Food Units pee Day - 10,607. Food Units pee Day per Person - 2,652.

Cost of Food per Day - $ . Cost pee Day pee Person - $

Op the Total Food Value 14% is Protein, 31% is Fat and 55% is Starch And Sugar.

Note

A well-balanced diet contains 10% to 15% of protein, 25% to 40% of fat, and 40% to 60% of starch and sugar (carbohydrates). An average sized man, with light exercise, requires per day a total of about 2,800 food units; an average woman, 2,200 food units; and a child, 7 to 9 years old, 1,400 food units. See Bulletin of the School, "Food Values."

Suggestions For Reducing The Cost Of The September Menus

Substitute oleomargarine 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 use skimmed milk at cents per quart.

In Lesson 1, omit the soft cooked eggs and in Lesson 3 use ground round steak broiled in place of sirloin. In Lesson 4 omit the cantaloupe and in Lesson 6 use 2 pounds veal chops in place of 4 pounds veal roast. In Lesson 7 omit the cereal, and in Lesson 9 use plain cooked peas instead of creamed. In Lesson 11 use tea instead of milk, and in Lesson 12 use clear tomato soup instead of cream of tomato. In Lesson 32 use boiled beef patties, grinding round steak for this and forming into patties, instead of veal cutlets, and in Lesson 20 use cucumber salad instead of fruit salad.

Estimated Reductions

1 lb. Butter at less 1 lb. Oleo at ..........

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

9 pts. Milk...............

4 Eggs..................

2 lbs. Sirloin Steak at less 1 1/2 lbs. Ground

Round at

2 Cantaloupes............

4 lbs. Veal Roast at less 2 lbs. Veal Chops at ..................

Corn Flakes, Cream and

Sugar .................

Creamed Peas at 12c, less Plain Peas at 8c.........04

1 qt. Milk at 8c, less tea at le...................

Cream of Tomato Soup at 15c, less Clear Tomato Soup at 10c.............

Veal Cutlets at 45c, less Round Steak at 22c.....

Fruit Salad at 12c, less Cucumber Salad at 4c...

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

Reduction Cost...........................................

Total Cost per Week...................................

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

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

Note

Food prices are changing so often and vary so much in different localities that they are now omitted throughout "Lessons in Cooking." Filling them in with your local prices will be very valuable practice.

Table Set For Luncheon With Revolving Serving Device