Food for the Worker

Home , Bread pudding

FO OD for ibe WORKER

THE FOOD VALUES AND COST OF A SER I ES OF MENUS AND RECI PES FOR SEVEN WEEKS

FRANCES S TER N

AN D

RTR D T S ITZ GE U E . P

WI TH A F ORE WORD B Y

AFA E TTE B ME NDE L L Y .

P r ofes s or of P hysiologica l Chemistry in tit: S luﬁdd S cientiﬁc S elma!of Ya k Univer sity

L5 BRARY

WHITCOMB 8: BARROWS BOS TON 1 9 1 7 40 02 0 COPYRIGHT 1 9 1 7 By F RAN CES S TERN

P rinte dA i 1 1 R n e i e Ma 1 1 . pr l , 9 7 . pr t d y, 9 7

mr' THOMAS Tom) C o . , Pa m s

14 Beacon S r Bos on Mas sachusetts t eet, t , AUTHORS ’ NOTE — The original purpose of this volume to put into available form a series Of balanced menus for the use of the visiting

u —was t w il n F ho sekeeper fos ered h e o e of us ( S . ) was asso i lli m ia w i a . a h B c ted t . W e t n i n h Mr H P r , of e osto Prov de t As

i i n h li r illi T e D . W am c at . e e . uca m l h so o b f o f P L s , for er y o f t e

B t n Di en a and now Of the Uni e it ali nia os o sp s ry, v rs y of C for , t at uc tanda di edmenu uldbe u liedto ut ati n h s h s r z s sho s pp o p e ts , w as a u t e incenti e t at e entuall it ecam our im f r h r v , so h v y b e a to present in a simple general form a varieddieta ry of s uﬂicient nu i i h i l Our i s t t u d at t e l we t e c t . deta a r o s foo o s poss b os ry ,

lanned e u e ill ul mana ement uidance andhas p , pr s ppos s sk f g or g , been necessarily limited in choice on account of the small

n n n o amou t Of mo ey that couldb e allowed for food. I order t

ati the lea u th alat t mu t b a la s sfy p s re s of e p e, here s e rger inc m o e . This volume is offeredin the hope that it maybe suggestive n i An in worki g out the difﬁcult problem o f mak ng ends meet . ade uate w a e inc me w e e is the nl ec n mic a i q g or o , ho v r , o y o o b s s on i m h ui m n li wh ch to eet t e req re e ts o f fe . To Miss WinifredGibbs andother workers in social ﬁelds

m n m li n ur n r of ho e eco o ics we feel a debt o f ob gatio . O tha ks a e due to Professor Mendel for his stimulating and friendly ad

ic o Dr N u n rn l ul c itici m and to i e t . St v , e to e for he p f r s , M ss ’ Alice B adle i Fa me Sc l C er B t n r y, of M ss r r s hoo of ook y, os o ,

in h T m n h ial r ic u ead t e eci e . o a t e c e e r for r g r p s y of so s v g o p ,

' to mem e our immediate amilie to all t e aut itie b rs o f f s , hos hor s w e u licati n w a eel c n ulted andto t e who hos p b o s e h ve fr y o s , o h rs m e e to emain unnamed we ma e ate ul ac n wled ent . pr f r r , k gr f k o g

B l Ric a d wit w m w e t ut a e all m E len . bov , fro H h r s , h ho bo h

a e e en a cia d came the a ic timulu and ins i ati n h v b sso te , b s s s p r o which directed the thoughts and activities that made possible m this little volu e .

TABLE OF CONTENTS

’ AUTH ORS NOTE

FOREWORD

I NTRODUCTION The problem The crite ria FOOD REQUIREMEN TS Scientiﬁc standards Balanc e Basgof calculation Caloric r equirements Bread Butte r substitute s Milk for children PLAN OF MEN US Substitution of foodvalues Variety of food Foodandnationality ’ Man s lunch SUPPLIES

WAGE S AN D FOOD

TH E I N STRUCTIVE VI SITI NG HOUSEKEEPmI VALUES FOR COOKED FOODS Measure s in common us e Meth odof calculation Analysis andcomputation of a r ecipe Loss of weight in cooking Standard s erving Substitution CONVERSION TABLES ABBREVIATION S MEN US WITH CALCULATION S — RECIPES CLASSIF IED LI ST RECIPES WITH CALCULATION S AND DIRECTION S COOKI N G CON STANTS

FOOD GROUP S

SU PPLIE S h a Z AM OUNTS AND COST How To BUILD AND USE A FI RELEs s COOKER

REFERE N CES

I N DEX MEN U SYNOP SIS FOR SEVEN WEE KS V II

F OREWORD

In his F amilia ette on C emi t ie i w te m e r L rs h s ry , L b g ro or “ than half a century ago : In c hoosing his food ( when a choice is O en to him andin mi in the a i u a ticle diet man is p ) x g v r o s r s of ,

i n un in in tinct w ic t on a law Of natu e. gu dedby a err g s , h h res s r

T i law e c i e to man as w ell as to animal a h s pr s r b s , s , pro portion betw een the pla stic and non- nitrogenous constituents

his w le diet w ic is ed wit in ce tain limit wit in O f ho , h h ﬁx h r s , h w ic it ma a acc din to his m de Of li e and tate O f h h y v ry, or g o f s

T i ti n ma in O iti n to the law Of natu e body . h s propor o y, ppos o r andin tinct b e alte e d e ndt e e limit nece it Of com s , r b yo h s s by ss y pulsion ; b ut this c an neve r happen without endangering the

l n n u in h il andm n al fman ea t a di t e d e t we O . h h , j r g bo y po rs It is the elevatedmission o f science to bring this law of nature home to our minds ; it is her duty to show whyman and animals r equire suc h an a dmixt ure in the co nstituents O f their

d the u t Of the ital uncti n and w at the in foo for s ppor v f o s , h

ﬂuences a re w ic dete mine in acc dance wit the natu al h h r , or h r ” l n n i mi 1 aw c a e i t a d tu e . , h g s h s x r The study Of the science of nutrition has be en vigorously

cu inc th a w n t i tat m n w a ma In prose ted s e e d y he h s s e e t s de .

ecent ea the cienti c w e in the UnitedState in ar r y rs s fi ork rs s , p ticular a e c nt i ute d la el to the inc ea e in n wle , h v o r b rg y r s k o dge regarding the significant facts o f metabolism andothe r factors e ential to an a de uate c nce ti n the lem f i ss y q o p o of prob s O det . The fundamental basis for a rational approach to the foodques ti n in its ade t a ect is a duall ein i de d. o , bro s sp s , gr y b g prov The persistent cultivation O f science finds a rew ard as well as an incentive in success ful application to the exigencies

e e - da li e It ha s l n een e ali edt at man is not of v ry y f . o g b r z h permitted everyw here to give free play to the supposed un

1 V on e : F m e e on Chem in e on to Li big, Justus a iliar L tt rs istry its r lati Ph D A u e Comm e a nd P t E n m o o e o o o . ysi l gy, iet tics , gricult r , erc , li ical c y

Lon on 1 8 1 . 62 6 . d . 5 . p p 3 , 3 3 2 F OOD FOR THE WORKER

n i in inc in m i erri g gu de o f st t atters of det . Geographical and economic conditions place restrictions upon the food supply andrange Of choice ; ande xperience has taught that both diet ar ins uﬁiciencies and inef ciencie wit c n e uent ailu y ﬁ s , h o s q f res

e ect nut iti n can a i e e en in the s o- callednati n o f p rf r o , r s v o s of ul c ture .

Am n the e cla e and a ticula l w e e indi enc o g poor r ss s , p r r y h r g e andindiffe ence andin and the e ffect unde nut iti n r go h h , s of r r o

r n l a l m n No al n h in a a e Ofte c e r y a ifested. t o e is t e work g c pacity

the adult dec ea ed b ut the malnut iti n e t is ten o f s r s , r o o f pov r y of

h m ani n m i n i Th ild n h t e co p o of ore ev de t dseases . e Ch re of t e

amil in a ticula ar li l o uff m h c n e u nc f y, p r r , e ke y t s er fro t e o s q e es

Ofim e eedin prop r f g . The physiology of nutrition at length takes cogniz ance of the total energy requirement ; it recognizes the unique impor tance O f the tein need t u the uantitati a ect pro s , ho gh q ve sp s o f this topic are still somewhat debated;it appreciates the essential demand a iate in anic c n tituent —lime i n for ppropr org o s s , ro ,

l i - in h di i un an h r l l c de etc . t e et t de t d t e O a ed h or s , ; rs s e p y by the indi e ti le in edient the u a e Of the ati n and g s b gr s , ro gh g r o ; it attempts to make allowance for those apparently signiﬁcant though undeﬁned food components which are vaguely classed — as vitamines or foodhormones factors which promote nutri

n n l l na tion a dgrowth i ways yet to b e c ear y a lyzed. How to satis fy these varied needs and furnish the indis

n a le nut ient in a ati n t at all b e alata le di e ti le pe s b r s r o h sh p b , g s b , li al in uantit and till c me w it in the u c a in owe ber q y , s o h p r h s g p r

the amil is an en m u l im tant lem a lied of f y, or o s y por prob of pp n i i n ee electi n is i le and a undant s u utr t o . Where fr s o poss b b p

lie are un e t icted the mana ement the Situati n is not p s r s r , g o f o

i A li al a iet d u ni edin a undance SO s er ous . ber v r y o f foo s f r sh b is li el as a matt Of c ance if not al Of ud ment to k y, er h , so j g , afforda ration adequate in all respects ; though even among the well- to- do ee c ice is far m ein a de enda le indicat , fr ho fro b g p b or ,

a ticula l in h l i n h dieta Of w in c ild en p r r y t e se ect o of t e ry gro g h r , F OREWORD w e e e am e the ead- meat- tat - u a and c f ee h r , for x pl , br po o s g r o f type Of meals may fail to provide lime andother special nutri ent und in e een e a l But w en th amil s fo fr sh gr veg t b es . h e f y inc m is t icted the lem ec m m i u Ho e e e e e . w o r s r , prob b o s or s r o s a typical family of ﬁve maylive on ten or twelve dollars a w eek

—t i ue ti n include the nece it O f lte and Cl t in h s q s o s ss y she r o h g, b ll f ut a e a O d. bov , foo The authors of this book have contributeda timely attempt a a actical luti n Of h l m in i Th m t pr so o t e prob e dcated. e ore I

a e in e ti atedthe dif cultie unde e ent- da c nditi n h v v s g ﬁ s , r pr s y o o s , of securing ade quate nutrition at an average c ost of tw enty

“ c ent er da er e n fo r the amilie Of mall ea nin s p y p p rso , f s s r g ca acit the m e a e een im e ed w it the imm dia p y, or h v I b pr ss h e te

l uln f a I ma li l he p f e ss O such ess ys . t tters tt e whethe r these

i a i r l n n i Th n i u i n det r e s a e acceptab e i their e t rety . e co tr b t o of

1 menu ca e ull lanned it t te r ci w ic a r 47 s r f y p , w h es d e pes h h e the outcome of the direct experience Of a visiting house keeper under the conditions that prevail in a large American

i is a lua l ff in m n e i i n Onl c t a e e t a ew at l d ect . y, v b or so h ov r o y one who has actuall attem te d wit e t icted und to ur y p , h r s r f s , p c a e a a iet a undant uita le ea na le d in the h s v r y of b , s b , s so b foo s

il m u l cia h i ua i n reta arket can thoro gh y appre te t e s t t o . Graham Lusk has recently presented the difﬁculty as fol “ l w : Acc din to the e man minimum all w ance an o s or g G r o , a e a e amil Of ﬁve at e m t e and t ee c ild en v r g f y ( f h r , o h r , hr h r )

’ l i n ail th amil would re quire ca or e s i food d y . I f e f y s

’ dietary w ere based proportionately upon that Of the boys

c l it w uld c t as ll w ta le ided its d s hoo , o os fo o s ( b ) , prov foo

u li e u c a n Sec ndA enue New Cit : s pp e s w re p r h sedo o v , York y TABLE

Calori e s Cost in c ents

O O O O O O O O O O O O O O O O O O O O O O O O F OOD F OR THE WORKER

’ Forty cents will buy more than half the family s food

e ui ement at an a e a e c t 6 cent er t u andcal i r q r , v r g os of s p ho s or es , in ad 1 cen the a e a e c t a th te t t e c l. 2 i s of 4 s , v r g os s hoo If $ 5 s

ent eac m nt d 80 cent a da is a aila le sp h o h for foo , s y v b , or

n l i Th m n i na u an ca . i 7 ce ts for a tho s d or es e arg s rrow . “ It wouldb e w ell if the family knew that more than half its d u l c uldb e had 0 cent a da andt at t i foo s pp y o for 4 s y, h h s

e a d utte mil and u a a re e ual nut iti e alu to br , b r , k , s g r of q r v v e

h h n a ff Th m inin al i t e be st t e cou try ords . e re a g c or es c ould en b u t at a c t c nt r u an T i th e bo gh os of 7 e s p e tho s d. h s s um w ill u c a e m t the u ual dtuff wit the p r h s os of s foo s s , h ” 1 ti n m a e xcep o of e t . The tested plans of the authors attempt to provide in a

i i ua i n a r i n pract cal w ay for thes e s t t o s th t a e ar si g everywhere . An insp e ction of their tables will indicate at o nce that there is

rﬁ i n n u c i no s u e u t Of d o u d e e e cal e u e ted. p y foo , x ss o f or s s gg s

n i n no ni m m m n Th Minimum co dtio s do t fur sh axi u allow a ces . e suggestions must b e j udge din the light O fthe necessitie s clearly

l h n mi a h m postu atedby t e a uthors . O e ght argue th t t e easure

Of tein is at e mall a ticula l w in and w pro r h r s , p r r y for ork g gro

’ in n In h li har en a i n On gi dividuals . t e ght o f Gep t s rec t Observ t o s

c l a s w ell a s the new e tudie O f DuBOis on the a al s hoo boys , r s s b s meta li m c ild en the d need Of acti e a d le cent bo s o f h r , foo s v o s n l perso ns a re apparently larger than is generally a ssumed. I te ligent a pplication O f certain provisions sugge stedin the text is e xpected to increa se somewhat the purchasing powe r Of the limited income and provide more food; and w ithout some degre e o f intelligence on the part o f the family in such a situa

i n h n f i n a ic is h a Th aut t t e eedO e e e ced d e t e e te . e o , xp r v gr r hors

a e unde ta en a u e ul ta wit an intelli ent a eciati n h v r k s f sk , h g ppr o

f i m men ndits tentati limitati n O both ts o t a ve o s .

E ENDEL. LAFAYETT B . M

1 6 S EP E M ER 1 . T B , 9

1 m o n n n A em S e n e . G. : F oo E ono W o Lusk, d c ics , J ur al ashi gt cad y ci c s

1 1 6 2 . 9 , vi , 3 9 INTRODUCTION

’ How can s uﬁicient nutritious foodbe suppliedto the family Prob le m at the lowest cost ? This vital question constantly confronts physicians and social workers who are s erving familie s struggling to sustain i n m l in m n mi n l fe o s a l co es a dli tedtraini g . Our contribution towards answering the question is this

e ie menu w it d alue andc t a e i d e en s r s of s , h foo v s os s for p r o of s v

T a s a w in a i th u l weeks . hey serve ork g b s s for e food s pp y of

h amil N attem ha s n ma i cu h n mic t e f y . o pt bee de to ds ss t e eco o s

i i n n i n i i n c uc c ndt a s t a tat t a e d t i ut et . o f s h o o s r spor o , s or g , s r b o , ,

ff h f h l Th indi i ual cann which a ect t e cost O t e foodsupp y . e v d ot control these inﬂuence s ; they needthe study andaction of the

larger groups .

Fi e act a e een c n ide ed e a atel and collec v f ors h v b o s r , s p r y F actors tiv l in annin t e e menu : e y, pl g h s s

il ili f at ic l A a t O d a act a u e . 1 . va b y for pr p rpos s

2 A e ie Of menu and eci e wit the calculati n . s r s s r p s , h o s h o f t e foodvalues andcosts . i l a iet dand u t tuti n d a ue . 3 . V r y of foo s bs o of foo v s

t er s e an in ela i n h inc me . 4. Cos p d r t o to t e o h m m n t uc i n t a . 5 . I s r t o of e ho e ker

Since the elia le ta le Atwate and B ant a ea ed r b b s of r ry pp r , many data in re ference to the subj ect have been publishedas a

e ult e e iment cienti t in the e nment e ice r s of xp r s by s s s gov r s rv ,

uni e itie ital and la at ie teac in by v rs s , hosp s , bor or s, by hers

l n cial w e s ult O f i i n c a d a a e t e e e e ce . s hoo s , by so ork rs r s h r xp r

Th mate ial w e e w as not in m a aila le actical e r , ho v r, for v b for pr

n e in ial ic in h m To in us e by those e gag d soc serv e t e ho es . Obta this material requiredthe gathering Of many books and pam

hlets t e e has not een u t t et e a e ie p , for h r b bro gh og h r s r s o f

menu c e in e e al wee wit d alue c t and s ov r g s v r ks , h foo v s , os , FOOD FOR THE WORKER

n m h determined amou ts of food. We have co piledt e requisite

data u in as a undw the ene all ac n wle , s g gro ork g r y k o dged standards Of scientists and our knowledge gained through in n mili mi n m work g i fa es Of li tedi co es .

FOOD REQUIREMENTS

The cal ie- idea in nut iti n a n l or r o , s ys Pro fessor Me de ,

, the o utcome Of an understanding of the transformation of

e ne in the li 1n d has een uit ul in m w a t an rgy v g bo y, b fr f ore ys h

n I h ta l in h m o e . t as ught peop e to th k of t e uses o f food fro

a m e ati nal tand int and has u ni ed an intelli i le or r o s po , f r sh g b basis for constructive institutional dietetics as w ell as the nutri

h i l F is innin b e e a d as tion O f t e indvidua . ood beg g to r g rde — fuel for the human organism something that must b e pro

n lnu i i n an n rn ri vide d in determinable amou ts . M a tr t o du de ut tion have receiveda new popular signiﬁcance in the discussion ” 1 O f m n f i n hu a e ﬁc e cy . The foodsupply has been estimated for an average family

O fﬁve :man w man andt ee c ild en an in m ei t to , o , hr h r , r g g fro gh

sixteen years Of age . We have taken as our standardfor the maintenance of such

a n mal amil in ealt the d e ui ement ancti ned or f y h h , foo r q r s s o by 2 i l ical c emi t : am tein 0 am fat phys o og h s s 75 gr s o f pro , 5 gr s of ,

0 0 to 0 0 am ca d ate ieldin cal ie er 4 5 gr s of rbohy r s , y g or s p — person p er day a total Of calories p er day for ﬁve

l The tein is a ut 1 2 er cent the t tal cal ic p eop e . pro bo p of o or

T i a i inta e a uf cient am unt acc din to u . k , s ﬁ o or g L sk h s b s s o f Balance cal ie er da w it cal ie am or s p y, h or s , or 375 gr s , of

tein e mit the dieta to b e u ed amilie a in pro , p r s ry s for f s of v ry g

a an ccu ati n The d e ui ement will inc ea e ges do p o s . foo r q r s r s or

1 Me n e : n e in th F N n d l Cha gs e ood Supply andTheir Relation to utriti o . e Un e P e Ne 1 1 w o . 6. . . Yal iv rsity r ss , Y rk 9 p 49

2 “ W e e a low o e in ie is e i e ei e for io o ica or eco h r pr t d t d s r d, th r phys l g l nomic al e on w e w o e an a ow a n e o f o m o e in r as s, uld sugg st ll c ab ut 7 5 gra s pr t ” e r ma n e r . S e m n : C em n M m n o f Foo a d N i ion. a i a p p day h r a h istry d utr t c ll ,

N w o 1 1 1 . . 2 2 8 . e Y rk. 9 p FOOD REQUIREMENTS dec ea e m the n m cal ie acc din to the a e r s fro or of or s , or g g,

' s ex and acti it O f the indi idual and c n uentl the c t , v y v , o seq y os w ill in n va ry proportio . A family with c hildren permits a larger amount for the man the u e ldt an o ne all Our ie a w uld of ho s ho h of adults . d t ry o supply ﬁve women at mode rate activity or four men at light mu cula w it w uld u ni a wid w w it s ix c ild en s r ork , or o f r sh o h h r , m n an in in a m two to i teen ea uf cient nut i e t . r g g ges fro s x y rs , s ﬁ r

Ta le c m iled m a i u u ce acc din to a e and b s o p fro v r o s so r s , or g g acti it w the ca l ic inta to b e as ll w : v y, sho or ke fo o s

A R C RE U REMENTS OF C D D ADOLES C LO I Q I HIL HOO , CENCE AND ADU T FE , L LI

TABLE 1

Cal ori e s Calculati ons from

$88 H olt a nd She rman 1400 15 00 1600 Came re r 2 100 225 0

TABLE 2

Occupati on Cal ori e s Calculati ons from Clerk at desk 225 0 Atwater andBryant S ale le mac ine w a e s c rk, h ry tch r, hous e w orke r 25 00 Lusk Light muscula r w ork 2800 Atwat e r andBryant n m n 3200 Ti rst dt Ca e te a o . e e rp r, s g Farme r 35 00 Lusk Excavator 4000 Tigerstedt

We might assume the family of ﬁve to b e provided for as follows :

35 00 calorie s p er day 25 00 25 00 225 0 175 0

125 00 F OOD F OR THE WORKER

In view Of the recent investigations o f DuBois andof Gephart

t at win a e a a al e ui ement a e t at adul h gro g boys h v b s r q r bov h of ts , we have arrangedthe above table so a s to provide more food

t an the c m utati n m Ta l 1 an 2 man Th h o p o s fro b es d de d. e

u e a re not a it a andacti e win c ild en mu b e ﬁg r s rb r ry, v , gro g h r st

i uf i n n m n Th a l ded c e t u i e t . e t e e e we e prov s ﬁ o r sh b s s rv , ho v r ,

s i h im l a a gu de to t e approx ate number Of ca orie s required. “ It is not always necessary or wise to so plan the foodthat on e ach day of the w eek an e xact proportion of the various

. ’ c n tituent b e maintained b ut eac w ee t tal uld b e o s s , h k s o sho

” 1 n a l h i n e r y t e theoret cal amou t . Supplies must not only provide sufﬁcient amounts for the

dil e ui ement tein at and ca d at b ut bo y r q r s of pro , f s , rbohy r es , ll w n m i h i i I a o a ce ust b e made to s at sfy t e des re for var ety . t

was aid a s et O fmenu lannedat a c t er w ee s of s p os of p k , “ t at w ile it i e en u t en t it d e not i e en u h h g v s o gh s r g h , o s g v o gh ” 2 a i to h mil ll l n im v r ety keep t e fa y w e for a o g t e . One w ay of securing variety and zest in the food is by Palatability h In our m nu in tanc t mat e are t e us e a . e e of ﬂ vors s , for s , o o s

u eda undantl i u W ile t e are alm t alue s b y for th s p rpose . h h y os v

le n u i ment t e e e a s an acce to c ea d ss for o r sh , h y s rv ssory h p foo s

hi d alue b ut little a ma in it i le to e e of gh foo v ﬂ vor , k g poss b s rv

em n l l m th i a pa atab e for .

F m the e in a l cal ic e ui ement it a ea ro for go g t b es of or r q r s , pp rs that it is quite impossible to provide sufﬁcient andproper food for a family o f ﬁve with the tw o dollars pe r we ek allow ed for “ ” m li n i Und the direc a grocery order by so e re e f a ge c es . er

ti n th a O f h D a m nt u ldEc n mic o of e he d t e ep rt e of Ho seho o o s , c ollege students selected foods O f the highest nutritive quality F d from the supplies permitted by such a grocery order . oo values were calculatedandyieldedonly calories p er day

er e n wit am tein a t tal cal ie p p rso , h 5 5 gr s of pro ; o of or s

1 R : D e Com e ohn W e S on New o . 1 0 2 . ichards i tary put r . J il y s , Y rk 9

2 n New o A o Gibbs : Le sso s in the P rop e r F e edingof the F amily . Y rk ss

i n m n h 1 1 1 . 1 0 . ciat o for o t e Con on of the P oo N ew o . . I pr vi g diti r, Y rk 9 p F OOD REQUIREMENTS

r h le amil A li t the d w t at p e week for t e who f y . s of foo s sho s h it is impossible to arrange an adequate dietary from such a n i arrow cho ce .

