If you will reflect on the reasons I give in the next chapter for boiling food, instead of roasting or baking it, you will learn two important lessons in economy, namely: that boiling saves at least one fourth the volume of food, and that the broth which is produced, when properly managed, always gives the foundation for another meal. You should always bear in mind that the object of cooking is to soften and disintegrate food, so that it can be easily masticated; and to expand it, so as to present a large surface to the action of the digestive organs. In this connection you must open your eyes to certain physiological facts if you want your food to agree with you. I shall not tell you more, and perhaps not so much, as you ought to know, and to teach your children.
In calculating the cost of the receipts I give you, I have used the retail prices asked in Washington market, and in ordinary grocery stores, at this season of the year; the average is about the same as that of past years, and probably will not change much; so that I believe I have not placed too low an estimate upon them.
At the first glance it may seem impossible to buy healthy meat at the prices I give, but you must remember that I speak of the good second quality of meat, and that the marketing must be done with economy, and in low-priced localities. It can be done, for I have done it myself. Go to packing houses, and provision stores, for meats; to German green-groceries for vegetables, and fruit; and to "speciality" stores, for butter, sugar, tea, et cetera.
In conclusion I only have to say that I hope my little book will be useful to every one who consults it.
JULIET CORSON.