To prepare such foods successfully requires that meals should be planned
at least 24 hours before they are to be served, and in reality the main
dishes should be decided on 48 hours ahead of time. Then, sometime
between breakfast and luncheon and before the day's marketing is done,
detailed plans should be made for luncheon and dinner of that day and
for breakfast of the next. Nor should the left-overs be disregarded if
economy would be the watchword in the management of the household.
Rather, they should be included in the plans for each day and used up as
fast as possible.
* * * * *
PURCHASE OF FOODS
SUCCESSFUL MARKETING
4. The truly economical housewife will find it necessary each day to
determine three things: (1) what is left from yesterday's meals and what
use can be made of it; (2) what is in supply that can be used for that
day; and (3) what must be added to these things to provide satisfactory
meals for the family. Having determined these points, she should make a
list of the articles that she must purchase when she does her marketing.
A pad fastened to the kitchen wall and a pencil on a string attached to
the pad are convenient for this purpose.
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