Marketing and Meal Planning

ISE buying is one of the foundations of real housekeeping. Until

very recently, the young homemaker had to learn about it chiefly
in the School of Experience. Today, whilst there is no substitute for actual
practice, we can help out by describing something of the qualities, kinds
and uses of the more usual food products.

I suggest to you, not that you memorize the information in this little
book, but that you make it your own gradually in this way:

When you are going to your butcher’s to select a prime roast or a pot-
roasting cut of meat—look up in ‘Marketing and Meal Planning”’ the cuts
advised for this special purpose. Your butcher will be delighted to show
you each of them—to let you choose finally on the basis of their type and
price.

The same with other products. When you have made out a shopping
list, look up its items in this little reference book—have the standards of
judging these foods fresh in your mind when you look them over in shop or
market.

If you have been buying casually, hopefully, for your household—you
will enjoy the new sureness of touch that comes when you know your pro-
duct—know your qualities and values—and know that you are buying
wisely.

and in Planning Meals—

HEN there’s meal planning. Really, keen buying and clever planning

go hand in hand; _ it is for your greater convenience that we have
grouped the two topics to make this little book a really important member
of the ‘“Easy-Way Series.”’

Every real homemaker, every house-mother, knows today that serving
meals to a family means a great deal more than just placing before them
dishes so attractive that they will eat them eagerly.

There’s more—far more—to it than that!

Good appetite, hearty eating—these do not necessarily mean proper and
complete nourishment. Nor do they mean necessarily that health is being
built up or properly maintained.