Always buy a definite quantity. Ask what the pound rate is, and note any fractional part of the weight. Don't ask for "ten or twenty cents' worth."
Select your meat or fish personally. There is no doubt that high retail prices are due to the tendency of many housewives to do their buying by telephone or through their servants.
Test the freshness of meat and fish. Staleness of meat and fish is shown by loose and flabby flesh. The gills of fresh fish are red and the fins stiff.
Make all the purchases possible at a public market, if you can walk to it, or if carfare will not make too large an increase in the amount you have set aside for the day's buying.
A food chopper can be made to pay for itself in a short time by the great variety of ways it furnishes of utilizing left-overs.
If possible, buy meat trimmings. They cost 20 cents a pound and can be used in many ways.
Buy the ends of bacon strips. They are just as nutritious as sliced bacon and cost 50 per cent. less.
Learn to use drippings in place of butter for cooking purposes.
Buy cracked eggs. They cost much less than whole ones and are usually just as good.