Keep a stock pot. Drop into it all left-overs. These make an excellent basis for soup stock.
Don't throw away the heads and bones of fish. Clean them and use them with vegetables for fish chowder or cream of fish soup.
Study attractive ways of serving food. Plain, cheap, dishes can be made appetizing if they look attractive on the table.
Experiment with meat substitutes. Cheese, dried vegetables and the cheaper varieties of fish can supply all the nutriment of meat at a much lower cost.
Don't do your cooking "by guess." If the various ingredients are measured accurately, the dish will taste better and cost less.
Don't buy delicatessen food if you can possibly avoid it. Delicatessen meals cost 15 per cent. more than the same meals cooked at home, and the food is not as nourishing. You pay for the cooking and the rent of the delicatessen store, as well as the proprietor's profit.
Don't pay five or ten cents more a dozen for white eggs in the belief that they are superior to brown eggs. The food value of each is the same. The difference in shell color is due to the breed of hen.
Tell the butcher to give you the trimmings of chicken, i.e., the head, feet, fat and giblets. They make delicious chicken soup. The feet contain gelatine, which gives soup consistency.
Buy a tough, and consequently less expensive, chicken and make it tender by steaming it for three hours before roasting.