TWO DOLLAR GROCERY

Mate rial

O O O O O O O O O O O O O O O O O O O O O O O O O O

O O O O O O O O O O O O O O O O O O O O O O O O

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

O O O O O O O O O O O O O O O O O O O O O O O O

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

O O O O O O O O O O O O O O O O O O O O O O O

O O O O O O O O O O O O O O O O O O O O O O O O O O

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

c 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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In c n t uctin the menu u mitted we t electedlow o s r g s s b , ﬁrs s c t d i nut iti e alue lanned m t em meal os foo s of h gh r v v , p fro h s which would s atis fy the palate and also fulﬁll the necessary

e ui ement a alancedmenu andt en la t Ofall c m uted r q r s o f b , h , s , o p h t e cost .

As h c n tituent uc as ul u u calcium o s s , s h s ph r , phosphor s , , i n r u ni in mil w l ain a an etc . a e ed e e e ro , , f r sh k, ggs , ho gr s , p s , be s ,

l n T r inclu in h ail e n e eta e a d uit . e e a e ded t e d gr e v g b s , fr s h s y i l i l i n 2 diet in sufficient amount to meet the phys o og ca requ reme ts .

R u a e ul nece a the acti n the inte tine o gh g , or b k , ss ry for o o f s s , Roughage is c a l m ial a th c llul e Of ca a e securedby su h veget b e ater s e e os bb g ,

1 T o e was c a e en at S mmon Co e e n e his rd r cal ul t d by stud ts i s ll g , u d r Dr Al F B oo e m e n e the e o f the New e . . S e e e . ic l d pa phl t pr par d u d r ausp ic s me E onom A o n n M F 1 1 En n o o Bo o . e r 6 . gla d H c ics ss ciati , st , ass brua y , 9 p. 3 . “ m L in e e n e on no e o e the n n o f Grah a usk, a r c t p rs al t , adv cat d arra gi g o r o e e o e n in cal ric bask ts , purchasabl at vari us pric s , varyi g m m n n h o e o e for a e . co te ts daily through out t e w e ek. Gr c rs c uld put th up f ili s ” De e e n e The o e o e o e e on licaci s could th b e xtra . ab v gr c ry rd r yi lds ly r f cal ori e s p e day for a family o ﬁve . ” m n m f F n N i ion Ta e of Ash Constit She r a : Che istry o ood a d utr t . bl uents of F oods in P e rcentage o f the Edible P orti on ( compiled from vari ous

M m n N 1 1 1 . 2 o e ew o . . . s urc s) . ac illa , Y rk 9 p 3 3 F OOD FOR THE WORKER

lettuce inac t mat e ean and ea wit t ei ull , sp h , o o s , b s p s h h r h s ,

ni n ce eal e a ndd ied ui o o s , r s , fr sh r fr ts .

Be ide the ac no wle d e d dc n tituent di cu eda e V itamine s s s k g foo o s s s ss bov , it is understood that the re exists in food certain activating

inci l ne all n w n i amin pr p es ge r y k o a s v t es . “ T here is a w ell- founded growing belie f that an impor tant part in nutrition is played by substances which are not

identical wit the amilia dtuff m nti ned and w ic h f r foo s s e o , h h ,

de ite the minimal am unt t e e e ent in the diet ma sp o s h r of pr s , y nevertheless b e indispensable for growth and the mainte

‘ ’ nanc li T ll acc i c e e . e a e een ca ed e det a t o f f h y h v b ssory f ors ,

‘ ’ ‘ ’ itamine m n We ma c nc i e em as d e . e t v s , or foo hor o s y o v of h stimulating certa in physiological processes and as essential

t c tain uncti n o e r f o s . They have a peculiar use fulne ss and are quite as essential

to the diet a s the ette n w n n ui em n A me b r k o e ergy re q r e ts . s so of them are impairedby heat a ndothers are lost in the w astes of

the m de n tec nical ce e dm anu actu e ca mu t o r h pro ss s o f foo f r , re s b e taken not to substitute entirely cannedor preserved fruits

and e eta le e duct ce eal duced too v g b s for fr sh pro s , or r s pro by

e n da met d Th a i ddiet w it uit e v e e e . e e e r ﬁ ho v r , h fr sh fr , fr sh g l ta le mi e meat andw le ain u lie t i demand. b s , k , ggs , , ho gr , s pp s h s The v egetable s prescribedin our dietary have b een largely

h int a i t cann e a l W w e e t e w e e ed e t e . e e r v r y or v g b s hop , ho v r ,

F r t at w en the ice is low e e eta le will b e u ed. o h h pr , fr sh v g b s s

e am le w en 2 4 und e t mat e can b e u c a ed x p , h } po s o f fr sh o o s p r h s

at the ice 1 can t mat e the e e eta le uld pr of of o o s , fr sh v g b sho

l h i h m t is i e a w a b u . Bu if ce t e e t a e ys e sed t t e pr o f fr sh o o s h gh r , it will b e impossible to us e them andkeep within the prescribed i limi A imila inci le uldb e a liedto u t . ts of cost. s r pr p sho pp fr s

The dieta c all muc d ied uit b ut w en the ice Of ry s for h r fr , h pr fresh fruit supplies a like food value for the same amount A Of m ne it uld alw a b e u ed e e ence . ec o y , sho ys s by pr f r p k or

1 N on Me nde l : Cha nge s in the F ood Supply and Their Re lati on to utriti . n P 1 U . 1 6 . if. Yale iversity ress 9 p . 49

F OOD FOR THE WORKER

i n A iati n w e e a d anced to the c he Prov de t ssoc o , ho v r , v gro er t mo ney for half a barrel Offlour anddeductedfrom the regular amount given to the family for supplies the s um O f 5 0 cents e ac w ee w ic w ent t w a d the a ment O f the u t u h k , h h o r s p y flo r , h s in u in a c ntinu u u l s r g o o s s pp y . Although our dietary is figuredon the basis of the use of

’ a e ead ec n mic ea n w e ec mmend the use b k r s br , for o o r so s r o m m n i i l e ade ead ca e a dc ie w e e e t s i e . of ho br , k s , ook s h r v r h s poss b

The composition of the fats varies from 83 p er cent fat in

l m in 1 r c n fa in la an co l n W e e o eo argar e to 0 0 p e e t t rd d tto e e . h r ” our ci andm nu call le a utte u titute re p es e s for o o or b r s bs , w e a e ta en the d alue utte 8 e r cent fat h v k foo v of b r ( 5 p ) ,

h i u is a h a nin although t e pr ce q oted th t of t e che pe r shorte g . n Th i i n This has seemed a fair average a alysis . e subst tut o of an t e fat w ill a dl le en the nut iti e alue the dieta yo h r h r y ss r v v of ry, although the us e Ofbutte r itself will increa se the cost consider

l T u titute a a imatel the am d e ab y . hese s bs s h ve pprox y s e egre

i ili l h T ar of digest b ty as butter tho ugh they ack t e ﬂavor . hey e h n h usedthroughout t e recipes on accou t of t e reduction in cost . The price s quote d a re those for the best quality Of Oleomar

arine at 2 c ent eatin u e andan the e eta le g 4 s for g p rpos s , yof v g b

— n tt n — t 1 nt r n in fats cor or co o seed a 6 ce s p e pou d for cook g. n i in l n Suet a dbee f dr pp gs have a so been usedfor cooki g.

MILK FOR CH I LDREN

We have not attemptedin o ur dietary to m eet the varying

e ui ement Of c ild en a s it is acticall im i le to lan r q r s h r , pr y poss b p

the dail am unt O f mil w ic the win C ild nee d for y o k h h gro g h s , andto ad!ust this amount Ofmilk to our dietary w ithout undue

in i i n u an l ni a nd c n u e et t e dta e . We ec e o f s g r p o o f ﬁg r s b s r og z ,

w e e the nece it Ofmil the w in c ild and elie e ho v r, ss y k for gro g h , b v if there is a young child in the family that milk must b e pro

Suc w ell- n wn aut itie a s S man and as unt vided. h k o hor s her H “ ” “ ca a ua t O mil a da ecau its man a dvan a dvo te q r f k y b se of . y FOOD REQUI REMENTS

‘ ’ ‘ ’ - i n - tage s as a tissue bu ldi g and growth promoting food.

A te the c ildis tw o ea Old acc din to e it uld f r h y rs , or g Mors , sho “ n f mil il n i l l ot take ove r a quart O k da y . More tha th s is ike y to ta e aw a its a etite t e d w ic is m e n c s k y pp for o h r foo , h h or e e ” i unt tat t a t i n i n sary for it . M ss H s es h t h s foodca b e g ve a s a

e e a e e ed on ce eal in the m a an b v r g , or s rv r s , or for of bre d d mi I ma al b e e e din u a i u n l . t e c ta d u et k y so s rv so ps , gr v s , s r s , j k , a nd t e uddin andma b e u edin the lace w at in o h r p gs , y s p of er ” in l a n lann ur m n i co ok g cerea s . We h ve ot p ed o e us for th s c ild who e ui e a ua t mil da il b ut if t e e is uc h r q r s q r of k y, h r s h a c il in the amil h ul a e t i in A d e d d d. ua h f y , sho h v h s k of foo q rt

mil i l cal i c f 1 c n r Th of k y e ds 695 or e s at a ost O 0 e ts p e quart . e food requirements of a child four to s ix yea rs Old are

i B i h alu ni a O calor es . es de s t e food v e fur shed by this qu rt f m h l i a As ur il e mu t a e 0 ca ie a ddit n l d. o k , s h v 7 5 or s of o foo dieta 3 dat the a imate c t Of Of a cent foo pprox os ,

’ e childs dietary consisting of milk andother food

ill 1 c n r w cost about 6 e ts p e day.

‘ It is inte e tin to n te how attenti n to detail it is r s g o , by o s , possible to arrange our dietary in such a way that tw o- thirds of a quart of milk a day can b e provided for one child in our

mil ﬁv wi u i i nal C Our m nu i e c ff fa y of e tho t addt o ost . e s g v o ee

n ﬁ im e r C il n eve ry daya dtea about ve t e s a w e ek . I f th re a e h dre in the amil and nl the two a dult d in coffee the c t f y o y s r k , os save dp er w eek on this beverage by the other three members

a amil ﬁve is a imate l cents e r da of f y of pprox y p y, or 1 5 cents p er w ee k X 3 X 7 This mone y w ill u in mil r p rchase 3 p ts of k p e w eek . The c ost saved on the milk and sugar use din this amount Of coffee is approximately 9 cents pe r w ee k X 3 X 7 This money w ill purcha se a pproximately 2 pints Ofmilk

er k p w ee .

Suf ci n m n i elea ed if t ee m m e ﬁ e t o ey s there fore r s , hr e b rs of the amil do not ta e c ffee mil and u a to - u c a e f y k o , k s g r , p r h s

int mil er w ee a t tal o f 1 0 e i t- unce la e 5 p s o f k p k , o gh o g ss s o f F OOD F OR THE WORKER mil 1 la da an c ild e ui in i n e a t . O ua k , or 5 g ss s y, for y h r q r g [ e q rt

mil u ni e 6 cal ie 1 cal ie e ac i o f k f r sh s 9 5 or s , or 75 or s for h e ght

As i i im c l h unce la . t s a tica e to e e at t e ta le a la o g ss pr b s rv , b , g ss

im ul uid w e a e a umedt a a la mil s i br f o f ﬂ , h v ss h t g ss of k a ord naril e ed c ntain nl 1 8 cal ie 2 2 0 am a y s rv o s o y 5 or s ( gr s ) , or th t each quart of milk provides about 45 of the se glasses ] The amount sav edby not using tea in the proj ecte ddietary is not la e a s t at a e d the mi i n c ffee b ut i is so rg h s v by o ss o o f o , t ne e t ele u ficient to a idin the u c a a i i n mil v r h ss s f p r h se o f ddt o al k . Tea is served for supper on an average o f ﬁve time s a w eek

1 t cu nl th a n at a c t . c en t d in it he a . e e t os of 3 s p I f o y p r s r k , s aving on the other three memb ers of the f amily w ill b e

n F or mil an u a it ce ts X 3 X 5 ) for tea . k d s g r w ill b e X 3 X or a total of 8 cents per w eek

a ed on tea mil and u a z T i s v , k s g r h s will u c a e 1 int mil er w ee a ut la er p r h s 3 p s of k p k , or bo g ss p day. The amount o f money release dby the three members of the family not using tea andc offee andtheir accessories is 3 1 ce nts p e r we ek x enough money to purcha se

il r 1 c n T i u ni 3 quarts of m k p e w eek at 0 e ts a qua rt . h s f r shes a ima l 2 la r a in in pprox te y g sses p e d y for dr k g purpo s e s . I f these thre e younge r members o f the family do not drink c ffee tea and c n e uentl do not us e the mil and u a o or , o s q y k s g r

d wit t e e e e a e t e a re not cei in as muc s erve h h s b v r g s , h y re v g h Th n d as is u lie din o ur menu . e u c ild we e foo s pp s yo g h , ho v r , who is drinking the tw o additional gla ss es of milk w ill not

h m i inn T i can b di i w n h require t e a n d er dish . h s e v de dbet ee t e tw o lde c ild en not ta in an e e a e and the alance o r h r k g y b v r g , b for all w ill b e ma intained.

Our dietary allow s }z of a glass of milk for the breakfa st ce e al eac e n andan a e a e a la the r for h p rso , v r g of gof g ss for

i n n In a li tl e a at d er da er e . t e w d t e pr p r o o f foo p yp p rso o h r or s , less than 2 quarts o f milk are used for each person each week n h m n n i t e e us as arra ged. PLAN OF MENUS

The 3 quarts o fmilk that can b e purchasedp er w eek by the m ne elea ed m tea c ffee andacce ie t e o y r s fro , o , ssor s , ogeth r with the 2 ua t ided in the dieta ma a aila l h q r s prov ry, ke v b e for t e

un c ild ua t mil r T i yo g h 5 q r s of k p e w eek . h s allow s him an a e a e la e er da a s e e a e in h v r g of 3 g ss s p y b v r g or t e food.

PLAN OF MENUS

The dan e i in de nite menu aidEll Ri en . c a d g r of g v g ﬁ s , s H h r s , is that the w hole is often relegatedto the dump heap if a part is m e u ed. we e t e e enu a s u mitte da r in n b r f s Ho v r , h s s s b e te dedto e

uide at e t an eddiet t u t e ma b u a uc g s r h r h ﬁx s , ho gh h y y e se d s s h .

’ The day s menus are planned as follows

B ea a s t c n i t 1 ti n c e eal wit ta le n r kf o s s s of por o of r , h 4 b spoo s ful mil and tea n ul u a 2 lice - inc t ic of k 3 spoo s f of s g r s s , ﬁ h h k , “ ” ead wit 1 tea oon ul le ea li 1 o f br , h sp f o f o o for ch s ce ; cup

c ffee wit 2 ta le n ul mil and 2 tea n l of o , h b spoo sf of k spoo sfu of sugar .

Dinne c n i t a nut iti e t ic u me at meat r o s s s of r v h k so p , or , or

u titute w ic is a di the e ui alent te in alue a s s bs ( h h sh of q v pro v s , in macaroni and Chee se ) ; some starchy vegetable or brea d; u uall a een e eta le ala d a uddin s y gr v g b or s ; p g or other dessert .

Lunch Su e c n i t o f tew ed uit e ll ca e or pp r o s s s s fr or j y ; k , “ ” adand le an e a A is i n n e da e e . d cu lu c br o o , b v r g ( ss o of h for the man w ill b e foundon page

’ The c m lete dietar in t i i e da menu o p y h s book g v s 49 ys s , c e in a e i d w ee and the menu are a an e d ov r g p r o of 7 ks , s so rr g

n a r h m Th d alu ac c m that o two d ys a e t e sa e . e foo v es for e h he ical c omponent o f the foo d and the total caloric values are

i en eac da t at the t tal one da ma b e ea il g v for h y, so h o s of y y s y

’ c m a e d w it t e an t e and one da diet ma b e o p r h hos o f o h r , y s y

u i n t Suc an a an ement u titutin s bst tutedfor a o her . h rr g for s bs g

’ one w le da menu an t e wit ut di tu ance ho y s for o h r , ho s rb o f food

alue is Of eat im tance ina muc as it id v s , gr por , s h prov es for — personal tastes and distastes psychological factors that must

u i uti n in le di i m ifﬁ b e reckone d with . S bst t o of s g shes s ore d F OOD F OR THE WORKER

cult e ce t in ce ta in ca e w e e the c emical an al i , for, x p r s s h r h dc or c

alue the two di e are a imatel the ame h alanc v s o f sh s pprox y s , t e b e

n a l h a r li l i a dtot s for t e d ya e ke y to b e dsturbed.

T e e is no ea n w e e wh ee u tituti n on h r r so , ho v r , y fr s bs o of e — dish for another shouldnot b e made providedthat the food

“ alu a r ecalculat n n i nc l Th n v es e r ed a d a y deﬁc e y supp ied. e o e essential for s atis factory substitution is that the weekly totals for protein and calorie s must average at or a bove the normal requirements of 75 grams o f protein and calories p er

n r a th t tal fat andca d ate a a e perso p e d y. I f e o s o f rbohy r s ver g

le t an the tanda d 0 am and 0 0 — 0 0 am res ec ss h s r s o f 5 gr s 4 5 gr s , p

tivel er e n er da the de cienc if not too eat ma y, p p rso p y, ﬁ y, gr , y “ ” b e made up by the us e of extra oleo andextra sugar in raw

m m ll i i na c ed at a a addt l c t . or ook for , s o os

To iate m n t n in the diet the ame dinne i d e obv o o o y , s r dsh o s V a rie ty n h m h m ot occur in t e sa e w eek or t e sa e day of other w eeks .

T i d e not mean we e t at ifa a ticula di is de i ed h s o s , ho v r, h p r r sh s r

it uld not b e u ed e eatedl as the t a diti nal on sho s r p y, r o ﬁsh

F i a an a an n a u a r d y db kedbe s o S t rd y .

The c ice d w ic w uld all w a iet is limited Choic e ho of foo s h h o o v r y h h by t e low cost o f t e dietary .

a is h m t e en i it m in he d u et bu M e t t e os xp s ve e t foo b dg , t

it has t e e ad anta e t at it ati e the alate is ea il h s v g s , h s sﬁ s p ; s y h h in u m n T c ed andmeet t e need t e te e i e e t . e e ook , s s o f pro r q r s h s

ualitie alance its i c t andif the ice is not e ce i e q s b h gh os , pr x ss v ,

h i a l t at 13 out rti n to t e t e d ts us e is ad i e . h , o f propo o o h r foo s , v s b We have spent for meat about one- s eventh of the total amount

n li n mili n ne - i d w ic e e ded u . a a e d o t xp for s pp es M y f s spe h r , h h “ is o l i n man a a w en one- i t t o arge a proport o . Sher s ys th t h s x h

instead o f one - third o f the total expenditure for food is for

meat the dieta is u uall t m e ec n mical and ette , ry s y bo h or o o b r

” 1 l B h n i u mea ve e a anced. ec ea in t e e e d e t b y d r s g xp t r for s , g l n m m l tab es a dfruits ayb e used ore free y .

1 m n F M m n N o 1 1 . P e of S e : oo P o . ew . h r a d r ducts ac illa , Y rk 9 5 lac i h 1 n m 2 The P e o f Me n e D e . 2 2 m o f e e 1 . t . Co o o . at i t, p p siti L gu s, p 3 lac i nd e e e n th e . 6 F a e D . ruits V gtabl s i t , p 34 PLAN OF MENUS

A methodby which a small amount of meat may s erve to

give variety is indicate d by employing the principle of the

” 1 e ten i n ﬂavor c m inin the meat Wit the le ex x s o of , o b g h ss

en i e dtuff uc as ice maca ni and a e in p s v foo s s , s h r , ro , pot to s ,

ll m a R ci N s 2 an i R i sca oped e t ( e pe s o . 7 d76 ) or meat p es ( ec pes

and Nos . 74 Meat for dinner is often replacedentirely by other protein

n i Th l m r i in n ea i d e . e e u e a e te c tent and b r g sh s g s o f h gh pro o , most o f them show a high percentage of carbohydrates andin

n al a r i lu an m a ge er e of h gher foodva e th e t . Nuts also contain a large percentage of protein andcan b e — used in combination w ith other foods most a dvantageo usly wit ead c ac e uit e eta le mil —b ut t e uld h br , r k rs , fr , v g b s , k h y sho

m h i n no l m n m T a for a part of t e det a d t supp e e t a eal. hey h ve not een u edin t isdieta e ce t a s eanut cand de e t b s h ry x p p y for ss r , though they can b e usedas a meat substitute in the form of a “ ” n l T i n o n m w a h c w ill b ut a . e e s o ec e e s t e t e o f h r o y, ho v r , os

m nut u t ic ma b e ual to t at a eat di . ea t e w u ed q h of sh P b r , h h y e s

u e lunc eon on ea d c t er unce cent in for s pp r or h br , os s p o s

8 c nt in ul i in 1 6 cal ie it am ac a e . e w p k g , b k , g v g 7 or s , h 9 gr s in of prote . The meals are of the kinds that are s erved in Ame rican

In n i m nu i ul b im i le o meet home s . o e ser es of e s t wo d e poss b t the de i e andta te all nati nalitie b ut t e e can b e met s r s s s of o s , h s “ ” if time is taken to ﬁgure out the foodvalue o f the foreign

Th uff ar acticall the ame as t e t at ente dish . e foodst s e pr y s hos h r int our eci e andt ei d alue ma b e tained m o r p s , h r foo v s y ob fro

T ma t n b e u tituted acc din to the our recipe s . hey y he s bs or g m lin ethodout edabove .

For e am le the in edient meat maca ni ice and x p , gr s , ro or r , vegetables wouldprobably b e utilizedas follow s by housewives of varying nationalitie s :

’ An American housewife wouldse rve from them a sca110 ped

h a l a s a i i meat ie w it maca ni andt e e et e de d . p , h ro v g b s sh

1 n m s f M in th m F m Langworthy and Hunt : Ec o o ical U e o e at e Ho e . ar ’ A e W n t on D . C. 1 1 0 . r 1 U . De . o f e s B e n No . . S ull ti 3 9 , pt gricultur , ashi g , , 9 1 8 F OOD F OR THE WORKER

The J ewish housewife w ould ﬁrst us e the meat to make

u t c and t en ai e the meat wit ni n b a lea so p s o k, h br s h o o s , y ves ,

m N l in a a lic a nd t at e . de te d maca ni ul g r , o o s oo s s of ro wo d b e

ut int the u and the e eta le w uld b i p o so p , v g b s o e cooked e ther w it the u wit the meat a ddin to th a h h so p or h , g e ﬂ vor of t e lat ter . The I talian housewife would cook the ingredients in about the ame wa u in the e eta le in the u and a din s y, s g v g b s so p d g a

c The meat w uldb e made int ca w m dash of heese . o o kes ith so e

the e eta le w ell ea ned wit e e ni n e of v g b s , s so h p pp rs , o o s , h rbs , and ice t ma u the t acti l t in c in T o e e e . e sp s , k p for x r v s os ook g h se

a ain in h c kes might b e cooke da g t e broth .

