“You can scrape that bowl a little better,” my mother would say to me.

I would keep scraping to get the last bit of dough out of the bowl.

“Auntie Christina was the best at cleaning out bowls,” she’d add.

My great-aunt Christina was a first-generation American who raised all of her siblings when her mother (my great-grandmother) died at age 40. I am sure that scraping and scrimping was part of her life. In her twilight years, she lived with my family.

Unfortunately, I was only two when she passed away, but her lessons were passed down to me.

Older generations were quite adept at stretching food dollars. They did not have the luxury of large grocery stores with easy-to-make food mixes. They cooked more basic recipes and used what they had on hand to make meals. My great-aunt lived a very long life.

Every now and then, I look over my vintage World War II-era cookbooks, which are now more than 80 years old. During wartime, foods like sugar, coffee, canned food, eggs, meats, cheese and fat were rationed.

Growing “victory gardens” during times of war became a way to ensure your family had healthful food. Gardening is an excellent idea now, as food prices likely will continue to increase. Packs of seeds are inexpensive compared with the potential bounty you could harvest.

Earlier generations preserved their harvest through canning, drying, pickling and freezing. However, I do not recommend following old canning recipes because modern equipment and methods are much safer. If you have Great-Grandma’s canning recipe in her handwriting, save it as a keepsake — don’t use it.

During World War II, much of the food preservation information was overhauled; since then, the guidance has been regularly updated with scientific advancements. Once you invest in jars for canning, you can continue using them as long as they are not chipped or cracked.

Consider these tips to save some money on groceries:

Plan your meals

My 1940s cookbooks included the meal plan for the week, and that’s a good idea for any generation. Having a “road map” for home food preparation helps you reduce the temptation of stopping at a drive-through on the way home.

Limit the amount of food that you waste

Earlier generations used their “planned-overs” in later meals to make soups, stews and sandwiches.

Consider composting

Try this with your vegetable and fruit peelings to make your own “fertilizer” to nourish your plants in the future. Consider building or investing in a compost bin. NDSU Extension has a basic “How to Compost” guide to get you started.

Check out the sales ads

Buying fresh fruits and vegetables in season will save you money, plus you will enjoy higher quality fresh produce. Frozen and canned fruits and vegetables are another nutritious option. Remember, all forms of produce count toward the recommended 4 ½ cups per day.

Look for discounts

Sign up for rewards in stores, where you might earn discounts or money back. If items are “Three for $2,” be sure to check if you can buy one at the sale price. Usually, you can.

Use coupons

Use them on items that you normally buy.

Consider buying in quantity

Avoid buying items you really do not like. Rice and beans are bargain-friendly options with a long shelf life.

Check grocery receipt for errors

Make a mental note of food prices as you shop and watch the register to be sure the sale price shows up.

Save eating out as a special treat

Food in restaurants is more expensive than food prepared at home.

Know your resources

Your NDSU Extension office provides free resources to help you learn how to garden, whether in pots or a small plot in your yard. See the recorded webinars at NDSU Extension’s Field to Fork website, and check out face-to-face and online gardening education programs in your community.

Check out community gardening programs, where you share in the output. Later in the season, support your local farmers by shopping local at farmers markets.

This World War II-era recipe with its actual name provides a variety of nutrients. For a true “health” salad, choose dark leafy greens such as romaine. Consider growing your own salad ingredients this summer.

Health Salad (from 1943)

1 cup raw, sliced cauliflower

1 cup raw, grated carrots

2 cups shredded lettuce

1 cup sliced radishes

1/3 cup chopped walnuts or other nut (optional)

Salad dressing of choice

Prepare ingredients as indicated and serve with your choice of dressing.

A serving with nuts (without dressing) has 70 calories, 5 grams (g) fat, 2 g protein, 6 g carbohydrate, 2 g fiber and 35 milligrams sodium.