For Beginners and the Best Cooks | 29

Remember that bread a day old is not only more wholesome, but seems
to go farther. Also that every crumb of bread or crust, however dry, can
be used well by the good cook. So can left-over cooked breakfast cereals.

FATS, SUGARS, EXTRAS

Fats have many uses, but we can cut down pretty well on their amount
in the interest of economy, if we must. |

Butter is valuable food, particularly for the growing child; and of course
itis important to us because it makes other foods (bread, vegetables, etc.)
taste better.

The white commercial shortenings (which have practically 1 no flavour)
and good lard, can be substituted for butter to a great extent in cooking—
even in the making of simple cakes, and certainly for making pastry and for
frying. Bacon fat is very valuable for its flavour and is a wholesome and
nutritiousfat. Pork dripping resemblesit. Beef dripping, nicely rendered,
has many uses. Mutton fat is too strong for usefulness.

Sugars include not only our common white sugar and brown (which has
a little extra value because it contains some little extra mineral), but also
any of the syrups and our jams, jellies, marmalades; also honey, molasses;
and the natural sugars in fruits, particularly the dried fruits like dates and
raisins.

These foods all produce heat and energy in themselves—and we rely
greatly upon both fats and sweets to help us make attractive dishes.

WHEN THE BUDGET IS BIGGER

The same general lay-out governs the spending of the food dollar when
there are more dollars to spend.

But of course we can begin to add greater variety, and more enjoyment.

To the ‘‘frame-work’”’ of foods included for the economy budget, we
may, as we can afford it, add such items as these:

Cream—where it will add to the attractiveness of beverages, desserts,
etc.
More of the nutritious and wholesome home-baked products, expanding

the simple cookies, cakes and pastries of a restricted budget, to take in others
more delicious and appealing.

More fresh fruits, fresh vegetables, and salad materials, chosen for their
pleasant variety as well as the more solid virtues.