Equipped with such knowledge, she will be able to purchase the
largest amount of nutritive material for the smallest outlay of money.
The cheapest food is not always the one that sells for the lowest price
per pound, quart, or bushel, but the one that furnishes the most
nutritive material at the lowest cost; also, food that is the wrong kind
to serve is not an economical one to purchase.
3. Many housewives regard it as unnecessary to plan beforehand and
persist in preparing meals without giving any previous thought to them.
But to begin thinking about an hour before meal time what to have for a
meal is neither wise nor economical, for then it is too late to
determine what ought to be served from a diet standpoint and there can
be prepared only those foods which the time will allow. As can well be
understood, this is both a disastrous plan for correct diet and a very
extravagant way in which to feed a family. Quickly broiled steaks and
chops, commercially canned vegetables and fruits, and prepared desserts
should be the occasional treat rather than the daily food. Instead of
using these constantly, time should be allowed for the preparation of
the less expensive meats and vegetables and the home-made desserts.
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