We all know that to live we must have food, but we do not all realize that we must eat the right kinds of food to be at our best and to work efficiently.

It is true that a great many families are not well nourished, not because they do not spend enough money for food, but because they do not get enough food value for the money spent. The average housewife of to-day finds that it takes a great deal of thought and care to make wise choice of food that will best suit the needs of her family and yet keep within the amount of money that she can afford to spend.

Many housewives have increased the cost of their food supply through lack of thought in buying. The cost of food is no measure of its food value. A high-priced article may have little food value, while a low-priced article may have high food value.

In buying food, to insure that the different kinds of food are provided so that the family may be well fed at the lowest cost, one-fourth to one-third of the money should be spent for bread or cereal foods. A pint of milk should be allowed for each member of the family, and the same amount that is spent for milk should be spent for meat, fish or meat substitutes, and as much again should be spent for fruit and vegetables.

The Day's Food

A man of average size, who is moderately active, is likely to be well fed on a diet which includes the following:

One pound or a little less of bread or cereal food, such as wheat, corn, hominy, rye, oatmeal, barley, buckwheat, or rice preparations.

Two ounces or 4 tablespoons of fat, such as butter, oleomargarine, corn oil, cottonseed oil, peanut oil, olive oil, meat drippings, etc.

Two to 3 ounces or 4 to 6 tablespoons of sugar, syrup, corn syrup, molasses, maple sugar or syrup, honey, etc.

About ½ pound of meat as purchased, poultry, fish, eggs, cheese, dried peas, beans, lentils, cowpeas, peanuts, etc.

One pint of milk. This may be in the form of a beverage, or in milk dishes.

About 1/3 pound of potatoes or root vegetables.

About 1/3 pound fresh vegetables or greens, or fresh fruit in season. If fresh fruit is too expensive, dried fruits should be substituted.

Selection And Preparation Of Food

It is well to remember the following:

That it pays to figure carefully how much food is needed.

That it pays to buy clean food from clean stores.

That it pays to go to market, buy for cash, and carry home the foods that are bought.

That foods which are plentiful cost little.

That anything out of season is always expensive.

That food in package form is more expensive than that in bulk.

That it is cheaper to buy in large quantities than in small.

That all foods should be prepared in such a way that all their food value may be kept and none of it wasted.

That a variety of food from day to day, rather than a great variety at one meal, will not only keep the cost of food down, but also lessen labor, to say nothing of its good effect on the body.

Care Of Food Materials

After food has been carefully selected, it is important that it should be carefully stored and prepared. It must be kept clean and sweet.

Milk and cream should be kept in clean receptacles, closely covered, in a cool place. If purchased in bottles, the bottles should be carefully washed and wiped before putting them in the refrigerator. The top of milk should be used for the breakfast cereal, beverages and puddings.

Eggs should be washed before using. Egg shells may be used for clearing coffee or soups. The white of egg clinging to the shell does the work.

Fruits should be washed and wiped dry, and kept in a cool, dry place.

Salad greens should be carefully washed and picked over. The outside coarser parts may be used in making soups and sauces. The inner, finer parts should be used for salads. After the salad greens have been carefully washed, they should be put into a cheese-cloth bag and kept in a refrigerator.

Meat and fish should be taken out of the paper wrappings immediately, as the paper absorbs some of the juice of the meat. Meat and fish should be wiped clean with a piece of cloth dipped in salted water. The trimmings should not be removed at the butcher shop, as they may be used in many ways. Extra fat on the meat should be removed before cooking and used as a butter substitute. (See page 38.) Fat of meat may be used with vegetables and in suet puddings, in cookies, soups and sauces. Bones and left-over meat may be used in making soups, croquettes, meat pies and hashes.

Fish or other food with a strong odor should be kept in a covered dish that the odor may not affect other foods. A tin lard pail is good for this. Head, tail and bones of fish may be used in making fish soups and fish sauces.

Cheese should be kept in a cool, dry place, wrapped in a clean cloth which has been dampened in vinegar.

Bread should be kept in a covered box or crock. Pieces of stale bread are good for toasting and bread puddings. Odd pieces of bread should be dried and crumbed, and are kept best when left in a paper bag.

Flour should be kept in closely covered bins. When empty, the bins should be washed, scalded and dried in the sun, if possible.

Cereals should be kept in covered jars.

Baking-powder should be left in the tin can, closely covered.

Bottles containing flavoring should be kept closely covered and should never be allowed to. stand any length of time uncovered. Flavorings should be added to mixtures after cooking, when possible.