10 Tips for "More Light With Less Current"

The information below was derived from a pamphlet that I found while cleaning out the attic. The pamphlet was printed in 1941 and was titled "800 Ways to Save and Serve", which was designed to help Americans with the World War II effort.

Times have changed this is for your enjoyment and nothing else.

You can reduce those electric bills by-

1. Eliminating colored bulbs. The greatly lessen the actual light you get.

2. Replacing dark shades and shade linings with light ones.

3.  Using one high wattage bulb in place of several smaller ones. A 100 watt bulb gives 50% more light than four 25 watt bulbs, yet uses the same amount of current.

4. Dust the bulbs and the linings of the lamp shades. Wipe off parchment shades, inside and out, with a damp cloth (Turn off electric before dusting).
5. Wash light bulbs occasionally, but be careful not to get the metal section wet. Dry thoroughly before replacing. Be sure electric is OFF while replacing.
6. If after washing the bulbs still look very dark, get new ones.
7. When you leave a room for more than 5 minutes, switch the light off.

8. If your rooms are due for a repainting, consider the lower electric bills you will enjoy by painting walls white or some pastel shade, thereby requiring less artificial lighting.

9. "Bargain" light bulbs are usually and extravagance. They dim quickly, but consume as much electric as good ones. Play safe by using the standard brands.
10. If you spend much time working in the basement, spare your eyes by whitewashing the walls so they reflect more light. If the joists overhead are exposed, you can increase the amount of illumination from the ceiling fixture without changing to a larger bulb. Simply nail several white painted boards or cardboards to the joists around the base of the fixture.

-=Good Selling=-

120 Ways to Save on Food "8 Tips on Vegetables & Fruit"

The information below was derived from a pamphlet that I found while cleaning out the attic. The pamphlet was printed in 1941 and was titled "800 Ways to Save and Serve", which was designed to help Americans with the World War II effort. Times have changed this is for your enjoyment and nothing else.

VITAMINS ARE EXPENSIVE

Save those Vitamins! They're most precious part of your food and the more of them that you get inside you, the fitter you'll be for those stressful times. Here are eight common-sense rules for conserving vitamins, as recommended by the Metropolitan Life Insurance Company:

1. In cooking vegetables, raise the temperature to the boiling point as rapidly as possible. Heat may then be lowered.

2. Foods shout not be put through a sieve while still hot.

3. When cooking, use as little water as possible.

4. The water used in cooking is valuable for soups sauces, and gravies.

5. Chopped fruits and vegetables should be prepared just before serving.

6. Start cooking frozen foods while they are still frozen.

7. Frozen foods which are to be served raw should be used immediately after thawing.

8. Stirring air into foods while they are cooking cause vitamin destruction.

P.S.

read more 8 bonus tips

800 Ways to Save & Serve: "How 2 Take Out Spots & Stains"

The information below was derived from a pamphlet that I found while cleaning out the attic. The pamphlet was printed in 1941 and was titled "800 Ways to Save and Serve", which was designed to help Americans with the World War II effort.

(Caution: In the long run, there is only one safe rule to follow when removing spots and stains from non-washable materials. Take them to a reliable dry-cleaner. The special solvents and cleansing agents needed make it impractical to attempt the job at home).

ADHESIVE TAPE MARKS

As a rule, these come off easily with a few dabs of non-flammable cleaning fluid.

ALCOHOL PAINTS AND STAINS

Sponge with turpentine; launder.

BLOOD STAINS

Lady MacBeth never knew that blood stains could be easily removed by soaking in plain cold water, then washing. If stain remains, soak in ammonia water (1 1/2 tablespoons ammonia to one gallon of water); then wash.

CHEWING GUM

Hold a piece of ice directly under the stuck-to part. This freezes the gum, which can then be picked off easily. Sponge with non-flammable cleaning fluid.

COLD LIVER OIL

Sponge with non-flammable cleaning fluid; then launder. If stain remains, use chlorine bleach, unless color of fabric is affected by bleach.

COFFEE

800 Ways to Save & Serve: "10 Tips Caring for your Rayon Flimsies"

The information below was derived from a pamphlet that I found while cleaning out the attic.  The pamphlet was printed in 1941 and was titled "800 Ways to Save and Serve", which was designed to help Americans with the World War II effort.


More care, less tear.....more mending. less spending

BTW, yeah I know this is a blog about copiers , MPF's and MFP Solutions, however these are some really good reads and insights from years gone by.

The Art of Caring For Your Rayon Flimsies

With silk off to war, you will be relying more and more on rayon for your pretties and utilities. These pointers will save you money, trouble and disappointment in your rayon handling:

1. Because rayon threads are from 40% to 60% less resistant when wet,  rayon garments should be handled with special care in laundering. Never wash a rayon garment that does not carry a "washable: label. Certain weaves shrink, stretch or mat. Read the label - it is a dependable guide.

