Stretching the Money in Purchasing Food

 Here are some pointers for saving your food money:

    * Buy foods in season. Certain fruits and vegetables are available only at certain times during the year, and during the time they are in season, they are much cheaper than out-of-season foods.

    * Use a list drawn up before leaving the house. You may make minor changes when you see what the marker offers, but buying by guesswork is merely wasting money.

    * Avoid buying luxury items on impulse. If your food budget is limited, don’t buy optional food item just because they are delicious or listed in the recipe.

    * Buy perishable foods only as you need them.

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Basic Six in Making Menus

Leafy green vegetables and fruits: one or more daily (1 serving – ½ cup cooked or 1 cup raw). Examples - malunggay (horse radish tree), kangkong, pechay (Chinese cabbage), squash (fruit, flowers and leaves), bitter gourd leaves, spinach, mangoes, carrots, and cabbage.

Vitamin C-rich foods: one or more servings daily (medium-sized fruit, or one slice of a big fruit). Examples – guava, papaya, orange, lemon, pomelo, raw cabbage, tomatoes, strawberries, and pineapple.

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Provide Good Nutrition With Economy, Variety, And Attraction

The planning and preparation of meals is a very important subject for housewives and other people who work with food. The way in which a food is prepared can determine whether or not it will be eaten.

Depending on how you look at it, menu making may be lots of fun or lots of hard work. The truth is, it is just as easy to serve attractive, tasty meals as it is to fix the same old dreary tokwa (tofu) day in and day out. In planning meals, there are several points to consider. They are:

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