No. 1/4 cans - sardines, potted meats such as deviled ham, condensed milk - contain 4 to 4 1/2 oz.; approximately 1/2 cup.

No. 1/2 cans - shrimp, lobster, salmon, pimiento, condensed milk - contain 7 l/2 to 8 oz.; approximately 1 cup.

No. 1 cans (short or small) - tunafish, canned soup, milk, boned meats such as chicken - contain 10 to 13 oz.; approximately 1 3/4 cups.

No. 1 cans (tall or square) - salmon, asparagus tips - contain 1 lb.; approximately 2 cups.

No. 2 cans - vegetables such as peas, corn, beans and some fruits, such as pineapple and berries - contain 1 lb. 4 oz.; approximately 2 1/2 to 3 cups.

No. 2 1/2 cans - fruits such as pineapple, peaches, pears, plums, berries; also many vegetables, such as beets, asparagus stalks in square tins, spinach - contain 1 lb. 14 oz. to 1 lb. 15 oz.; approximately 3 1/2 cups.

No. 3 cans - tomatoes, beets, sauerkraut, pumpkin and fruits - contain 2 lbs. to 2 lbs. 1 oz.; approximately 4 cups.

No. 10 cans - mince-meat, apple sauce, marmalades, jams, pickles, sauerkraut, baked beans, corn on cob, in fact, nearly all canned goods for large quantity use - contain 6 lbs. 8 oz. to 7 lbs. and over for fruits and vegetables and 7 lbs. 8 oz. to 8 lbs. 12 oz. for marmalades and jams. Approximately 3 1/4 quarts.

While the size of can is standardized, there is a variation in weights of cans put up by different canneries. This difference in weight is probably due to a more solid pack or a greater density in sirup content in the heavier cans and, this being the case, the housewife should know not only the number but also the weight she can expect in a can of any given size.

When You Do Your Kitchen See That Things Move From Left To Right Toward The Dining Room Door

When You Do Your Kitchen See That Things Move From Left To Right Toward The Dining-Room Door

Scalen Feet Food Values And Meal Planning

Scalen Feet Food Values And Meal Planning

Today the modern woman carefully plans her meals. She realizes that meals must appeal to the appetite and to the eye, but what is more important, they must be properly balanced to build healthy bodies, to stimulate vigor and energy, and to build up resistance against the elements and disease. The modern woman, in preparing a food budget, knows that bulky foods are essential, but not any more or less than the powerful, natural chemicals which we know today as vitamins. The modern woman has learned to distinguish between vitamins and calories. She knows that vitamins have to do with the chemical properties of many kinds of food, supplying the resistance-building and life-giving properties we shall discuss shortly at greater length. Calories, on the other hand, are units of heat formed during digestion of many foods and varying in a remarkable degree with the kinds of food eaten. Fresh vegetables and fruits provide little heat when digested and hence are said to be "low in calories," while fats, starches and sugars produce a high degree of heat and so are called "high calorie foods." When more of these are eaten than can be used up as energy, the remainder is deposited as fat. That is why we gain weight by eating foods of high caloric content and lose when their amount is reduced.