False economy buys thing at sales merely because they are cheap, without being in real need of them. In this way much money is frittered away, and things so bought rarely prove useful.
True economy saves money and invests it in some safe way as a provision for a rainy day. False economy spends all in its possession without attaining to any comfort, as what it saves by parsimony in one direction it is compelled to spend in another, being "a penny wise and a pound foolish."
Much waste often takes place in peeling potatoes : they should be peeled as thinly as possible, the most nourishing part lying next to the skin. The parings should be dried and utilized as fuel for the kitchen fire. Apple-parings should be treated in the same way.
Cold potatoes may be used for potato-cakes, or when fried, with cold fish or meat, and may be transposed into many appetizing dishes.
Fat can always be clarified and made into good dripping, bones being used for stock.
Much waste takes place when a housekeeper has little idea how much to order, an overplus leading to extravagance. Careful calculation should be made before ordering. Allowing things to become sour is a great source of waste. In hot weather milk should be boiled; also stock and soup. Raw meat is more apt to become bad than cooked meat, and some meats are more prone to it than others, e.g. a shoulder will become bad more quickly than a leg of mutton; and lamb more quickly than mutton. In large households an ice chest is a great economy.
FAT. Another common form of waste is in the use of fat for frying. In dry frying more is often used than is necessary, much being wasted by spluttering over the stove, and the remainder is usually thrown away. French or wet frying is much more economical, as the fat, properly strained, can be used for months.
Loaves should be cut evenly, and only sufficient for the meal, as pieces quickly become stale. The crusts should be eaten, and one loaf be finished before another is commenced. Should an overplus be cut up, it may be utilized for college and bread-and-butter puddings; smaller pieces may be transformed into browned crumbs or fried to make sippets for soup.
Eggshells should be kept for cleaning enamel saucepans and the rims of pie dishes.
New utensils, cloths, or brushes should not be given out unless the housewife has seen that the old ones are really worn out.
WHITE PAPER should be folded carefully and kept for weighing or other kitchen purposes.
BROWN PAPER should also be folded and put aside until required.
TISSUE PAPER is most useful for rubbing up mirrors and picture glasses.
NEWSPAPERS are, of course, invaluable for lighting fires and covering scullery shelves. Old newspapers may be sold for about 2/6 to 3/- per hundredweight.
STRING on parcels should not be cut, but untied and wound up evenly, being placed in a bag or box for future use.
EMPTY BISCUIT TINS are usually willingly taken back by the grocer, who will allow 3d. on each large one.
jam jars, etc., are usually received back by the tradesmen, a small amount being allowed for them.
Two old thin towels stitched together form a good one.
Old stocking-feet may be used as floor flannels.
Experience will teach the housewife many ways in which she can exercise the true economy which not only does not interfere with, but actually promotes, real comfort.