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SCIENCE OF HOME AND COMMUNITY 



Economy of cooking. Proper methods of cooking may 

 aid much in food economy. Frequently the more costly 

 cuts of meat are more expensive simply because they are 

 more tender, and yet they are not more nutritious than the 

 cheaper meats, which by proper methods of cooking may be 

 made as tender and palatable. Another means of economy 

 has to do with the treatment of food after it is purchased. 

 The bones and trimmings of meat contain appreciable 

 amounts of nourishment, and these may be used in 

 soups and stews instead of being thrown away, as is so 

 often done. 



Storing eggs. Another means of economy is to buy foods 

 when they are abundant and cheap and store them for later 

 use. This may easily be done with eggs. These are most 

 abundant and cheapest during the spring and early summer. 

 They may be secured then and stored for winter use. A 

 number of methods of storing have been tried, but the water- 

 glass method has proved the best. This is used in the pro- 

 portion of one part of water glass to ten parts of water. 

 The water should first be boiled and allowed to cool. A 

 quart of water glass will make enough mixture to cover from 

 15 to 20 dozen eggs. The cost of the mixture averages 

 about three cents per dozen eggs, not counting the cost of 

 the container. Earthenware crocks or wooden pails are the 

 most satisfactory containers. The solution may be poured 

 into the container and the eggs added as they are collected. 



