MARKETING
The term marketing means to the ordinary housekeeper the buying of meats and vegetables only, but the buying of all articles necessary for housekeeping should be included under this head.
| PLATE A SIDE OF BEEF BOSTON CUTS 1 NECK 2 CHUCK RIB 3 PRIME RIB 4 SIRLOIN 5 BACK OF RUMP 6 MIDDLE OF RUMP 7 FACE OF RUMP 8 AITCH BONE 9 ROUND 10 VEIN 11 HIND SHIN 12 FLANK 13 RATTLE RAND 14 BRISKET 15 FORE SHIN |
In order to market well the housekeeper must know what articles to buy in quantity and when to buy to the best advantage.
It is much more economical proportionately to buy for a large family than for a small one.
Staple articles such as bread flour, rice, spices, and so forth, should be bought in large quantities. Vegetables which keep well, such as potatoes, squashes, turnips, and so forth, should be bought in the early fall to last until spring, provided there is a cool, dark place in which to keep them. Meats must necessarily be purchased as needed, unless one has a large refrigerator in which to hang them.
Fish, with the exception of salt or smoked kinds, should be bought only when absolutely fresh. Fruits such as apples and pears may be bought in large quantities, but perishable fruits in small amounts only.