2. Hard water is hard on rayon and is likely to leave mineral deposits on the fabric, which weakens the fibres. Use a softener if the water requires it.

3. Don't soak rayons at all because soaking permanently dulls delicate shades. Wash quickly and carefully in lukewarm suds made with mild soap. Follow with throughly rinsing in several lukewarm waters to remove all traces of soap. which tends to weaken the fabric if not washed away.

800 Ways to Save & Serve :7 Well-Dressed Tips on a Rationed Wardrobe"

The information below was derived from a pamphlet that I found while cleaning out the attic.  The pamphlet was printed in 1941 and was titled "800 Ways to Save and Serve", which was designed to help Americans with the World War II effort.
More care, less tear.....more mending. less spending

For Durability's Sake

Conserve materials. By with the fore thought and put off the need for replacement. These shopping secrets will help you get the most out of your purchases:

1. The best flannels, cheviots, jerseys and tweeds are those which are closely woven. Looser weaves are likely to get baggy.

2. To judge the quality of woolen material (in case you have that opportunity), squeeze it in your hand. It should feel smooth, rubbery, springy, when you open your hand. If it has a rough feeling, the grade is inferior.

3. Suits made of worsted will hold their shape better and wear longer than those of wool.

4. Fabrics with light colored dots or figures often wear out quickly because the dots have been bleached.

5. Think twice before selecting a dress or a skirt made on the bias. Remember, such clothes are more difficult and costly to alter and make over.

6. Buy dresses on which the material has been cut the long way. Crosswise cutting betrays skimping. In the long run, the most economical dress to buy is one in which is made up of pieces cut with the grain of the material. If they are cut against the grain, the dress will get out of shape easily.

7. Dress the youngsters in cotton as much as possible. Cotton is cheaper, and survives constant laundering. Also save yourself time by selecting children's clothes that haven't too many buttons and buttonholes to be replaced and repaired. The closely woven cottons wear the best, Seersucker needs no ironing.

How can you tell whether clothes linings are color-fast? Try this little trade secret: Rub a handkerchief over the lining. If any color shows on the handkerchief, look for another lining.

Care for your dresses pays in dollars-and-cents, and keep you  looking "like a million". Keep your eye on the little things. Careful darning will often hide snags, worn places, little cigarette burns. Matched patches hardly show on a print dress. Sometimes a little reinforcement of the seams and buttons on a new dress will save mending bills later. Check buttons and other trimmings before sending to the cleaner's, and sew on any loose ones, It pays to have burns and tears re-woven by the invisible process, if the garment is in good condition otherwise.

Clothes tossed or draped over chairs quickly loose shape, require more pressing and mending, wear out long before they should. Precaution: hang them up or fold neatly and put away!

-=Good Saving=-

800 Ways to Save & Serve "Pamper the Sweet Tooth in Wartime"

The information below was derived from a pamphlet that I found while cleaning out the attic.  The pamphlet was printing in 1941 and was titled "800 Ways to Save and Serve", which was designed to help Americans with the World War II effort.

"Pamper the Sweet Tooth in Wartime"

Saving sugar means more sweets for your boys at the front. You can save, without discomfort, if you remember these waste-savers;

1. Stir the sugar thoroughly in your tea or coffee.

2. Try using less sugar with beverages, fruits, puddings and sauces. (You maybe surprised to find you really like them better that way).

3. Sweeten fruits after cooking.

4. When sweetening cooked fruits, add a few grains of salt.

5. Save the syrups from canned fruits for sauces on hot puddings and deserts.

6. Sweeten beverages with molasses, corn syrup, maple syrup, or honey.

7. Eliminate waste when measuring molasses by greasing the cup lightly.

8. When stewing rhubarb, cover with boiling water and let stand for five minutes. Drain and cook as usual, but with much less sugar.

800 Ways to Save and Serve "The Staff of Life"

The information below was derived from a pamphlet that I found while cleaning out the attic.  The pamphlet was printing in 1941 and was titled "800 Ways to Save and Serve", which was designed to help Americans with the World War II effort.

"The Staff of Life"

Bread will stay fresher longer, and keep from molding in humid weather, if it is wrapped in moisture-proof paper and kept in the refrigerator or in a well ventilated bread box. Home-made bread should be cooled before storing.

All-purpose flour can be used in recipes calling for cake flour. Use 7/8 cup of all purpose for 1 cup of cake flour.

Always soft before measuring and pile it lightly in to the cup without jarring. Otherwise you use too much flour, which is wasteful, and the finished product is not as good.

When the recipe says "dredge with seasoned flour" don't waste flour. Put a little in a paper bag, drop in the food and shake together thoroughly. The food will be evenly coated, and much less flour is used.

