The globe-independent. (Hagerstown, Md.) 1943-19??, 1952-01-03

it in their window. So, many thanks
to you boys for remembering me
with such nice gift.
Our food budgets received quite a
battering during the holidays, so now
we have to put together all the
tricks we know to bring down the
food bill. Anyway, we had so much
to eat during that time we can well
afford to eat more simply for awhile.
We can be old fashioned thrifty,
and save quite a lot, by planning
before we buy: looking for bargains
and buying the foods that will give
as much food value, but cost less.
Give the best of care to food after
you have purchased it, and save all
leftovers to combine with some
thing else for the next meal. Every
scheme you can think of means pen
MES saved-even dollars-so if you
want to take the holiday dent out of
your budget take a critical look at
the way business is done in your
kitchen.
Oven meals save fuel and time, so
fill up the oven. For instance, you
could bake meat patties and pota-
toes on one shelf of your oven, while
on the top shelf you could bake APP
pies, gingerbread and a pot of lima
beans. When you add to these
crisp green salad, you have full
meal
When your recipe calls for whip
ped cream and your kitchen budget
says no. it's easy to whip evaporated
milk. Chill the milk thoroughly.
The best way is to pour it into a re-
frigerator pan and chill in the freez-
ing compartment. When fine ice
crystals begin forming around the
edges, take the milk out and pour
into cold bowl and whip as other
cream.
Store meat the best way. Unwrap
meat as soon as you get home Don't
wash it. Place sheet of waxed pa
per or plastic film over the top. This
allows air circulation to keep meat
fresh and fiavorful. Notice ridges in
bottom of meat tray which allow air
circulation across bottom of meat.
Freeze ground beef, stewing chunks.
or other small pieces if you're stor-
ing them longer than a day. Cow
er cooked meat snugly. To freeze
meat, line freezing tray with waxed
paper and put waxed paper between
layers of steaks, chops, patties. or
dlsJointed poultry. Store in freez-
Ing compartment.
Measure accurately. If it's flour,
Sugar-any dry ingredients-slick it
OH level with spatula or straight
edged knife. Roomy canister OPEN
ing catches the extra flour, allows
no waste. If it's liquid you're meas
urlng, use glass cup with pouring
lip. It's thrifty to use only as much
as you need, to follow the recipe to
a I. No cooking fiops, no money lost.
Watch the pot; and when it boils.
turn the heat down low. A slow
boil is just as hot as mad boil. You
save heat; you scotch believers; Won
save food value, because YOU can
cook with less water. Pan must
have a good tight-ftting cover to
cook this thrifty way. Watch the
heat under the skillet, the percola-
tor. . Medium heat is best for frying
or grilling, low heat for simmering
"A slow perk makes better coffee.
Read the label on the can. Pick
the style of pack you'll need for the
recipe you are making, or the num-
Der of servings you need. Labels on
many canned fruits and vegetables
tell you style of pack, give number
OF servings, suggest the most saving
way to keep flavor and food value
Make a list and save before YOU
spend. Use foods that are in season
and watch for the specials at your
store Try to plan meals ahead and
consult the family on what thew
would like to have. That will be a
help when your ideas run low. And
they'll have the fun of anticipation.
Seeing is believing. You'd better