Frugal Baking Tips To Save Money on Grocery Budget

Want to save money on your grocery budget? Yes? Here are some of the best frugal baking tips to slash your grocery budget.

There’s something genuinely comforting about baking at home—especially when grocery prices keep creeping up week after week. Whipping up a simple loaf of banana bread or a batch of muffins can feel like a small win, saving you from those pricey bakery trips and expensive packaged snacks.

Frugal baking isn’t about sacrificing flavor or ending up with dry, bland treats. It’s really about being intentional—using what you have, making smart ingredient choices, and getting the most out of every bit of flour, sugar, and oven time.

Take a moment to notice how often we spend on convenience foods—morning pastries, snack bars, sandwich bread, sweet treats, even ready-made pizza dough. The truth is, most of these can be whipped up at home for a fraction of what you’d pay at the store.

For example, a batch of homemade muffins can cost less than just two from a coffee shop—and honestly, they taste so much better. That’s the real beauty of budget baking: those small, everyday savings start to add up fast, like loose change quietly filling a jar over time.

One of the nicest surprises? Baking on a budget doesn’t just save you money—it actually makes you a better baker. You start getting creative, thinking on your feet, and making the most of what you already have.

Instead of running to the store for that one missing ingredient, you learn how to swap things out or improvise with confidence. Before you know it, baking feels less like following strict rules and more like solving a fun, delicious puzzle—with a tray of warm brownies as your reward.

Honestly, there’s something really satisfying about it. Taking simple ingredients and turning them into something delicious feels a lot like stitching together leftover fabric into a warm, beautiful quilt—turning the ordinary into something special.

Once you start seeing it this way, baking stops being just about following recipes and becomes more about creativity, comfort, and making the most of what you have.

Build a Budget-Friendly Baker’s Pantry

A well-stocked pantry is the secret to baking on a budget without sacrificing flavor. When you’ve got a handful of versatile staples on hand, it’s easy to pull together anything from fluffy pancakes to a homemade pie crust—no last-minute store runs required.

And let’s be honest, those “quick” trips to the grocery store are where your budget tends to slip away, usually thanks to a few unplanned extras landing in your cart.

Building a budget-friendly baking pantry doesn’t have to be complicated—it really just comes down to the basics. Stock up on essentials like all-purpose flour, sugar, baking powder, baking soda, salt, oil, cinnamon, cocoa powder, and yeast. With these simple ingredients on hand, you can whip up dozens of different recipes without constantly running to the store.

Instead of spending money on specialty items you’ll only use once, focus on versatile staples that work across multiple bakes. Take a big bag of flour, for example—it can easily turn into bread, biscuits, cookies, pancakes, muffins, or even pizza dough. When you keep things simple and flexible, baking at home becomes both affordable and stress-free.

Storage is just as important as what you actually buy. There’s nothing more frustrating than opening your pantry to find flour ruined by pantry moths or brown sugar that’s turned into a solid brick—because that’s literally money going to waste.

A few simple habits can make a big difference: store ingredients in airtight containers, label them with purchase dates, and keep everything in a cool, dry place. If you’ve ever had to throw out stale nuts, you already know how quickly poor storage can add up.

One of the easiest (and smartest) ways to save money is by organizing your pantry around a “use it first” system. Think about those half-used bags of oats, a couple of overripe bananas sitting on the counter, or leftover chocolate chips from the holidays.

Instead of opening something new, try building your next bake around what you already have. It’s a small mindset shift, but it can seriously cut down on waste.

Having a well-stocked, budget-friendly pantry also gives you more freedom in the kitchen. Instead of asking yourself, “What can I afford to buy today?” you start thinking, “What can I make with what I already have?” And honestly, that one change in perspective can save you a surprising amount of money over time.

The Core Staples That Stretch Every Dollar

Some ingredients are basically the multitaskers of your kitchen—they handle a bunch of baking needs without stretching your budget. If you’re serious about baking on a budget, start by figuring out which pantry staples give you the most value every time you use them.

Here’s a quick comparison of high-value baking essentials:

Oats really deserve a shoutout here. They’re budget-friendly, super filling, and amazingly versatile in the kitchen. You can toss them into muffins for extra texture, stretch out your cookie dough, sprinkle them on top for a crunchy crumble, or even blend them into your own oat flour. It’s such a simple, low-cost way to make your baked goods feel more satisfying and wholesome.

