- 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

2 lbs. Whole Wheat Flour...

3,328

499

166

2,663

5 lbs. Bread.....................................

6,025

783

362

4,880

1/8 lb. Crackers.............................

200

18

40

142

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

816

72

8

736

1/8 pkg. Ralston ...........

354

53

18

283

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

426

77

30

319

1/4 Pkg. Oatmeal...........

852

154

60

638

1/4 pkg. Cornflakes...........................

730

80

7

643

1/8 pkg. Cream of Wheat.................

354

53

18

283

1/2 lb. Spaghetti ...........

800

120

16

664

1/4 lb. Macaroni.............................

400

60

8

332

4 lbs. Sugar....................................

7,440

•..

7,440

1/4 lb. Maple Sugar.........................

500

...

500

1/2 pt. Strawberry Preserves.

1,000

1,000

1 pt. Molasses...............................

1,332

6

1,326

1/2 lb. Tongue...............................

400

188

212

1/2 lb. Dried Beef..........

555

300

255

2 lbs. Shoulder of Mutton...

2,667

934

1,733

2 lbs. Liver....................................

1,140

695

445

1 lb. Mackerel................................

800

300

500

1 pr. Sweetbreads..........................

576

252

324

1 1/2 lbs. Mutton Chops.....

1,992

596

1,396

1 lb. Sausage...................................

1,600

304

1,296

1 1/2 lbs. Veal................................

720

203

517

2 lbs. Halibut .............

940

374

566

3 lbs. Rump Roast.........................

3,330

1,498

1,832

2 lbs. Porterhouse.........................

1,970

611

1,359

1 pt. Oysters..................................

230

112

51

67

3 1/4 doz. Eggs..............................

3,094

991

2,103

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

5,200

992

2,704

1,504

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

1,820

91

1,565

164

1/4 lb. Cheese...................................

514

129

375

10

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

10,815

54

10,761

1/2 lb. English Walnuts.....

1,600

160

1,328

ii2

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

2,247

247

22

1,978

3/4 pt. Split Peas ..........

1,605

337

290

978

3 cans Peas........................................

1,530

378

48

1,104

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

210

44

15

151

1/2 can Corn......................................

250

33

25

192

1 small cabbage..............................

145

29

12

104

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

200

26

10

164

3 Carrots........................................

100

10

8

82

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

100

13

4

83

2 bunches Celery...........................

100

24

4

72

1 Squash..........................................

448

32

32

384

2 bunches Salsify.............................

100

17

10

73

1 box Gelatine.................................

100

19

81

1 lb. Prunes...................................

1,600

48

1,552

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

440

13

31

396

1/2 lb. Figs .... ........

600

30

570

1/4 lb Dates .......

362

7

25

330

1/4 lb. Raising..................................

300

9

27

264

3 Lemons.........................................

108

9

15

84

2 Oranges........................................

170

10

16

154

4 Tangerines..................................

340

10

12

318

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

200

14

8

178

1 can Pears..................................

400

12

16

372

1 can Pineapple............................

200

8

12

180

1/32 lb. Cocoa..............................

72

12

38

22

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

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

Totals for the Week............

$

88,026

13,487

31,210

43,329

Food Units pee Day - 12,575. Food Units per Day per Person - 3,143.

COST of Food per Day - $ Cost per Day per Person - $

Op the Total Food Value, 15% is Protein, 36% Fat, and 49% is

Starch and Sugar.

Suggestions For Reducing The Cost Of The March Menus

Substitute oleo or other substances in place of butter for cooking. Use top of milk in place of cream for cereal and coffee, and reduce quantity of milk, if expensive, by using half water in cooking, or buy skimmed milk.

In L. 131 omit tongue on toast, frizzled beef with eggs in L. 132 and the salad in L. 133. In L. 134 omit eggs in batter, and split pea soup in L. 136. In L. 137 omit the tangerines and substitute dry toast for cornmeal puffs. In L. 138 use 1/3 lb. cold boiled ham instead of sweetbread souffle, and omit the sausage in L. 140.

In L. 143 omit both the fruit and the cereal. In L. 145 substitute fish croquettes for Jerusalem fish balls. In L. 146 use dry toast instead of sponge biscuits. In L. 148 omit noodle soup and gingerbread. In L. 150 have lemon ice instead of maple Bavarian cream, and in L. 151 have Welsh rarebit instead of fricasseed oysters.

Estimated Reductions

1 1/2 lbs. Butter $ less 1 1/2 lbs. Oleo $ ......$

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

3 qts. Milk...............

Tongue with Sauce........

1/2 lb. Dried Beef & 4 Eggs.

2 Oranges ...............

Eggs in Batter..'........

Split Pea Soup...........

Tangerines .............

Cornmeal Puffs..........

Sweetbread Souffle, $ less

1/3 lb. Boiled Ham

1 lb. Sausage.............$

Cereal and Fruit..........

Jerusalem Fish Balls, less

Fish Croquettes...

Sponge Biscuits..........

Noodle Soup ............

Gingerbread .............

Maple Bavarian Cr 'm, less

Lemon Ice........

Fricasseed Oysters.. less

Welsh Rarebit ....

$

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

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

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

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

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

Miss Robinson's Work Shop An Old Style Inconvenient Kitchen Transformed

Miss Robinson's Work Shop - An Old Style Inconvenient Kitchen Transformed. (See also p.72)

Table raised to 3 feet and shelf added to give strength and extra room; flour and bread tins held at a convenient heighth by the simple rack. Note that utensils used at the sink are over the sink those used at the stove near in or on the shelf within easy reach, and that mixing utensils are in the cupboard near the table Dish towels are hung on the rack under the shelf by the window.