Food Poem #56

A VEGETABLE   or fruit may be expen-
sive or not depending somewhat on the
item, season, and supply and whether
it is fresh, canned, frozen, or dehy-
drated.

                              The vitamin A
value in the fat of the whole milk is lacking
in these more economical nonfat prod-
ucts unless the manufacturer adds it.
     Reconstituted nonfat dry milk and
fluid skim milk have only a little more
than half the calories of whole milk—
an advantage to weight-watchers but
a disadvantage to persons needing
more food energy.

     You could save 2 cents each time you
use a cup of evaporated milk (recon-
stituted) in place of a cup of whole
milk, or 4 cents if you use a cup of
nonfat dry milk (reconstituted) instead
of a cup of whole milk.

    $3.26 if you use all nonfat dry milk
instead of whole milk bought at the
store.

     $1.64 if you mix one-half nonfat dry
milk (reconstituted) with one-half
whole milk bought in half gallons at
the store.

$0.63 if you buy skim milk instead of
whole milk in half gallons at the store.

                    In some places, one can save
even more by buying the gallon rather
than the half-gallon container.
$0.63 by getting your milk in half
gallons at the store, not through home
delivery.

                                 By
making a few changes in the way you
buy and use milk, you could make the
following savings each week in the
Washington, D.C., area in January
1965:
     Let us say yours is a family of four—
two adults and two teenagers—and
you use 21 quarts of milk a week, the
minimum suggested in the guide.




OTHER SAVINGS can be made on pur-
chases of milk.

     Eggs, dry beans, and peanut butter,
often used as alternates for meat, usu-
ally are good buys in nutrients.

Amounts of these meats usually served
may cost less than servings of average
size of other meats but do not give as
much in food value.
                           Exceptions
are frankfurters, sausages, bacon, and
some meats with breaded coatings.
     Regardless of cost, you can get about
the same food value from equal-size
servings of cooked lean from different
types and cuts of meats.

     Specials, such as those given for
chicken, pork roast, and sirloin steak,
may bring expensive cuts within my
budget limits or make inexpensive
items even better buys.
     An average serving of cooked lean
meat at this store would have cost as
little as 14 cents and as much as 69
cents if I chose from these selected
items.




Food Poem #56 by Harold Abramowitz

see A Sing Economy