Don’t overlook vegetable oil—it’s a true kitchen MVP. While butter usually steals the spotlight, oil has a knack for making cakes super soft and muffins extra moist, all without breaking the bank. Unless you’re chasing that classic buttery flavor, oil is often the smarter, more budget-friendly pick.

And let’s not forget yeast—it’s a real budget hero if your family goes through bread like water. Just a pinch, costing mere cents, can bake a loaf that would set you back several dollars at the store. Honestly, it’s like a little money-saving miracle tucked inside a tiny packet.

Here’s the trick: repetition. When you keep using the same key ingredients in multiple recipes, you get way more bang for your buck with every grocery run.

Smart Bulk Buying Without Waste

Buying in bulk seems like the ultimate way to save money—but only if you do it smartly. A 10-pound bag of flour might look like a steal, but it’s not much of a bargain if half of it goes stale before you even get to it. The key is finding the sweet spot between cost savings and what you realistically use.

Start with the basics you go through all the time: flour, sugar, oats, chocolate chips, and yeast are usually safe bets for bulk buying. If you bake weekly, bigger bags can slash your cost per cup in a noticeable way. Warehouse clubs, restaurant supply stores, and online subscription services can all offer surprisingly good deals.

The tricky part? Specialty ingredients. Almond flour, dried fruit, coconut flakes, and fancy extracts may seem cheaper in giant bags, but they often end up forgotten in the back of the pantry. Bulk purchases should fit your habits, not just your wishlist.

A helpful rule of thumb is the “90-day test”: only buy in bulk what you’re confident you’ll use within three months. Anything longer is a storage gamble. Freezing comes to the rescue here—flour, nuts, shredded coconut, and even yeast freeze beautifully and stay fresh for months.

Another smart move is sharing bulk items with a friend or neighbor. Splitting a 25-pound bag of flour instantly lowers the risk while keeping the savings intact. Bonus: it turns frugal baking into a little community adventure, which is pretty fun.

When you get bulk buying right, it feels like planting seeds for future savings. Every loaf, cookie batch, or tray of cupcakes you make from your stockpile ends up costing less than the last—and that’s a win any baker can celebrate.

Ingredient Swaps That Save Money

One of the smartest tricks in budget-friendly baking is learning how to make substitutions. Once you realize recipes aren’t set in stone, you stop making extra trips to the store every time you’re missing an ingredient.

Take milk, for instance. Need buttermilk but don’t want to buy a whole carton for just one cup? No problem. Just stir a tablespoon of vinegar or lemon juice into regular milk, let it sit a few minutes, and you’ve got the same tang and chemistry—without the extra cost.

Flour, sugar, and other pantry staples are just as flexible. Cake flour? Mix a little cornstarch into your all-purpose flour. Brown sugar? Combine white sugar with a spoonful of molasses. Self-rising flour? A mix of regular flour, baking powder, and salt does the trick. These small swaps stop one-off purchases from quietly eating up your budget.

Fruit substitutions are another game-changer. Applesauce, mashed bananas, canned pumpkin, or yogurt can replace some of the fat in cakes and muffins. That means using less butter and making good use of ripe fruit instead of letting it go to waste.

The real magic comes from understanding why each ingredient exists—whether it’s for moisture, sweetness, fat, or lift. Once you get that, swapping becomes second nature, turning rigid recipes into flexible, budget-friendly creations. That’s the essence of smart frugal baking: creativity, confidence, and delicious results without breaking the bank.

Butter Alternatives That Still Taste Great

Butter is undeniably delicious, but let’s be honest—it’s often one of the priciest ingredients in home baking. The good news? Knowing when and how to swap it out can save you a ton of money without compromising taste or texture.

The simplest go-to substitute is a neutral oil. For cakes, muffins, brownies, and quick breads, oil can actually be a better choice than butter because it keeps your bakes soft and tender for longer.

Usually, a straight one-to-one swap works perfectly. Budget-friendly options like sunflower, canola, or vegetable oil get the job done without breaking the bank.

For denser treats like cookies and bars, margarine is another great cost-saving alternative. Modern baking margarines are miles ahead of the old versions—they often give results almost identical to butter, making them a smart swap for everyday baking.

