- FOOD UNITS. -

Starch. & Sugar.

Supplies -

Cost.

Total.

Protein.

Fat.

6 lbs. Flour .....................

$

9,840

1,180

294

8,366

1.7 lb. Cornstarch ............

265

265

5/8 lb. Cornmeal .............

1,086

98

119

869

4 lbs. Bread.......................

4,820

626

290

3,904

1/4 lb. Crackers.................

400

36

80

284

1/3 pkg. Sh'd Wheat...

510

66

23

421

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

354

53

18

283

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

426

77

30

319

1/2 lb. Cracked Wheat.

852

154

60

638

3/4 lb. Rice..........

1,224

108

12

1,104

1/2 lb. Macaroni...............

800

120

16

664

6 1/2 lbs. Sugar.......

12,090

12,090

1 pt. Syrup........................

2,000

2,000

1/2 pt. Maple Syrup___

1,000

1,000

1/2 pt. Raspberry Jam.

1,000

1,000

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

1,600

304

1,296

3 lbs. Ham..........

4,S00

912

3,888

1 lb. Veal Stew..................

480

202

278

1/2 lb. Codfish..................

200

190

10

1 Kidney...........................

300

183

117

3 lbs. Rabbit ....................

2,070

828

1,242

1 1/2 lbs. Round Steak..

1,665

900

765

3/4 lbs. Tripe.........

300

250

50

2 lbs. Salmon.....................

2,144

640

1,504

1 1/2 lbs. Flank Steak..

907

381

526

4 lbs. Roast Beef...............

4,440

2,398

2,042

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

576

352

224

4 doz. Eggs........................

3,808

1,220

2,588

6 qts. Milk .........

3.900

741

2,028

1,131

3 pts. Cream.......................

2,730

136

2,348

246

3/8 lb. Cheese....................

771

194

562

15

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

10,815

54

10,761

1/4 lb. Suet..........

881

4

877

1 p. Potatoes.......................

2,247

247

22

1,978

1/2 Pumpkin.....................

224

16

16

192

2 cans Tomatoes...............

420

88

30

302

1 can Succotash.................

651

116

97

438

1 small can Mushrooms

50

15

4

31

1/8 pk. Sweet Potatoes.

600

32

88

480

1 can Corn.........................

500

65

50

385

1 Cabbage.........................

217

43

18

156

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

100

13

4

83

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

100

10

8

82

4 Onions............................

100

13

5

82

1 bunch Celery..................

50

12

2

36

1 Egg. Plant.......................

100

17

10

73

1/2 lb. Prunes....................

800

24

776

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

440

13

31

396

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

600

30

570

1/2 doz. Lemons................

219

21

30

168

3 Oranges...........................

255

15

9

231

1/4 can Peaches.................

100

4

2

94

1/2 lb. Raisins....................

600

18

54

528

1/2 doz. Bananas...............

450

21

24

405

1 can Strawberries...

800

64

736

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

72

12

38

22

1/4 lb. Chocolate................

600

48

432

120

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

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

Total for Week..

.$

89,349

13,364

33,022

42,963

Food Units per Day - 12,764. Food units per day per person - 3,191. Cost of Food per Day - $ Cost per Day per Person - $0.

Of the Total Food Value 15% is Protein, 37% is Fat and 48% is Starch and Sugar.

Suggestions For Reducing The Cost Of December 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 buy skimmed milk at $ a quart.

In L. 65 serve toast instead of muffins. Also use 1/4 pound bacon instead of 1 pound sausage. Get a 5 pound soup bone Monday. For lunch, L. 66, have a vegetable soup with stock instead of cream of celery soup. For dinner, L. 67, instead of boiled ham, chop the soup meat, add to it 1/4 c currants, 1/2 t cinnamon, clove and allspice mixed, 1 c bread crumbs, 1 egg, and 1/2 c stock for each 2 c meat. Form into a loaf and bake 20 min in a moderate oven, or until well heated throughout and browned on top. In pumpkin timbales use one whole egg instead of the two eggs. Omit the cream with the jellied figs. In L. 68 omit the peaches with the cereal. In L. 69 serve the omelet plain and omit the raspberry jam. In L. 70 use 1 whole egg instead of 2 yolks in the sweet rice croquettes. Omit the oranges in L. 71; also the egg in the creamed codfish. Use plain bread and butter in place of the rye muffins. In L. 72 omit the mushrooms from the macaroni dish; also use but half of the hermit recipe.

In L. 73, if the rabbit must be purchased, substitute 1 pound round steak for brown stew (p. 51). Also serve bread pudding (see recipe, p. 49) instead of lemon pie. In L. 76 make a shortcake as on p. 47. In L. 77 use but 1 egg in the batter for tripe, adding 1/4 c water. In L. 79 omit the egg sauce for the salmon, of which 1 pound instead of 2 will be sufficient. In L. 80 serve buttered toast instead of Scotch scones. In L. 82 omit the banana salad and wafers. In L. 84 substitute 1 1/2 lbs ham for 4 lbs roast beef. Also omit the Yorkshire pudding and serve mashed, instead of franconia potatoes. Also serve plain lettuce. In L. 85 substitute creamed eggs for sweetbreads, also sliced bananas for canned strawberries.

Estimated Reduction - Omissions And Substitutions

1 1/2 lb. Butter, $ less

1 1/2 lb. Oleo .........$

3 pts. Cream................

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

1 lb. Sausage $ less

1/4 lb. Bacon .........

1 1/3 dozen eggs (saved in muffins, shortcake, etc.).......

3 lbs. Ham $ less $0.25 Soup Bone............

1/4 can Peaches..............

1/2 pt. Raspberry Jam........

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

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

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

New Total Cost per wk.$

Lemon Pie $ less

Bread Pudding $ ........$

Butter reduced by substitutions 1/2 lb...............

1 small can Mushrooms......

Rabbit....................

1 lb. Salmon............'■ ■.

4 Bananas..................

4 lbs. Roast Beef $ less

1 1/2 lbs. Ham less

1 pr. Sweetbreads less

4 Eggs ----Canned Strawberries less 4 Bananas ....____ $ New Cost per Day.

$ New Cost per Day per Person.

Estimated Reduction Omissions And Substitutions 19Estimated Reduction Omissions And Substitutions 20

Fuel-Saving Cook Stoves

An oil stove with "fireless-cooker" oven and gas range also with an insulated oven, which has an automatic time shut-off arrangement. An electric range, now on the market, is equipped with insulated ovens having turn-on, operated by a clock and shut-off regulated by the temperature of the oven.