I have not commented on the rash of food thefts this past weekend. Daughter C tells me it happened at the Kroger in Starkvegas– although the Walmarts in Louisiana are getting all of the attention. The lack of shame in some corners of “society” is despicable. 

But as I try my darnedest to stay upbeat, I thought I’d pass along a few money saving tips to those of you who actually see your hard earned money slip through your fingers as you pass that check over to the nice lady at your local market.

From Most for Your Money Cookbook (Cora, Rose, and Bob Brown, Modern Age Books, Inc., New York, 1938) come these ways to stretch the food budget.

… few cooks know the advantage of snow as an ingredient, yet a cup of freshly fallen snow actually takes the place of two eggs in making a pudding light and toothsome. Likewise, snow saves on milk in making Snow Waffles and Pancakes which have a finer texture because of the chemicals released in melting– some say it’s the ammonia.

“Toothsome.” Now there’s a word. They include a recipe for Snowy Plum Pudding.

The Browns also remind us that jam and preserves can be cooked in a sunny window (though I don’t see any instruction) and that in former days, “frugal housewives kept an iron ‘stock pot’ constantly stewing, into which they tossed all meat and poultry trimmings, ham bones and leftovers, to provide a continual supply of strong meat broth for soups and gravies.”

From The Settlement Cook Book: Treasured Recipes of Seven Decades Third Edition / Newly Revised (Simon and Schuster, New York, 1976; originally published in 1901) a tip at which Mr. Big Food is expert:

Weekly “special” sales of meats and vegetables at your food market can provide a variety of economical bases for meal planning, even including foods usually considered high priced, such as steaks, chops, and roasts. A roast that can be served hot, then cold, then in a casserole dish or in lunchbox sandwiches can obviously have its original cost spread over several meals.

And looky here! 

Fats that are not fit for food may be made into soap.

As we have discussed many times, menu planning is an excellent way to stretch the food dollar. New Delineator Recipes: Including Ten Exclusive Recipes by Ann Batchelder Delineator Home Institute (Butterick Publishing Company, 1930) has seven pages of “Simple Menus” including these for Luncheons or Suppers (not to be confused with Dinners):

Sounds yummy!

 
Finally, from The American Woman’s Cook Book (Ruth Berolzheimer, ed., Consolidated Book Publishers, Chicago, 1946; first published in 1938)some advise on how the “modern woman” should divide her food dollar. 

ONE-FIFTH or more for whole milk, cream, cheese and cod-liver oil for growing children. Plan to give each child 1 quart and each adult at least 1 pint of milk in some form, per day.

ONE-FIFTH for vegetables and fruits, with emphasis on green leaf and yellow fruits and vegetables. Serve at least one cooked vegetable, besides potatoes, and 1 fresh vegetable each day. Serve fruit twice a day, with citrus fruit at least once.

ONE-FIFTH or less for meats, fish and eggs, serving liver in some form at least once a week.

ONE-FIFTH for breads and cereals, especially whole grain.

ONE-FIFTH for fats, sugar and other groceries. 

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By the way– the giveaway at the Piglet is up to $750!