A NECESSARY ART

New Zealand Herald, Volume LXX, Issue 21414, 11 February 1933, Page 18

A NECESSARY ART

ECONOMY IN HOUSEKEEPING AVOIDANCE OF WASTE Food wastage will b e minimised by planning meals, so far as possible, one or two days ahead. By this means it is often possiblo to fit in various courses which will ensure the utilisation of all the food bought. Most housewives have their own special ideas for the avoidance of waste. There is generally, for instance, an advantage in buying washing soap in quantities, well ahead of requirements, and storing the tablets in a dry place. Soap that is not used until it has dried will invariably last much longer than if it were used immediately after purchase. The stock-pot is another means of utilising very effectively foodstuffs that would otherwise be wasted. Thus, bones of meat, poultry, game and bacon will provide an excellent start; scraps of vegetables, provided that they are thoroughly fresh and have not been cooked, and the remains of gravies, combine to form a stock that will be found invaluable a s the basis of soups, gravies and sauces. The French housewife, who is among the most thrifty in the world, can usually i>e relied upon to have a well-filled stock-pot.