The receipts for these and other dishes will be found at the end for convenient reference in cooking. They admit of endless modification and enrichment with cream, butter, &c, but are given in a cheap form as the most useful.


Breakfast, 8 a.m. Fried polenta. Bread. Jam. Plasmon drink. Milk.

Dinner, 1 p.m. Baked potatoes. Sage and onions. Apple sauce.Bread.Date pudding.

Supper, 6 p.m. Cheese. Bread.Lettuce salad.


Breakfast, 8 a.m. Fried bread. Oatcake. Treacle. Plasmon drink or barley water.Milk.

Dinner, 1 p.m. Savoury polenta and grated cheese. Cabbage.Bread.

Supper, 6 p.m. Barley and raisin pudding. Grated nuts.Bread.Bananas.


Breakfast, 8 a.m. Oatmeal porridge. Milk. Bread. Jam.Plasmon drink or bran tea.

Dinner, 1 p.m.Rice croquettes.Bread.Potatoes.

Supper, 6 p.m. Cheese. Bread. Radishes. Apple dumplings.


Breakfast, 8 a.m. Fried hominy. Milk. Bread. Treacle.Plasmon drink.

Dinner, 1 p.m. Vegetable stew with barley.Bread.

Supper, 6 p.m. Cheese. Oatcake. Celery. Dates. Bread.


Breakfast, 8 a.m. Oatmeal porridge. Bread. Jam. Plasmon drink.Milk.

Dinner, 1 p.m. Macaroni a la tripe. Cheese. Stewed tomatoes.Bread.

Supper, 6 p.m. Grated nuts.Bananas. Bread.


Brcakjast, 8 a.m. Fried potatoes and onions. Milk. Bread. Treacle.Oatmeal drink.

Dinner, 1 p.m. Savoury nut cutlets (or stewed chestnuts).Bread.Potatoes.Celery.

Supper, 6 p.m. Cheese. Beetroot. Bread. Baked apple pudding (or jam roll).


Breakfast, 8 a.m. Barley porridge. Bread. Oatcake. Jam.Milk.Plasmon drink.

Dinner, 1 p.m. Macaroni and cheese patties. Braised onions.Potatoes or carrots.Bread.

Supper, 6 p.m. Grated nuts. Dates. Bread. Currant dumplings.


1 lb. daily

per head,

11d. a week.

Dried fruit

2 ozs.




2 ozs.




2 ozs.



Vegetables and fruit .


Jam or treacle







1/2-packet Plasmon


Nut milk and nut butter





The prices given are not such as the West-end housekeeper is accustomed to, but happily, as stated in Mr. Morrison's article in the "Cornhill "for April 1901, the truth of which can be proved by a walk through any of the Saturday night slum-markets, the poor have facilities for buying cheaper than is dreamed of by those of comfortable income, and where the housewife who prides herself on catering for her family at 10s. a head, pays 1 1/2d. each for bananas, the slum-sister gets them at three and sometimes even six a penny.

For the town-dweller in winter, chestnuts are not dear if bought by the stone or half stone at Co-operative Stores, for although by the pound they are a somewhat expensive food, the good ones rarely being under 4d. and often 6d. per lb., in quantities of 14 lbs., the finest dark-skinned Italian chestnuts are sold at the rate of 2d. a lb., and there is no more delicious and nourishing dish than stewed chestnuts. Children like it as kittens like cream.

The amount of cooking may be urged as a drawback to such a diet, for it presupposes a wife at home all day, and anxious enough to make the meals attractive not to mind the extra work, though this might be reduced by making two meals a day instead of three; for instance, at 7 a.m. and 2 p.m., or at 8 and 3, 9 and 4, 10 and 5, 11 and 6, or 12 and 7, according as is most convenient. This scheme is being tried by all classes in America with singular success. But there are many women who have to be out all day, and cannot therefore attend to cooking. For such, another dietary of wholesome and nourishing food is given for the same cost, and which will only involve a once-a-week cooking - ]i.e., of bread-stuffs, including cakes, biscuits, and tarts to make a pleasant variety. Potatoes, too, might be boiled or baked in skins and used for salads as required, if kept in a cool place - outside on a window-sill, for instance, provided it did not overhang a drain !

Home-made bread a week old is such sweet eating that those who have to study their digestion take care to have no other. The success of the diet at this cost depends upon the house-mother making the bread, for it is half the cost and four times the nourishment of baker's bread, and the cheaper the flour she buys the better it is, the expensive "pastry whites" and "Vienna" flours containing more starch and less proteid than the yellowish household "seconds." For frying purposes the cotton-seed oil used by fried fish shops is the cheapest, and a quart once bought will last for months, being used over and over again. This has not been estimated for in the list, because its cost being spread over so long a time is fractional per week, and the original outlay may be regarded by the housewife as part of her cooking "plant," like frying-pan or kettle. The nut butter in the week's expenses refers to cocoanut butter, which is a pure and excellent substitute for butter, lard, or dripping for pastry, biscuits, cakes, &c. The nut butter from which the nut milk is made will not do for these purposes or for frying, it being pulse-like rather than fatty.

The Eippingille oil stoves are admirable for bread-making, as for all other cooking operations, and are cheaper than coal.


Breakfast. Bread. Barley flour biscuits. Jam. Plasmon drink.Milk.

Dinner. Bread.Cheese.Celery.Ginger cakes. Supper. Bread.Dates. Grated nuts. Oranges.


Breakfast. Bread. Oatcake. Treacle. Plasmon drink.Milk.

Dinner. Bread.Cheese. Watercress. Jam tarts. Supper. Bread. Bananas.Nuts.


Breakfast. Bread. Maize biscuits. Marmalade. Plasmon drink.Milk.

Dinner. Bread. Cheese.Lettuce. Parkyn. Supper. Bread. Apples. Nuts. Figs.


Breakfast. Bread. Wheatcake. Jam. Plasmon drink, Milk.

Dinner. Bread. Cheese. Potato salad or watercress. Currant short cakes.

Supper. Bread. Nuts. Oranges. Dates.


Breakfast. Bread. Barley wafers. Treacle. Plasmon drink. Milk.

Dinner. Bread. Cheese. Onions. Marmalade tarts. Supper. Bread.Nuts.Figs.Apples.


Breakfast. Bread. Oatcake. Marmalade. Plasmon drink. Milk.

Dinner. Bread. Cheese. Badishes or beetroot. Ginger biscuits.

Supper. Bread.Nuts.Bananas.Raisins.


Breakfast. Bread. Maize biscuits. Jam. Plasmon drink. Milk.

Dinner. Bread. Cheese. Potato salad. Currant loaf.

Supper. Bread. Nuts.Dates. Apples.

The following is an excellent diet for dyspeptics who wish to reduce cooking.

Breakfast, 10 a.m. 4 ozs. bread.

8 ozs. potato.

4 ozs. curd cheese with green salad.

1/2nt milk. Dinner, 5 p.m.4 ozs. bread.

8 ozs. potato.

16 ozs. fresh fruit.

1/2nt of milk.

Oil, butter, cream, ad lib.