In lannin the O t d ew the dieta law mu t p g for r ho ox J s , ry s s

n i The mil de e t dinn ul b in b e co s dere d. k ss r s for er sho d e ter changed with the fruit s auces for supper if the main dinner

i i me Th us a l fa n n h dsh s at . e e of a veget b e t for shorte i g in t e

t e de e t w uldma e t em all wa le wit the meat and o h r ss r s o k h o b h ,

f m is ui in di n w a c ul l c i Bu i il a e ed e e t te d e a e t. tte k r q r gr , r o r p r “ ” uld b e e ed in tead le on the ead and in the sho s rv s o f o o br , “ ” c in the le uld b e e laced a e eta le fat as ook g o o sho r p by v g b , its us e on acco unt of its ingredients wouldb e prohibitedby the “ Th r m ial n h man fa Mosaic dietary law s . e aw ater s usedi t e u c

‘ ’ tu e le ma a ine a re le oil w ic is mainl the lein r of o o rg r o o , h h y o

ee fat neut al la d and c tt n eed oil t et e wit o f b f , r r , o o s , og h r h ” 1 n am mil An l m smaller amounts of butter a dc re or k . y oss fro

u tituti n can eadil b e ad u ted as the diffe ence in f d s bs o r y j s , r oo values is so slight “ In e ach la ndthere a re half a dozen foods w hich may b e substituted for a s many known by different names in other

” 2 m mi S me the l n F d n n t e t b e te me d. a d . s oo sy o y s , h y gh r o of typical dishes of different nationalities that approximate each other a re

1 N e 1 1 Mc ra H o o w o . An . w Woodm a n : F o od alysis G ill B ok C Y rk 9 5 .

2 1 . p . 4

2 A n D e e . o W e R i c hards : The Cost o f F oods . Study in i tari s J h il y

S on N ew o . 1 0 8 . . 1 . s , Y rk 9 p 9

F OOD FOR THE WORKER

lea t tw o andw ic e unle tw o lice o f eadare e ed s s h s , ss s s br s rv for

u e in our menu he w ill e ui e e t a ead at a c t s pp r , r q r x r br os o f

’ n m m dis u din tead a e a . 0 1 1 ce t . e ade ea e e d 5 s I f ho br s s o f b k r s br , enough money will b e savedon the total dietary to include not h l in ll nl t i andwic ead b ut t e andwic l as w e . o y h s s h br , s h ﬁ g I f

meat is u ed the llin an ext a am unt ma b e u t s for ﬁ g, r o y bo gh Sandwiche s for the dinner the daybe fore ( about i of a pound) at an addi

tional c t a ut cent a nd t i will ide an e t a os of bo 5 s , h s prov x r

in o b tili e th an wic m a w ell serv g t e u z dfor e s d h . Choppe d e t as

a the a t u ni e a d andwic llin andc ld if s ro s f r sh s goo s h ﬁ g , o ﬁsh ,

m i il in i ca i nall li llin i e d w t ed d e s c e ed. x h bo r ss g, o s o y r sh I f ﬁ g

andw ic e is u t the a dditi nal c t will a a roxi for s h s bo gh , o os v ry pp n mately from 2 to 5 c e ts .

SUPPLIE S

The c ost of w eekly supplie s is inﬂuenced by the methods

o f u c a in the ca e and e a ati n the d and p r h s g , by r pr p r o o f foo , by h n Th ill m t e a iet eede d. e c t w a ew at wit ea v r y os v ry so h h y r ,

la s ea on and ce . s , p

The e onal act O e ate la el and ill in u c a in p rs f or p r s rg y , sk p r h s g

n u n h man in ili h m m I is depe ds po t e ag g ab ty of t e ho e aker . t

uite i le her to ta e a d anta e ale to ud e the q poss b for k v g of s s , j g

e t iece meat her u e to et all the t immin b s p of for p rpos , g r gs ,

and e en the e t a iece fat and ne a s is the cu t m in v x r p s o f bo , s o

m I is a i a l t b u a l in la so e shops . t dv s b e o y st p e goods rger

am unt if a a in in time m ne is t e e acc m li ed o s , s v g or o y h r by o p sh

a n h h ds e as space for storage . The supplies have been plannedso that a fraction o f a po und — — of a ny foodmaterial the price being in odd cents w ill not n T h have to b e purchas ed at a loss of a ce t . his obviates t e practice o f spending 5 cents for half a po undof an article cost

’ in cent er und endin to the t e cent g9 s p po , or o f s g s or for 3 s

’ ’ w t tea cent w t utte 1 0 cent w t or h of , or 5 s or h of b r , or s or h of l h me at . We conside r it advisab e to buy ﬂour by t e ba rrel if

ce e mit or al a el ecau e the le ace it occu spa p r s ( h f b rr , b s of ss sp SUPPLIES

ie in tead the b a the ea n tated in the dis p s ) s o f by g, for r so s s

i n B 1 Unde no ci cum tance uld u cus s o of read( p . r r s s sho ﬂo r

b e u c a e d the und as its c t is inc ea ed e ma p r h s by po , os r s v ry rk

l — a m s 1 c n r un A t i in e am le the e dy s uch a e t p e po d. s r k g x p of increased cost of articles purcha se d in small amo unts is illus

trat d m la e w ic ell 1 cent if u t the e by o ss s , h h s s for 4 s bo gh by

A all n w e e can b u c c nt —a ua t . e a e d e q r g o , ho v r , p r h s for 43 s

in 1 c n — a m n n ua sav g o f 3 e ts l ost e ough for a other q rt .

The initia l c t od t at mu t b e u t in ac a os o f fo h s bo gh p k ge , t at is u ed nl at inte al and la t o e a l n e i d h s o y rv s s s v r o g p r o , increa ses the w eekly amount e xpende d Out of proportion to h n m i h un t e actual c u t n t e d t at w ee . et o s p o o f foo for h k J k , for

e am le is u ed in our menu tw ice du in the e en w ee x p , s s r g s v ks ,

n h S ic u requiring o ly tw o of t e ten tablets purchased. p e s bo ght

1 n i l f n l m n by the 2; pou dw l b e su ﬁcie t for s evera o ths . Our purchase s have been ma de at the low est cost of an

’ “ ” i l h a in It is i le art c e at t e large groce rs or ch stores . poss b n that a small lo cal store w ouldcharge a ce t or tw o more . We

a e alw a u c a ed a d ade e am le a c eam h v ys p r h s goo gr ; for x p , r

ta ta a in w de at 2 1 cent a al und w ile it is of r r b k g po r s h f po , h possible to purchase a half pound ( not cream of tartar) for n 1 0 ce ts . The cost o f the dieta ry is incre ase dby some of the packa ge

ce eal uc a s a ina c eam w eat and edde d w eat . r s , s h f r , r of h , shr h

To ee the dieta at the l w e t c t nl t e ce eal t at k p ry o s os , o y hos r s h

can b e u t in ul uldb e u ed uc as c n meal lled bo gh b k sho s , s h or , ro

at min andc ac e dw eat b ut ca e uldb e ta en t at o s , ho y , r k h ; r sho k h

r ien the se a re bought in Clean and reliable store s . Ou e xper ce has shown that to establish the cereal habit in families one has

ten to all w at lea t the e i d e ducati n the us e of o , s for p r o of o , of t e ce eal e e e d the amil e en if t e are m hos r s pr f rr by f y , v h y ore n m h m nu l nn e xpe sive . So e of t e e s w ere p a edw ith this thought in min d.

The homemaker must h ave enough skill to avoid w aste of Pre pa ra tion d e a ati n in de to ee the e n i u foo by poor pr p r o , or r k p xpe dt re s F OOD F OR THE WORKER

h n m A h down to t e re quired eco o y . ll t e foodmust b e eaten to

h amil uf cient and e nu im n a ssure t e f y s ﬁ prop r tr e t .

’ The w ee u lie mu t b e ca e ull c n e ed nl ein k s s pp s s r f y o s rv , o y b g usedwh en the menus call for them andin the amounts required

h ci e Ot e w i e t e will b au h by t e re p s . h r s h y e exh ste d be fore t e F i n l w ee is u . u t c ac e etc . a s t e ta d on the e e k p r , r k rs , , h y s sh v s ,

r m i a e a te ptat on w hich must b e re sisted.

WAGES AND F OOD

It has been e stimated that betw een $80 0 and$90 0 a year is the minimum ﬁgure at which a decent a ndefﬁcient standard

li in c an b ma in ain h t ical am l ﬁ of v g e t ed for t e yp f i y of ve .

In a ecent tud S chere s chew sk it w as undt at in r s y by y, fo h

the u w e inc me w as 0 0 le under - nouris hment gro p hos o $5 or ss , a ndsickness w ere twice a s great a s in the groups earning $70 0

An a e a w a an un ill d la is 1 2 e r to $9 0 0 . v r ge ge o f sk e borer $ p

2 r i h n inu l m l Th w ee 6 e ea f e is c t u e ed. e k , or $ 4 p y r , o o s y p oy

man who ea n t i inc me w e e is on the a e a e um r s h s o , ho v r , v r g

m l d i u h ﬁf - w T i e i d e p oye e ght w eeks o t o f t e ty t o . h s p r o of

nm l m n i c hi nnual in m 2 8 u e p oy e t w thout p ay redu e s s a co e to $5 . — The c ost of our menu is $364 a year an extremely conservative

m w e timate a r i le b a il ll e ti ate . e e ut to a w s Lo r s s poss b , f o for

n n n i i n — ie Th c t u o e of our e sse tial co s derat o s var ty . e os of o r

menu is 6 er c ent an inc me 2 8 er annum andifw e 9 p of o of $5 p ,

all w 1 er ea ent a ai a e a e nl 2 0 emain o $ 44 p y r for r , f r v r g , o y $ r s

all t e need li e the amil ﬁve uc a s uel for o h r s of f for f y of , s h f ,

n nc m i n n n li t Cl t in car a e i u a e edci e a d ec eati . gh , o h g, f r s , s r , r r o

To u l a de uate d a nd t e nece a ie li a s pp y q foo o h r ss r s of fe,

la e inc me mu b e ided eit e inc ea ed w a e rg r o st prov , h r by r s g s m m li or by so e for of re e f .

THE INSTRUCTIVE VI SITING HOUSEKEEPER

The Instructive Visiting Housekeepe r is the logical teacher in the me in the c eme m de n cial ic Her rac ho s h of o r so serv e . p tical instruction in homemaking can s ave the time and energy THE I NSTRUCTIVE VI S ITING HOUS EKEEPER

h in medical elie cial and educati nal eld o f t e w orkers , r f , so , o ﬁ s

The need for a e ie menu and in their speciﬁc tasks . s r s of s rec ipes giving foodvalues and costs w as made evident to one of the writers in daily w ork a s an Instructive Visiting House

She hadc a e of amilie who w e e a i ted t keeper . h rg f s r ss s by bo h

l ni a i n medical andre ie f orga z t o s .

The un illed u ewi e nee d to b e tau t to lan her sk ho s f s gh p House kee per n meals and to us e her meager income to better a dvantage in to Le ar h mil l It t u n h i i order to feed er fa y proper y . res s po t e v s tor to i e eci c di ecti n a s to am unt e a ati n andc t g v sp ﬁ r o s o , pr p r o os of the d a ndto calculate the e c i e ddiet t at the amil foo , pr s r b so h f y will b e a ssure d o f the required nutriment in a dietary limited m ll n by s a mea s .

’ The physician s a dvice that the patient shouldhave a s ufﬁ cient nutritious diet needs to b e supplemented by the service

a w e in the me to i e the u ewi le n in e o f ork r ho , g v ho s fe sso s prop r

in i n n li n ar b a l Di eed f ew ta da d i e to e e t i ed. et f g, s r s o f v g s b sh

li w ile el ul e e me el as u e ti n a nd to con s ps , h h pf , s rv r y s gg s o s ,

t uct a dieta t e e m e ui e deducti n too dif cult s r ry h r fro r q r s o , ﬁ for

h unt ain min S me d ct elie e t a tanda di ed t e r ed d. o o ors b v h t s r z menus andrec ipes shouldb e suppliedto the patients a s w ell a s li diet s ps .

The e nal e uati n the amil w e e mu t b e con p rso q o of f y , ho v r , s s idered eat difficult is ten e e ienced in inducin , for gr y of xp r g pe ople to eat foodagainst w hich they have a prej udice or which i n m li m The a ent ma b e in uenc r s u fa i a r to the . p r s y ﬂ edto pa take o f such food because of the a dvantage in decreasing the c t li in b ut the C ild en are not e uad d t i os of v g , h r p rs e by h s a m n rgu e t .

C an e in the diet amilie w e e can nl b e made h g s o f f s , ho v r , o y

aduall e ua i n andunde tandin on th a t h gr y, by p rs s o rs g e p r o f t e

ial n in n i n h a h m l c w e a d te e t a d a t o t e t t e a i . so ork r , by r s f h p r of f y

1 “ Professor Rubne r says : The industrial worker coming from the c ountry to the city does not w ant proteidleguminous

1 R ne : The N on of the Pe o e T n on f F n n ub r utriti pl . ra sacti s o ifte e th I te r n on Con e on H ene a nd Dem o W n n 1 2 I o 1 . ati al gr ss ygi graphy , ashi gt . 9 , 3 9 5 . 2 4 F OOD FOR THE WO RKER

mi m d l etc . to i e his e eta le diet h wan m foo , k , , prov v g b ; e ts si ply

meat not ecau e he need it b ut ecau e him it i m , b s s , b s for s a atter

ide to ll w as e t he can the t e cla e in hi o f pr fo o b s o h r ss s s diet .

The difficulty is that the cost of meat is considerably higher than in the country The tra ditional dietary of the fore igner must b e care fully analyzedto retain its goodpoints as well as to show its short m n h m n c i . T e new one u t e e t t e e de ciencie c ec ed o gs s pr s h s ﬁ s orr t ,

wit e id n im m n u n h l n h v e t prove e t po t e o do e . Menus andrecipes may b e copied for the untra inedhouse wi wit ut h a m n f h l n fe ho t e st te e t o t e foodva ues . We have fou d the practice of giving a few recipes at a time has proved

ucce ul as the homemakei is u uall inte e t in h ar s ssf , s y r s ed t e p ticular d eci e ein c n ide ed not in the tud foo or r p b g o s r , s y of

I is w ll m i a w le ul. t e to ee e nd a d c ho bookf k p so k o f foo re ord,

’ so that the family c an submit e ach w eek s c onsumption of food

’ h n Th m n an to t e dispe sary or elsew here . e wo a s offh dnarrative

u ll n n a l il m ula m i is us a y ot depe d b e . Wh e so e reg r for of record s

i a l i is not nec a a nn n s fﬁcin a d e t e e te u . v s b , ss ry, p y o book g

A i u l a menu ar nl i s e t ted t e e e to e e as u d . pr v o s y s , h s s s rv o y g es The value of the publication of the computations with which to work lie s in their us e a s a basis for the special needs of each

h r m c im n la w e a in e u t e a d . ork r , s v g h bor

The elie aniz ati n coO eration w it the medical r f org o , by p h a encie ten ma e i le the a i in the tanda d g s , of k s poss b r s g of s r s o f

r F amili n d li in e t anddi ea e a e cl el allied. e ee v g, for pov r y s s os y s in a i tance ten a e de leted inc me due to ic ne a s g ss s of h v p o s , s k ss

A u mu b lann d if w ell as to va rious othe r causes . b dget st e p e intelligent work is to follow for the rehabilitation o f the family These menus can s erve as a basis to determine the amount

elie neede d d inc ea in the c t er e n acc d o f r f for foo , r s g os p p rso or n h h m i gto t e size o f t e fa ily . The problem o f the food supply is not one which can b e dismissedby the social philosopher or solvedby the calculations

n mi I i i l c m le wit its in l ement of the eco o st . t s h gh y o p x h vo v of

ac and inte e t in a icultu e c mme ce indu t and f tors r s s gr r , o r , s ry, VALUE S FOR COOKED F OODS n n n main i ni ut iti . e e as i t e d t e e s tu t r o H r , o h r o s , h r oppor y for an inte la cience andthe a t e e ience andin e ti rp y of s r s , of xp r v s

i T a m t to et l h u u m m li gat on. o tte p for e l t e f t re see s ore ke an ac ill- c n i e d a ne t an n in ll ua n t of o s der r sh ss h a kee te ect l ve ture .

h nl b a ac c n i ll r in T e truth can o y e ppro heds ie t ﬁca y . We a e beg nin l n a al lu m n T i n g to ear wh t re foodva es ea . here s as yet o ‘ ’ ” 1 l n Th w ld- m nu i no n i i a a i . e de r t o e or s t i s ght .

VALUE S FOR COOKED F OODS

Each one of the recipes usedin the se menus has been care

ull anal ed eac in e dient mea u ed a nd w ei d a f y yz , h gr s r ghe sep ratel and the d alue calculated in the manne to b e y, foo v s r

Th h n n c n a n de c i ed. e d as t e ee ed a d e te t at s r b foo h b ook , so h “ ” h w e may s ay that each recipe has been triedandteste d. T e cookedfoodhas also been w eighedandthe values of the sepa rate ingredients addedtogether to give the tot al foodvalue o f A i n ul n h the whole recipe . port o such as wo d b e eate at t e

amil ta le ha s t en een mea u edout in a c mm n mea u e f y b h b s r o o s r , i T i i n ll wei e d andits alue e t mate d. t w e a e ca ed gh , v s h s por o h v “ ” in enc w e a e e n an anal i d 1 serv g . H e h v pr se ted ys s o f cooke

d at e t an raw d tuff in de to dete mine the foo s r h r h of foo s s , or r r

l alu n h i a h l actua v e a dcost of t e fooda s it s served t t e tab e . F or the convenience of the housewife a ndof any who may M e as ure s in w i to c the d the eci e are i en w it the mea u e sh ook foo s , r p s g v h s r s C ommo n Us e e edin the u ual te m cu ta le n andtea n xpr ss s r s o f ps , b spoo s , spoo s

s ll i Th i t a cu a dr in edient a we a s w e t . e w e by gh gh of p o f y gr ,

uc as u a u and fat a ie acc din to the am unt s h s g r , ﬂo r , , v r s or g o of moisture andthe manner in which the material is packed in

l A man i in h an a c t : the uten i . te w e t e t d dac e edwas s f r y gh gs , s r p

STAN DARD M EASURES 1 cup of suga r 200 grams 1 cup of ﬂour 114 1 tabl esp oon o f o leo 12 andin each recipe the w eight usedper cup andp er table spoon c orresponds to the above standard.

1 n in the F oo a nd T e Re on to N on Me nde l : Cha ge s d Supply h ir lati utriti .

n e P e New o . 1 1 . . . Yale U iv rsity r ss, Y rk 9 5 p 5 9 FOOD FOR THE WORKER

T i me d w as em l ed wit all the mate ial as it is h s tho p oy h r s , only by the us e of de ﬁnite and uniform amounts that food

lu n l l Th in m a u e w a e ca b e ca cu ated. e c e e e v s ook g by s r , ho v r ,

a imate t e e am unt t at our e timate ma b e u ed pprox s h s o s , so h s s y s n without too great a discrepa cy .

l h n n in r m A l t e i gre die ts usedin cook g a e easuredlevel.

The e eta le uit andnut are calculated the edi le v g b s , fr s , s for b n n i n n portio u less otherwise impliedin thedrectio s for cooki g .

In u c a in u lie all wance has een made t i mece p r h s g s pp s , o b for h s s h l a e u e inedi le matte w ic cann t b e u edat t e ta e . s ry r f s , or b r , h h o s b

Bulletin 2 8 Of ce E e iment Stati n United State De , ﬁ o f xp r o s , s

te Wa s artment A icultu e i e the e centa e e u e the p of gr r , g v s p r g of r f s of

c mm n a ticle d and t i w a te mu t b e c n ide e d o o r s of foo , h s s s o s r in h t e cost .

The w ei t in am as i en in the eci e a e een Sup p lie s gh s gr s , g v r p s , h v b conve rtedinto the common terms o f pounds andounces in the “

u l eet in de to im li the u c a e mate ial . s pp y sh , or r s p fy p r h s of r s

This introduces a slight change in the total amounts purchased.

An unce is am u l 0 am a und is the o gr s , ro gh y 3 gr s ; po l m m l m e ui a ent a a i ate 0 a . q v of gr s , pprox y 45 gr s The gram ha s been employeda s the unit of measure in all

the menu and eci e ince its us e acilitate the e ten i e s r p s , s f s x s v

calcula i n t a a r n ce a in c m u in l B t o s h t e e ss ry o p t g foodva ues . e ca use the table s o f Atw ate r andBryant in Bulletin 2 8 are ba sed

on e centa e c m iti n the us e the met ic tem is p r g o pos o , of r sys l h simp er than t e ordinary system O f ounces andpounds . As it is almost impossible to e stimate w ith such minute

' accuracy an average of the chemical analys es o f the va rious

d element decimal lace are not u ed in calculatin the foo s , p s s g

i T r u in w e t the d c n tituent . e a e w e e ed gh of foo o s s h y , ho v r , s calculating the calories for each gram o f prote in and

1 m T are dis ca d ate and eac a fat . e rbohy r , for h gr of ) h y

1 The w h ole numbe rs 4 and 9 are o ften use d as the calori e yi e ld o f m f n s e 1 o o e o e and . F or on of the o e e gra p r t i , carb hydrat , fat a discussi cal ri m n m k M m n Ne o . S e : C e o f F oo a nd N on Co. w h r a h istry d utriti . ac illa , Y r

1 1 1 C . 1 1 8 ff. 9 . hap V, p .

F OOD F OR THE WORKER

WEIGHT IN GRAMS

W g P o n Gr ms Fat ms C o da r ms M1 16 “ Mm ei ht r tei a Gra arb hy r te G a : W ms Wt Wt t . Gra . x . x x M _ i 3 C 32 732 . 033 24 7 2 29 732 . 05 37 lk . 7 X 3 X X 1 6 Eggs 3 1 5 0 1 5 0 X . 34 20 1 5 0 x 1

To ta l

a in a certained the w ei t the d c n tituent H v g s gh of foo o s s , w e ﬁndthe foodvalue a s follows

CALORIES

24 X 98 29 X 270 37 X 1 5 2 5 20 = = 1 20 X 4. 1 82 1 6 X 9 . 3 149 23 75 X 308 308 460 1 05 9

These ﬁgures represent the total foodvalue o f the ingre di

n a a edcu ta d the w ei t in am the d con e ts o f b k s r , gh gr s of foo s ituents andthe num e ca ie tein fat andca t , b r of lor s o f pro , , rbo

a A te c in w e e the t tal w ei t the di hydr tes . f r ook g, ho v r , o gh of sh

m nl a c an e in te ad a it w e i 80 m . We h g s ; s o f 95 7 gr s , ghs o y 4 gr s

ﬁnd t at w it c in t e e is a l in w ei t due to the h h ook g h r oss gh ,

a ati n wate w ic ma e a malle uantit a aila le ev por o o f r , h h k s s r q y v b

ia l l in l e in b ut t e e is no a ec e d a ue . for s rv g , h r ppr b oss foo v

n ina l in o f‘ this a e d cu ta d e e ed in A ord ry he p g b k s r , xpr ss

in a n T . m c mm n mea u e is 2 ea t le ul 2 . ter s of o o s r , h p g b spoo sf ( h )

1 am The cu ta dw ill t e e andw eighs on an average 34 gr s . s r h r

i on ti n a i c fore serve s ix people w th e por o p e e .

44— A D NO. CUST R

V - c a m e. 5 23: as : 804 44 45 1 12 105 9 134 7 8 1 9

29 74 78 WX AJns x ama9 x 4 n VALUE S F OR COOKED F OODS

T hes e recipes have been taken from standard cookbooks . The average amount that w ould b e s erve d to a pe rson at the ta le has een c n ide edthe tanda d and m t at ti n b b o s r s r , fro h por o ” the w e i t was a n 1 in As h ei c m t e Se . e w t o gh k for rv g t gh , o p ” s ition d alue andc t 1 S e in is alwa c m uted , foo v , os of rv g ys o p , it was considere d advisable to keep the recipe as given in the c e en t u it mi t e e m e t an the num e ookbook , v ho gh gh s rv or h b r in the family of ﬁve that w as a rbitrarily chosen as a ba sis for i n these computat o s . I f this same recipe is to b e used for a different number of Sub s titution le the in e dient emainin the ame a la e ma lle peop , gr s r g s , rg r or s r portion by w e ight must b e se rvedw ith a proportionate change

n r n of foodvalue a dcost pe perso .

it is de i a le an ea n w ate e to alte t i I f s r b , for y r so h v r , r h s eci e a n wled e the c m nent as anal e din the eci e r p , k o g o f o po s yz r p

l i u i n i i n h uantit mil e al ow s subst t t o or addt o . I f t e q y of k or ggs is inc ea e d a ca amel c c late c u ta d e a ed r s , or r or ho o s r pr p r by addin the nece a u a c c a the a e calculati n will g ss ry s g r or o o , bov o s m u n se rve as a framework for further co p tatio s .

As t e e is al a c t c lumn in our eci e it w ill b h r so os o r p s , e possible in some instance s to substitute a cheaper for a more e en i e dtuff the ame d alue andto c m ute the xp s v foo s of s foo v , o p “ h am n a in i n S e dded price for t e o u t of e ch grede t used. hr w eat ma b e mitted ea a t e am le andc ac ed h y o for br kf s , for x p , r k w eat ut in its lace at a a in e 1 cent er e n h p p , s v g of ov r p p rso ;

in e eadma ta e the lace c n ead at a li tl or g g rbr y k p o f or br , s gh y l we c t wit a i e t tal od alue the am unt t in o r os h h gh r o fo v , o of pro e an fa in h m th u e mu h d t be g t e sa e . I f e ho seke per st reduce er e en e s he can inte c an e two d w e d alue xp s s , r h g foo s hos foo v s a imate eac t e andw e c t diffe andt u l n pprox h o h r hos os r , h s esse h r n e e xpe diture . 30 F OOD F OR THE WORKER

CONVERSION TABLES GRAMS TO OUNCES 1 Grams Grams

OUNCES TO GRAMS Ounces Ounces

POUNDS TO GRAMS

P ounds 3 4 5

ABBREVIATIONS

bottle lb pound cup oz ounce can pkg package diamete r p t pint dozen qt qu art glass 5 1 slice h eaping sq squ a r e inch T tablespoon loaf t teasp oon 4: trace

1 A e om R A a ora or an M i n o e : oo for Die e . a m dapt d fr s L b t y H db k t tics c lla , N 1 1 2 ew o . . Y rk 9 pp . 7 3 , 7 4. MENUS WITH CALCULATIONS 3 1

ls t We e k MONDAY ls t Day

Measure Carb o Cost for One Weight P rotein F a t hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

B re akfa s t

Rolle d oa ts 3 23 147 . 30 f 70 Cof ee . Constants 12 109 627

Dinne r Mea t balls w ith rice Boil ed onions Whit e s auce Bread Apple Betty Sup p e r Prune s auce l 34 143 5 2 28 1 Ginge rbread 5 5 . 90 Breadand oleo 7 4 40 230 “ 13 Tea .

‘ - l l 14 42 121 b Milk a ndsuga r 70 . 88 5 6 408 25 43 Total Calorie s 361 5 21 1673 25 5 5

’ ’ Man s Lunch ( add l) Peanut butt e r ﬁll r ead 4 T 12 442 ingfo 2 SI. br

1 s t W e e k TUE SDAY 2 dDay

Measure Carbo C ost for One Weight P rotein F a t h drate Calo in Material P erson Grams Grams Grams Grams ries Cents

B r e akfas t Shre ddedw h eat l 45 2 19 70 Coffee . Constants 12 109 627

Dinne r Split p ea s oup Scallop edp otato es Bread Prune j elly Sup p e r Apple s auce 5 Corn b read

Tot al Calorie s

’ ’ Man s Lunch ( add l) Meat Loaf 5 209 32 FOOD FOR THE WORKER

1 s t Wee k WE DN E S DAY 3dDay

Measure Carbo Cost for One Weight P rotein F at hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

B r e a kfas t 20 Fa ina 1 34 16 5 0 r 9 . 2 Co f ee 70 f . 121- d Constants 12 109 627 Dinne r 105 Stew ed beans and tomato sauce 5 44 293 B ead l 40 202 r , 48 Junket 5 10 104 Supp er

29 Rice 4 40 180 84 Syrup 5 7 234 . 70 B ea an 14 9 80 469 r d d oleo . 1 Cocoa . 5 6 12 126

T A 72 39 426 2404 OT L . Total Calorie s 295 363 1747 2405

’ ’ Man s Lunch ( add l)

Bread and oleo . Ch ee s e ﬁlling for 2 ead SI. br

1 s t We e k THUR SDAY 4th Day

Measure Carbo Cost for One Weight P rotein F at hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

B r e akfas t Shredded wheat 1 45 219 0 2 Coffee . 7 121- d Constants 12 109 627

Dinner 77 Bee f stew Bread 60 Bake d apple Supp er 8 33 23 74 13 Oat w a fers 0 . 1 3 1 1 65 Rhubarb s auce 6 5 7 . 9 1 3 Tea . 3

- 1 1 14 42 70 . 121 b Milk and s uga r . . A 74 72 35 7 2436 TOT L . 303 6 0 1464 243 Total Calorie s 7 7

’ ’ Man s Lunch ( addl) S a rdine ﬁlling for ead 4 a dine 46 129 2 SI. br s r s MENUS WITH CALCULATIONS 33

ls t We e k F R IDAY 5 th Day

Measure Carbo Cost for One Weight P rotein Fa t hydrate Cal o in Material P erson ~ Grams Grams Grams Grams ries Cents

Bre akfas t m 1 33 16 a o f w a . 80 Cre he t 5 . ff 70 Co e e . Constants 12 109 627

Dinne r Fa rina soup 12 31 292 3 06 1 40 2 Brea d . Scallop e d t omatoe s 4 11 9 Fruit pudding 18 88 5 69 H a rd sauce 5 13 99 70 Supp er Co rn brea d 10 10 64 398 Cocoa 5 6 12 126 Bakedbanana l 1 32 144 TOTAL 71 70 433 2716 Total Calories 291 65 1 1775 27 17

’ ’ Man s Lunch ( addl) E in fo r 2 ggﬁll g 5 1. bread l o f r 2 S] O e o . bread

ls t We e k SATURDAY 6th Day

Measure Carbo C ost for One Weight P rotein Fat hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

B reakfas t 22 m a l 3 1 Corn e l 5 69 . 30 2 ff 0 Co ee . 7 ‘ 121- d Constants 12 109 627

Dinne r 98 Bakedbeans Bread

3 D l a e . 5 utch app e c k . 88 Lemon sauc e Supp e r 118 Cream toast 49 348 Sliced b anana and 22 103 Suga r 8 33 3 T 13 ea .

121- b Mi n l 1 14 42 a d a . 0 lk sug r 7 .

TO A 4 46 422 24 T L . 7 5 9 Total Calo rie s 303 428 1730 246 1

’ ’ Man s Lunch ( a dd l) F rankfurt e rs ( a s ’ purch as e d) 2 s au ges 140 2 361 34 FOOD FOR THE WORKER

ls t We ek SUN DAY 7th Day Measure Carbo Cos t for One Weight P rotei n Fat hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

B re akfas t

18 C a ed w ea 1 40 1 60 r ck h t 98 . 2 Coffe e . 70 — 12 1 d Constants 12 109 627 Dinne r 70 Roas t lamb ( fore a qu rte r) . Bread 106 Bee ts 113 ota o oiled P t , b 39 oc l d in Ch o ate pu d g ” Sup p e r 61 Apricot or peach ) . sauce G l 48 218 Breadandoleo V 40 230 A 3 24 11 Ginger co okie s 5 0 9 . 84 13 3 Te a .

21 - 1 14 42 0 . 1 b Milk and suga r . 7 TOTAL 81 5 8 429 2628 Total Calorie s 332 5 39 175 9 2630

T ota ls for F irs t W e e k

Carbo P rotei n Fa t hydrate Grams Grams Grams

Monday Tue sday Wedne sday Thursday Friday Saturday Sunday

TO A w e e T L , ﬁrst k Ave rage p e r day

36 F OOD F OR THE WORKER

2 dWeek WE DN E S DAY loth Day

Measure Carbo Cost for One Weight P rotein Fat h drate Calo in Material P erson Grams Grams Grams rams ries Cents

Bre akfas t Shreddedwheat 1 45 219 2 Cofee f . 70 121- d Constants 12 109 627

Dinner 95 O atmeal and potato s oup 111 Escallop ed onions . . Bread 35 Dutch apple cake 88 Lemon s auce Supp er 48 Junk e t 4 5 10 104 85 Ca ame a c 2 3 r l s u e 5 103 . 3 Bread and oleo 14 9 80 465 3 Te a . 13 12 1- b Mil and u a 1 l 14 70 42 k s g r . TOTAL 5 3 447 25 97 Total Calories 275 493 1833 2601

’ ’ Man s Lunch ( addl) Brea d and oleo Ch ees e ﬁlling for 2 I ead S . br " ( 2 20 x 2 2” x a )

2 dWe e k THURSDAY 1 lt h Day

Measure Carhoo Cost for One Weight P rotein Fat hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents B re akfas t 1 40 1 60 Cracked wheat 98 . f 70 Cof ee . Constants 12 109 627

Dinner Flank steak with veg etables Bread Rice Syrup Supp er F ruit cookies 3 9 5 4 309 Cocoa 5 6 12 126 Br ead and 14 9 80 469

TO A 78 60 435 265 2 T L . Total Calorie s 320 5 5 8 1784 2662

’ ’ Man s L unch a dd l) S a rdine ﬁlling for ea 4 a ine 46 129 2 S I. br d s rd s MENUS WITH CALCULATIONS 37

2 dWee k F R I DAY 12th Day

Measure Carb o Cost for One Weight Protein F at hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents Bre akfas t min 32 143 30 H o y . 0 Coffee . 7 Constants 12 109 627

Dinner Fish chowder Br ead

Lettuce . Boil ed Prune loaf Supp er 5 Cake 3 4 28 164 . 9 Jelly 1 5 4 225 Bread 14 2 80 404 T 13 ea . Mi 1 1 14 0 42 lk and s ugar 7 . T 3 42 463 2 OTAL . 9 668 Total Calories 38 1 391 1898 2670

’ ’ Man s Lunch ( addl) E l in for 2 8 1 ggﬁ l g . bread l o for 2 5 1 b ead O e . r

2 dWee k SATURDAY 13th Day

Measure Carb o C ost for One Weight P rotein Fat hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

B r eakfas t

Rolledoats 3 23 14 7 . 30 Coffe e 0 . 7 Constants 12 109 627

Dinner H amburg steak Brown gravy e e a le alad V g t b s . Boileddressing Bread P eanut candy Supp er Prune s auce l 34 143 B ead and oleo 14 9 80 46 r 9 2 . 72 Co oa 5 6 12 126 1 70 c . T A OT L . 75 5 4 363 2295 Total Calories 308 5 02 1488 2298

’ ’ Man s Lunch ( addl) Frankfurte rs ( as ’ purchas ed) 2 sau ges 140 2 361 38 FOOD FOR THE WORKER

2 dWeek SUN DAY 14th Day

Measure Carb o Cost for One Weight P rotein Fat h drate in Material P erson Grams Grams Grams Grams Cents Breakfas t

C eam o f w 1 33 . 80 r h eat . ff 70 Co ee . Constants 12 109 627

Dinner Brais ed bee f Canned p ea s andca r rots Bread F ruit pudding Ha rdsauce Supp er 1 1 Rhuba rb sauce 1 36 5 7 .9 Breada nd ol eo 7 4 40 228 ea Milk andsugar 1 1 14 70 242 TOTAL 74 67 390 25 19 Total Calo rie s 303 623 15 99 25 25

T ot a ls for S e cond W e ek

Carbo P rotein F a t h drate Grams Grams rams

Monday 376 Tu esda y 411 Wedne sday 447 Thursday 435 Friday 463 S aturday 363 Sunday

TO A econ w ee T L , s d k Ave rage p er day MENUS WITH CALCULATIONS 39

MONDAY lﬁt r Mea sure Carb o Cost for One Weight P rotein F at h drate Calo in Material P erson Grams Grams Grams rams ries Cents Breakfas t orn m 1 3 1 C eal 5 69 . 30 f 0 Cof ee . 7 Constants 12 109 627 Dinner Vegetable hash Bread Rice pudding Lemon sauce Supp er Date andprune sau ce 2 1 66 288 Baking pow de r bis cuit 8 11 45 313 5 6 12 126 TOTAL 65 49 428 2469 Total Calories 266 45 6 175 5 2477

’ ’ Man s Lunch ( addl) Peanut butte r ﬁll f 2 1 12 ing or 5 . bread 442

TUE SDAY l6th Day Measure Carb o Cost for One Weight P rotein Fat hydrate Calo in Material P ers on Grams Grams Grams Grams ries Cents

Breakfas t Rice 40 180

Coffee . 70 Constants 12 109 627

Dinner Meat stew 28 69 1 Brea dpudding 41 306 Supp er m 11 5 3 Oat eal cake s 5 . Suga r 16 Apple sauce 136 Breadandoleo 469 T ea . 13 M 42 ilk and sugar 70 . T 8° 1 0 0 0 0 0 26 OT 0 0 0 0 0 0 0 a Total Calories 8 h 2649

’ ’ Man s Lunch ( addl) Meat loa f 5 209 40 FOOD FOR THE WORKER

3 dWee k WE DNE SDAY 1 7th Day Mea s ure Carb o Cost for One Weight P rotein Fa t hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

Breakfas t 18 a 1 40 1 8 60 Cr ckedwh eat 9 . 0 Coffee . 7 121 d Constants 12 109 627 Dinner 104 Bean loa f Tomatoes Bread 49 Prune j elly Supp er 61 Apricot s auce 3 1 48 218 Brea d and oleo 7 4 40 230 7 Ca e 6 8 5 5 326 1 k . 9g 121 b M1116anSugar 1 1 14 70 42 A 74 39 475 2612 TOT L . Total Calories 303 363 1948 2614

’ ’ Man s Lunch ( addl) Breadand oleo 7 4 40 230 Ch ees e ﬁlling for 2 8 1 ead 32 40 04 . br 5 " " " ( 2 2 x 2 2 x i )

THURSDAY 18th Day Measure Carb o fo r One Weight P rotein F at hydrate Calo in Material P erson Grams Grams Grams Grams rieS Cents

Breakfas t

19 Cr eam of wh eat 1 33 165 . 80

2 Co ffee .70 121- d Constants 12 109 627 Dinner 74 Me at p ie 110 Boil ed onion Oleo 37 Apple tapioca Supp er Breadandoleo 80 469 10 104 48 n . Ju ket .

84 Syrup 5 7 234 . 70 13 3 Tea .

- 1 1 14 42 121 b Milk ands ugar 70 . TOTAL 80 5 4 404 2495 Total Calories 328 5 02 165 6 2486

’ ’ Man s Lunch ( add l) S ardine ﬁlling for 2 SI ead 4 ine 46 129 . br sard s MENUS WITH CALCULATIONS 41

3 dWe e k F R I DAY 19th Day

Measure Carb o Cost for One Weight P rotein F at hydrate Cal o in Material P erson Grams Grams Grams Grams ries Cents

Breakfast 3 23 1 30 Roll ed oats 47 . 0 Coffee . 7 Constants 12 109 627 Dinner Salmon loa f 18 32 384 rea 2 80 404 Cornsta rch pudding 5 25 166 Sup p e r Prune sauce 1 34 143 Breadandoleo 7 4 40 230 F ruit cookies 5 11 70 410 13 Te a . 1 1 14 0 42 Milk andsugar 7 . TOTAL 76 5 6 427 25 81 Total Calories 312 5 21 175 1 25 84

’ ’ Man s Lunch ( addl) E in f r 2 1 ggﬁll g o 5 . bread 2 eggs 100 15 2 2 8 eo for 2 1 ead t . Ol 5 . br

SATURDAY 20th Day

Measure Carb o Cost for One Weight P rotein Fat hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

Breakfas t omin 32 143 30 H y . Coffee 0 .7 Constants 12 109 627 Dinne r Fa rina soup 12 31 292 Baked b ean loa f and tomato s auce 12 5 2 399 Bread l 40 202 Apple udding 7 S6 320 ang a d auce 5 13 0 H r s 99 . 7 Sup p er Corn bread S 32 199 and 5 7 234 0 Syrup . 7 Cocoa 5 6 12 126 TOTAL 74 60 434 2641 Total Calories 303 5 5 8 1779 2640

’ ’ Man s Lunch ( addl) Frankfurte rs ( as ’ purcha sed) 2 s au ges 140 2 361 42 FOOD F OR THE WORKER

SUNDAY 2 1s t Day Measure Carbo Cost fo r One Weight P rotein F a t h drate Calo in Material P erson Grams Grams Grams rams ries Cents

Bre akfas t 1 34 16 Fa rina 9 . 5 0 f 0 Cof e e . 7 Constants 12 109 627

Dinner Lamb stew Bread Prune loaf Sup p er Apple sauce 1 31 136 Cake 6 8 5 5 326 Cocoa 5 6 12 126 TOTAL 82 82 379 265 4 Total Calories 336 763 15 5 4 265 3

Totals for Third Week

Carbo P rotein Fat h drate Grams Grams rams

428 363 475 404 427 434

TO A i d w ee T L, th r k Average p e r day

F OOD FOR THE WO RKER

4th W e e k WE DN E S DAY 24th Day

Measure Carb o Cost Re c ip e fo r One Weight P rotei n F a t hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

B reakfas t m f w a . 1 C ea o e . 33 16 r h t 5 . 80 Co fe e 0 f . 7 Constants 12 109 627 Dinner Scallopedlima beans

B a O O O O re d O O O O O O O O O Pota to s alad F rench dressing Custard Supp er

' Prune sauce 1 34 142 Bread andoleo 14 9 80 469 F ruit cake 4 3 83 384 L Te a ? Milk andsugar 1 1 14 70 42 A 47 4 6 27 4 TO . 75 9 7 T L . Total Calorie s 308 437 2034 2779

’ ’ Man s Lunch ( add l) B a andoleo re d . Ch ees e ﬁlling for 2 ead. 5 1. br ” ” ( 2 3 x 2 2 X 1 )

4th We e k THURSDAY 25 th Day

Measure Carb o Cost for One Weight P rotei n F at hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

B re akfas t Ro 3 23 14 30 ll ed oats 7 . o f 70 C f ee . Constants 12 109 627 Dinner Ba 8 39 279 kedbean stew . Raw tomatoes ( 2 ) or st ew edtomatoes 8 41 Breadandoleo 4 40 230 40 C h o c o la t e farina pudding 7 33 229 Supp er F ie d c m 3 1 27 132 23 r orn ush . . S 234 70 yrup 5 7 . Bread and oleo 14 9 80 469 Cocoa 5 6 12 126 72 5 0 428 25 14 Total Calories 295 465 175 5 25 15

’ ’ Man s Lunch ( addl) S a rdine ﬁlling for 2 a SI. bre d 4 sardines 46 129 MENUS WITH CALCULATIONS 45

F RI DAY 26th Day Measure Carbo Cost for One Weight P rotein Fat hydrate Calo in Material P erson Grams Grams Grams Grams rieS Cents

B r e akfas t n m 1 3 16 30 Co r eal 5 9 . ff Co ee . 70 Constants 12 109 627 Dinne r Macaroniandch ees e Brea d F ruit pudding H ard s auce Supp er Baked banana 1 1 32 144 Cocoa 5 6 12 126 Bread andoleo 14 9 80 469 TOTAL 75 68 48 1 2909 Total Calories 308 632 1972 29 12

’ ’ Man s Lunch ( addl) in f r 2 1 Eggﬁll g o 5 . bread r r d Oleo fo 2 $ 1. b ea

SATURDAY 27th Day

Measure Carbo Cost for One Weight P rotein F a t hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

Bre akfas t ‘ Shredded wheat 1 45 219 70 Coff ee . Constants 12 109 627 Dinner Bean puré e Bread Griddle cake s Syrup Supp er Bre ad andoleo “ 4 40 230 Boiled i e M 20 90 5 0 r c . Mil nd u a N 2 15 88 72 k a s g r . T 13 ea . H 1 14 42 Milk andsugar 70 . TOTAL 39 480 2669 Total Calorie s 363 1968 2671

’ ’ Man s Lunch ( addl) F rankfurte rs ( as ’ purchas ed) 2 s au ges 140 2 361 46 FOOD FOR THE WORKER

4th Wee k SUNDAY 28th Day Measure Carbo Cost for One Weight P rotein hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

Breakfas t 32 1 30 2 1 H ominy 43 . 70 2 Coffee . 121- d Constants 109 627 Dinner 68 Flank steak w ith vegetables 101 im n L a b ea s . Brea d 46 F r u it S h o r t c a k e ( s trawb erry) Supp er 60 Bakedappl e 26 120 1 10 F ruit cookies 0 A Bread andoleo 14 80 469 3 Te a 121- b Milk and suga r 1 1 70 T A 8 1 67 45 0 2 OT L . 780 Total Ca lorie s 332 623 1845

Totals for F ourth We e k

Carbo P rotein F a t h drate Grams Grams rams

Monday Tu e sday We dne sday

F riday S aturday Sunday

TO A o rt w e T L, f u h e k Ave rage p e r day MENUS WITH CALCULATIONS 47

5 th Wee k MONDAY 29th Day

Measure Carbo Co st for One Weight P rotein F at h dra te Calo in Material P erson Grams Grams Grams arams r Ie s Cents

B r e akfas t Shredded w h eat 1 45 219 Coffee 0 .7 Constants 12 109 627

Dinner Lentil hash Brea d Beets Oleo Custa rd Supp er D Br ead and oleo 14 V 80 469 ) \ Date s I 5 9 269 O O 33 2 4 Oat w a fe rs 5 30 . 7 13 ea . s— 4 1 p 1 0 42 Milk andsuga r 7 . TOTAL 74 49 45 5 2624 Total Calorie s 303 45 6 1866 2625

’ ’ Man s Lunch ( a dd l) Peanut butte r ﬁll f 2 ead 12 442 ing or 5 1. br

TUE SDAY 3oth Day Measure Carb o Cost for One Weight P rotein F a t hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

B re akfas t 1 33 16 80 19 Cream of w heat 5 . 70 Coffee . 12 1- d Constants 12 109 627

Dinner 73 Meat loa f Tomato sauce

114 Scalloped p ota toes . 41 Cottage pudding Supp er l h- f 10 104 Junket t R o 4 C c 33 230 . 7 13 Oat w a fe rs . > 23 Bread and ol eo V ¢ 40 0 3 Tea 13 A—d — p 14 42 121 b Milk and suga r p 70 . TOTAL 63 361 2368 86 1480 236 Total Calo ries 303 5 9

’ ’ Man s Lunch ( add l ) 5 2 Me at loa f 09 48 FOOD FOR THE WORKER

W E DNE SDAY 3 1 s t Day

Measure Carbo Cos t for One Weight P rotein Fat h drate Calo in Material P erson Grams Gram s Gr ams rams ries Cents

B r e akfas t

Rol e doa 23 14 30 l ts 7 . fe Cof e . 70 Constants 12 109 627 Dinner

20 131 . 0 S cotch ba rley s oup . . _ 7 i 2 1 4 Scallopedr ce 5 3 . 95 Bread andoleo 80 469 42 oco ate uddin . 275 Ch l p g . Supp er Bread N 80 Ch ees e V Fudge A 43 221 Cake A 28 163 Tea Milk andsugar 1 14 70 TOTAL 5 6 464 2731 Total Calorie s 312 5 21 1902 2735

’ ’ Man s Lunch ( addl) Breadand oleo Ch ees e ﬁlling for 2 ] ead. S . br " ” " ( 2 3 x 2 3 x i )

T HURSDAY 32 dDay

Measure Carb o Cost for One Weight P rotein Fat hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

B r e akfas t F in 34 16 0 a r a 9 . 5 of 70 C fee . Constants 12 109 627 Dinne r Meat balls with rice Beet greens Breadand oleo Prune j elly Supp er R a a ce 36 15 7 1 hub rb s u .9 l Gingerbread \ 69 372 \ Cocoa C 12 126

TOTAL 77 3 387 2346 Total Calories 3 16 £ 15 87 2349

’ ’ Man s Lunch ( addl) S ardine ﬁlling for 2 ead 4 a ine 46 SI. br s rd s 129 MENUS WITH CALCULATIONS 49

F R I DAY 33dDay

Measure Carb o Cost for One Weight P rotein Fat hydrate Calo Material P erson Grams Grams Grams Grams ries Cents

Breakfas t w 1 1 60 18 Cracked h eat 40 98 .

Coffe e . 70 121 d Constants 12 109 627 Dinner

5 2 Bakedstuffedﬁsh . 82 Butt er s auce 28 Maca roni croqu ette s 86 Ch eese sauce Bread andoleo Dates Sup p er 4 Baking p owder bis cuits 5 7 30 209 Be rries w ith 11 T suga r l l 26 120 2 1 2 15 Molass e s candy 5 4 38 . 80 3 T a 0 . 1 3 e 0 0 0 0 0 0 0 0 0 0

- 1 1 14 42 121 b Milk ands ugar . 70 . TOTAL 82 45 402 2401 Total Calorie s 336 419 1648 2403

’ ’ Man s Lunch ( a ddl) f Eggﬁlling or 2 5 1. b ead 2 e 100 2 e d 2 8 r a T. Oleo fo 3 1. br

SATURDAY 34th Day

Measure Carb o Cost for One Weight P rotein F at hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

Breakfas t F i l 34 16 20 a r na 9 . 5 0 2 f 70 Cof ee . 121- d Constants 12 109 627

Dinner 94 Lentil s oup Tomatoes Brea d and oleo 34 Apple Betty Supp er 1 25 Oatmeal cakes 0 3 16 115 yrup Breadandoleo “ Milk M 9 11 15 8 T A 8 47 441 2 4 OT L . 5 7 0 Total Calories 3N0 437 1808 25 73

’ ’ Man s Lunch ( addl) F rankfurte rs ( as ’ purchased) 2 s au ages 140 27 26 2 361 5 0 F OOD F OR THE WO RKER

SUN DAY 35 th Day

Measure Carbo Cost for One Weight P rotei n Fa t hydrate Calo in Material P erso n Grams Grams Grams Grams ries Cents

B re akfas t 29 Rice 40 180 70 2 Coffee . 12 1 - d Constants 12 109 627

Dinne r 69 P ot roast 112 Bak e d p otatoe s

Brea d . 79 Lettuce s alad 120 F rench dressing 47 Bake d Indian p ud

ding . Supp e r 64 Prune s auce 1 34 Brea d andoleo 7 4 40 8 F ruit c ake 4 3 83 3 ea 121- b Milk andsugar 1 1 14

A 94 47 425 TOT L . . Total Calo rie s 385 437 1743

Totals for F ifth We e k

Carb o P rotein F a t h drate rams Grams rams

Monday 45 5 Tu e sday 361 Wednesday 464 Thursday 387 F riday 402 Saturd ay 441 Sunday

TO A w e e T L, ﬁfth k Ave rage p er day

5 2 FOOD FOR THE WORKER

6t h We e k WE DN E SDAY 38th Day

Measure Carb o Cost for One Weight P rotein Fa t hydrate Calo in Mate r ial P erson Grams Grams Gram s Grams ries Cents

B r eakfas t o min 32 143 30 H y . Coffee 0 . 7 Constants 12 109 627

Dinner

Scall oped lima b eans Bread C h o c o la t e f a r ina pudding Supp e r Bread and ol eo 14 9 80 469 Apple sa uce l 3 1 136 i 4 3 3 384 Fru t cak e . 8 T 13 ea . M 1 1 14 42 ilk and sugar 70 . TOTAL 75 40 5 15 2788 Total Calo ries 307 372 2112 2791

’ ’ Man s Lunch ( addl) Breadand ol eo Ch ees e ﬁlling for 2 ead. SI. br ( Ziﬂ x 2 2” x

6th We e k THURSDAY 39th Day Measure Carb o Cost Rec i p e for One Weight P rotein F at hydrate Calo in N P on m ms m m o. Material ers Gra s Gra Gra s Gra s ries Cents

B r e akfas t

22 o n meal 1 3 1 C r 5 69 . 30 2 o C ffee . 70 121- d Constants 12 109 627 Dinne r i 1 97 Spl t p ea s oup C. 1 14 2 T Scallop ed p otatoe s h . . 1 5 1 Brea d . 43 Cream tapioca pud T ding 4 h . . Supp e r Brea d andoleo 14 9 80 469 Cream ch eese 3 4 49 7 Cake 6 ' 8 5 5 326 3 T a 13 e . 121- b Mi and 1 1 14 0 42 lk sugar 7 .

O A 84 441 2663 T T L . 5 5 To tal Calories 344 5 12 1808 2664

’ ’ Man s Lunch ( addl) S a rdine ﬁlling for 2 8 1 ea 4 a ine 46 12 5 00 . br d s rd s 9 MENUS WITH CALCULATIONS 5 3

6th We e k F R I DAY 40th Day

Measure Carb o C ost for One Weight P rotein F a t hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

B r e akfas t w h l 4 2 Shredde d eat f. 5 19 Coffe 0 e . 7 Constants 12 109 627

Dinner Codﬁs h balls Bread and oleo Ri ce andcheese . Prune j elly Sup p er Bread and oleo 7 40 230 omin 3 32 143 30 H y . n 234 70 Brow suga r syrup 5 7 . Cocoa S 6 12 126 A 42 TOT L . 80 439 25 19 Total Calorie s 328 39 1 1800 25 19

’ ’ Man s Lunch ( add l ) for 2 SI Eggﬁlling . bread 2 eggs 100 8 leo for Z Sl b read 2 . O . t

6th Wee k SATURDAY 41s t Day

Measure Carb o Cost R ec ip e for One Weight P rotein F a t hydrate Calo in N0 P on m ms m m s C n s . Material ers Gra s Gra Gra s Gra s rie e t

Breakfas t 1 1 40 1 8 60 8 Cracked wh eat 9 . f 0 2 Cof ee . 7 121- d Constants 12 109 627

Dinner

73 Meat loa . ‘ f 89 Tomato s auce 111 Scallop ed onions Bread 47 Indian pudding Supp er 65 Rhubarb sauc e 36 7 Cake 5 5 3 Tea 121- b Milk and suga r 14 Breadand Oleo 395 TOTAL . Total Calories 1620

’ ’ Man s Lunch ( addl) F rankfurte rs ( as ’ purcha s ed) 2 s a u age s 140 2 361 5 4 F OOD F OR THE WORKER

6 th W e e k SUN DAY 42dDay

Mea s ure Carb o C os t R e c i p e for One Weight P rotein F a t hydrate Calo in Material P ers on Grams Grams Grams Grams rie s Cents

B re akfas t m fw C ea o ea . 33 16 80 r h t 5 . Co f e 0 f e . 7 Const ants 12 109 627 Dinner 66 Co rne d bee f a nd Cabbage 10 608 Brea d 40 202 S liced o range ( 1) and banana w ith 46 206 suga r ( 3 t . ) Supp er Appl e s auc e ( dried 1 30 appl e s ) . Bread and o l e o 7 4 Ginge r c ookie s 4 3 5 0 Tea Milk andsugar 1 1 14 TOTAL 79 69 Total Calories 324 642 15 25

To tals for S ixth We e k

Carbo P rotein Fa t hydrate Grams Grams Grams

Monday Tu e sday We dnesday Thursday F rid ay S aturday S unday TO A i w ee T L , s xth k Ave rage p e r day MENUS WIT H CALCULATION S 5 5

7th W e e k MON DAY 43dDay

Mea s ure Ca r b o C ost for One Weight P r otein F at hydrate Calo in Material P erson Grams Grams Grams Grams rie s Cents

B rea kfas t omin 32 14 30 H y 3 . Co fe e f . 70 Constants 12 109 627

Dinner

hde at loaf Bro w n gravy Scall op e d lima b e ans Brea d A io pple tap ca . Supp er Junk et 4 5 10 104 Brea d a nd ol eo 14 9 80 469 a mea ma a oon 4 3 2 1 4 O t l c r s 5 47 . 7 Te a 13 . Mi and a 1 l 14 0 42 lk sug r 7 . TOTAL 86 5 1 425 25 68 To tal Cal o ries 35 3 474 1743 25 70

’ ’ Man s Lunch ( addl) P eanut butte r ﬁll in for 2 SI ea 12 44 g . br d 2

7th We e k TUE SDAY 44th Day

Meas ure Carb o C os t for One Weight P rotei n Fa t hydrate Calo in P n Material ers o Grams Grams Gram s Grams ries Cents

B r e akfas t f 1 C eam o w e a . 33 16 80 r h t 5 . Co fee 0 f . 7 Constants 12 109 627 Dinne r

Rice andche e se . Bread Spina ch Prune l oa f Supp er Br ead and oleo 14 9 80 469 Appl e s auce 1 3 1 136 Ca 3 4 28 1 ke 63 . 95 Tea 1 . 3 Mi and a 1 1 14 42 lk sug r 70 . TOTAL 74 5 3 475 2740 Total Calorie s 303 493 1948 2744

’ ’ Man s Lunch ( a dd l ) Meat l oa f 5 209 FOOD F OR THE WO RKER

WE DNE SDAY 45 th Day

Measure Carb o Cos t for One Weight P rotein Fat hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

Bre akfas t Co n mea 1 3 16 30 r l 5 9 . Co fee 70 f . Constants 12 109 627 Dinne r Lentil s oup Bread o a e n C tt g puddi g. Supp e r Br ead and oleo 7 4 40 230 Banana a e 1 1 32 144 , b k d Cocoa 5 6 12 126 in o i 4 3 0 24 84 G ge r c ok es 5 9 . TOTAL 76 43 477 2666 Total Calories 312 400 195 6 2668

’ ’ Man s Lunch ( a ddl)

a and O . Bre d leo. Ch ee s e ﬁlling for 2 SI ea . br d ” " ( 2 2 x X 1 )

THUR SDAY 46th Day

Measure Carbo Cost for One Weight P rotein F at hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

B r e akfas t H ominy 32 143 130 ff Co ee . 70 Constants 12 109 627

Dinner

c a llo e m e a t S p d , maca roni and to matoe s Beets French Bread Oatmeal maca roons Supp er Br eadand oleo 14 9 80 469 Apricot s auc e 3 1 48 2 18 F ruit cook ies 3 9 5 4 309 a 13 e . Mil and u a 1 1 14 70 42 k s g r . TOTAL 77 5 1 438 25 75 Total Calories 316 409 1820 25 45

’ ’ Man s Lunch ( add l) Sa rdine ﬁlling for a 4 s a ine 46 1 2 SI. bre d rd s 29 MENUS WITH CALCULATIONS 5 7

7th We e k F RI DAY 47th Day Measure Carbo Cost fo r One Weight P rotein F at hydrate Calo in Material P erson Grams Grams Grams Grams ries Cents

Bre akfas t 20 Fa ina 1 34 16 5 0 r 9 . 2 f 0 Cof ee . 7 121- d Constants 12 109 627

Dinne r 5 5 Creamed codﬁs h 113 i o a oe o led. P t t s , b 38 Breadpudding Supp er Bread 14 2 80 404 Dates 2 2 5 9 269 3 28 16 95 7 Cake 4 3 . 3 T 13 ea . 12 1—b Mil and 1 1 14 0 42 k sugar 7 .

T A 86 44 OT L . 405 2419 Total Calorie s 35 3 409 166 1 2422

’ ’ Man s Lunch ( addl) E llin for 2 $ 1 ggﬁ g . 2 10 bread . eggs 0 15 2 2 8 leo for 2 ea . 6 42 O 5 1 br d t 5 .

7th We e k SATURDAY 48th Day Measure Carb o Cost Reci p e for One Weight P rotein Fat hydrate Calo in N P on ms o. Material ers Gra Grams Grams Grams ries Cents

Br e akfas t

19 C eam f w a l 33 1 o e . . 0 r h t 65 . 8 2 Co fee 70 f . 121 - d Constants 12 109 627 Dinne r 26 Boiled macar oni 90 Cream sauc e 115 S ucc otash Brea 9 Gingerbr ead Supp e r Breadand oleo 9 80 469 1 Cocoa 6 12 126 10 Fruit cookie s 9 5 4 309 5 9 Apple s auce ( dried apples ) l 30 132 TOTAL 71 61 489 285 4 Total Ca lorie s 29 1 5 5 8 2005 285 4

’ ’ Man s Lunch ( add l) F rankfurte rs ( as ’ purch ased) 2 sa u ge s 140 2 361 5 8 FOOD FOR THE WORKER

7th Wee k SUNDAY 49th Day

Measure Carbo C ost Weight P rotein Fa t hydrate Calo in Material Grams Grams Grams ries Cents

B re akfas t 24 Rol e oa 3 23 14 l d ts 7 . 30 2 Co ffee 0 . 7 — 121 d Constants 12 109 627 Dinne r 78 m S o e . k d should er . To ma oe e or t s , fr sh ca nned 113 o a o oi ed P t t , b l

3 D . 5 utch apple cake . 88 Lemon Supp e r Bread andoleo 7 4 40 230 63 Date andprune !am 2 1 66 288 8 F ruit cak e 4 3 83 384 13 3 Tea .

- 1 1 1 42 121 b Milk andsugar 4 70 . TOTAL 86 106 432 3107 Tota l Cal orie s 35 3 435 1771 3110

To t a ls fo r S ev e nt h We e k

Carbo P rotei n F at hydrate Grams Gram s Grams

Monday Tu e sday Wednesday Thursday F riday S aturd ay Sund ay

TO A e en w ee T L, s v th k Ave rage p e r day

Av e ra ge o f T o ta ls fo r S ev e n We e k s ( p e r p e r s on)

P rotei n F a t hydrate Weeks Grams Grams Grams First S ec ond Third F ourth Fifth Sixth S eventh

TO A e en w e e T L, s v ks e r e on e r da Av e r . p p rs p y

60 FOOD FOR THE WORKE R

X I I . Sauces 100 Baked b ean stew 101 ima ean Butter sauce L b s 102 ima ean scallo ed B rown gravy L b s , p 103 Bean e Brown suga r syrup puré 104 Bean loa Caramel s auce f 105 Bean ew edw i omatoe Ch ees e sauce s st th t s 106 B e Ha rd sauce e ts 107 B e en or ina Lemon s auce e t gre s sp ch 108 Ca o and ea Tomato s auce rr ts p s 109 en il a White sauce L t h sh 110 nion oile O s , b d

XII I . Sou s 111 nion ca110 ed p O s , s p 112 o a o a ed C owde co n P t t , b k h r, r 113 o a o oile C ow e P t t , b d h d r, ﬁsh 114 o a o a lo e S o ce eal P t t , sc l p d up , r S o len il 115 Su ccotash up , t 1 16 Toma o callo ed S o oa meal and otato t , s p up, t p e ta S o S co c a 117 V ge ble hash up , t h b rley So li ea up , sp t p Mi ce llan ous X V . s e

X IV . e a s V ge t bl e 118 Cream toast 98 Baked b eans 1 19 Boiled s alad d ressing 99 Bakedb ean loa f 120 French dress ing RECIPES WITH CALCULATIONS AND DIRE CTIONS 6 1

N 1 C C A o . O O

Material Milk Wat e r Cocoa Suga r TOTAL ( cooked) 1 S e rving

i r in Calor es p e s erv g .

Directions mi a nd all a i e o f the w a e in a e an to a Mix a Put lk but l ttl t r s uc p h e t . sug r and o oa w i a li e o f the w a e to o m a a e a nd a dd i to th c c th ttl t r f r p st , th s e calde mi a nd w e Boil for o min e a . 5 i a . o e us e s d lk t r b ut ut s If p ss bl , a o e oile to a oi oilin the mil d ubl b r v d b g k .

N 2 C F F E E o. O

Material Measure

Coffee Wate r ( boiling) 1 Se rving

Directions Moisten coff ee w ith cold w ater ; add to boiling wate r andboil from 1 to m h w i o oi in f r 1 min n Add5 a l in ee ot l o 0 u e lo e . t e 3 utes . K p th ut b g t s g r b f o w a e to e th o nd and it is ead to on o d e e er e . sp o sful c l t r s ttl gr u s , r y s v

N 3 TE A o.

Mate rial

Tea Wate r ( b oiling) 1 S erving

Directions hot ea ot and o the wate f h a in o a e l oiled o e it . P ut t e te t t p , p ur r, r sh y b , v r D no m h 1 t 3 min e ne e lon e . o t a e t e tea n il a to Steep o ut s , v r g r k u t r e dy ecome i te and a m ul if al ow t n for e it for tea ed to a . r s rve , b s b t r h r f l s d O a tea the lea e c an b e ut in the tea straine and oilin wate w e k , v s p r, b g r

pour edover th em into each cup . 62 F OOD F OR THE WORKER

N o BA N G WDE R B SCU T . 4 K I P O I I

Weight Material Meas ure Grams 22 Flour 2 C. 8 1 4 Sa lt t . T 36 Butte r substitut e 3 . 1 10 Baking p ow de r 31 t . 183 Milk f C. TOTAL ( cooke d) 12 biscuits 360 D m 2 ; ia eter, 1 1 S e rving 2 biscuits 60

i r r in Calor e s p e s e v g .

Directions Sift dry ingr edients togeth e r ; cut in the sh ortening w ith a knife ; add mil a a mi in wi a ni e Put on a o e oa at out k gr du lly, x g th k f . ﬂ ur d b rd ; p li l wi a o in i f in i in a o e ght y th r ll g p n until ab out 3 o an ch th ck . Put ﬂ ur d baking p an ; brush ove r w ith milk andbake in a hot oven from 12 to 15 min e do w i coo i c er and ma 12 i i . cut e ut s Or ugh th a k e utt ke b scu ts . L ss o enin ma b e ed 2 in tea o f 3 T and w ate in ead o f mil sh rt g y us ( s d . ) r st k , but i w ill low e the oo a ue li l th s r f d v l s ght y.

N o. 5 C OR N B RE AD

Material Measure

Corn meal Flour Suga r Egg Milk Butte r substitute Baking p ow der Salt TOTAL ( cooked) 39 25 8 15 93

1 Serving 5 32 i Calorie s p e r s erv ng . 47 131 199

Directions

Mix dr in edien i tin em to et e addm il w ell- ea en e y gr ts by s f g th g h r ; k, b t gg, and mel e e i e B w l nd a e in a al ow an r in . eat e a o t d butt r subst tut l , b k sh l p em an in hot en for 20 min e g p ov ut s . RECIPES WITH CALCULATION S AND DIRECTION S 63

No 6 R DD E CA E S . G I L K

Material Measure 3 342 Flour C . 1 T 1 Baking p ow d er 1 . 5 1 Salt t . T 40 Suga r 4 . 488 Milk 2 C. Egg 1 5 0 2 T 24 Me lted butte r substitute “ . TOTAL 20 c ake s 780 D m 3 ia eter, } 1 S erving 4 cak e s 15 6

r n Ca lo rie s p e se rvi g .

Directions Si dr in e ien o e e ea the e mix it wi the mil and add ft y gr d ts t g th r ; b t gg, th k, i mi e in th a e e e om l m Mix t a a l to the dr e e e . gr du l y y xtur , k p g b tt r fr fr u ps A d m e enin and o oon l on a hot and b eat w e ll. d elt d sh ort g dr p by sp fu s d i le W en the a e are ffe and l of le on grea s e gr dd . h c k s pu d up ful bubb s n n a n and own on the o e i S e e hot nd own e e e . top a br u d r th , tur br th r s d rv i a o r w th sug r syrup .

AKE A N N o . C 7 , PL I

Material

Butter substitute Sugar Milk Flour Baking powde r Vanilla TOTAL ( cooked)

1 S e rving

r r Calorie s p e s e ving .

Directions C eam the te iute add al the u ar and continue creamin r but r subst t ; h f s g g . Bea n il i and add wi the mil and the e t of th a t eggu t l ght, th k r s e sug r to h m i Add ou mi e wi a in t e c ea ed e u t e . owd r butt r s bst ut ﬂ r x d th b k g p er . F n n la o eat w ell a d. a e in a al ow a a out al an o v r ; b , b k sh l p b h f h ur . The a e ma b e o e e w i a lain w i e i in made c k y c v r d th p h t c g, by putting 2 ta le oon l of oi in w a e in a ow addin a few o o f anilla b sp sfu b l g t r b l , g dr ps v ’ and i in in aduall a o 1 of con ec ione 5 a S ead on st rr g gr y b ut cup sug r . pr . f t r i m T i i i cake while it is st ll w ar . h s w ll ra s e the valu e of each serving of o 4 calo ie a nd will inc ea the co 004 r o i n r ca e a 9 e . e o o a k b ut r s r s st p p rt , f r o little ove r 3 cent s o the wh ole cake . C coa ma y also b e added to the ro in f st g . 64 F OOD F OR THE WORKER

N F RU T CA E 2 loa e s o. 8 I K ( v )

Weight Material Measure Grams

Suga r 400 Sh ortening 2 24 Raisins ( s eedle ss) 1 package 45 0 Wa e t r 2 C . Flour 342 S oda Cinnamon Ginger Allspice Nutmeg TOTAL ( cooked) 24 pieces 1200 49 39 998 46 5 6 1 S erving 100 4 3 83

16 28 340 3 Calories p er serving . 84

Directions Boil w a e u a ai in and shortenin or e i u e o e e t r, s g r, r s s , g ( butt r subst t t ) t g th r . f m o i n I i inute . en c ld t i oda di ol n l tl w a m w or 5 W ed a t e ate . s h , s r s ss v r r Add o i ed w i th i e nt ice Mix t o ou l and ake in ﬂ ur s ft th e d ff re sp s . h r gh y b two loa e in a mode ate o en v s r v .

N 9 G N GE RB R E AD e rve s o . I S 8 Carbo C ost Weight P rotein Fat h drate Calo in Material Grams Grams Grams rams ries Cents

Flour 3 192 930 Molass es 222 943 2 8 m d 37 344 117 Fat, elte

Ginge r S alt Boiling w ater TOTAL ( cooked) 40 414 22 17 2 1 Se rving s 5 . 9

2 13 28 1 Calories p er s erving .

Directions i in nd lt wi th Add th w Mix and t the oda e a a e ou . e a to s f s , g g r, s th ﬂ r ter i m n i ow add the o tc . T en the ola e a d to l l e e a dd the . ss s, th s s y s ft d ﬂ ur, h ni w Ba in a al ow i mel ed o e n and ea ell. e ea e t n in a t sh rt g, b t k sh l gr s d 2 minu or in em an T i i mo f r a o t tes s . ec e ma de rat e oven o b u 5 , g p h s r p kes

15 small cakes of 40 grams each . RECIPES WITH CALCULATION S AND DI RECT IONS 65

N 10 F RU T C E o. I O O K I S

Material Meas ure

Shortening Suga r Egg Mola ss es Milk Flour Baking powde r Raisins Cinnamon Nutmeg Cloves Salt

TOTAL ( cooked) 36 c ookie s 900 45 96 633 3673 1 S e rving 4 co okies 100 5 11 70 2 1 3 1 47 ( 1 cookie ) 5 8 .

i r in 21 102 287 410 Calor es p e s erv g .

Directions m n n ndm a S i t dr C ea the o teni add the a ea e e a o e . r sh r g ; sug r, b t gg, l ss s f y in e ients wi 1 cu of the ou and addto a o e mi e t en add gr d th p fl r , b v xtur ; h R t C o ai in fine andaddto a o e . o milk ande nough flour to roll ou . h p r s s b v ll i out cut and a e n mode a e o en. , , b k r t v

N o 1 1 IN E R C OKIE . G G O S

Material Measure

r f 2 T Butt er substitute o at . . Suga r 1 Mola sse s 1 C. 2 C Flour . Soda 1 t . Ginger 4 t . i TOTAL ( cooked) 40 cookie s 400 i 1 S e rving 6 cook e s 60 i Calories p er s erv ng .

Directions a the mola andadd i i n to t e . e e S Cream shortening a dsugar ge h r H t ss s t. ft f Add e w i the s oda a nd ginger w ith i cup o f flour . th se th enough sifte d 1 I Roll do out on a o e oa d flour to thicken ( to f cups ) . ugh fl ur d b r ; cut 1 m in a o e ea e tin a o 0 in e . andbake fl ur d, gr s d b ut ut s 66 F OOD F OR THE WORKER

N o 1 2 AT M E A MACAR N S . O L O O

Weight Mate rial Meas ure Grams

Butte r substitute Suga r Egg Rolled oa ts Baking pow de r Salt

TOTAL ( cooked) 23 170 1013 3 2 74 1 S e rving 5 .

o i r in 28 103 147 Cal r e s p e s erv g .

