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In order to market intelligently and economically, we must bear in mind the three great divisions of foods generally accepted in their consideration, and endeavor to adapt them to the requirements of our households; if we remember that carbonaceous, or heat-giving foods, such as the inner part of the cereals, fat meat, milk, honey, liver, grapes, peas, beans, potatoes, beets, carrots, and parsnips, are the best diet for hard steady workers, and for invalids suffering from wasting diseases; that nitrogenous, or flesh-forming foods, such as lean meat, unbolted flour, oatmeal, eggs, cheese, cabbage, cauliflower, onions, spinach, asparagus, and artichokes, are most suitable for those who work rapidly but with intervals of rest; and that brain-workers should subsist chiefly on light and digestible articles, such as fish, oysters, fruits, game, and vegetables containing mineral salts in excess; we can arrange the daily marketing so as to give a pleasant variety and at the same time satisfy all appetites.

Buy only small quantities of perishable things such as green vegetables, fruit, fish, eggs, cream, and fresh butter; buy dry groceries and preserved stores in quantities large enough to entitle you to wholesale prices; and pay cash in order to avail yourself of the lowest market price. Make your purchases as early in the day as possible in order to secure a choice of fresh articles; and trade with respectable dealers who give full weight and honest measure.


The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).


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