Evening Republican, Volume 20, Number 245, Rensselaer, Jasper County, 12 October 1916 — ECONOMY IN HOME [ARTICLE]

ECONOMY IN HOME

MANY WAYS IN WHICH MONEY MAY BE SAVED. Substitutes for Expensive Meats and Other Table Furnishings Are Possible, and Health of the Fam- «. ily Will Be Improved. ~~~ • . m. — By Nellie Maxwell, Department of Farmers' Institutes of the university gs Wisconsin. We all know, If -we have given -the subject any thought that the feeding of the family is the most expensive item in the list of household accounts. Every housewife Should keep a careful account of her fficome and outgo. Too many of us are like the youngbride who was given a set of books In which to keep her accounts and when asked by her husband at the end of the month if her accounts balanced, showed him the book, on one page was written, “Received of John, sixty dollars,” on the opposite page these words “spent it all.* Since the cost of living is constantly advancing it is vitally necessary that real concern be paid to reducing certain items of expenditure, and as meat is one of the most expensive of our foods, any economy in the purchase of it will make a noticeable reduction in the food bill. By using meat substitutes of cheese, nuts, milk and eggs which are less expensive but fully as nutritious, the expenses may be reduced. Cheese has a food value of twice that of meat pound for pound, and can be used with much less waste. The use of cheese in combination with milk and eggs makes a most satisfactory substitute for meat. The cheaper cuts of meat may be utilized more often and on the farm all kinds of meat may be salted, pickled, canned or dried for future use. So that In time of plenty prepare for the famine. Pork sausage, fried to sear both sides of small cakes, packed in large jars and - covered with the boiling hot fat so that it makes a perfect seal over the sausage will keep to use in midsummer and is a constant source of satisfaction for it is so easy to get it ready for breakfast as it needs but little more cooking. Chicken may be canned when too much is cooked and set away for another time when an emergency calls it forth. The utilizing of left-overs in the planning of the meals is another important point for the housewife to consider. It goes without saying that she plans her menus days ahead in order to save expense and use these leftovers acceptably. Fruits and vegetables lend themselves to all sorts of combinations as salads and soups, and make dishes that are tasty and wholesome. The costly habit of eating more than we need is not only wasteful of material, bad on the complexion, but vastly more—dmportant, ruinous to the digestive organs. Preparing more food than is used, paring away vegetables and fruits, cooking vegetables in so much water that much of the food value is wasted, throwing away the trimmings and bones of meat, that would make good broths, stew r s or soups—these are some of the w r astes that need to be watched. Constant vigilance is the price of success in expenditures as in other things.