Directions

R i e nd a to e and mix w i w e l- t n ub butte r subst tut a sug r geth r th l bea e egg. i h a in h mi e and add al and a in w St t e olled o to t e o e . r r ts xtur , s t b k g p d r Mix all o e e and d o om a ea oon a o an inc a a on t g th r, r p fr t sp b ut h p rt d an Ba in a mod te hot o en un il i and ow n e e e e a . gr as p s . k r ly v t cr sp br

N 13 AT WAF E R S Ma es 46 Wafers o. O k Carbo Cos t Wei ght P rotei n Fa t hydrate Calo in Material Grams Grams Grams Grams ries Cents

Rolled oats 10 93 5 69 Flour 3 171 832 40 164 5 2 Sugar . ’ Butte r substitute 61 5 71 S alt Hot w ate r TOTAL ( cooked) 74 304 2136 8 33 4 1 S e rving . 7 i 74 135 23 Calorie s p er se rv ng . 0

Directions Mix ol e oa o a and a in o enin a dd n r l d ts , ﬂ ur, sug r , s lt ; rub sh rt g ; !ust e ough l o Ro a in ho w a e to m e do o e e . s as o i e out t t r ak ugh h d t g th r ll th p ss bl , cut , n an in a hot o en andbake i a greas ed p v .

68 F OOD F OR THE WORKER

N O 1 6 EANUT CAN D iec e s inc es s ua re . P Y p h q Carbo Cost Fa t h drate Calo Material Meas ure Grams é ra ms ries Ceiits 1 200 S ug C. 200 820 70 18 27 17 395 Peanuts ( sh elled) 5 C. TOTAL ( cooked) 25 piec es 25 0 18 27 217 1215 in 2 ie e 25 2 3 22 121 5 1 S e rv g 5 p c s . 7

lo ie r in 8 28 86 122 Ca r s p e s erv g .

Direc tions ell and c 1 in o f an t Put the u a in a clean in an S h h op p t p e u s . s g r fry g p ; a e o e the ﬁre and i con tan l n il a melt and ecome li t pl c v r , st r s t y u t sug r s b s gh w n in o S i th o ed n in ic l and o at on e in o o c lo . e br r t r ch pp uts qu k y, p ur c t i r n T i no ne to ea e the tin a s i an doe n a o a . e e s e t pl te p h r d gr s , th s c dy s n An n ma b e not i W en cand is a l coo cut i a e . st ck . h y p rt y l , squ r s y uts y f th e n he u a is d ie in th o n e o e it us ed in place o e p a uts . If t s g r r d e ve b f r

i me edin the in an the cand coo s uic e . s lt fry g p , y k q k r

N o 1 7 E NUCH ie c es 11 inc e s s uare . P I p h q Carbo Cost Fa t h drate Cal o in Material Grams é rams t ie s Cents

Brow n sugar 285 1169 Milk 9 127 1 P eanuts 7 395 Butte r substitute 93

Vanilla . 44 1 TOTAL ( cooked) 3 1 1784 4 3 1 1 S e rv ing n 37 127 172 Calories p er s e rvi g .

Directions Boil togeth er suga r and milk until mixture forms a soft ball w hen tried Re mo e om the ﬁre add t e u i e and ani a in cold w ate r . v fr ; bu t r s bst tut v ll ; m nd ea n i mi e is o and ea . S i in nu ou in o a cool, a b t u t l xtur s ft cr y t r ts , p r t

in or late andma off in ua e . grea s edt p , rk sq r s RECIPES WITH CALCULATION S AND DIRECTION S 69

18 CRACKE D W EAT S erve s 5 No. H Carbo Cost Weight P rotein F a t hydrate Calo in Material Measure Grams Grams Grams Grams ' ries Cents 2 Salt t . 1 265 29 5 200 85 a w ea an C. 9 Cr cked h t ( s c t ) . 5

Wate r ( b oiling) 6 C.

A 5 C TOT L ( cooked) .

1 S erving l C .

al ie er e i C or s p s rv ng .

Directions n o oilin alted w a er tir th ain lowl to e ent l m in a I t b g, s t s e gr s y pr v u p g . If do le oile is u ed it is ad i a e o not ne e a to coo the ub b r s , v s bl , th ugh c ss ry, k ce eal o e the fire for 5 minute en co e and e lace the a e an r v r s ; th v r, r p s uc p o e oilin w a e in the low e a o f the o le oile and oo for v r b g t r r p rt d ub b r , c k a fireles s coo e i e h i o . n b o 5 s t e e eal ca e c o e d o e n . h urs If k r us d, c r k v r ght The e eal o b e oo ed o e the fire 10 min e andthe e el aced c r sh uld c k v r ut s , v ss pl in the oo e as ic l as o i le and allow ed to emain for a o c k r qu k y p ss b , r b ut 12 o or ni an h m nin Wi the o e o e d e ea edt e ne o . h urs , v r ght , r h t xt r g th d ubl oile it ma b e on to oo at e ime and e t on the a of b r, y put c k supp r t , l f b ck he o e a ll ni o r on to coo an time du in the da and re t st v ght , put k y r g y ea edin the mo nin h t r g.

No 19 CR E AM OF W EAT Se rv e s 5 . H Carbo Cost Weight P rote 1n Fa t h drate Calo in Material Measure Grams Grams Grams rams ries Cents

Cream of w h eat 220 23 4 167 8 16 Wate r ( boiling) TOTAL ( cooked) 1 S e rving

alorie r in 165 C s p e s e rv g .

Directions n o oilin al ed wa e r i the ce eal owl to e en l m in I t b g, s t t st r r sl y pr v t u p g, c o f m o k or 40 inute s . R 1 See eci e No . 8 p . 70 FOOD FOR THE WORKER

N o 2 0 F AR NA . I S e rve s 5 Carbo Cost Weight P rotein Fat h drate Calo in Material Grams Grams Grams rams ries Ce nts

S alt Fa rina 225 25 172 836 Wat er ( b0 1ling) TOTAL cooked) 1 S e rvmg

i n Calor e s p er se rvi g .

Directions n o oilin al ed w a e i ce eal low l to e ent lum in and I t b g, s t t r st r r s y pr v p g, f r 4 min o 5 utes .

R i No 18 . S e e ec pe .

2 1 OM IN S e rv es 5 N o . H Y Carbo Cost Weight P rotei n Fat h drate Calo in Material Grams Grams Grams rams ries Cents

S alt H ominy 202 l 160 735 Wate r ( boiling) TOTAL ( cooked) 1 S e rving i i Calor es p er s erv ng .

Directions n o oilin al e w ate st1r the ce eal lowl to e en lum in I t b g, s t d r r s y pr v t p g,

cook fo r 4 h ours . i 1 e Re c N o . 8 S e p e .

N 22 C ORN ME A S erv es 5 o. L Carbo C ost Weight P rotein Fat hydrate Calo in Material Grams Grams Grams Grams ries Ce nts

Salt Corn meal ( scant) 230 2 1 4 173 833 Wate r ( boiling) TOTAL ( cooked) 4 173 833 in 1 3 3 1 Se rv g 5 . 1 1 Calo rie s p er s erving . 9 44 69

Direc tions First mix the cereal thoroughly t1ll smooth w 1th a little cold w ater to a oid l m in and ti lowl into oilin al ed wate and co r v u p g, s r s y b g, s t r, ok fo

3 h ours . 1 S ee Recipe No. 8. RECIPES WITH CALCULATIONS AND DIRECTIONS 7 1

2 3 F R E D C R N MUS H N o . I O

Directions : o oo ed o n meal R i N o 22 into ea a in de P ur c k c r ( ec pe . ) gr s ed b k g pow r in coo co e and w en ead to us e cut in - in lice and in t s ; l , v r, , h r y , é ch s s fry hot al o fat or i in w i o r it i m a . S e ve w ea as s t p rk dr pp gs r th syrup , th t , min m i m vegetable w ithout the syrup . H o y ay als o b e prepa red n the s a e d f r on Allow a ou cu oo e ce eal o eac e e ed. way. b t 2 p c k r h p rs s rv

N 2 4 R E D AT S o. OLL O

Material

S alt Ro o t lled a s Wate r ( boiling) TOTAL ( cooked) 1 S erving i Calo r es p er s e rving .

Directions n o oilin alted water 1 the cereal slowl to re ent lum in I t b g, s st r y p v p g, f 1 cook or h our . i o 1 8 . S ee Rec pe N .

2 5 AT MEA CAKE S N o. O L

Material

O a tmeal ( cooked) Egg TOTAL ( cooked) 1 Se rving

Calorie s p er se rving .

ns Directio .

- m al in o a mall mold and tandaw a o d n n e oa e t a e . W Put le ft ov r t t s , s y h r he ea d to us e n it out and cut it in li e iv inc t ic in t i a o r y , tur s c s h h k, s r ps b ut in nd Du t w i a and e for 1 in w i Di e a . e v de e ch de . p gg, fry s th sug r, s r ss rt i m co or eat pla n as eat urse. 72 F OOD FOR THE WORKER

N o 2 6 B E D MACAR N . O I L O I S e rve s 6 Carbo Cost Wei ght P rotei n F a t 11 drate Calo in Material Grams Grams Grams é rams ries Cents 15 0 20 1 111 5 46 Boiling w ate r TOTAL ( cooked) 1 111 5 46 1 in 1 5 S erv g 9 .

i r in 8 Calor es p e s e rv g . 7 90

Directions B ea macarom into ie e 1 inc or lon e co e w it oi in al ed r k p c s h g r ; v r h b l g, s t w e nd coo n il en e all 20 min t o r o D ain a a e t e ea . t r k u t t d r , usu y u s h r b uts r , n in o a colande la e n e the cold w a e a et and let the ol tur t r , p c u d r t r f uc , c d wa te r run through the maca roni until it is w hite and free from all the i S e wit c eam a ce or stickine ss usually found wh en freshly b o le d. rve h r s u i l and e e and a li le oleo s ea s on w th sa t p pp r tt .

N 2 MA AR ON AND C E E SE o. 7 C I H

Weight Material Measure Grams 800 o 26 8 C . Cooked maca roni( N . ) 480 89 2 C . White s auce ( NO. ) v 5 0 Gratedch ees e } C . 6 C 1200 TOTAL ( cooked) . 1 S erving 200

Calories p er s e rving .

Directions a e a uddin di ut in a la e of coo ed maca oni read w it Gre s p g sh , p y r k r , sp h a ed ee e andw ite auce and e eat n il i is ll a in a la er gr t ch s h s , r p u t d sh fu , h v g y in o n n i c ee m l and h o la e e e e e e ot . B ad o f ee e on t . e ch s p P c v u t l h s ts , s rv r in le the o and wn Tom m c rumbs may b e spr k d ove r t p bro ed. ato s auce ay din lace of the w i e sauce but th odt en ha l w b e us e p h t , e fo h s a o er caloric

value . RECIPES WITH CALCULATION S AND DIRECTION S 73

N 2 8 MACAR N CR UE T T E S o . O I O Q

Weight Material Grams

Ma ca roni

Egg Salt andp epp e r To s ea son

’ ’ TOTAL ( cooked ) 10 croqu t s 5 5 0 96 749 ’ ’ 1 S erving 2 c roqu t s 110 19 i n 8 1 Calor e s p er s e rvi g . 7 5 0

ion Direct s .

Coo iz’ a a e of ma a oni in oilin alted w ate ntil tende n k p ck g c r b g, s r u r ; the d in and o fine a 1 cu of mi andw en hot i in i a c . e o t a a te r h p H t p lk , h , st r t p s made om the oleo r fat and o Add a and e e and o n il fr o fl ur . s lt p pp r c ok u t ic i in con tantl Bea the e o w el and a al o th k, st rr g s y. t gg y lk l , gr du ly p ur n i h h mi mi Re n to th o le oil nd f o o t t e ot e . e e a coo a ew t lk xtur tur d ub b r, k n on Add edma a oni emo e om h fir a ndw n mi e l e . o t e e e ut s g r ch pp c r ; r v fr , h cool a e Bea the e w i e li l di the c o e e in , sh p . t gg h t s ght y ; p _ r qu tt s first m in h e w i e en in um in F r in d f c en t e a a . ee hot at ru bs , th gg h t , th cr bs g y p,

t a olden own Se e w it c ee e s auce . o g br . rv h h s

R E T E AME D N . 29 C S S erves O I , 5 Carbo C ost Weight P rotein Fa t hydrate Calo in Material Grams Grams Grams Grams ries Cents

Rice 25 0 20 1 198 903 Boiling wate r TOTAL ( cooked) 1 198 903 1 S erving 40 164 180 Calories per s erving .

Directions ‘ r n i m T Put rice in s traine r and let cold water u over t s eve ral ti es ._hen I i to the o1lin a e w a e t . al and let 1t coo add wash ed r ce b g, s lt d t r ( i s t) , k 2 or 3 minute i in w it a o to e en ts ic in lace OV C ' s , st rr g h f rk pr v t i st k g ; p I ilin wate and let it coo 45 mmutes or until e nel are so t bo g r, k , k r s f ; m nds ti entl with a o to let the tea esca e. cove r, a r g y f rk s p 74 FOOD FOR THE WO RKER

30 R CE CAK E No. I S

Material Measure i 4 800 Bo ledrice C. Eggs 2 100 Sugar 2 20 TOTAL ( c ooked) 10 cakes 800 1 S e rving 2 cak e s 160 i i Calor e s p er s e rv ng .

Direc tions T 1l d ic add u ar and a rin lin f n m n o 0 e e e o t e . ot o b r ggs , s g , sp k g u g ( If s ft no add i mi r m o S a in ﬂa a e o e a l le o el ed ole . e to t c a ugh , tt lk t ) h p k s b ut 1 in i Ro l in ead c m and in ee fat or own in 3 ch th ck. l br ru bs fry d p br just wi S e e ow n a . a littl e fat . rv th br sug r syrup

3 1 R CE AND C E E SE N o . I H

Material Mea s ure i R c e . . Ch e es e ( grat ed) TOTAL ( cooked) 1 S erving

alo ie er s ervin . C r s p ‘ g

Directions m ri e a co din to R i No 2 and an in a i S ea e e . 9 a e l e n a ea e t c c r g c p , rr g y rs gr s d in i w i t dc ee e w e en and n in n n i dd a e e o to . lace o e pu g d sh , th gr h s b t p P v u t l m n i o o h e - i i che ese elts a d rice s th r ughly eat d . If le ft ove r bo led r ce is on n a o 4 c a d us e . h , b ut ups

32 SCA E D R CE Se rve s 6 N O . LL O P I Carb o Cost Weight P rotei n Fat hydrate Cal o in Mate rial Grams Grams Grams Grams ries Cents

Boiledrice 119 5 37 Tomatoe s 6 33 i 1 3 4 Butt e r subst tut e 0 9 . 5 1 12 75 Breadcrumbs 24 8 . Salt andpepp e r TOTAL ( cooked) 12 149 791

1 S e rving 2 25 . 95 1 1 3 1 Calories p er s erving . 9 0 34

Direc tions A an e al e na e la e o f oile i e No 2 and r c nned rr g t r t y rs b d r c ( . 9 ) fresh o a oma oe in a a in i ea on w i a and e e co e wit ea t t s b k g d sh ; s s th s lt p pp r , v r h br d c m and a few do of e i e o r o eo and a e n i w e l ru bs ts butt r subst tut l , b k u t l l ea e o and the m a re ow n d h t d thr ugh cru bs br e .

76 FOOD FOR THE WORKE R

3 5 DUT C A E A E N o . H PPL C K

Material

Flour Baking p owder Egg Shortenmg ( oleo) Milk Salt Apples Suga r TOTAL ( cooked) 1 S erving

74 193 296 Calories p e r s e rving .

Directions i dr in dien to e e cut in the o enin w i a ni e and S ft y gre ts g th r ; sh rt g th k f , mi mi in ni add ad a l the e w ell eaten w it the w i a e . gr u l y gg b h lk , x g th k f Put on a o ed oa d oll out as ic as for i i and in a ﬂ ur b r , r th k b scu ts , put nd ua th cut ea ed o ed allow an. a e co e a e e a e gr s , ﬂ ur , sh p P r , r , q rt r ppl s ; the a e in o 3 o r 4 lice len t w i e and e the a e e of qu rt rs t s s , g h s , pr ss sh rp dg s n m in a a ow S in l the a le in o the do a an i t e llel . e pp s t ugh , rr g g h p r r s pr k d i l i done and a le o the a le w i a an a e t l ca e s s t. S e e pp s th sug r, b k k pp s f rv i mon a hot w th le s uce . Re i N 88 See c pe o. .

36 AP P E P UDDIN G No. L

Material Measure

1 T. l N 5 8 5 . App e sauce ( o. ) h Baking p owder b is c u1 t o ( N . 4) TOTAL ( coo ed) . k 1 S erv1ng

Calories per s erving.

Directions i 5 8 and a in owde i cuit Ma le a ce acco din to Rec e No. s ke app s u r g p , b k g p r b i 4 e ud in di in a and No . G a e d ce in to Rec e . dough a ccord g p r s p g sh , put s u , Gas h c enten to let out steam and a e in a hot o en till cove r with dough . , b k v

c is own Se e hot. rust br . rv RECIPES WITH CALCULATIONS AND DIRECTION S

N 3 A E TA CA UDD N G o . 7 PPL P I O P I

Wei ght P rotein Material Measure Grams Grams

Apples 5 ( small) 5 10 1 Suga r i C . 5 0 1 Tapioca ( pea rl) is C . 20 1 T 15 Lemon juic e . 4 Boiling w at er C.

Salt i t . 2 T 1200 TOTAL ( cook e d) 4 h . . 2 T . 1 S e rving 4 h . 00

Calo ries p er s erving .

Dir tion ec s . Wa a io a add oilin w a e and al and coo o e hot w a e ill sh t p c ; b g t r s t , k v r t r t io i n a e and a e a le in a ea a in tap ca s tra spa r ent . P r qu rt r pp s ; put gr s ed b k g i in t m a nd o a w i th o io a le he a o e e e ll e o e a . d sh , spr k sug r v r th , c v r th c k d t p c B m r i S e e hot r o . ake in a oderate oven till the apple s a e s o ft . rve th e r o c ld D i i m i in f ed a b e ed fw ell oa e and eac e ea o a le . r fru t y us s k d ﬁrst , p h s st d pp s

38 B READ P UDD N No. I G

Material Meas ure

Breadcrumbs 2 C . Mi 4 lk C . Eggs ( beaten ) 2 m 2 Oleo ( elted) t .

S ugar i C.

1 . Salt . t

v anilla nutme or ice i . V , g, sp t

41 60 247 1830 TOTAL ( cooked) } C. 10 41 1 S erving C . i 93 168 306 Calories p er s erv ng .

i ion D rect s . S oak stale bread ( about 6 slice s) or bread crumbs for an hour in the mi in e i n mix w ell and a e in a low o en a o lk ; add oth e r gr d e ts , , b k s v b ut 1 hour . 78 F OOD FOR THE WORKE R

N o 3 9 C C AT E DD . H O OL PU I N G

Weight Material Meas ure Grams

Cornstarch Milk Suga r Cocoa S alt Vanilla TOTAL ( cooked) 1 Se rving

Calo i r i r es p e s e rv ng .

Directions eat 3 cu o f mil in the do le il Mix o ns a o e . c t a cocoa and H ps k ub b r r rch , sug r, , s alt ; rub to a smooth pa ste w ith the r est of the c old milk ; th en add to hot mil i in con an to n l m in ho w l e e . Coo o k , st rr g st t y pr v t u p g k ver t ate r for 20 min e add anilla and in o o w w o a ld t ho . ut s ; v , p ur t c , e ] T i in is not i e s o iff a s the co nsta c uddin but ma b e h s pudd g qu t st r r h p g, y mad m in m co n e ﬁr e r by us g ore r starch .

N CO AT E F AR NA DD N o . 40 CH O L I PU I G

Weight P rotei n Material Measure Grams Grams 2 16 Milk C. 488 100 Suga r i C . 2 T 14 Cocoa . 3 Eggs 2 100 13 i 1 25 0 Cooked fa r na C. 5

Vanilla i t. 1 T 08 T A o ed . 7 OT L ( co k ) 5 h . 1 in 3 S e rv g h .

r Calo rie s p e s erving .

Directions mil in dou le oile andw en hot add a and ocoa mi ed wi Put k b b r, h , sug r c x th a i e w a e i w e and a a l a dd ol le t—o e a ina and l ttl t r ; st r ll , gr du l y c d , f v r f r , n n ni n n a ea e e a d a la . T i in i l stly b t ggs v l ur t o bak g dsh andbrown in oven. To a the di the w i e o f the e ma b e le t out andth in v ry sh , h t s ggs y f e pudd g a e w i o em T o l b e ea iff w i 2 T f e d en t . o a and b k d th ut th . h y sh u b t st h sug r, e a d o e the ddin 5 or 10 minu e e o e it is done and t en the spr v r pu g t s b f r , h in on the to a e o f the o en till li tl wn d B ead pudd g put p gr t v gh y bro e . r d in a io a and a iou ot e a ed uddin containin e ma pu d g, t p c , v r s h r b k p gs g ggs y d i i ion b e prepare n th s fash . RECIPES WITH CALCULATIONS AND DIRECTION S 79

1 C TTAGE UDD N G S e ve s 7 N o. 4 O P I r

Directions Ma ain a e acco din to Reci e No 7 er e hot wi hot lemon ke pl c k r g p . ; s v th i i m n in A 1on a R c N T a an c l e d . o s uce ( e p e o . h s kes ex e l t pu d g p rt i f n 4 T f a e a 2 e e o a e a d O e . qu ls p c s c k . s uc

42 C RN STAR C UDD N G No . O H P I

Weight Material Grams

Cornstarch S uga r Milk Vanilla TOTAL ( cooked) 1 S e rving

Calorie s p er serving . i n Direct o s . mi mi n n w i a i e o Sca ld x co ta c a a d a . l lk ; r s r h , sug r, s lt ( f t ) th l tt c ld w a e a nd addto calde mi Coo o e hot w a e 20 min e i in t r, s d lk . k v r t r ut s , st rr g mo o f the ime Add anilla and ou in o a col w et owl o r tin st t . v , p r t d , b

W en co n out and e e . h ld, tur s rv Be e to oo lon eno a e a in the o n a e en o the sur c k g ugh ft r dd g c r st rch , v th ugh m i i T i l w oo in im th mixture b eco e s th ck qu ckly . h s s o c k g proves e ﬂav or and doe s aw ay w ith the sta rchy taste s o O ften notic e d in cornsta 1 ch e e t d ss r s .

3 REAM TA A DD N N o . 4 C P I OC PU I G

Wei ght P rotein Material Grams Grams Milk Eggs Tapioca ( pea rl) Suga r Salt Vanilla TOTAL ( c ooked) 1 S e rving i Cal ories p er s erv ng .

Directions a io a a and mi in do le oi e and coo n il the a io a is Put t p c , s lt, lk ub b l r k u t t p c t an a en i in oc a ional Mix o et e e o and a Re r sp r t , st rr g c s ly . t g h r ggy lks sug r . mo e a io a om ﬁre let cool 3 li le and add e and a o in v t p c fr ; tt , ggs ﬂ v r g. Turn int o a gre ased pudding dish ; make a me ringu e of the w hit e s o f the e ea in em if ead o e in and a e ill din is ggs by b t g th st f ; spr v r pudd g, b k t pud g ow n l and w i e o f ma b d d o n e . o e e a e et e a d ud br d Or y ks h t s ggs y d t g h r , p in a ed il own w i out he m rin d g b k t l br th t e gue. 80 FOOD FOR THE WO RKER

44 CUSTAR D r N o . S e ve s 6 Carbo Cost Wei ght P rotei n F a t h drate Calo in Material Grams Grams Grams rams ries Ce nts Milk 37 5 20 Eggs 231 S a 7 8 ug r 5 308 . S alt Nutmeg TOTAL ( cooked) 45 112 105 9 1 S e rving 8 19

alo ie r er in 74 78 18 1 C r s p e s v g .

Direc tions Beat e li l add u a mi and al ou in o a ea ed ud ggs s ght y ; s g r, lk , s t ; p r t gr s p ding dish or cups ; grate nutmeg ove r the top ; s et pudding dish in a p an o f hot w a e and a e ow l n il in is ﬁrm Tr w i . a ni t r , b k sl y u t pudd g y th k fe la if it om u n h a i on D in he i e c e o t lea t e s e . t a n a e b d ; s c , cust rd d ur g b k g, c r mu b e a en a w a e o n in ddin oe no i t t t t o l. S e st k h t r surr u d g pu g d s b rve cold.

N o 45 STEAM E D F RU T P UDDIN G S e rv es 6 . I Carbo C ost Weight P rotein Fa t h drate Calo in Material Measure Grams Grams Gram s rams ries Cents

Su e t Raisins Flour S oda S alt Molass es Cinnamon Ground clove Nutmeg Milk TOTAL ( c ooked) 1 S e rving

Calo ries p er s e rving .

