Syrup X 2. 2.3 X 71. 75.4 Honey X 3.8 .2 X 91. 78.1
VEGETABLES.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Carrot X 9.2 1. 1.5 .2 11.7 Winter Cabbage X 10.4 1.6 1.9 .5 18.1 Red Cabbage X 4.2 .8 1.3 1. 8.7 White Cabbage X 2.6 1.2 1.8 1.3 8.2 Spinach X 4.3 2. 1. .2 10.5 Celery X 11. .8 1.4 .8 14.5 Head Lettuce X 2.2 1. .8 1.8 4.9 Potato X 21. 1. .6 .1 24.4 White Turnip X 3. .7 2.1 .1 5.4 Beet X 9. 1.1 1. .1 11.5 Sugar Beet X .7 1. 11.6 21.5 23.3 Parsnip X 7.2 1. 8. .5 10.
Sweet Potato X 25.3 .7 1. .2 27.2 Cuc.u.mber X 1.4 .4 .8 .8 4.
Asparagas X 2.3 .5 1. .4 5.3 Cauliflower X 3.4 .8 .9 .6 8.2 Melon X 4. .7 1.4 2.1 3.8 Squash X 5.2 .7 1.2 1.3 8.5 Onion X 8. .7 .7 1.7 13.3 Pumpkin X X .7 1.2 6. 8.5 Tomato X X .6 .8 1.8 6.8 Peas, green, garden X X .8 1.9 2. 19.7 small X X 2.6 6.4 2.2 83.3 African X X 3. 3.3 2.7 90.2 green sh.e.l.led X X 2.8 3.2 2.7 84.1 Beans, field X X 3.5 8. 2. 78.5 French or Kidney X X 3.7 3.8 2.4 85.2 white X X 3.5 2.8 1.9 82.2 Lima X X 2.9 4. 3.1 93.
String beans X X .6 1.2 2.5 10.1 Lentils X X 3. 3.9 2.1 83.8 German X X 2.7 13.6 1.2 74.7
MILK AND b.u.t.tER.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Mother"s milk X X .4 X X X Cows" " X X .8 X 2.2 14.
Cream X X 1.8 X 11. 34.
Swedish b.u.t.ter X X .6 X 141. 86.2 French " X X .8 X 86.6 87.4 Cheese, Stilton X X 4. X 1.4 68.
Skimmed milk X X .8 X 1.4 10.4 b.u.t.termilk X X .8 X 1. 9.2 Milk of Cow X X .5 X 2.2 40.2 Tree
MEATS.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Lean Beef X X 5.1 X .18 28.
Lean Mutton X X 4.8 X .26 28.
Veal X X 4.7 X .93 37.
Pork X X 2.3 X .49 61.
Poultry X X 1.2 X .18 26.
White Fish X X 1. X .16 22.
Salmon X X 1.4 X .34 23.
Entire Egg X X 1.5 X .75 26.
White of Egg X X 1.6 X X 22.
Yolk of Egg X X 1.3 X 1.9 48.
[Footnote 1: Chiefly sugar and starch.]
[Footnote 2: Mannite]
BILLS OF FARE FOR EVERY DAY IN THE YEAR.
In the following pages will be found a breakfast and dinner bill of fare for every day in the year, beginning with January 1. We would particularly recommend a trial of their use by the young and inexperienced matron just entering upon housekeeping, whose desire should be to begin right--provide simple and healthful as well as palatable food for her family. To many such we trust that our "year"s breakfasts and dinners" may come like the grateful suggestions of a helpful friend. An explanation of the bills of fare has been given in the preceding pages, and need not be repeated here.
FIRST WEEK
FIRST DAY
BREAKFAST
Fresh Fruit Rolled Oats Gravy Toast Corn Puffs Breakfast Rolls Stewed Fruit
DINNER
Vegetable Oyster Soup Baked Potato with Tomato Cream Sauce Mashed Peas Baked Squash Rolled Rye Whole-Wheat Bread Cream Crisps Stewed Fruit Pop Corn Pudding
SECOND DAY
BREAKFAST
Fresh Fruit Cerealine Snowflake Toast Whole-Wheat Puffs Toasted Wafers Baked Sweet Apples Stewed Fruit
DINNER
Swiss Potato Soup Baked Potato and Pease Gravy Macaroni with Kornlet Stewed Lima Beans Pearl Barley Corn Cake Cream Crisps Stewed Fruit Cracked Wheat Pudding
THIRD DAY
BREAKFAST
Fresh Fruit Rice with Fig Sauce Cream Toast Breakfast Rolls Whole-Wheat Bread Baked Sweet Apples Stewed Fruit
DINNER
Lima Bean Soup Mashed Potato Scalloped Vegetable Oysters Hominy Graham Puffs Oatmeal Bread Toasted Wafers Stewed Fruit Simple Custard Pie
FOURTH DAY
BREAKFAST
Fresh Fruit Rolled Wheat Dry Toast with Hot Cream Hominy Gems Toasted Wafers Baked Sweet Potatoes with Tomato Gravy Celery Stewed Fruit
DINNER
Tomato Cream Soup Boiled Potatoes with Cream Sauce Mashed Peas Baked Chestnuts Whole-Wheat Puffs Graham Bread Rice Stewed Fruit Stewed Fruit Pudding
FIFTH DAY
BREAKFAST
Fresh Fruit Mixed Mush Browned Sweet Potato Macaroni with Cream Sauce Baked Sweet Apples Graham Bread Corn Puffs Toasted Wafers Stewed Fruit
DINNER
Cream Pea Soup Mashed Potatoes Baked Cabbage Stewed Corn Pearl Wheat Zwieback Current Puffs Graham Bread Stewed Fruit Apple Tart
SIXTH DAY
BREAKFAST
Fresh Fruit Graham Grits Toasted Wafers Celery Toast Raised Biscuit Whole-Wheat Puffs Baked Sweet Apples Stewed Fruit
DINNER