ices, the consumer pays not
only for the rent and the plate glass windows, but for display of
out-of-season delicacies, game and luxury-foods. Markets should be
selected where food in season is sold; where cleanliness and careful
attention prevail rather than showy display.

Many a dollar is foolishly spent for delicatessen foods. The retail
cost of ready prepared foods includes a fraction of the salary of the
cook and the fuel, as well as the regular percentage of profit. The
food, also, is not so nourishing or flavorsome as if freshly cooked in
the home kitchen.

Buying perishable foods in larger quantities than can be used
immediately. Too frequently meats, fish, eggs, vegetables, milk and
cream are purchased in quantities larger than needed for immediate
consumption, and lack of knowledge of use of left-overs causes what is
not eaten to be discarded.

Buying non-perishable foods in small quantities instead of in bulk.
Food costs on an average 50 to 75 per cent. more when purchased in
small quantities. Select a grocer who keeps his goods in sanitary
condition and who will sell in bulk; then do your purchasing from him
on a large scale and extend the sanitary care to your own storeroom.

Buying foods high in price but low in food value. Asparagus, canned
or fresh, is not as nourishing, for instance, as canned corn or beans.
Strawberries out of season do not compare with dates, figs or raisins
which are to be had at all times.

Buying without planning menus. By this carelessness foods are often
purchased which do not combine well, and therefore do not appeal
to the appetite, and so are wasted. Unplanned meals also lead to an
unconscious extravagance in buying and an unnecessary accumulation of
left-overs.

Buying foreign brands when domestic brands are cheaper and often
better.

Leaving the trimmings from meats and poultry at the butcher's. Bring
these home and fry out the fatty portions for dripping; use all other
parts for the stock pot.

Having purchased for nutriment and in sufficiently large quantities to
secure bulk rates, careful storage is the next step in the prevention
of waste. Flour, cereals and meals become wormy if they are not kept
in clean, covered utensils and in a cool place. Milk becomes sour,
especially in summer. This can be prevented by scalding it as soon
as received, cooling quickly, and storing in a cold place in covered,
well-scalded receptacles. Sour milk should not be thrown out.