MISTAKES IN BUYING 



79 



proper cooking. In most communities, the expensive cuts of 

 meat are veal cutlets, prime ribs of beef, porterhouse and sirloin 

 steaks, and leg of lamb. The cheaper meat products are nu- 

 merous and varied, and include brisket for boiling and pot roast, 

 round muscle of beef for steaks, Hamburg steak, rack and breast 

 of lamb, knuckle of veal, shoulder of lamb, and neck of lamb. 



Oatmeal and cornmeal are rich in protein, and are cheap and 

 easily cooked. They make good meat .substitutes. Oysters 

 yield very little in actual food value and are expensive. Table 

 expenses can be reduced by buying food in season ; for example, 

 tomatoes are cheap in summer but expensive in winter. They 

 should, therefore, be replaced in winter by cold-weather vege- 

 tables, such as turnips or carrots. 



The table below shows the loss resulting from unwise buying: 



In less than a week, Purchaser No. I spent for four people 

 almost $7 more than Purchaser No. 2 spent on a family of the 

 same size. The families were about equally well nourished. 



