20 cents, more or less, for vegetables and fruits
20 cents, or more, for milk and cheese
20 cents, or less, for meat, fish, eggs, etc.
20 cents, or more, for bread and cereals
20 cents, or less, for sugar, fat, tea, coffee, chocolate,
flavoring"
NOTE.—Compare these groups of food with those given above. Note that the first division of money should be used for the foods of Group 1; the second and third divisions for the foods of Group 2; the fourth division for the foods of Group 3; and the fifth division for the foods of Groups 4 and 5.
[Illustration: FIGURE 61.—A SUGGESTION FOR THE DIVISION OF EACH DOLLAR
SPENT FOR FOOD.]
According to Lucy H. Gillett of the Dietetic Bureau of Boston, when strictest economy is necessary, one fourth of each dollar spent for food should be used to purchase bread and other grain products. The remainder of the dollar should be spent about equally for the groups of food mentioned above. If 25 instead of 20 cents is spent for cereal products, however, care should be taken to buy sufficient milk to meet the needs of each member of the family (see Milk, an Invaluable Food). This is especially necessary where there are young children in the family.
COMPARING THE COST OF FOODS.—The pupil should note that the different foods contained in the same groups differ in cost. One can economize by using the cheaper foods in the group or by using the more expensive only occasionally. If you find that fresh vegetables cost less than fruits, use the latter more sparingly than the former. Meats are more expensive than dried peas or beans and cheese, especially Cottage Cheese. Cottage Cheese or peas and beans in combination with milk or eggs may take the place of meat. A small quantity of meat may be combined with the dried legumes or cereals and a saving effected.
The third, fourth, and fifth groups contain energy-giving foods (see Divisions IV and V). Of the three groups of foods, cereals are by far the cheapest source of energy. A generous use of cereals is economical. In buying grains one gets much nutriment at little cost (when compared with other foods). If the food bills must be curtailed, use cereals generously and meat sparingly. Do not eat cereals, however, to the exclusion of the foods of the other groups. It is especially necessary to use milk and leafy vegetables with cereals. The latter are lacking in the fat-soluble A vitamine.
The fats included in Group 5 differ in cost. It is necessary to select these wisely in order to economize. A wise and economical use of fats is discussed previously.
PLANNING BEFORE BUYING.—It is not only an obligation but a necessity to waste no food. The bit of cereal left from breakfast, the crust of bread, and the scrap of meat represent money. They must be utilized.
The thrifty housekeeper sees to it that left-over food is properly cared for so that it need not be wasted because of spoilage. She covers food and stores it in a cool place. She uses it before it begins to spoil.
In order to buy wisely it is necessary to take account of the foods already in the house or in the garden. It is necessary to decide before going to market just what is needed to supplement the materials already on hand.