If moisture is your priority over richness, mashed banana or applesauce can be a game-changer. They lower fat costs, naturally sweeten your bake, and are perfect for breakfast loaves or snack cakes.

Of course, some recipes really need the magic of butter—think shortbread, laminated doughs, or classic butter cookies. The key is knowing when to splurge: save the butter for the star recipes, and lean on substitutes when it’s playing a supporting role.

Adopting this one habit can shave a noticeable chunk off your monthly baking expenses—more than almost any other substitution trick out there.

Egg Substitutes for Everyday Baking

Egg prices can be unpredictable, which is why knowing how to swap them out in baking is such a handy frugal skill. The good news? Most recipes don’t rely on eggs as much as we think.

For muffins, brownies, and snack cakes, flax eggs are a go-to. Just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, and you’ve got a perfect egg substitute. They’re inexpensive, last a long time, and work surprisingly well.

Mashed banana is another superstar. Half a banana can stand in for one egg in many soft-baked treats, bringing natural sweetness and moisture along for the ride. Bonus: it’s a great way to use up fruit that’s gotten a little too ripe.

Other reliable swaps include:

• 3 tablespoons applesauce = 1 egg
• 1/4 cup yogurt = 1 egg
• Silken tofu = dense cakes and brownies

The best part about these alternatives is that they usually use ingredients you already have in your kitchen. Missing eggs? No problem—it’s a chance to get creative, use up what’s left in your pantry, and save a few bucks.

The outcome? Delicious, budget-friendly baked goods that feel homemade, cozy, and totally satisfying.

Reduce Waste and Use Every Last Crumb

One of the easiest ways to make baking more budget-friendly isn’t about clipping coupons or hunting for cheaper flour—it’s about making the most of what you’ve already baked before it goes stale.

Wasting food quietly eats away at your kitchen budget. That half-loaf of homemade bread shoved to the back of the counter, the dry corner of a cake, or a few leftover cookies might not seem like much—but over the course of a month, those little losses add up like coins slipping through a hole in your pocket.

The trick is a simple mindset shift: stop thinking of leftovers as “old” and start seeing them as ingredients for something new. Stale bread can be transformed into breadcrumbs, croutons, bread pudding, French toast casserole, or even used to thicken a rustic cake.

Dry cake? Crumble it into trifles, layer it in parfaits, or roll it into cake pops with a bit of frosting. Even broken cookies can become pie crusts, cheesecake bases, or fun ice cream mix-ins.

This approach works because baking ingredients aren’t cheap when you look at the bigger picture. Every batch uses flour, sugar, eggs, butter, spices, and energy. Tossing leftovers is like throwing money—and effort—straight into the trash. That’s why smart, frugal baking is as much about saving and repurposing as it is about mixing and measuring.

Another clever trick is planning “second-life desserts.” If you know your family won’t finish a full pan of brownies in a couple of days, purposely set some aside for brownie parfaits or milkshake mix-ins later in the week. One baking session can quickly turn into two or three delicious treats.

There’s a real joy in this kind of kitchen thrift. It’s like storytelling with food—today’s muffin tops become tomorrow’s crumb topping, and nothing ever goes to waste.

Reviving Stale Bread, Cookies, and Cake

Stale doesn’t have to mean useless. In fact, slightly dry baked goods can be perfect for getting creative in the kitchen—sometimes even better than fresh ones. Take bread pudding: it practically demands day-old bread, since dry cubes soak up custard far better than soft, fresh slices.

Cookies that have lost their crunch? Don’t toss them—crumble them into a resealable bag and transform them into dessert magic. Sprinkle over yogurt, fold into whipped cream, or press into a crust for no-bake bars. Suddenly, those “expired” cookies feel intentional, even gourmet.

Got a dry cake? Give it new life with a little liquid. Brush layers with simple syrup, coffee, or flavored milk to restore moisture. A plain vanilla cake brushed with sweetened coffee can become the base for a budget-friendly tiramisu. Chocolate cake crumbs layered with pudding and cream? Hello, bakery-worthy trifle without spending extra.

And bread? A little oven love goes a long way. Wrap a loaf loosely in foil and warm it for 5–10 minutes at low heat—the crust often springs back to life. It’s a tiny trick, but it can stretch homemade bread for one more meal.

The takeaway: texture “problems” are actually opportunities in disguise. Once you see it that way, stale baked goods stop feeling like mistakes and start feeling like shortcuts to delicious creations.

Freezing Dough and Leftovers the Right Way

Freezing is a total game-changer when it comes to saving money in the kitchen. Not only does it stop ingredients from going to waste, but it also keeps you from making those last-minute, pricey dessert runs. Instead of grabbing something from the store when a sweet craving hits, you can pull out a homemade treat straight from your freezer.

Cookie dough is perfect for this. Scoop it into portions before freezing, and you can bake just a couple of cookies at a time instead of an entire batch. This helps curb overeating and keeps leftovers from going stale. Plus, it makes the effort and energy of one prep session stretch across multiple future treats.

It’s not just cookies—bread dough, pizza dough, muffin batter, and unbaked scones all freeze beautifully. The trick is to freeze the dough after the first rise, then let it thaw overnight in the fridge when you’re ready to bake. Essentially, your freezer becomes your own little bakery.

For baked goods, let them cool completely before wrapping. Start with plastic wrap, then layer in a freezer bag or airtight container. Don’t forget to label with dates—otherwise, things tend to vanish into the mysterious depths of the freezer. Most cakes, muffins, and quick breads will stay fresh and delicious for 2–3 months.

Freezing works its magic because it turns a big baking session into weeks of ready-to-go snacks, breakfasts, and desserts—all without spending extra on store-bought treats. It’s convenience and savings rolled into one.

Energy-Saving Baking Habits

When it comes to budgeting your baking, most people zero in on ingredients—but don’t forget about your oven! If you bake often, the energy your oven uses quietly sneaks into the real cost of your treats. The good news? A few simple habits can make your baking way more efficient.

Batch baking is the ultimate win. Once your oven is hot for a loaf of banana bread, take advantage of that heat—toss in some granola, roast nuts, bake potatoes, or even prep another loaf. Running the oven once for multiple goodies is far cheaper than reheating it several times a week.

Another easy tip: skip unnecessary preheating. Some dishes, like casseroles, bread puddings, or reheated pastries, can go straight into a cold oven without a hitch. Cutting even 10 minutes of preheat time can add up big over dozens of bakes.

The type of bakeware matters too. Dark metal pans often cook faster than glass, and smaller pans create shallower batters that finish sooner. These subtle tweaks save oven time—and patience—while reducing energy use over time.

Don’t overlook residual heat either. Almost-done cookies? Turn the oven off a minute early and let the carryover heat finish the job. It’s like coasting downhill in a car instead of keeping your foot on the gas.

By weaving these habits into your routine, frugal baking isn’t just about cheaper ingredients—it’s about smarter, more efficient baking from start to finish.

Batch Baking to Lower Utility Costs

Think of batch baking as meal prep—but for your kitchen. It’s a clever way to stretch your ingredients and cut down the cost per serving. Instead of baking a loaf today and another one tomorrow, whip up two or three at the same time and save yourself time and money.

A single tray can hold:

• Muffins
• Granola
• Toasted oats
• Roasted seeds
• Sheet-pan pancakes

Make the most of every minute your oven is on. The same trick works for cookies: bake a few different kinds back-to-back while it’s still hot. Then, pop the extras in the freezer—your future self will thank you with ready-to-eat treats, no extra preheating required.

There’s a bonus too: efficiency. Mixing up three batters at once, while the flour’s already on the counter and the sink is already a little messy, takes way less effort than doing the whole setup multiple times throughout the week.

Frugal baking isn’t just about saving money. It’s about saving time, cutting down on cleanup, and making homemade food feel practical, satisfying, and sustainable in everyday life.

Small Appliances vs Full Oven

Sometimes, saving money in baking isn’t about skimping on butter—it’s about choosing the right appliance. A toaster oven, air fryer, or slow cooker can often do the job more efficiently than a full-size oven.

These smaller gadgets use less electricity and heat up faster. For single servings, mini batches, or reheating leftovers, they’re usually the smarter choice. A toaster oven can easily bake six cookies, a small tray of biscuits, or a personal pizza—without firing up a huge oven.

Air fryers are surprisingly good for cookies, hand pies, or mini cinnamon rolls. Thanks to the way they circulate hot air, things cook faster—saving both energy and time.

Even slow cookers have a place in baking, making bread puddings, lava cakes, or simple loaves. They’re unconventional, sure, but on a hot day, they keep your kitchen cooler and can even help reduce air-conditioning costs.

The best bakers don’t just think, “What should I bake?” They also ask, “Which tool will bake this most efficiently—and cheapest?”

Low-Cost Recipes That Feel Luxurious

The best budget-friendly bakes are the ones that feel indulgent, even when made with simple, everyday ingredients. Think along the lines of pantry cakes, oatmeal cookies, cinnamon bread, or one-bowl brownies.

These recipes show that the magic of baking doesn’t come from pricey ingredients—it comes from the aroma, texture, and the cozy warmth they bring.

Take a humble olive oil cake, for instance. Made with just basic pantry staples, it can taste so elegant that you’d happily serve it to guests. A quick dusting of powdered sugar, and it instantly feels like something from a bakery.

The same goes for rustic fruit crisps—aging apples or frozen berries topped with oats and brown sugar turn into a comforting, crowd-pleasing treat.

Classic frugal desserts like rice pudding, bread pudding, or semolina cakes have stood the test of time for this very reason: they transform inexpensive ingredients into heartwarming delights.

Presentation is where the magic really happens. Slice a warm cake neatly, drizzle a simple glaze, or serve muffins in parchment liners. Suddenly, a low-cost bake feels special—like framing a thrift-store treasure and watching it look priceless.

In frugal baking, luxury isn’t about spending more. It’s about turning everyday ingredients into moments that people remember.

Pantry Cakes and One-Bowl Muffins

Pantry cakes are the true royalty of budget baking. They lean on ingredients most of us already have tucked away in our kitchens—think flour, sugar, eggs (or handy substitutes), a splash of oil, baking powder, and maybe a pinch of cocoa or cinnamon.

One-bowl muffins take frugality a step further. Fewer dishes mean less water, less cleanup, and yes—more time for enjoying your treats. They’re perfect for using up whatever’s lingering in your fridge or pantry: overripe bananas, apples, oats, leftover jam, or even shredded carrots.

The best part? These recipes are incredibly forgiving. No blueberries? Toss in raisins. Out of yogurt? Milk plus a little vinegar does the trick. Only half an apple left? Chop it up and stir it in. That kind of flexibility makes pantry cakes a dream for thrifty kitchens.

And let’s talk about the payoff: the flavor. A dozen homemade muffins can cost less than a single fancy bakery pastry, but the taste? Absolutely priceless.

Homemade Bread on a Shoestring

Few things show just how much value frugal baking can bring like homemade bread. With just flour, yeast, salt, water, and a touch of oil, you can whip up a loaf for a fraction of what store-bought bread costs.

Even richer breads that use milk and butter stay surprisingly affordable compared to artisan options. From sandwich loaves to dinner rolls, flatbreads, pizza crusts, and naan, all of these start with the same simple, low-cost ingredients.

The real magic happens when you stretch that bread across multiple meals. Toast for breakfast, sandwiches for lunch, garlic bread with dinner, and breadcrumbs for leftovers—one batch goes a long way.

Homemade bread isn’t just cheap—it’s a meal-planning powerhouse that helps you save across your entire menu.

Shopping Strategies for Cheaper Baking

A huge chunk of frugal baking success actually happens before the oven’s even on. The way you shop can save you more per batch than tweaking any recipe ever could.

There’s a big difference between paying full price for every ingredient and being strategic about your buys—it can be the line between thinking “homemade is a steal” and “wow, why did this batch of cookies cost so much?”

The first step? Shop with a baking-first list, not a craving-first list. Instead of starting with “I want chocolate chip cookies,” build your week around what’s already on sale—flour at a discount, eggs at a temporary low, those spotted bananas begging to be baked into bread, or leftover holiday nuts on clearance.

Let the deals guide your menu. This simple shift flips the usual impulse-buying cycle: instead of hunting down expensive ingredients for a specific recipe, you let the bargains inspire your baking adventures.

Timing is everything when it comes to shopping for baking supplies. Many supermarkets slash prices on seasonal items right after the big holidays.

Think chocolate chips after Valentine’s Day, pumpkin puree once fall ends, peppermint extract post-Christmas, and sprinkles after Easter—these deals can be surprisingly steep. The best part? Most of these ingredients have long shelf lives, so you can stash them for future baking projects without worry.

