When a non-perishable food such as sugar, or any of the grains, sells for a fractional sum per pound, it is economical to buy several pounds so as not to add to the cost per pound. It is wiser, for example, to buy 2 pounds of dried beans at 12 1/2 cents per pound than one pound at 13 cents.
Semi-perishable foods such as eggs and fats can usually be purchased with satisfaction in quantities sufficient for a week. They should, of course, be stored in a cool place. Many persons find it economical to buy eggs in large quantities in the summer time and pack them in water glass for winter use.
Root vegetables and canned goods are cheaper when bought by the bushel and case. There must, however, be cool, dry storage space to make the purchase of the former in large quantities practical.
It is impossible to purchase certain foods for small families in small enough quantities for immediate consumption. A can of molasses, for example, is usually more than enough for use at one time. When this is the case, the greatest care should be exercised to store such foods carefully and to utilize them before they spoil.
Cooperative buying usually means a saving. Such foods as flour, potatoes, dried vegetables, sugar, apples, and dried fruits may be purchased by the barrel, box, or other measure. If several families jointly purchase such quantities of foods, the expense is reduced. It is also of advantage to buy from the producer. The middle man's profit is thus eliminated.
LESSON LXXXV
COOKING AND SERVING A LUNCHEON OR SUPPER
Cook and serve a luncheon or supper. The following menu is suggested:
Cream of Pea Soup—Croutons
Macaroni and Cheese
Lettuce Salad
Bread and Butter
Oatmeal Cookies Tea
Follow the English or family style of serving. Serve the luncheon or supper without a maid. Calculate the cost of the meal per person.