The globe-independent. (Hagerstown, Md.) 1943-19??, 1953-12-31

May the New Year bring lasting
peace to all humanity, good health
and happiness to you all.
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 dur
ing that time we can well afford to
eat more simply for awhile.
We can be Old-fashioned thrifty,
and save quite lot, by planning be-
fore 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 left
overs to combine with something else
for the next meal. Every scheme
you can think of means pennies saw
ed-even dollars-so if you want to
take the holiday dent out of your
budget take 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 potatoes
on one shelf of your oven, while on
the top shelf you could bake apples.
gingerbread and a pot of lima beans.
When you add to these a 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 refriger-
ator pan and chill in the freezing
compartment. When fine ice crystals
oegn forming around the edges, take
the milk out and pour into a 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 paper
or plastic film over the top. This al.
lows air circulation to keep meat
fresh and f1avorful. Notice ridges in
bottom of meat tray which allow air
circulation across bottom of meat.
Freeze ground beef, stewing chunks
eor other small pieces if you're storing
them longer than a day. Cover cook
ed meat snugly. To freeze meat. line
freezing tray with waxed paper and
put waxed paper between layers of
steaks, chops, patties, or disjointed
poultry. Store in freezing compart-
ment
Measure accurately. If it's flour.
ssugar-any dry ingredients-slick it
OF 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 a glass cup with pouring
lip. It's thrifty to use only as much
as you need, to follow the recipe to
a T. No cooking 1ops, no money lost.
Watch the pot; and when it boils,
turn the heat down low. A slow boil
IS just as hot as a mad boil. You save
heat; you scotch Followers; you save
food value, because you can cook
with less water. Pan must have
good tight fitting cover to cook this
thrifty way. Watch the heat under
the skillet, the percolator. Medium
heat is best for frying or grilling, low
heat for sinmering. 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 they
would like to have. That will be a
help when your ideas run low. And
they'll have the fun Of anticipation.