Making Good Wives Better

NZ Truth, Issue 1146, 17 November 1927, Page 3

Making Good Wives Better

THERE IS ART IN BUYING

Some Secrets of Successful Shopping

WHY do so many housewives never get value for money? Cheapness is so often mistaken for economy and extravagance is the result.

•pHIS not only applies to clothes, but i 1 more particularly to foods, especially where the weekly housekeeping allowance is limited. The right foods, eaten while fresh, wfl'l do more good than twice the quantity of inferior foods. You may get more for your money of the latter variety, but %o a certain extent it is wasted money. Running a house on a small weekly Income is by no means a sinecure. A ha'penny here and a penny there may not sound much; it is not, m fact, until you add them all up at the end of the year. And if. you are one of those

housewives who must think of the ha'pennies and pennies, then you should shop personally m order that you may take advantage of the market. The price-list is an excellent institution, but unfortunately it is not compulsory, so that comparisons can only be made by visiting the shops and making inquiries. Prices vary, especially with fruit and vegetables, and it is often possible to buy that which is both good and cheap, but you must seek these bargains yourself. In the long run you will find that it pays to deal with a shop of good repute; there are shops with good reputations that do not charge excessive prices, but like all good things they must be sought. Once having found a shop that supplies you satisfactorily, it , is wise to continue dealing there, for even if no price-list is obtainable, your daily visit will soon acquaint you with the prices; should any increase be made you can easily compare it with the price charged by other shops for the same commodity. Another advantage m shopping personally lies m the fact that you are better able to judge the quantity. It is not economy to have too much

left over, but at the same time it is necessary to have sufficient. Inexperienced housekeepers often have great difficulty m gauging the right quantity and "make-up" dishes are the result. It is only by watching the amount of food consumed that you ■will get to know what to allow per' head and it must be remembered that at a meal of several courses the portion per head is less than at a short meal of, say, two courses. Housekeeping- accounts fluctuate according to the season. For instance, the fruit bill is always larger m the summer

than m the winter and the butcher's bill vice versa. . Making jams and other preserves has to be considered and certain accounts will be higher m consequence. But the clever housekeeper, who has decided on the annual amount to be spent on food, will work one week m with the other so that her total is correct. When buying, the housewife cannot consider prices only — she, must consider the value of the foods, as foods, and bear m mind that there is always a certain amount of that which is uneatable, particularly with fisn, poultry, fruit and meat. For instance, it is often better to buy a joint that is composed of solid meat, even though you pay more for.it, than a joint with much bone and fat, which may be offered you at a lower price. A knowledge of the nutriment value of, foods is another essential to good and economical buying. Do not be erratic m your housekeeping. Shopping should be done m a methodical manner and where possible a supply sufficient to last the week — or month, as the case may be — should be purchased. The telephone has much to answer for. Last -minute-shopping does not go hand-in-hand with economy.

VANILLA CUSTARD SOUFFLE

DEQUIRED: — One pint milk, two 1V eggs, a dessertspoonful of castor sugar, one ounce of butter. Beat the yolks of the eggs for three or four minutes and the whites till quite stiff. Mix the sugar and vanilla with the yolks and beat for a minute or so, then add the milk. Turn into a thicklybuttered souffle dish, fold m gently the whites, and bake m a slow oven for half or three-quarters of an hour.

# - # UNCOOKED PICKLES

VEGETABLES make an excellent raw " pickle for summer use. ' Chop some green tomatoes, sprinkle with salt and let drain overnight. If there are two quarts of green tomatoes, add to them the same quantity of chopped cabbage, one pint of thinly sliced onions, one pint of chopped celery, half a cup of aalt, half a cup of mustard seed, and vinegar to cover. Pack m jars or m an earthenware crock, and cover. No cooking is needed. The pickle improves with keeping.

DATE JAM

HATES make excellent' jam/ and re- ** quire- no sugar. Stone 21bs. dates and put them into a preserving pan with 1% pints of water, then add a lemon jelly square and 2ozs. of preserved ginger. Boil for half an hour.