- FOOD UNITS -

STARCH &

Sugar

Supplies

Cost

Total

Protein

Fat

5 lbs. Flour.....................................

$

9,840

1,180

294

6,970

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

6,025

783

362

4,880

1 lb. Rice .................

1,632

144

16

1,472

1/8 pkg. Rolled Oats.........................

426

77

30

319

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

354

53

18

283

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

426

77

30

319

1/4 lb. Cracked Wheat......

426

77

30

319

1/8 pkg. Hominy Grits.......................

426

77

30

319

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

800

120

16

664

5 1/2 lbs. Sugar.................................

10,230

10,230

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

2,000

2,000

1/2 lb. Maple Sugar..........................

1,000

. .

1,000

1/2 lb. Pearl Tapioca........................

1,000

10

10

980

1/2 pt. Gooseberry Jam....................

800

4

20

776

1 can Sardines.................................

400

200

200

3 lbs. Round Steak............................

3,330

1,800

1,530

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

200

190

10

4 lbs. Rump Roast ........

4,440

2,398

2,042

2 necks mutton.................................

1.060

572

48S

. ..

1 can Salmon.....................................

1,072

320

752

1 knuckle of Veal..............................

480

202

278

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

1,992

896

1,096

2 Kidneys...........................................

600

366

234

3 lbs. Duck ...............

5,424

864

4,560

4 1/2 doz. Eggs, at 35c......................

4,284

1,373

2,911

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

5,200

992

2,704

1,504

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

1,820

91

1,565

164

1/2 lb. Cheese.................................

1,028

258

750

20

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

10,815

54

10,761

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

881

4

877

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

2,247

247

22

1,978

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

448

32

32

384

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

420

88

30

303

1/2 can String Beans.........................

250

32

25

193

12 Onions.........................................

300

39

15

246

1/4 lb. Hominy..................................

400

44,

8

348

1/2 lb. Lima Beans..........................

267

56

48

163

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

217

43

18

156

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

100

24

4

72

1 pt. Cranberries...............................

200

6

24

170

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

440

13

31

396

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

600

30

570

1/2 lb. Dates....................................

725

14

51

660

1/2 l b. Raisins.................................

600

18

54

528

1/8 lb. Currants..............................

100

3

9

88

1/4 can Cherries.............................

200

10

20

170

1/2 lb. Apricots..................................

664

48

16

600

4 Oranges.........................................

340

20

12

308

1 Lemon...........................................

36

3

5

28

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

300

14

16

270

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

200

14

8

178

1/2 lb. Shredded Cocoanut....

1,200

--64

832

304

1/2 lb. Nuts........................................

1,600

160

1,328

112

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

72

12

38

22

1/16 lb. Chocolate............................

150

12

108

30

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

. .

. .

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

Total for Week.....................

$

88,647

14,033

34,219

40,595

Food Units per Day - 12,697. Food Units per Day per Person - 3,173. Cost of Food per Day - $ Cost of Food per Day per Person - $

Of the Total Food Value, 15% is Protein, 39% is Fat, and 46% is Starch and Sugar.

Suggestions For Reducing The Cost Of The February Menus

Substitute oleomargarine or snowdrift for butter in cook-ing. Use top of milk in place of cream for cereal and coffee n cooking with milk reduce by adding half water, or by skimmed milk at $ a quart.

In L. 109 omit dates from the cereal; also the creamed sardines in L. no. In L. in serve the string beans plain, omitting the creamed sauce. Also omit salad. In L. 114, substitute Indian pudding for cherry souffle.

In L. 115 omit the cereal. Serve the onions plain, leaving but the cream sauce in L. 117. In L. 118, omit the bananas and in L. 119 the stewed figs, using them for dessert in 120 in place of Maple custard pie.

In L. 121 omit the eggs and in L. 124 the oranges. Also omit the chops in L. 125. Substitute Chocolate Blanc Mange for Chocolate Mousse in L. 126. In L.127 substitute oranges for grapefruit. In L. 128 substitute 3 lbs. beef roast for the duck, and in L. 129 plain cake for pound cake.

Estimated Reductions - Omissions And Substitutions

1/2 lbs. butter $ less

1 1/2 lbs. Oleo $ .....$ pints Cream...........

qts. Milk..............

4 lb. Dates.............

can Sardines...........

Cream Sauce for, Sardines and String Beans......

Cabbage and Apple Salad. Cherry Souffle $ less

Indian Pudding $ dominy Grits............

Cream and Sugar for Cereal Cream Sauce from Onions

Bananas..............

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

Maple Custard Pie $ less 1/2 lb. Figs $ Eggs Brouilli...........

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

1 1/2 lbs. Mutton Chops___

Chocolate Mousse $ less Chocolate B. M.

$ .................

Grapefruit $ less

Oranges $ ..........

Pound Cake $ less

Loaf Cake $ .......

$

Original total cost.......$

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

New total cost per wk..$

New cost per day......

New cost per day per person...............305

Cuts Of Beef, New York Market. From Photographs made for the Departments of Domestic Science, Columbia University

Cuts Of Beef, New York Market. From Photographs made for the Departments of Domestic Science, Columbia University.