h less than whole ones and are usually
just as good.

Keep a stock pot. Drop into it all left-overs. These make an excellent
basis for soup stock.

Don't throw away the heads and bones of fish. Clean them and use them
with vegetables for fish chowder or cream of fish soup.

Study attractive ways of serving food. Plain, cheap, dishes can be
made appetizing if they look attractive on the table.

Experiment with meat substitutes. Cheese, dried vegetables and the
cheaper varieties of fish can supply all the nutriment of meat at a
much lower cost.

Don't do your cooking "by guess." If the various ingredients are
measured accurately, the dish will taste better and cost less.

Don't buy delicatessen food if you can possibly avoid it. Delicatessen
meals cost 15 per cent. more than the same meals cooked at home, and
the food is not as nourishing. You pay for the cooking and the rent of
the delicatessen store, as well as the proprietor's profit.

Don't pay five or ten cents more a dozen for white eggs in the belief
that they are superior to brown eggs. The food value of each is the
same. The difference in shell color is due to the breed of hen.

Tell the butcher to give you the trimmings of chicken, i.e., the head,
feet, fat and giblets. They make delicious chicken soup. The feet
contain gelatine, which gives soup consistency.

Buy a tough, and consequently less expensive, chicken and make it
tender by steaming it for three hours before roasting.

Don't put meat wrapped in paper into the ice-box, as the paper tends
to absorb the juices.

Try to find a way to buy at least a part of your meats and eggs direct
from the farm. You will get fresher, better food, and if it is sent by
parcels post it can usually be delivered to your table for much less
than city prices.

MEAT ECONOMY DISHES

MOCK DUCK

1 flank steak
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce
1 cup breadcrumbs
1 tablespoon onion juice
1 tablespoon chopped parsley
1/2 teaspoon poultry seasoning
1 pint boiling water
1/3 cup of whole wheat flour

Reserve the water and the flour. Mix other ingredients. Spread
on steak. Roll the steak and tie. Roll in the flour. Brown in two
tablespoons of fat. Add the water--cover and cook until tender.

BEEF STEW

1 lb. of meat from the neck, cross ribs, shin or knuckles
1 sliced onion
3/4 cup carrots
1/2 cup turnips
1 cup potatoes
1 teaspoon salt