Economize money by purchasing no unnecessary material, and by always buying that which will yield the best results, even though the first cost may be greater. It is more economical to buy prunes at twenty cents a pound of a quality so superior that all can be utilized when they are cooked, than to get an inferior quality at ten cents a pound, one half of which must needs be thrown away because too bitter and wormy to be eaten. Sweet prunes are likewise more economical than sour ones, even when of equal cost and quality, because they require the addition of little or no sugar to make them palatable. A low price is not a criterion of economy in the purchase of foods. It is essential to distinguish between inferior and cheap products; for example, second- or third-rate eggs or oranges are not economical, because they are of an inferior quality; while dried peas, beans, and rice are both cheap and economical, not only because their first cost is small, but because they are usually of good quality and there is little or no waste connected with their use, and also because they are very nutritious. No food can be considered an economical one that is largely deficient in nutritive value; thus economical food purchase is not to be rated alone by the dollars and cents expended, but by the amount of returns in strength, nerve power, and muscular energy.

In the purchase of utensils, cost, utility, and durability must all be considered.

If one has proper facilities for keeping them, it is generally conceded as being the best economy to buy dry groceries, especially such staples as sugar and flour, by the barrel or case, as they may be thus purchased at wholesale rates. This plan will, however, necessitate careful watching, to see that the material is kept under proper conditions, and does not become spoiled. There is also this disadvantage, which most housekeepers will readily acknowledge, that there is a tendency to make more lavish use of any material of which there is an abundance on hand.

Of some dry foods, as the legumes and the various cereal preparations, the purchase of a month's supply is preferable to buying larger quantities, as the foods are thus likely to be fresher, besides the use of a greater variety being permitted.

Perishable fruits and fresh vegetables should be purchased only as needed. Do not purchase unseasonable articles, that is, such as are a rarity on the market, and do not make purchases of perishable food material without first giving due consideration to the stock already on hand. It is no economy to purchase some choice bit, even though it may be a bargain, which must spoil on one's hands before it can be used or else necessitate wasting something else to give it a place.

It is also essential to an economical use of money that purchases be planned ahead, calculation being made exactly as to how much may be spent for supplies, and a list prepared of things to be purchased and the amount of each needed, before going to market. One should also be conversant with the market value of the supplies she desires to purchase, that she may know when she is getting a fair article at reasonable price.

Strict account should be kept of all expenditures, balancing it every month with the portion of the income which should be devoted to that purpose. If the balance is not on the right side, go over the items with care, and see how expenses could have been reduced.

It is wisest to make cash payments; but if bills are unavoidable, they should be met by weekly or, at the longest, monthly settlements. Longer-time bills not only prove troublesome, but wasteful.

Food economists tell us that the majority of people make use of a needless amount of food; that half or more than half of their earnings are spent for food; and that in its selection much material is chosen in which the real nutrients are exceedingly costly, because the articles used to furnish them rank so low in nutritive value that much is consumed for but a little gain. Real economy comes only through the use of foods containing a proper proportion of the food elements, these being obtained at a moderate cost, and prepared in such a manner as to bring out their full nutritive value.

Much not only of money but of strength is wasted in the use of too great a variety of foods at a single meal. We indulge ourselves and our families too much in what tastes good.