Liberal Table With High Prices

Table IV shows the expenditure in a summer home in the mountains. In this case no effort was made to reduce expense by excluding articles desired, but true economy was practiced in careful planning of meals and in utilizing all material.

Table IV. Expenditure During The Summer Of 1903, In A Mountain Town In New England, Some Miles From A Railroad

Lbs.

Proteid

Fat

Carbohyd'te

Fish..

44.5

5 9345

2.057

...

Meats...

83 88

24.259

25 9495

...

Soups...

4.

.088

022

...

Dried Fruit..

3 5

.0805

.1065

2.6735

Dairy...

343 1

13.616

49 681

14.354

Cereals.............

28.

2.3775

3615

19 099

Bakeries...........

16.

1 353

1.327

10 597

Sugar and starches

151 16

11.680

3.719

116 717

Fruits...

87.

564

.303

11.349

Vegetables...

250.5

8.915

3.775

36.06

293 Days (1 person)

1011.64

68.866

87.444

210.8495

Each day per pers'n

3.45 lbs.

106 5 grams 3.76 oz.

135.17 grams 4.78 oz.

326.1 grams 11.51 oz.

Total cost, $114.14. Cost per day, per person, $0.39. The number of meals served was 878. This is taken as equivalent to 293 days for one person.

The prices of some of the chief articles of food are given here.

Beef roast___ 20 cents per pound.

Beef steak.. . . 28 " " ".

Lamb roast... 18 " " ".

Lamb chops . 25 " " ".

Veal " . 20 " " ".

Chicken....... 25 " " ".

Fowl..........20 " " ".

Halibut..... .. 16 " " ".

Salmon.......30 cents per pound.

Haddock......6 " " ".

Potatoes 20 and 25 cents per peck.

Cream.........25 cents per quart.

Milk........... 5 " " ".

Butter.......28 " " pound.

Eggs. ..28 and 30 cents per dozen.

The following tables give in detail the weight and composition of the various food used.

Fish

Lbs.

Prot.

Fat

Carb.

Mackerel ___

12 1/2

1 275

.525

..

Salmon...

4

.612

.356

...

Halibut......................

6

918

.264

8 1/4

.693

.0165

Dressed Cod....

2

.222

.004

Lobster......

1 1/2

0835

.003

Blue fish......

2 1/4

.225

.0135

Cod (salt)..........................

3

.762

.009

Herring...

2

224

.078

Sardines...........................

4

.92

.788

44.5

5.9345

2.057

...

Meats

Lbs.

Prot.

Fat

Carb.

Steak..

14 1/4

3.405

1.4535

Lamb..

12 3/4

7 006

9.799

Veal...............................

4 3/4

954

.357

Chicken...

13 7/8

2.984

.346

Pork(salt)...

1 1/2

.106

1.002

Ham...

14 3/4

2.978

3.304

Fowl..

2 1/2

.482

.407

Bacon...

4 1/2

4.095

2.6685

Lard...

5

5.000

Sl. Ham............................

1

.192

.162

Pot. Ham..........................

1

095

.1705

Chicken........ ......

1

128

.014

Corn beef..........................

4

1.052

.748

Dried beef...

1

.392

054

Tongue,Ox...

2

.390

.464

83.88

24.259

25.9495

Soup

Lbs.

Prot.

Fat

Carb.

Julienne...

1

.027

Tomato............................

2

036

.022

....

Corn...

1

.025

4

.088

.022

Dried Fruit

Lbs.

Prot.

Fat

Carb.

Seed raisins.........

3

.078

.099

2.283

Citron...

1/2

.0025

.0075

.3905

3 1/2

.0805

.1065

2.6735

Dairy

Lbs.

Prot.

Fat

Carb.

Eggs...

27 6

3 643

3.312

....

120 qts. milk .. .......

240

7 920

9 60

12 00

19 1/4 qts.cream.

38.5

962

7.022

1.732

Cheese ...... ........

3

.751

.847

.622

Butter........................

34.

.34

28.9

343.1

13.616

49.681

14.354

Cereals

Lbs.

Prot.

Fat

Carb.

Rice..

4 1/2

.126

.004 1/2

1.098

Wheat. ....................................................

4

.484

.072

3 008

Sh. Wheat...

1

.105

.014

.779

Farina...

1

.11

.014

.763

Corn Meal.

12

1.104

.228

9 048

Hominy .

3 1/2

.290 1/2

.021

2.765

Rice Fl.....

2

.158

.008

1.638

28

2.377 1/2

.361 1/2

19.099

Bakeries

Lbs.

Prot.

Fat

Carb.

U. Biscuits

2

.196

.182

1.462

Bread .......

6

.486

.414

3.252

Gin. Snaps___. .

2

.130

.172

1.52

Van. Cr.

1

.066

.140

.716

Mis. Cookies..

2

.134

.192

1.448

Water Cr.

2

.234

.10

1.514

Saltines..

1

.106

.127

.685

16

1.352

1.327

10.597

Sugars And Starches

Lbs.

Prot.

Fat

Carb.

2 qts. Molasses....................

6

.144

4.158

Sugar................ ........

40

40.

1 gal. Svrup.......

8

11.016

Maccaroni..............

1

.402

.027

2.223

S. D. Flour........................

70

7.70

.63

42.08

F. M. Flour

15

2.07

.285

10.785

Rye Flour. ......

3

.204

.027

2.361

Spaghetti ..............

2

.242

.008

1.526

Honey..

2

.008

1.624

Chocolate...

2 1/2

322

1.217

.657

Almonds...

1 2/3

.588

1.525

.287

151 1/6

11.680

3.719

116 717

Fruit

Lbs.

Prot.

Fat

Carb.

Oranges...

3

.024

.006

.348

Lemons...

6

.06

.024

.510

Currants...

1

.015

...

.128

Raspberries...

1

.017

.01

126

Melons (12)................

12

.036

...

552

5 doz. peaches...

7

05

...

.03

Apples...

25

.100

.125

3.550

Plums...

2

.02

...

.402

Bananas...

1 1/2

.019

.009

55

Box berries...

1

.017

.01

.126

Grapes...

5

.065

.08

.960

3 pears...

1/2

.003

.002

.071

2 pineapples...

4

.016

.012

.388

3 canteloupes...

3

.009

.138

Canned peaches..

4

.028

.004

.432

Pears...

1

.003

.003

.180

Cherries...

4

.044

.004

.844

Qr.Mar...

2

.012

.002

1.690

Quince...

2

.014

.002

.216

Currants...

2

.012

.012

.108

87

.564

.305

11.349

Vegetables

Lbs.

Prot.

Fat

Garb.

Sweet Pot...

31

.93

.656

13.051

Beets...

30

.480

.03

2.910

Potatoes..

82 1/2

2.062

.26

5 430

Peas...

29

2.03

1.18

4.901

Beans...

5

.115

.15

.370

Squashes ......

2

.028

.01

.180

Cabbages....

10

.160

.30

.560

Tomatoes...

20

.18

.08

.780

Carrots...

2

.022

.008

.186

Olives..............................

1

.008

.202

.08

Mushrooms...

2

.07

.008

.136

Baked beans...

20

1.38

.800

3.920

Asparagus Tips...

10

.210

.330

.220

Corn...

1

.031

.011

.197

Split Peas..

4

.984

.04

2.480

Dried beans...

1

.225

.015

.659

250.5

8.915

4.08

36.060

As an example of fairly attractive menus with low priced foods, the following extract from Bulletin No. 129 of the Office of Experiment Station, U. S. Department of Agriculture, by Miss Bertha M. Terrill, may be of- interest: