---------------- FOOD UNITS -----------

Starch & Sugar

Supplies

Cost

Total

Protein

Fat

6 lbs. Flour......................................

$

9,840

1,180

294

8,366

1 lb. Cornmeal................................

1,739

157

191

1,391

1 lb. Graham Flour..........................

1,664

249

83

1,332

3 lbs. Bread...............

3,615

468

219

2,928

1/2 lb. Rice.......................................

816

72

8

736

1/4 pkg. Puffed Rice........

730

80

7

643

1/8 pkg. Pettijohn............................

426

77

30

319

1/4 pkg. Wheat Berries...................

730

80

7

643

1/8 pkg. Farina................................

354

53

18

283

1 lb. Macaroni.................................

1,600

240

32

1,328

5 1/2 lbs. Sugar.............................

10,230

10,230

1/2 pt. Molasses..............................

666

3

663

4 lbs. Round Steak.........................

4,440

1,600

2,840

1 lb. Veal Steak...............................

480

202

278

...

1 lb. Calf's Brain .........

576

152

424

.. .

1 lb. Beef Stew.................................

1,110

400

710

2 Calves' Hearts...............................

600

166

434

3 lbs. Loin of Mutton......................

3,984

1,792

2,192

>. •

1 1/2 lbs. Halibut ...........

705

281

424

1/4 lb. Bacon....................................

800

48

752

3 lbs. Roast Pork..........

4,500

1,080

3,420

1 Beef Tongue.................................

800

376

424

4 doz. Eggs @ 25c.........

3,808

1,220

2,588

8 qts. Milk ...............

5,200

992

2,704

1,504

2 pts. Cream....................................

1,820

91

1,565

164

3 lbs. Butter ..............

10,815

54

10,761

1 lb. English Walnuts.......................

3,200

320

2,656

1 pk. Potatoes ............

2,247

247

22

1,978

1/8 pk. Sweet Potatoes.....................

600

32

88

480

1/2 pt. Lentils...................................

1,070

225

193

652

2 cans Peas......................................

1,020

252

32

736

1 can Tomatoes...............................

210

44

15

151

1 can Kidney Beans.........................

800

189

25

586

8 Onions........................................

200

26

10

164

6 Carrots.........................................

200

20

16

164

4 Turnips.........................................

100

13

4

83

6 Beets.............................................

200

4

46

150

1 bunch Celery................................

50

12

2

36

1/2 box Gelatine...............................

50

9

41

2 bunches Rhubarb..........................

100

10

27

63

1/2 lb. Prunes...................................

800

24

776

1/4 pk. Apples.................................

440

13

31

396

1/4. lb. Figs................

300

15

285

1/2 lb. Dates.....................................

725

14

51

660

1 lb. Raisins....................................

1,200

36

108

1,056

4 Lemons.......................................

144

12

20

112

6 Bananas.......................................

400

22

22

356

2 Grapefruit...................................

200

14

8

178

1/2 can Pineapple............................

100

4

6

90

3 oz. Chocolate................................

450

36

324

90

1/2 oz. Cocoa...................................

72

12

38

22

7/8 lb. Coffee ..............

1/16 lb. Tea ................

Total for Week.........

$

86,926

12,718

34,169

40,059

Food Units per Day - 12,418. Food Units per Day per Person - 3,104. Cost of Food per Day - $ Cost per Day per Person - $

Of the Total Food Value, 14% is Protein, 39% is Fat, and 47% IS Starch and Sugar.

Suggestions For Reducing The Cost Of The April Menus

Use butter substitutes in cooking. Use top of milk in place of cream for cereal and coffee. If expensive reduce the quantity of milk or use skimmed milk in cooking.

In L. 153 omit the scrambled eggs and chopped meat; also the almond steak in L. 154, substituting lettuce. In L. 155 omit the sweet potatoes, and substitute cherry cubes for Jerusalem pudding for dessert. Cherry cubes may be made from Cherry Jello or Bromangelan, or by flavoring plain gelatine with cherry and, when set, cut into 1/3 inch cubes for serving.

In L. 156 use dry toast instead of hot cornbread or plain rice for puffed rice, and in L. 157 omit the sauted brains. In L. 158 serve old potatoes riced, instead of new potatoes in cream, and use rhubarb sauce in place of pie for dessert. In L. 159 omit the doughnuts, and in L. 161 the peas. In L. 162 omit the cereal and baked apples.

In L. 164 substitute Hamburg roast for baked loin of mutton. In L. 165 omit the cereal and use leftover beef for beef ramikins, also use dry toast in place of coffee cake. In L. 167 omit the timbale cases. In L. 168 omit the prunes and the tomato toast and use dry toast instead of cream muffins. In L. 170 use raisin bread pudding instead of bakewell pudding.

In L. 171 have dry toast instead of the hot cross buns. In L. 172 substitute veal steak for roast pork and orange ice for German Puffs and Sabyon sauce for dessert.

Estimated Reductions

1 1/2 lbs. butter, c, less 1 1/2 lbs. oleo, c........$

2 qts. milk ..............

1 pt. cream..............

4 eggs ..................

Almond steak, c, less lettuce, c...............

Sweet potatoes ..........

Jerusalem pudding, C, less cherry cubes, c. .. .

Cornbread...............

Brains ..................

Cream sauce.............

Pastry for pie...........

Doughnuts ..............

Peas ....................

"Wheat, berries, cream and sugar .................

Baked apples............$

Loin of mutton, c,' less

Hamburg steak, c. . . .

Farina, cream and sugar. .

Coffee cake..............

Timbale cases ...........

Prunes ..................

Tomato toast............

Cream muffins ...........

Bakewell pudding, c, less raisin bread, c.........

Hot Cross buns...........

Roast pork, c, less veal steak, " c..............

German puffs, and sauce,

- c, less orange ice, 10c.

Original total cost........................................$

Reduction................................................

New total cost per week..............................$

New cost per day.........................................

New cost per day per person................................

A Butler's Tray On Wheels Photograph Furnished by a Massachusetts Student of the A. S. H. E.

A Butler's Tray On Wheels Photograph Furnished by a Massachusetts Student of the A. S. H. E.