FIRST AID—If food has been burned on or allowed to dry on the utensil, fill it with cold water. Bring the water to boiling. Remove the utensil from the heat and allow the water to cool to lukewarm. Wash in hot suds. If a stain remains, scour with fine steel wool. If necessary, polish with stainless steel cleaner. DO NOT OVERHEAT—Overheating may sometimes cause discoloration on Stainless Steel Cookware. These stains are easily removed with any good stainless steel cleaner. AVOID SUDDEN TEMPERATURE CHANGES—Sudden temperature changes and overheating should be avoided. DO NOT put cold water in a hot utensil. DO NOT set a hot utensil on a cold surface, such as the sink. SPEND _Wisely_, SPEND _Less_! [Illustration: uncaptioned] Take Advantage of Bargains [Illustration: uncaptioned] A really big step towards economical food buying is watching newspaper advertisements. Each week the big super-markets and chain stores run all of their weekly specials, and savings will add up fast if you plan as many of your menus as possible around these featured items. Compare Prices [Illustration: uncaptioned] Compare them at home in your newspaper, when you are deciding the best place to shop and save. And compare the difference in price among fresh, frozen, and canned foods. For example; food dollars will go a lot further (yet meals will not suffer), if you serve frozen vegetables, or fresh vegetables in season, on-the-plate ... and use less-expensive canned vegetables in stews, casseroles, etc. Read Labels Carefully [Illustration: uncaptioned] Look for the word “enriched” on white bread and flour labels. This means that the “B” vitamins and Iron, lost in the milling process, have been replaced. Also check the “net weight” when comparing similar bargains. Avoid Waste [Illustration: uncaptioned] Extra-large sizes of canned fruits, vegetables, juices and staples like baking powder may not ALWAYS be bargains. Often these purchases are only partially used, and eventually go to waste. Unless you can use the entire contents of the extra-large container, buy the smaller size. Cut Meat Costs [Illustration: uncaptioned] Less tender cuts of meat are just as nutritious as the more expensive ones. Properly cooked they are equally delicious, and you’ll be surprised how often you can work them into well-planned menus. Variety meats, such as heart, kidney, sweetbreads, brain, liver and tongue are high in nutritive value and comparatively low in price. Butter or Margarine? [Illustration: uncaptioned] These two table fats are equivalent in food value, and may be used interchangeably in any recipe. _Plan_ TO PLEASE! [Illustration: uncaptioned]