Dire ctions ’ T in Off et w i e c o and in le wi ome of the o T en ake sk su ; p , h p , spr k th s fl ur . h sift s oda and oth e r dry ingre dients into the sifte d fl our ; rub in the su et ; n mil Mix and ea w h m add ai in mola e a d . e l. o t e i t e into r s s , ss s , k b t l P ur x ur el — ea ed la ail or in o a in owde tin not llin mo a w l gr s rd p t b k g p r s , fi g re th an - G ea e and ut on the o e s et ail on a iec f i tw o thirds full. r s p c v r ; p p e o ron or tin in a kettle containing enough b oiling w ate r to come h alfw ay to the l nd team ddin for at lea t 2 o Th t Co e the ett e a . e w a e op . v r k s pu g s h urs t r m n t to oilin and mo e oilin w a e m t b e a ed om h ust o s p b g, r b g t r us dd fr t e i k tl oil aw a Se e hot w auce . The rai in ma tea et e as it b s y . rv th s s s y b e m e o itt d . RECIPE S WITH CALCULATIONS AND DIRECTIONS 8 1

46 F RU T S H RT CA E Se rve s 6 No. I O K Carbo Cost Weight P rotein Fa t hydrate Calo in Material Measure Grams Grams Grams Grams ries Cents

Baking p ow de r b is c u it R i N 4 ( ec p e o . ) Suga r Oleo Strawb erries TOTAL 1 S e rving i Calo ries p e r s erv ng . With orange a ndbanana inst ea d o f be rries Orange s Bananas 2 200 6 piec e s 1096 1 S erving 1 piece 183

Calorie s p er serving .

Dire ctions Ma e a in owder i c i do Re i No to on a o e k b k g p b s u t ugh ( c pe . ss ﬂ ur d oa d at out of an inc t i ut in a o e tin late or a ow an b r , p it h h ck, p ﬂ ur d p sh ll p , i i n W en one li o en ead wi ole o and and a e n a c o e . b k qu k v h d , sp t p , spr th , cove r with b e rries o r oth e r fruit which has b een slightly c rush ed and th w o a e e n mo e f the swe et ened to ta ste . Put e t h lv s tog th e r a d spread r o weetened i n o An r nne i ma b t o t . S e e hot e o a e s fru p rv . y fr sh c d fru t y ed or d ied ea e or a icot tew ed Slice o an e and anana us , r p ch s pr s , s . d r g s b s are al o ni s very ce.

No 47 BAK E D ND AN UDD N e rv s 6 . I I P I G S e Carb o Co st Weight P rotei n F a t hydrate Calo in Material Meas ure Grams Grams Grams Grams ries Cents

Milk ( scalded) 49 695 Co n m a 30 14 30 r e l 9 . Molasse s 111 472 Salt Ginge r TOTAL ( cooked) 40 190 1316 L 1 Se rving 7 32

a o i r in 63 131 C l r es p e s erv g . 225

Directions Four scalde d milk slowly on the corn meal; cook in the double b oil e r 2 mmutes add mo a e al and in e o into a ea e in 0 ; l ss s , s t, g g r . P ur gr s d pudd g di and a e 2 o in a low S erve ain wi mil r mon sh b k h urs s oven. pl th k o le ’ auce s . 82 F OOD FOR THE WORKER

N 48 N E T o . J U K

Material Measure Milk S uga r . Junket table t TOTAL ( cooked) 1 S erving l i Ca or e s p er s erving .

Directions ea mi i l l ew a m add a and a le w i ha s een t o H t lk t l uk r ; sug r t b t , h ch ﬁrst b h r o i o i o n f Mix w el a o wi a few ughly d ss lved n a t easp o ful o w a te r . l; ﬂ v r th d o of anilla o r a a in of n me o in o c o e and let r ps v gr t g ut g ; p ur t ups, c v r , w m h mi i e in o la e i l ea stand in a r place till t e xture j e ll e s . K ep a c ld p c t l r dy

to s erve .

N o 49 RUNE E S e r e s 5 . P J LLY v Carbo Cost Wei ght P rotei n F a t hydrate Calo in Material Measure Grams Grams Grams Grams ries Ce nts

e r Prune s a 93 394 Ge latine w 62 a- r 200 820 Suga r . a Lemon j uice M 6 25 Wate r TOTAL ( cooked) 1000 18 299 1301 1 S e rving 200 4 60 in 16 Calories p e r s e rv g . 246 262

Direc tions Wa ne and oa o e ni in col w a e Boil in ame w a e i l sh pru s s k v r ght d t r . s t r t l n e on and cut in a e a in w a T 1 f e e e . a e a c a e o t d r ; st qu rt rs, s v g t r k } p k g ’ no ela ine an la ed and oa in l of w a e 1 min K x s g t ( gr u t ) , s k i cupfu t r 5 utes . Add eno oilin w a e to ne w a e to ma e 2 and o o ugh b g t r pru t r k cups, p ur ve r oa e ela ine en add a and i e o f a o 2 emon S ain and s k d g t ; th sug r ju c b ut l s . tr n mi in wet mol r o i add cu e . o e o o c e i t pru s P ur xtur t d cr k ry d sh to s et. St r once or tw ic e w hile cooling to prevent fruit from s ettling at the bottom o f h i l t e d Se e co d. sh . rv

84 FOOD FOR THE WORKER

N o 2 F T UF F E D AN D B D . 5 S S A E I H , K

Weight P rotei n Material Meas ure Grams Grams

Fish 312 pounds 1472 25 3 Bread crumbs 9 Mi 8 1 3 lk i C . i T 24 Butte r subst tut e 2 . S alt andp eppe r To s eason T Pa rsley . TOTAL ( co oked) 8 slice s 1215 265 1 S e rving 1 slice 15 2 33

a i r in 135 C lor es p e se rv g .

Direc tions Clean and w ipe ab out 31 pounds o f cod or haddock ; stuff with dressing m f d m a e e 1 T mel e i e a e a e o ea . e d br cru bs , s lt , p pp r, t d butt r subst tut , p rsl y fin n mi mi S ew o e e and o e e a d l all e to e e . ch pp d , k , x d g th r fish t g th r rub o w i a la n na ow t i o f lo in a d i in an e . e o v r th s lt P c fish rr s r ps c th r pp g p , and a e in a hot oven om 35 to 40 min e a in O en w i the o e b k fr ut s , b st g ft th th r f i m e in ho w T mo e a e oon l o e e el t a e . o e t bl sp fu butt r subst tut , t d t r r v fish om an i i th i f lo Ta e ut i f clo and t t e o . o o fr p , l f by str ps c th k str ps th i e and er e hot w i aw n e a ce st tch s , s v th dr butt r s u . an o f the is e o e it can b e i e a a mi e wi an e a I f y fish l ft v r , p ck d p rt , x d th qu l an i of oile or ma ed o a oe ea one w i al e e and qu t ty b d sh p t t s , s s d th s t , p pp r, d onion and i li c o e ed e as . h pp , fr k h h

N O 5 3 F S B E D S e r es 1 . I H , O I L v Carbo C os t Weight P rotein F at h drate Cal o in Material Grams Grams Grams rams ries Ce nts 2 1 S erving ( cooked) .0 in Ca lories p er s e rv g .

Directions le an the w a and al and in oilin wa e to w ic has een C fish , sh s t, put b g t r h h b a li le ine a a a nd onion and oo ow l i l e lea e added tt v g r, s lt, , c k sl y t l fl sh v s i w i l i e om 10 to 15 min e e r o n D a in n w e . the bo e, h ch l r qu r fr ut s p p u d r , on a hot a e and e e wit d aw n t e a ce Reci e place fish pl tt r, s rv h r bu t r s u ( p R i N o 90 82 or w i e au e ec e . NO. ) h t s c ( p ) RECIPES WITH CALCULATION S AN D DI RECTION S 85

5 4 C DF S B A S r s 6 N o . O I H LL Se ve Carb o Cost Wei ght P rotei n F at hydrate Cal o in Material Meas ure Grams Grams Grams Grams rie s Cents

Boneless s alt ﬁsh 2 CL 39 1 900 Potatoe s 45 CL 99 464 25 0 1 75 2 00 1 T 3 63 Ol eo 1 9 . ' P epp er TO s eas on TOTAL ( cooked ) 12 cake s 792 99 1023 1 Se rv ing 2 cak es 132 17 D m 2 ” ia eter, i 1 Cal o r e s p e r se rving . 70 76

Directions Wa in o w a e oa for a o le of o c an e w ate and sh fish c ld t r, s k c up h urs , h g r , f o in an i w i T ff put fish on back o st ve a saucep t ll at e r bo ls . h en drain o w i r in m i A d w ater ; p ck fish apa rt o cut s all p ece s . d fresh ate r and p o nd in e Boi i in tatoe s w a e eele a c . l o a oe a re o a , sh d , p d, cut ub s l t l p t t s s ft ; dr , m o l add e o enin e e and al if n a o e e ar . sh th r ugh y, gg, sh rt g , p pp r, s t c ss y t w ell a e in a l in le w it u andfr in hot fat or o Bea o . , sh p b l s , spr k h fl r , y p rk

N 5 5 CR E AME D C DF S o . O I H

Mate ria l

Bone less s alt ﬁsh h t a R i V e s uce ( ec p e NO. ggf

TOTAL ( cook ed ) 1 S erving

Calo ries p er s erving .

Directions Wash fish ; cove r w ith cold w ate r ands oak ove rnight or for a coupl e o f D in off w a e a dd e w a e and imme en on th a o . a e h urs r t r , fr sh t r , s r g tly b ck f i ow n D n le w ate oi oo i i o the o e n a a l a . o ot t s st v sh l p r b l , but c k t ll fish o o off w a e i a a ma e a w i e a e a o in to s ft . P ur t r ; p ck fish p rt ; k h t s uc cc rd g d N a d to s auce ea o o e e an e ve . R ci O. d e pe 90 ; fish , h t b th t g th r, s r

5 6 DF S AS N O . CO I H H H

Dire ctions e a e a for all omi tin e in a in an w i a Pr p r ﬁsh s ﬁsh b s , t g gg; put fry g p th i ho o fat or e i ill ea ed and en coo lowl till own l ttle t p rk su t ; st r t h t , th k s y br l t nd n at T n on a hot a te a e e . under e h . ur p r s rv 86 F OO D F OR TH E WORKER

N o 5 SA M N AF . 7 L O L O

Mate r ial

S a lmon Rice ( b oile d)

Whit e s auce ( Recip e No . 89 )

TOTAL ( cooked) 1 S e rving

Calo rie s p er s e rving .

Dire c tions i i i o e a can Line a gr eas ed dish w ith boiled rice ab out nch th ck . P ck v r o f a mon a e in en e of di o e w i i e a nd ea o o l s l , pl c c t r sh . c v r th r c , h t th r ugh y T n on o a la e and e e w i i w i e a e a o n in the oven. ur t p tt r s rv th th ck h t s uc r u d

oiled i e is not on and oil a o 1 cu . it. If b r c h , b b ut p

N A E SAUCE S er e s 5 o . 5 8 PPL v Carbo C ost Wei ght P rotei n Fa t hydrate Cal o in Material Grams Grams Grams G r ams ries Cents 3 8 3 Apple s 5 85 2 Suga r 70 87 . 7 Wate r T 625 3 15 5 ' 672 TOTAL ( cooked) 15 h . . 12 1 31 3 T. 5 1 Se rving h . 9 127 136 Calorie s p e r s erving .

Dire c tions e a te and co e a t i a le o e w i w a e and oo Pa r , qu r r , r t r , ju cy pp s ; c v r th t r c k i i e a re en e a in a hot ﬁre s o a a le ma oo a . unt l appl s t d r, h v g th t pp s y c k r p dly Mash smooth w ith a w ooden sp oon ; sw eeten to ta st e and cook enough

longer to dissolve the suga r .

N 5 9 A E SAUCE DR E D A E S S e rv e s 5 o. PPL , I P PL Carbo C ost Weight P rotein F a t hydrate Cal o in Material Grams Grams Grams Grams ries Ce nts

Appl e s 3 99 442 5 0 205 6 Suga r . Wa t er T 887 3 149 647 TOTAL ( c ooked) 20 h . . 1 1 3 T. 77 0 1 S e rving 4 h . 9 123 132 Calories p er s e rving .

Dire ctions

Wa a e and oa o e ni o r for 6 or 8 o . Co e w i w a e sh ppl s , s k v r ght , h urs v r th t r ,

add a and oo i o . sug r , c k t ll s ft a le e l for 2 en a o nd o r le it is ea e to us e Unl ess fre sh pp s s l c ts p u ss , ch p r f r o r in A a e o ion m b ie a e o a e . e e e dr d ppl s s uc pudd g l rg r p rt ust s rv d, i a ow to o ain the ame oo a e a s n e e . h eve r , bt s f d v lu fr sh ppl s RECIPES WITH CALCULAT ION S AND DI RE CT IONS 87

N 60 BA E D AP E o . K PL S S e rve s 6 Carbo C os t Weight P rotei n F a t hydrate Calo in Mate r ial G ram s G r ams G r ams Gram s ries Ce nts

A e a 900 97 438 ppl s ( l rge ) . S a 60 60 2 70 ug r 46 . Wa te r TOTAL ( co oke d ) 3 15 7 684 1 S e rving 1 26

r in 1 Ca lo rie s p e se rv g . 9 07 120

Direc tions Wa and o e ab out 2 ounds o f a la e a e a e em in a b ak sh c r p t rt , rg ppl s . Pl c th in di w i a ta e on l of a in en o f g sh th bl sp o fu sug r c t e r each apple . Put 1 a le o n f w fo r e a in th m f Ba e t b sp o ful o ate r ch appl e e b otto o the p an. k i hot o n i r o in n w n a e l a e a e a O e i the in the an . v t l ppl s s ft , b st g ft th syrup p i o r ol Fo r a ie h en m i S e e e e h t o . t e e a b e e w a rv th r c d v r ty, c t rs y ﬁll d th f i r o n o f m m T i w i ai ew choppe d rais ns andnuts o a sp o ful a r ala de . h s ll r s e h n in he t e valu e a d crea s e t cost .

N o 6 1 A R C T SAUCE . P I O

Mate r ial

Apricots S uga r TOTAL( cook ed) 1 S e rving Calorie s p er s e rving

Dir ections Wa and oa o e ni a o o n o f i a nd oo ne mo n sh s k v r ght b ut p u d fru t , c k xt r in in h am w i not e n o o e i dd m t a o e . t e e a e . e e s o g s t r If th r ugh c v r fru t , r i m m n i i W en i s o t e o e it o a e a and add a to . h fru t s f , r v fr s uc p , sug r l qu d i i nd o i T i ma e a nice - i e i e oo a o e . . C k t ll th ck p ur v r fru t h s k s , syrup l k j u c m n h am w The anal i is not Dried peach es ay b e prepa re d i t e s e ay. ys s in i e n eca e it o ld not b e o a e . g v , b us c u bt d

N o 62 BA E D BANANA . K

Material

Bana na s Suga r TOTAL ( cooked) 1 S e rving

in Calorie s p er s e rv g .

Direc tions e e the anana len w i e in o a e a e in a in an in e P l b s , cut gth s t h lv s , pl c b k g p , spr kl i a nd a e in a mo e a e hot O en fo r a o 1 - 1nin w a 5 ut s . th sug r , b k d r t ly v b ut e m i im o h a o A li le e on e e t e o . S e rve h t. tt l ju c pr v s ﬂ v r 88 F OOD F OR THE WORKER

No 63 DAT E AN D R . P UN E SAUCE

Weight Material Grams

Da te s 45 0 Prunes 45 0 TOTAL ( cooke d) 1100 1 S e rving 123 i Calor e s p e r s e rving .

Dire c tions S oak prunes ove rnight or for a couple of hours ; cook in same w at er ; emo e one and add a e leane and oned o mi e n il r v st s d t s , c d st . Co k xtur u t i a nd a dd a li e lemon i e fo r a o in if i th ck , ttl ju c ﬂ v r g des re d . Us e 1 o nd ea o f da e and ne or oo a la e amo n and p u ch t s pru s , c k rg r u t put in a up !rs .

No 64 R UN E SAUCE . P

Weight Material Measure Grams

27 45 0 Prune s 1 C . T 60 Suga r 6 . TOTAL ( c ooke d) 5 0 prune s 125 0 1 S e rving 5 prune s andsyrup 125

Calories p er s erving .

Dire ctions ne and a o e ni in ol w a In the mo nin coo Wash pru s s o k v r ght c d te r . r g k low l in ame w ate if e e is not eno to co e i add mo e s y s r ( th r ugh v r fru t , r ) n i n a r n Add a to a e S ome eo e do not add u t l pru e s e t e de r . sug r t st . p pl n ide the ne w ee eno is a as e o . a a e a e sug r, th y c s r pru s s t ugh If sug r dd d, t k out prune s a nd boil juic e andsuga r till it is lik e a thin syrup ; th en o ur

i A li e lemon ma b e a e for a o in . it ove r the fru t . ttl y dd d ﬂ v r g

N 65 R UBAR B SAUCE O. H

Material

Rhuba rb Suga r TOTAL ( cook ed ) 1 S e rving

Calories p er s e rving .

Dire ctions n o f it in Wa sh and cut in piec es about 1 inch l ong a pou d rhuba rb . Put w oo a o o a st ew pan w ith suga r and a ve rylittle ate r ( é cup ) . C k b ut a h ur T e e is s o m w a e in the a a e or until fruit is t end e r . h r uch t r rhub rb th t v ry

little need b e us e d in cooking . RECIPES WITH CALCULATIONS AND DIRECTION S 89

N 66 C R N E D B E E F AND CAB BAGE r s 5 o. O Se ve Carb o Cost Weight P rotei n h dra te Cal o in Material Measure Grams Grams é rams ries Cents

Corned bee f 2 p ounds 900 165 275 0 4000 Cabbage 15 pounds 85 0 13 49 282 1000 TOTAL ( cooked) 1000 178 49 3032 5 000 2 mea 1 Se rving 5 1. t 3 T cab . 200 36 h . . 10 K100

a o i r in 148 41 C l r es p e s e rv g . 608

Directions F or 5 eo le bu a o t 2 ound of i et w ic w n n p p y b u p s br sk , h h h e cooked o ly e al a o It o n due to lo o f We i in oo in Co e mea qu s b ut p u ds , ss ght c k g . v r t w i oilin w a e andcoo low l n il en 3 e a o ou . Ta out th b g t r k s y u t t d r , b ut h rs ke the mea and oil the ca a e in the li o in w i the mea w as o t b bb g qu r h ch t c oke d . mea and a a e o e e S e rve t c bb g t g th r . Flan can b e e in e a o f i e w ic w o l e c h o k us d st d br sk t, h h u d r du e t e cost t T i w o d al o ni o i 5 cents p er pe rs on. h s ul s fur sh l ess pr te n p er pe rson ( 14 grams instead of but this deﬁciency could b e made up in s ome t w a o her y.

6 BRA SE D B E E F r s 6 No. 7 I S e ve Carbo Cost Weight P rotein Fat hydrate Calo in Material Measure Grams Grams Grams Grams ries Ce nts

Meat Ii p ounds 675 132 142 1862 3 T 21 2 Flo . 4 23 ur 7 . nion 1 90 1 41 39 O . Water TOTAL ( cooked) 6 slice s 600 135 142 25 1977 1 S e rving 1 slic e 100 23 24 4 i 94 223 1 Calo ries p er s e rv ng . 6 333

Directions Wi e a t in li e of ea lean wit a dam clo o e wi o p h s c st k c h p th , brush v r th ﬂ ur, n i ea n wi nd e e l i i i and i e e . S o al a ace n a a n w i cut p c s s th s t p pp r, p b k g d sh th a li le wa e and a li ed onion o e and a e i l ende e e a les tt t r s c ; c v r b k t l t r . V g t b

may b e added and cooked with the meat . 90 FOO D FOR THE WORKER

N o 68 F AN ST E A ST UF F E D AN D BA E D W T . L K K , K I H VE GE TAB LE S

Wei ght Material Meas ure Gram s

Meat It; p ounds 600 O nions Ii 180 3 Turnips 3 C . 20 Carr ots C 220 Br ead crumbs It C 120 S alt andp eppe r To s ea s on TOTAL ( cooked) 1 S e rving

i Cal or es p e r s e rving .

Directions Wip e the st eak clean w ith a damp cloth ; lay the meat ﬂat on a board; m i en m w i o o r hot w a e ad 1 o ea d a . a st br d cru bs th st ck t r, bout t s lt e e onion o ed ﬁne and o e a l if u and t . e o i p pp r , ch pp , ch pp d p rs y y h av e it S e a i mi e e en on the mea en o l w i the ain s o . pr d th s xtur v ly t ; th r l th gr i i w i b a o the ain Tie w i w in a w en e t e . e n th t h sl c d ll cut cr ss gr th t , tur m Di n nion h in in the e n o f the ea . e a o t e a o and ni and g ds t c , c rr ts tur ps , lay th em in the baking p an ; th en put in the r oll o f meat and p our in a o h n enough stock or w at e r to cove r the veget bl es . C ve r t e p a and place i n o oo ill mea is en e and e a o it n a slow ove t c k t t t d r v get bl es s ft .

N o 69 P OT R AST Se r e s 1 . O v Carb o Cost Weight P rote 1u Fa t hydrate Calo in Material Grams Grams Grams Grams r1e s Ce nts

1 S e rving ( cooked) 15 0 41 12 280 Cal o rie s p e r s erving 168 112 280

Dire ctions F o r 6 p eople buy 3 p ounds o f meat to allow for loss of w eight in cook in o r if o i le a ea ie ie e w i w il coo e e and al ow for g, , p ss b , h v r p c , h ch l k b tt r l — a m o r m i In i a h a ditional o ma l e ft ove r sc llop ed eat eat p e . th s c s e t e d c st y Bu h f n it is ea mea he edon the ne meal. t e to o the o d as ﬁgur xt y p r u , cl r t and e e is no w a e th r st . S ea the mea on all i e in fat add w a e o e the ot and coo on r t s d s ; t r, c v r p , k h f r n h f r t e back o the stove o i t e oven o 3 hours . e eta le ma b e a e for a o V g b s y dd d ﬂ v r.

9 2 FOOD FOR THE WORKER

N 3 M EAT AF o. 7 L O S e rves 5 Carbo Cost Weight P rotei n Fat h drate Cal o in Material Measure Grams Grams Grams rams ries Cents B 2 4 0 2 ee f C. 5 48 83 Egg 1 5 0 5 75 B m 40 1 4 1 2 28 . readc ru bs i C. 75 S alt andp epp e r To s ea s on

TO A oo e 5 i e 5 20 24 1035 T L ( c k d) ‘sl c s 1 S e rving 1 slice 104 5 21 2 Calories p e r s erving . 09

Directions a e ee om o nd or o lde nel c o ed andmix it w i ead H v b f fr r u sh u r ﬁ y h pp , th br c m e li l ea en al e e and a lit le c o ed onion or ru bs , gg s ght y b t , s t, p pp r, t h pp i i in r loa u in in n on on i e f li ed. S a e o a o l o t to a a an a d ju c k h p t r l f, p b k g p , a e 30 min te a in e en l w i own a R i e No 83 or b k u s , b st g fr qu t y th br gr vy ( ec p . ) i oma o a R ci S e e w emainde of av or auce . t t s uce ( e p e No. rv th r r gr y s

N MEAT P I E BA N G WDE R CRUST o. 74 , KI P O

Weight P rotein F a t Material Measure Grams Grams Grams

Bee f 2 p ounds 900 188 95 4 T 28 3 Flour . Onion 1 120 2 S alt andp epp e r To seas on Wa te r ( boiling) Baking p ow de r b is c u it i 4 46 1 31 40 180 1237 ( Rec p e NO . ) 2 1 1 24 . T 1200 2 4 35 2 3 3046 TOTAL ( cooked) h . 4 T 200 37 23 36 1 S e rving h . . 15 2 214 148 5 14 Calorie s p er s e rving .

