47. Price fruits with an eye on the cost-per-edible serving. If you are buying by the pound, you are also paying for any inedible seeds and rinds.

48. When buying fresh greens by weight, be sure to shake off the excess water before you put them in your cart. Water hidden in between the leaves adds weight and raises the cost.

49. Serve a vegetable "medley" when you have small amounts of several different vegetables. Mix together and microwave, and top with a little cheese or a sprinkle of nuts.

Dairy

50. Unless you buy powdered milk in bulk for a price break, you won't save money over fresh milk. On a recent shopping trip, the Deseret News found that a box of generic-brand powdered milk that yields 31 cups of milk was $6.49. If you can buy fresh milk at $3 a gallon, you can get 32 cups for $6.

51. Buy a large container of yogurt and divide it into portions yourself. A 32-ounce container, at $2.79, yields four 8-ounce portions at 34 cents a serving. The same brand in single-serve containers was 50 cents each.

52. Milk fat costs. You can often save about 10 cents to 20 cents per gallon by dropping from 2 percent to 1 percent or skim.

53. If you use margarine instead of butter to cut costs, don't use anything less than 100 percent margarine for baking. The lower-fat spreads have water and fillers that bake up poorly (and when poured over popcorn turn it to mush). Real butter is approximately $4 per pound; 100 percent margarine (such as Nucoa) can be $1.50 to $2 per pound. Save the less-expensive spreads for your toast.

54. Consider home delivery of milk and bread. It costs more, but it might save on extra trips to the store.

55. There is no nutritional difference between brown and white eggs; it has more to do with the color of the hen. White eggs usually cost less.

56. Freeze butter to keep its fresh flavor. Grate it, frozen, over toast, baked potatoes, etc. for portion control.

57. Finely shred cheese when topping pizzas, grilled ham and cheese, etc. You'll use less.

Meat

58. Unless they're on special, breasts are the most expensive part of the chicken. Boneless, skinless thighs offer the same convenience for less, and dark meat is more moist and flavorful anyway.