Flour can be substituted for corn-starch. Use twice as much. 

Pastry won't stick to the board if you have thumb-tack waxed paper to the board before rolling out the pastry.

Rolls and muffins which have hardened to the "can't be et" stage are easily freshened. Sprinkle the rolls or muffins with with water, wrap in brown paper bag and warm in a hot oven for a few moments.

Who's too proud for day old bread! It's not only cheaper and just as nourishing, but actually better for the teeth and gums.

Did you know that day old bread makes better toast than fresh bread?

-=Good Selling=-

120 Ways to Save on Food "Part III"

The information below was derived from a pamphlet that I found while cleaning out the attic.  The pamphlet was printing in 1941 and was titled "800 Ways to Save and Serve", which was designed to help Americans with the World War II effort. 

I find the information refreshing and sheds a little light on how my parents and family coped with the war.  Enjoy!

In buying fruits and vegetables remembers, "beauty is only skin deep." Distinguish between blemishes that merely detract from the looks and those that affect taste and quality. The ugly ducklings cost less and often offer equally good food value. However, don't buy wilted or shrunken fruits or vegetables. Staleness betrays loss of vitamins.

You can easily prevent vegetables and greens from spoiling in the refrigerator by lining the bottom of the container with paper toweling. This absorbs the excess moisture which accumulates in the bottom of the container.

Keeping fruits and vegetables directly on ice is an invitation to spoilage and a waste of money.

Living off the "Fat of the Land" Part II

The information below was derived from a pamphlet that I found while cleaning out the attic.  The pamphlet was printed in 1941 and was titled "800 Ways to Save and Serve", which was designed to help Americans with the World War II effort. 

I find the information refreshing and sheds a little light on how my parents and family coped with the war.  Enjoy!

Save milk, too. When emptying a milk bottle, rinse with water the milk that remains and use it for cooking, in gravy, or other foods.

To enrich milk for the kiddies, make it a practice, when empty¬ing a cream bottle, to rinse out the remains with milk (not with water), then pouring it into the milk bottle.

If milk sours, it can be used in baking, even if the recipe calls for sweet milk. Just add t, l/2 tea¬spoon of baking soda for each cup of sour milk and deduct 2 teaspoons of baking powder.

Don't buy a quart of sour milk or buttermilk because you need a cupful for a special recipe. Just add 2 tablespoons vinegar to 1 cup of sweet milk and stir. Pres¬to! Sour milk.

Swiss cheese, muenster, American and similar cheeses are still tastily edible, even when dried out. Simply grate and use with spaghetti, soup or vegetables.

You'Il not waste cottage cheese during hot weather it you wrap a damp cloth around it, before put¬ting in the refrigerator. This will keep it fresh for at least five or six days.

To determine whether you are getting your money's worth when buying fresh eggs, you should know that:
1. A fresh egg sinks in water.
2. The shell should be dull and rough.
3. The yolk should be in the center. (Hold egg up to light).
4. The contents should not shake back and forth loosely.
5. The color of the egg shell has absolutely nothing to do with the quality of an egg. Buy brown or white eggs, whichever are cheaper. Don't wash eggs before storing.

Water destroys the protective film that keeps out air and odors.
Save spoilage, too, by keeping eggs in an open bowl or wire basket, and in a cool place.

Eggs kept at room temperature deteriorate rapidly. They belong in your refrigerator away from foods with penetrating odors.

Cracked eggs can be cooked in water without waste. They are just as good as any
other eggs. Add a teaspoon of salt to boiling water, immerse the egg and the contents will not ooze out.
To keep egg yolks fresh for several days, cover with cold water and store in refrigerator.

To use up leftover egg yolks, poach them till firm, then cool and put through sieve. Nice for salads, soup garnishes, canapes.

When eggs are scarce and costly, don't use them to thicken a mixture such as a sauce. Instead, use 1/2 tablespoon of corn-starch or 1 tablespoon of flour for each of the eggs required by the recipe. WARNING-don't substitute if eggs are used for leavening.

-=Good Selling=-

LIVING ON THE "FAT OF THE LAND"

The information below was derived from a pamphlet that I found while cleaning out the attic.  The pamphlet was printing in 1941 and was titled "800 Ways to Save and Serve", which was designed to help Americans with the World War II effort. 

I find the information refreshing and sheds a little light on how my parents and family coped with the war.  Enjoy!

LIVING ON THE "FAT OF THE LAND"
It is estimated that, before the war, we threw about two billion pounds of kitchen fats into the garbage pail. We cannot afford that any more. Save all the vegetable and animal fats you don't need - drippings from deep fat frying, meats, bacon grease, etc. Melt, strain free of extraneous particles and store in tin cans not in cardboard containers. Keep in a cool place. When you have accumulated one pound or more, sell it to your butcher at the prevailing price. This fat is urgently needed for explosives.

