decompose in the intestines and poison the body. An ex- 

 cellent general rule in this connection has been suggested 

 by Prof. H. C. Sherman, who advises that the average 

 family should spend as much for fruits, vegetables and milk 

 as for meat, fish and eggs, and as much for vegetables and 

 fruits as for milk and eggs. 



Wastage in purchasing and preparation of foods is another 



ox xt. -rrr important cause of dietary deficiency. The 



Stop the Waste f . . . f J , 



,i , following suggestions indicate some of the 



special ways in which the housewife can 



economize. 



Go to the store yourself and select the food, with a view 

 to quality and cost. Be sure you get full weight and take 

 home for soup or stew all bones and trimmings. 



Buy the cheaper cuts of meat. They are in many cases 

 more nourishing than the more costly ones, and can be made 

 tender by proper cooking and seasoning. The cheaper cuts 

 of meats cost only one-half as much as the round and sirloin. 



Buy in quantity if possible. 



Use fish instead of meat as much as possible. 



Milk, cheese and beans are cheaper than meat and con- 

 tain all necessary nutrients. 



Use a fireless cooker, which saves time, fuel and food value. 



Buy fruits and vegetables only when in season. 



Buy foods in bulk, not in packages. 



Omit luxuries and foods of low-energy value. 



Save left-overs. 



PURE FOODS AND CLEAN FOODS 



In war time we should welcome the introduction of cheap 



food substitutes or the marketing of second- 



A grade foods if they are really valuable and 



" if they are sold as such. Cold-storage 



products are usually not as palatable as 



fresh meats; but cold storage has vastly increased the food 



12 



