Evening star., 1943-04-14

food may 60 further or not so far
as I had expected. I buy some sort
Of roast to be cooked ON Saturday.
chuck beef, lamb shoulder, veal
shoulder, less rarely ham or pork,
because these meats are not in
cluded In the children's diets and
that means special provision for
them. I always buy soup bones or
the necks and back Of cut up fowl
for soup. A pound Of the latter goes
long way toward making q good
soup without which we do not feel
that we have really had dinner. If
we have whole boiled chicken, 1t
does double duty as meat and soup
stock.
"Unless I buy lamb for stew for
later in the week, get two lamb
chops for the children; I usually get
them slice of calves liver unless
I get beef liver for the whole family
I buy fish for one dinner, usually
some hamburger, a pound Of scrap
pie or frankfurters, and bacon when
I can get it. The meats which keep
well, like scrapple and frankfurters
and chops, are used toward the end
Of the week; the roast serves for at
least two, and usually three, meals.
A pound of long horn cheese or pot
cheese is a filler-in and stretcher-
out.
"A pound Of butter and one Of
margarine, plus drippings and ex-
cess fat from the soup satisfies our
fat requirements. I buy q dozen
storage eggs for cooking and find
that they are also acceptable for
scrambling.
II buy my vegetables according to
what meats I have bought, but they
usually include spinach or some
other green leafy vegetable (collards
or beet greens turnip tops OF
mustard greens, which are not popu-
lar in our house, for use early in
the week, and cabbage for use to-
ward the end of the week. Carrots
are also good keepers, and beets il
the tops are removed and cooked as
soon as they come home. String
beans will not. keep well, but peas
may be held for day or two. I buy
tomatoes, which are not ready for
eating, and ripen them at home for
use later in the week. A head OF
lettuce always goes into the basket
as does large stalk of celery-the
top for the soup pot, the large outer
stalks to crispen various dishes, and
the inner part for eating 50. We
like scallions and I always have at
least one green pepper on hand
Even half a pound Of mushrooms
goes a long way and will keep for
a week in the freshener part cf the
refrigerator.
Fruits have been something Of a
problem this winter as we are great
fruit eaters, using fresh or canned
fruit two or three times q week for
dessert. When I can, buy apples
and oranges in quantity. Many Of
my ration points go for fruit juices.
"The remainder Of my weekly
marketing consists Of replenishing
the supply of staples which I always
keep on hand-potatoes, onions, the
elementary pastes and rice, dried
legumes, dried fruits and canned
goods. We use very little canned
vegetables, but there are always
some for emergencies.
II have been interested to learn
that the number Of ration points to
which my family Is entitled permits
me to buy q greater quantity OF
foods foods than does my budget
Incidentally, I buy practically no
jam or preserves since I put those
up myself-last year my difficulty
was in not being able to get enough
fruit, as we had plenty of sugar
from our normal ration to use for
this purpose.
II have q storage room In which
I can put those things which can
not get into my refrigerator i'm
mediately after market day. But
try to do as much cooking as possi-
BILE over the week end, both as q