- your fingers around the in
side of the shell to remove all the
egg white. From dozen frozen
eggs, you can save almost one egg
white.
o Serving whole oranges saves
.. vitamins and minerals. 1t may
take the family a little longer TO
eat their oranges. but it pays
n After squeezing lemon or or
,Os ange juice pour a tablespoon
of water over the reamer, shake u
around slightly and you viii have
more juice.
~ Reheat small dabs of left
H. overs by placing in an egf
pcaeher. Cover and heat five min
rtes over low temperature. Roll
- biscuits can also be reheated
this same way. Sprinkle them witt
several drops of water.
II Do not crowd the fryin'
LIZ ran when browning foods.
F.vercrawdinp viii cause irregular
browning, often resulting in
waste.
f0 When you are making gin
~. gerbread or molasses cookies
and have jest enough moiasses for
this one recipe. clean out the mo-
lasses can or glass jar bv pouring
the liquid called for in the recine
Shake it and the milk viii collect
any molasses sticking to the in
sides.