Food Units per Day - 11,595. Food Units per Day per Person - 2,898. Post on- Food per Day - $ Cost per Day per Person - $

Of the Total Food Value 17% Is Protein, 40% Fat, and 42% Carbo-hydrates or Starch and Sugar.

Suggestions For Reducing The Cost Of The August Menus

Substitute oleomargarine or crisco for butter in cooking. Use top of milk in place of cream for cereal and coffee. In cooking with milk reduce by adding half water, or by using skimmed milk at a quart, as suggested before.

In L. 239 omit the orange omelet. Use Hamburg Roast in place of Leg of Lamb in L. 241, also omit the pineapple and cheese salad and use plain sliced peaches instead of Peaches in Bloom. In L. 242 omit the iced melons. In L. 244 make the ice cream with a custard foundation, thus using 1 pt. instead of 1 qt. of cream. Also omit the hot sauce for the cream. Omit the gooseberry crush in L. 245, also the cocoanut cake in L. 247. In L. 251 omit the blackberries and in L. 253 use banana instead of apricot and plum salad; here also serve lemon ice instead of cantaloupe sherbet. Omit the plums in L. 254. In L. 256 rice the potatoes instead of serving them with butter sauce. Use breaded veal cutlets instead of crown roast of lamb in L. 258, and also omit the fruit soup. As suggested above, use the custard foundation for the peach ice cream also.

Estimated Reductions

1 1/2 lbs. Butter at c, less 1 1/2 lbs. Oleo at c.....$

1 qt. Cream..............

2 qts. Milk...............

Orange Omelet...........

Roast Lamb at 84c, less

Hamburg Roast at 42c. . Pineapples and Cheese Salad Peaches in Bloom at 18c, less Sliced Peaches at 6c.

2 Melons................

Hot Sauce for Ice Cream..

Gooseberry Crush .. .....

Cocoanut Cake ..........

Blackberries.............

Apricot and Plum Salad at c, less Banana Salad at c.....................

Cantaloupe Sherbet at 20e, less Lemon Ice at 10c...

Red Plums ..............

Butter Sauce............

Fruit Soup ..............

Crown Roast of Lamb at $ less Veal Cutlets at c ...................

Original Total Cost......................................$.

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

New Total Cost per Week.............................$

New Cost per Day........................................

New Cost per Day per Person................................