To avoid waste in measuring shortening, use the water-level method. For example, if you need 1/2 cup shortening, fill a measuring cup to the 1/2 mark with water. Drop in shortening, push it under the water; continue until water reaches the I-cup mark. Drain off the water. For 3/4 cup of shortening, start with 1/4 cup water; for 1/3 cup, start with 2/3 cup of water, etc.

IMPROPER CARE SPOILS SEA FOOD
Don't spend money on good sea food only to waste it through im¬proper care before cooking. At room temperature fish and all other sea foods spoil in a few hours. Cook at once or wrap in waxed paper to keep odor from other foods, and store in the cold¬est part of your refrigerator.

THE DAIRY COUNTER
Save the butter! When you mix a sandwich spread, mix the butter with the spread, instead of putting it on the bread first.

Turn one pound of butter into two with the magic of gelatine. Here's how: Cut one pound of butter into small pieces. Let stand at room temperature until soft enough to beat. Soften one envelope of unflavored gelatine in 1/4 cup of cold water. Dissolve over hot water. Add dissolved gelatine and 1/4 cup cold water to one can (14-1/2 oz.) evaporated milk. Gradually whip milk into butter with egg beater or electric mixer until milk does not sepa¬rate. Add coloring if desired. Use as a spread-not for cooking.

Here's another "butter-stretcher": One pound butter plus two cups evaporated milk equals two pounds of butter, believe it or not. Bring the butter to room tem-perature and beat to a cream¬your egg-beater will do fine! Add two cups of evaporated milk, a lit¬tle at a time. Keep on beating until all the milk is absorbed. Chill to a solid, and you're twice as butter rich as before you read this.

You can get more cream from your milk by heating it lukewarm, then chilling it suddenly. More cream will come to the surface.

No more whipped cream? Nonsense! Light cream will whip if you can afford to spend a little time. Here's how: Dissolve 1-1/2 teaspoons plain gelatine in 1/4 cup cold water; dissolve over hot water. Pour 1 cup thoroughly chilled light cream into a fairly deep narrow bowl (deep enough so that cream covers 3/4 of the beater blades). Stir dissolved gel¬atine into cream slowly. Set bowl in pan of cracked ice and water; let stand for 5 minutes, stirring around edge several times. Leave bowl in ice and water; beat 5 minutes with rotary egg beater. The cream will be light and fluffy, but not stiff enough to peak. Let stand 2 minutes; cream will stiffen enough to peak. If stored in re-frigerator, stir with a fork before using.

-=Good Selling=-

120 Ways to Save on Food Part II "Meat Extenders"

 I was going through some items that had been my parents and came across boxes full of media from the late 30's through the 70's. One pamphlet that I found was printed in 1942 and suggest on "Ways to Save and Serve" during the wartime effort.

I enjoyed reading this and thought that other P4P'ers might enjoy the read and get a better handle on what their parents or grandparents went through during WWII.

120 Ways to Save on Food

MEAT "EXTENDERS"
The biggest way to save on meat costs is to get your money's worth through waste elimination.

These tips will help:
1. Not only because you want our fighting men to have all the meat they need, but to save money and maintain a balanced diet-at meat conservatively and get more of the other foods into your diet. Authorities hold that four ounces of lean meat per day are enough for average protein needs.

2. Unwrap meat and store in your refrigerator the moment you bring it home. The bacteria that cause spoilage grow rapidly when raw meat is closely covered, but cooked meats should be covered.

3. Chopped meat spoils more readily than plain cuts. Use as soon as possible after purchase.

4. Uncooked smoked meats will stay fresh and sweet for a long time if you do this: Saturate a clean cloth with vinegar, wring out, and wrap the bacon or ham in this damp vinegar cloth. Then wrap again in waxed paper and store in your refrigerator.

5. Use meat trimmings to add flavor to dressings, stuffings and casserole dishes.

6. To make a little meat go a long way, combine it with meat extenders, such as rice, macaroni, spaghetti, noodles, crumbs, vege¬tables and ready-to-serve cereals.

7. Simmer meat bones to make stock for soups, gravies or sauces.

Use pork or lamb liver instead of beef or calf liver, and pocket the difference. The only reason you pay so much more for calf liver is the greater demand for it. Food value is the same.

Bones from smoked meats such as ham hocks can be made into a yum-yummy soup stock for lentil, navy bean or split-pea soup.
When buying meat, ask for the trimmings and "collect a bonus." Simmered with vegetables and well seasoned, they make delicious, nourishing soups.

If you have small amounts of leftover meat and vegetables, grind them together and mix with mayonnaise for a tasty, nutritious spread.

Here's another meat-saver: