Frugal Cooking Quotes

Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of materials which would be discarded indignantly by the poorest tramp in Whitechapel.

I tend to tell my readers to go for the cheapest ingredients every time, unless they're unbearable. If so, you only need to have them once and the next week switch up.

What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.

Make dinner with the goal of stretching it out for lunch in the back of your mind. Making more of one thing is cheaper than buying more varied ingredients for each meal.

You can serve good food on a budget provided you don't waste it.

Make big pots of soups, stews and chilis - they stretch a buck, and you can live off them for days!

Every peasant cuisine has incredible ingenious tricks for getting a lot of nutrition out of a small amount of ingredients. There are people who don't have the money to invest in better food, but perhaps they have the time. There's a trade-off: The more time you're willing to put into food preparation, the less money you have to spend.

When my mother had to get dinner for 8 she'd just make enough for 16 and only serve half.

I know that I can cook well on a low budget so I can't really justify spending a fortune on food.