Another savvy tip: keep a simple price tracker. Even a quick note on your phone works. Jot down the best deals you’ve seen for staples like flour, butter, sugar, cocoa, vanilla, and nuts. After a while, you’ll instantly know when a sale is actually worth it—and when it’s just clever marketing.

One tip many home bakers miss is exploring the ethnic aisle or stopping by an international grocery store. Items like spices, coconut, rice flour, semolina, sesame seeds, and even bulk nuts are often way cheaper there than in the usual baking section.

The bigger takeaway? Smart, frugal baking actually begins while you’re shopping. Choosing ingredients thoughtfully before they even make it to your pantry sets you up to save on every batch you bake—almost effortlessly.

Seasonal Buying and Discount Cycles

A simple trick to cut costs on baking ingredients is to pay attention to seasonal sales. Grocery stores are surprisingly predictable—they slash prices on popular baking items just before holidays when everyone’s whipping up treats, then discount any leftovers right after. Knowing this pattern can save you a nice chunk of change.

Here’s a quick seasonal cheat sheet:

Scoring post-holiday markdowns is a baker’s secret weapon—especially since most baking ingredients last a long time. That half-priced chocolate after Valentine’s Day? It can easily become brownies for months. Pumpkin on sale in November? Portion it, freeze it, and enjoy it well into spring.

Fresh produce plays by its own seasonal rules, too. Bananas, zucchini, apples, berries, and citrus tend to be at their cheapest—and tastiest—when they’re in season. Baking with seasonal ingredients not only saves money but also makes your treats taste more vibrant.

By paying attention to these cycles, you start working with the grocery store, not against it. Instead of scrambling at full price, you’re planning ahead, shopping smart, and turning every sale into an advantage.

Store Brands vs Premium Ingredients

Not every ingredient needs to be top-shelf. Surprisingly, a lot of store-brand baking essentials are basically the same as their name-brand counterparts since they often come from the very same factories.

Flour, sugar, baking soda, powdered sugar, cornstarch, and oats? Totally safe to grab the generic versions. In fact, in blind taste tests, most people couldn’t tell the difference once these ingredients were baked into a recipe. Your wallet will thank you, and your cookies will taste just as good.

Where premium products may matter:

• Vanilla extract
• Chocolate for melting or ganache
• High-fat butter for laminated dough
• Specialty cocoa powder
• High-quality cinnamon

The trick to savvy baking on a budget? Pick your splurges wisely. Treat yourself to the ingredients that really make a flavor pop, and keep things simple when the ingredient is just doing the heavy lifting.

For example, a cake made with basic store-brand flour and sugar—but boosted with high-quality vanilla—can taste far fancier than it actually costs. That’s the magic of frugal baking: spend smart where it counts, save where it won’t be missed.

FAQs

Conclusion: Baking Richly While Spending Less

Frugal baking isn’t about cutting corners or giving up on flavor—it’s about being clever, intentional, and finding joy in creativity. The magic happens when you realize that mouthwatering homemade treats don’t need pricey ingredients, fancy gadgets, or a gourmet grocery list. What they do need is a little planning and strategy.

Think about it: a simple bag of flour can turn into bread, muffins, pizza dough, cookies, pancakes, or dessert bars. Overripe bananas? Breakfast gold. Leftover cake? Hello, trifle. Stale bread? Instant pudding. Even a freezer stocked with dough can become a lifesaver on hectic days.

Each of these little habits stretches your budget while making your home feel cozier and more abundant. It’s not just about saving money—it’s about creating a kitchen full of possibilities and the kind of comfort that warms both the belly and the heart.

The real payoff? Confidence. Once you get the hang of swapping ingredients, baking in batches, timing your grocery runs with sales, and giving leftovers a second life, baking stops feeling stressful and starts feeling empowering. Suddenly, it’s not about limits—it’s about possibilities.

That’s the beauty of frugal baking. It’s not just saving money—it’s about creating a home that feels warm, generous, and full of flavor, even on a tight budget. Often, the most unforgettable treats come from the simplest ingredients.

And let’s be honest, there’s something kind of magical about pulling a golden loaf or a tray of muffins out of the oven, knowing it cost just a fraction of what it would in the store. It’s like turning a few pennies into a round of applause.

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