PACKAGED FOODS are
generally higher in price than
bulk foods. Partially prepared
foods cost more as the cost of
added time and labor is included
in what you pay.

USE MORE of the foods
which give good food value for
the money, such as dried beans
and peas, potatoes and cheapest
vegetables, cheaper meats, poul-
try, fish, grain products and
home-baked foods.

BUY IN BULK if storage
permits.

BUY BY WEIGHT, not a
dime’s worth or a dollar’s worth.

BUY PULLET EGGS as
they have a high nutritional con-
tent and are good whenever
available... Do not wash eggs
until just before using.

BUY UNSLICED BREAD.
It’s usually a cent cheaper a loaf.

USE DRIED SWEET SKIM
MILK, now available. This costs
the equivalent of 7 cents a quart.
Use in baking.

USE EVERY DROP of milk
from bottle. Rinse out an
emptied milk bottle with water
and use the liquid in cooking.

WHEN COOKING VEGE-
TABLES, cook with skins on
whenever possible. Prepare just
before cooking, and peel or scrape
very thinly. Use edible parts:
tops of many root vegetables (for
greens), cauliflower leaves, out-
side cabbage and lettuce leaves.
Use liquid from cooked and
canned vegetables.

USE THE JUICES of spiced
and pickled fruits for basting
roasts, and many prefer the
spiced juice with baked ham or
tongue.

French Onion Soup

1%4 to 2% cups thinly sliced
onion

34 cup water
4 tablespoons margarine
1 tablespoon flour

6 cups soup stock or stock
substitute

1 teaspoon Worcestershire
sauce

Salt

Pepper or paprika
Toast

Grated cheese

Cook onions in water until the
water is absorbed. Then saute
the onions in the margarine until
they are lightbrown. Stir in the
flour, stock and sauce. Simmer
these ingredients in a covered
dish for at least 1 hour. Season
with salt, pepper or paprika. Pour
into flat oven-proof bowls and
arrange pieces of toast or split
toasted rolls on top of the soup.
Sprinkle the toast with cheese.
Place the dish under a broiler.
Broil the cheese slowly until it is
melted and brown. Serve the
soup at once.