Directions i 2 nd ottom of the o nd cut it in 1- in ie e and ar W pe p ou s b r u ; ch p c s , an e in la e in a d in di in lin ea la e w i ome o f r g y rs pu d g sh , spr k g ch y r th s mi wi a and e e Addthe oi in w a e o e o el the o d . ﬂ ur xe th s lt p pp r b l g t r, c v r cl s y wi an old a e and oo low l in the o e n for 3 o or n i th pl t , c k s y v h urs , u t l i w i n i ce . w a o a a add mo mea s e de not oo ed to e e e . t t r , but c k p s If t r b ls y, r Remove from ov en and cove r w ith baking p ow d e r biscuit dough ( s ee R i o Roll ou a o in h en e and ut c c N . t o e t e e p e d ugh , cut h l c t r , p rust loo e o e the to of the mea a in the ed e o e to the in ide s ly v r p t, h v g g ﬁt cl s ly s w n i i a in n n i is o . o f the . d c o e a d a e l d sh Put sh b k v , b k t l crust br An emnan o f t w or coldmea ma r in th ame wa y r ts s e t y b e prepa ed e s y. RECIPES WITH CALCULATIONS AND DIRECTIONS 93

5 MEAT P I E W T TAT N o. 7 I H P O O

Weight Material Measure Grams

o m 2 C 45 0 Ch pp ed eat . i 800 16 Bo le d p otat oes ( ma sh ed) 5 C . 7 Butte r substitute or drip p ings 2 T 24 162 mi C. Hot lk . i B R i NO rown gravy( ec p e . C 82 i . Sa lt andp epp er To s eason T 135 0 120 8 180 21 24 . 5 20 TOTAL ( cooked) h . 22 14 T . 5 20 30 1 S e rving 4 h . 82 130 123 33 Calo ries p er se rving . 5

Directions Mix ol o e meat an in at is le t o e or e c o e c d ch pp d , y k d th f v r , fr sh h pp d n if e i e w i le - o e ow n a or o f Re i e No 83 nd o d is . a r u d s r d , th ft v r br gr vy c p , Ta e 2 of ma e i s eas on w ith s alt and p epp er . k cups sh d bo l ed p otatoe s le - o e or e l e a ed and add hot mi i in or e ( ft v r fr sh y pr p r ) , lk, dr pp gs butt r in a ti e and ea onin and ea w el . e e ed in i w i subs tut , s s g, b t l L gr s pudd g d sh th s ome of the p otatoes ; in the cent e r pl ace the chopp ed meat ; cove r w ith th e e of the o a oe and a e in the o en a o 20 min te or n il r st p t t s , b k v b ut u s, u t

S e r e hot . potato is golden brow n. v

N o 6 CA E D M E AT MACARON I AN D TOMAT O . 7 S LL OP , S erv es 6

Carbo Cost hydrate Calo in Material Mea sure Grams ries Cents 2 Chopp edmeat C. 832 Cooke d maca roni ( Recipe 111 26 6 C. 5 46 No . ) Tomatoe s i can 16 95 S alt and p epp e r To s eas on 1 T 1140 119 127 14 8 h. 73 TOTAL ( cooked) . 3 h T 190 20 2 1 1 S erving . . i Calorie s p er s erv ng .

Directions B own an onion nel c o ed in a ma l amo nt of fat m a r in an r , ﬁ y h pp , s l u f y g p , nd a the c o ed mea in the ame ea onin w i al and a s e r h pp t s , s s g th s t p epp e r in di w i oiled ma ca oni s ee Reci e No and a Line a b ak g sh th b r ( p . pl ce m a in cen o o e ll can of oma oe or 2 f e e . a c o w n t t r P ur v r i t t s ups ste ed o e s . i mo o n e t- o cook d m m Bake 1 h our n a derate ve . L f ver e eat ay b e used in a mea pl ce of fresh t. 94 FOOD FOR THE WORKER

N 7 MEAT STEW S e e s 5 o. 7 rv Carbo Cos t Weight P rotei n F at hydrate Cal o in Material Measure Grams Grams Grams Grams ries Cents 360 33 16 Ca rrots 2 C. 4 ‘ 5 40 P otatoe s 5 C . 99 464 Lamb ( o r bee f) 2§ pounds 1086 2785 2 T 1 4 1 4 . 1 Flour . 0 9 6 6 Wate r C . Salt andp epper To s eason 180 230 142 34 TOTAL ( cooked) 5 C. 5 9 1 36 46 28 1 S erving C . 148 428 11 6 1 Calorie s p er s e rving . 5 9

Directions H av e meat cut up ( not too small ) wash it andput it in kettle o f b oiling r f f Add a onin w a t e r ; cook slow ly ove r low ﬁ e or a c ouple o hours . s e s g and o a oe and ca o w ic a e een a ed or a e and cut in p t t s rr ts , h h h v b scr p p r d i R m m Coo ano e al o or n l e e a le a re o . e o e ea cub es . k th r h f h ur u t v g t b s s ft v t and add ﬂ our thickened w ith a little cold w at e r to mak e gravy ; boil up and p our on platte r ; add more w at e r to gravy if enough is not in the i m if i T ni nd onion m e le and a l le o a o de e d. a a al o b e k tt , tt t t s r ur ps s y s edw i he a o and o a oe o r d m in ma e li e a in ow add th t c rr ts p t t s , u pl gs d k b k g p i i The o o l b e made o e in ea in the li id der b scu ts . d ugh sh u d s ft r by cr s g qu n R i e N o D o th oon in a . ec e l o th oi in to a sc t cupful ( p . r p by sp fu t e b l g 12 m ew and ee lo el o e e w ile coo in in te . st , k p c s y c v r d h k g u s

No 8 SMO E D S OU DE R Se r es 5 . 7 K H L v Carbo Cost Weight P rotei n Fat hydrate Calo in Material Meas ure Gram s Grams Grams Grams ries Cents

21 p ounds 1125 179 366 4005 675 179 366 4005

1 5 1 w i . th out bone 135 36 73

r in 148 67 Calories p e se rv g . 9

Dire ctions F o r 5 eo e a o 3 o nd of o lde as i is a o t as mall a p pl buy b ut 5 p u s sh u r , th s b u s n b aine The lo in oo in and w a du to one o e as ca e o . e e sh uld r bt d ss c k g st b , f on I n i i n w i at e tc . lea e l a o t o e le o o . Co e col , , v s y b ut p u ds d b p rt v r th d i i in n oo w n i n wa e eat to o n o t e lo l t l e de a o t 3 o . t r, h b l g p ; th c k s y u t r, b u h urs

96 F OOD FOR THE WORKER

82 DRAWN B UTT E R SAUCE S e es 8 N o. rv Carb o Co st Weight P rotei n F at h drate Calo in Mate rial Grams Grams Grams rams ries Cents

Oleo or drippings 20 186 4 16 F lour 9 .

Wat e r . Salt andp epp e r TOTAL ( cooked) 10 235 I 1 1 Se rving . 8

i r i 4 Calor e s p e s e rv ng .

Directions Me oleo or fat add o al and e e i ill moo emo e om lt , fl ur , s t , p pp r , st r t s th , r v fr fire w en c ool add ol w a e mix w e l a o e fire and i ; h , c d t r ; l , put b ck v r , st r on an l ill he a i en and il A o e a d- oi d e t t e o . c e c st y t s uc th ck s b s h pp d , h r b l gg m in r r f w i i a b e added e o e e o o e a le o a e a e f ed. y b f r s rv g, ch pp d p rs y c p rs l k

N o 83 BRO N RA r s 9 . W G VY S e ve Carbo Cost Weight P rotein F a t hydrate Calo in Material Grams Grams Grams Grams ries Cents

F o 4 23 l ur 7 . Oleo or drippings 288 Wat er TOTAL ( cooked) 16 362 1 S e in 2 24 rv g .

Calo ie er in 8 r s p s erv g .

Directions Mel oleo or fat in ide add o ti in con tan l and coo ill t sp r ; ﬂ ur , s rr g s t y, k t ow n T en addw a e ow on in e o i i l a i ic S ea t t s . br . h t r sl ly ; c t u s r t l gr vy th k s on w 1th al and e e and add onion ice toma oe o r e if s t p pp r ju , t s , k tchup i des red. For I c u 2 T leo and o n I f s e . ea o a d c o w e S erve 6 . i ups ch ﬂ ur i ups at r . s

N o 8 4 BR WN UGAR S RU . O S Y P Se rve s 5 Carb o Cost Weight P rotein F at h drate Calo in Material Grams Grams Grams rams ries Cents

Brow n suga r 300 285 1170

Wa te r . TOTAL ( c ooke d) 1 S erving

i r Calor es p er s e ving .

Directions u a a nd w ate in a e an on o e a nd i w il th a dis Put s g r r s uc p st v , st r h e e sug r ol e Boil n il it i n a 5 min e no . e o Do t i w i i s v s u t th ck s ( b ut ut s ) . st r h l e t is i oo in . o o n c k g C ol b e f re s e rv g . RECIPE S WITH CALCULATIONS AND DIRECTION S 9 7

N o 8 5 CARAM E AUCE . L S

Material

Suga r Bo1l1ngw ate r TOTAL ( cooke d) 1 S e rving

i r Ca lo r es p e s erving .

Direc tions Put granulate d suga r in f rying p an ; stir constantly ove r hot p a rt of the range until it has melte d to a syrup o f light brow n col or ; addw ate r in oo e e rv . sl ow ly ; simme r 10 minut es . C l b f or e s g

N 8 6 C E E SE SAUCE o. H

Material Mea s ure

Ol eo Flour Milk Chees e TOTAL ( c ooked) 1 Se rving

Calories p er s erving .

Directions leo d o and a e c ee W n w mi Mel o a d d e . e e e a dd t ; ﬂ ur gr t h s h ll x d , ea i in on an n i it ome to the oilin oin en H t , st rr g c st tly u t l c s b g p t ; th the a o f c ee e is li e m e m on o e e . o o a b e a cr qu tt s If ﬂ v r h s k d , r y dde d .

No 8 AR D SAUCE r . 7 H S e ve s 6 Carb o C ost Weight P rotei n F at hydrate Calo in Material Grams Grams Grams Grams ries Cents

Oleo 31 288 Pow d ere d suga r 80 328 Vanill a or Nutme g to ﬂ avor TOTAL 80 616 1 S e rv1n 13 7 g . 5

Calo rie s p er s e rving . 5 3

Directions m nd ad all w o in th u Ad in Crea ol e o a gr u y rk e s ga r . d ﬂavor g ; pack moo l in a ma l i o e and s et in a col la e i l ea to us e s th y s l d sh ; c v r d p c t l r dy . 5 cup ma sh ed strawbe rries may b e b ea ten into the s auce in place of the ani a and an la e a ma b e ed in la e of the owde e us v ll , gr u t d sug r y us p c p r d ; e a o o f a b ut i cup . 98 FOOD FOR THE WO RKER

N 8 8 E M N SAUCE o. L O Se rves 10 Carb o Cos t Weight P rotei n F a t h drate Calo in Material Measure G r ams Gram s Grams rams ries Cents

Suga r 100 410 Co n a 8 33 20 r st rch . emon i e 1 4 60 L ju c . eo 47 30 Ol .

Wat er . TOTAL ( c ooke d) 5 109 494 1 S e in I ll 24 rv g . Calories p er 9 45

Directions Boil u a andw a e o e e w i lemon ind for 2 r 3 min Ta e s g r t r t g th r th r o utes . k out andthrow aw ay the l emon rind; add c ornsta rch that has been mix ed ill moo w i a li le ol w a e and coo for 5 min e or ill e t s th th tt c d t r, k ut s t v ry ime Add th i e f al a lemon and h lea i in all the . e o t e Oleo c r, st rr g t ju c h f , m e an or i i m b and w en O eo has e ed e . e o e ce a e h l lt , s rv Or g th r fru t ju y i o f h l mon i nd n e a i i u ed n lace t e e e a e s e e . s p ju c , th l ss sug r r qu r d

No 89 T MAT O SAUCE Ser es 6 . O . v Carbo Cost Weight P rotei n F at h drate Calo in Material Measure Grams Grams Grams rams ries Cents

Tomatoe s ( canned) i can 400 I6 95 T 24 1 Ol eo or drippings 2 . 86 2 T 14 1 4 1 0 9 . 6 Flour . Salt andp epp e r To s ea son TOTAL ( cooked) 240 26 330 2 T 40 4 1 S e rving . . 90 16 Calorie s p er s erving .

Directions i in oleo or o e o tenin in a a ce an and coo in it a Melt dr pp gs , , th r sh r g s u p , k little chopp ed onion till onion is a golden brown ; th en stir in ﬂ our mixed w i a and e e i i l moo add the oma o a ine and i th s lt p pp r ; st r t l s th , t t , str d, st r

till the mixture thickens .

1 0 0 F OOD FOR THE WORKER

No 92 F . I S H CH OWDE R

Weight Material Meas ure Grams

H a dd ock ( or cod) 2 p ounds 900 Potatoes 4 45 0 nion i 20 O . Mi 2 488 lk ( scalded) C. T 24 Oleo 2 . Cracke rs 6 60 S alt andpepper To s eas on Wate r O TOTAL ( cooked) M 48 15 2 1 Serving H 10 30 i 93 123 372 Calories p er s erv ng .

Dire ctions a e in ead and one emo ed om at ma et and ta e t em H v sk , h , b s r v fr fish rk , k h u th in l- in iece e in and m w i the . C t e a h o e th fish fish ch p s ; put h d , sk , b one s in ke ttle w ith cold w at e r ; all ow th em to come slowly to the b oil in nd imm t o ain i w a nd n i t h in o a e . S e a etu t o t e g p t , s r i h ur tr th s t r r r e tle ow in awa the ead one and in ic in off and add k t , thr g y h , b s , sk , but p k g i h w an a ma a e to the on F r he onion n to t e a e e . t g t r y fish th t y h v stuck b y , cut in mall iece ill ow n in fat or o or oleo and ain fat in o s p s , t br p rk , str t d in and ota oe a ed and in e or i et e a e . k tl , d g fish p t s , p r cut cub s sl c s Or m w i the fat w i o ainin Coo nti o ato onion ay b e added th th ut str g. k u l p t es h i in A m D n a t e . ddh t il and a n r o o ot e o e oni . a e s ft . br k fish by st rr g k s s g the c a e in a o i and o en t em wi a li tle col mi Put r ck rs s up d sh , s ft h th t d lk in h owde o e em n S e e at o ce . b e fore pour g t e hot ch r v r th . rv

N o 9 3 CE R EA OR FAR INA SOU Serve s 6 . L P Carbo Co st Weight P rotein Fat h drate Calo in Material Grams Grams Grams rams ries Cents Milk 976 32 39 49 695

Wat er . Fa rina o r c ream of wh eat ( raw ) 3 137 672 Eggs 11 15 6 Grated chees e 18 225 240 S alt

TOTAL ( cooked) 2000 79 71 186 1748 1 S e rving 333 I3 12 31 5 3 112 127 2 2 Cal ories p e r s erving . 9

Dire ctions tl anda dda out 1 cu o f mil Put the re t o f m Be at eggs sligh y b p k. s the ilk au an and in i i in o a ce t to a o l. Add t and the w ate r t s p , br g b he salt and i in h in owl Co 45 minute and add the a e e e e st r t e far a sl y . ok s gr t d ch s d mi oo i T n dd a n an l . t low i in con an . e a e e e s ly, st rr g st tly h b t ggs k I f th ck, a dd mor e milk or w ate r n f 2 in f m 1lk nd 2 of w a e 3 in of mil and 1 in of I stea d o p ts o a t r , p ts k p t

m ed T i ai e the oo a e andinc ea e the co . w ate r ay b e us . h s r s s f d v lu r s s st RECIPES WITH CALCULATIONS AND DIRECTIONS [0 1

No E NT I U erv es 6 . 94 L L S O P S Carbo C ost Weight P rotei n F at h drate Calo in Material Grams Grams Grams é rams ries Cents

Lentils 400 103 4 237 1431 12iﬁ) f 2 Me lte d at 4 20 186 . 90 F 1 1 16 lour 4 2 0 49 . i n 0 1 2 22 5 5 . On o . 5

Wa te r . S alt andp epp e r TOTAL ( cook e d) 24 25 1 1691 1 S e rving 4 42

lo i r in 37 1 2 Ca r es p e s erv g . 7 283

Directions a e n i in o ni Ne m n i ff W sh l t ls ; s oak c ld w at er ove r ght . xt or ing dra n o w a e and en il in e le w i o w a e and li e ni n Simme t r, put l t s k tt th c ld t r s c d o o . r lowl for 3 to 4 o r n il e a re en Ma o e . t ain s y h urs , u t th y t d r sh hrough str e r ; e n to e l a din m w a e if ne e a Coo th i h e o e . e o n t e r tur k tt , d g r t r c ss ry k ﬂ ur mel e fat and add to the o wi al and e e to ta e S ome eo t d , s up th s t p pp r st . p in i om im o e the a ple th k a l ttle t ato pr v s ﬂ vor .

OATMEA AND P TATO SOU No. 95 L O P

Weight P rotein Material Grams Grams

Potato es 1000 22 Roll e d oats 40 7 O nions 200 3 Butte r substitut e or drip

pings . S alt S oup greens

Wate r . TOTAL ( cooked) 25 230 1307 1 S e rving 5 46 47 1 Calorie s p er s erving . 89 261

Directions .

f w ate o oi w i alt oo i m f Put 3 qu arts o r t b l th s . C k a l ttle ore than i cup o f in a dwat 1 2 min Add a me l in the oil l e e 5 to 0 u e . o a o o t a b g, s t r t s p t t es , p e ele d a nd in c e and oil 5. o lon e or n il o atoe are oo ed cut ub s, b h ur g r, u t p t s c k . In the mean ime onion in the fat wi the c o e o e en t , fry s th h pp d s up gr s . nd oa meal mi Add i to the o a o a e . S ea on to tas te th s p t t t xtur s . If a de i ed mo e oatmeal ma b e u ed i r ou is . th cke s p s r , r y s 1 0 2 FOOD F OR T HE WORKER

N 9 6 S C T C BAR E S OU Se rve s 5 o. O H L Y P Carbo Cost Weight P rotei n Fa t hydrate Calo in Material Grams Grams Grams Grams ries Cents

Wat er P ea rl ba rley 78 366 Drippings o r butte r s ub s ti e 186 tut . 90 o Ca rr ts 75 . 90 T ni 2 1 40 ur ps . nion 2 22 O 5 . S alt andp epp e r TOTAL ( cooke d) 22 101 673 1 in 4 20 70 S erv g . i 37 82 Calorie s p er s erv ng . 131

Directions Cook b arley in frying p an w ith hot fat for 5 minute s ; th en put in s auce i and w an wi oil n wa e oo lo . Cut a o ni and p th b g t r, c k s ly up c rr ts , tur ps , onion a e eelin em and em in the o e a le oon ft r p g th , fry th th r t b sp ful of fat ; a dd the e e a le to the a e and w a e and let all coo v g t b s b rl y t r , k slowly for w i and e Add mo w a f e a on a e . e e i 2 h ours . S s th s lt p pp r r t r soup is too m al b ad ed a oe a o e . thick . Pot t s y s d

N o 9 7 S T P EA S U . PL I O P S e rves 6 Carbo Cost Weight P rotein Fa t hydrate Calo in Material Grams Gram s Grams Grams rie s Cents

P eas 400 98 4 248 145 6 Ei30

Wate r . nion 5 0 1 5 2 2 O 5 . 0 24 20 186 Fat . 90 S alt andp epp e r TOTAL ( cooked) 24 25 3 1667 1 S e rving 4 42 3 1 Calorie s p er s erving . 7 72 279

Directions oo th e ea o e wa and oa t em in o w a e o e ni L k p s v r ; sh s k h c ld t r v r ght . Pour c oﬁ the w a e and ut em in a e tle wi 4 a o f w a e t r p th k t th qu rts t r, and s im m r low l for 4 or 5 o or n il o ou l oo e Addm e s y h urs , u t th r gh y c k d . o re w at er

in the oo in it ne e a . not oo e d eno th dur g c k g c ss ry ( If c k ugh, e thick part i e le oo the onion in u e or fat and i w ll . C a n in s tt ) k b tt r , str to the soup ; al o r add s alt andp eppe r to taste . S t p rk o sausage may b e cookedin the if i d soup de s re .

1 0 4 F OOD FOR THE - WORKER

1 0 BA E D B E AN T E W N o . 0 K S

Material

Bakedb eans

Ca rrots . Potat oes Turnips O nions Oleo or drippings Wat e r Salt andp epper TOTAL ( cook ed) 48 23 1 1673 1 S e rving 8 39

alo ie r e in 74 160 279 C r s p e s rv g .

Directions Mel fat in n and d nion lice ﬁne coo ti own T en auce a ad o d ll . t s p , s ; k br h add e eta le w ic a e een eeled and cut in c e and o in fat v g b s , h h h v b p ub s , t ss and onion for about 15 minutes ; p our ove r th em ab out 6 cups of w ate r or e e a le o add al and e e to ta e and let imme fo r v g t b br th ; s t p pp r st , s r 1 o Addmo e w a e if ne e a and a o 15 min e e o e e v } h ur . r t r c ss ry, b ut ut s b f r s r ‘ - m f T i in i in l e a ed ean Add a li le o ato i de i e . e o . g, st r ft v r b k b s tt t s r d h s n recip e requires ab out a cup o f dried b ea s to give 3 cups o f cookedbeans .

N 10 1 MA B E AN S Se r e s 5 o. L I v Carbo Cos t Weight P rotei n F a t h drate Calo in Material Grams Grams Grams rams ries Cents

Lima b eans 99 5 35 Boiling w at er TOTAL ( cooked) 99 5 35 2 1 S e rving 0 . 5 9

Calories p er 82 103

Directions i lima ean w ell co e w i w a m w ate and oa 12 o Wash dr ed b s ; v r th r r s k h urs , in co e w i oilin al e wate a nd coo n il ni . D a or ove r ght r , v r th b g, s t d r, k u t L h T i will e i e a o t 2 o . et t e w a e e a o a e n il t ende r . h s r qu r b u h urs t r v p r t u t i m i n the ean w ell is le . S ea on w a e e just enough to o st e b s ft s th s lt , p pp r, dlima ean ma b e e 1n alad and 2 T o f oleo or d i in s . Col and . r pp g b s y us d s s

in vegetable hash. RE CIPES WITH CALCULAT ION S AND DI RE CTION S 1 0 5

N 1 2 A E D o . 0 SC LLO P L I MA B EANS S e rve s 6 Carbo C os t Weight P rotei n F a t h drate Cal o in Material Grams Grams Grams rams ries Cents

Beans 6 264 1433 Toma toe s 2 32 19 1 Oleo 20 186 B ea m r d cru bs 1 24 128 . 75 S alt andp epp e r TOTAL ( cooked) 29 320 1938 1 S erving 5 5 3

Calo ie r in r s p e s erv g . 47 217 326

Directions

Coo ean i en e ain and a an e in a in i w i a l n te k b s t ll t d r ; dr , rr g b k g d sh th ter a la e f om m o t a o . ea on to anddot w i o o S ea on w i y r t Put br d cru bs p th l e . s th a and e e and a e in o en i ean are w a me n s lt p pp r, b k v t ll b s r d through a d m a re ow ne e hot cru bs br d . S rve .

N 103 B EAN UREE o. P

Material

Beans Milk Drippings or butt e r s ub sti tut e Suga r Sa lt andp eppe r TOTAL ( cooked) 41 382 25 5 2 1 S erving 8 76

alo i er in 74 312 C r es p s erv g . 5 05

Directions S oa dried ean o ni S ew em in w ate n il e n k b s ver ght . t th r u t v ry t e de r ( ab out 1 o c an in the w a e a e e come to a oil D ain w e } h urs ) , h g g t r ft r th y ﬁrst b r ll . i r m Pu th an in and o a e e o a . t e e the ew an a in rub thr ugh s v , sh b s st p ga w it he fat e a onin and eno mil to ma e it i e a e a h t , s s g, ugh k k l k ce r l Cook e ilin w a e for 1 o i o en andaddmo e hot mi if ne ov r b o g t r h ur ; st r ft , r lk ed ed . li e a li le onion ma b e ie in the fat or in acon and a ed to If k d , tt y fr d b dd i r h ma b e made in o ca e and i D ied e a o o t e e e . ea gv ﬂ v r, puré y t k s fr d r p s n ma y b e usedinst eadof b ea s . 1 0 6 F OOD FOR THE WO RKER

N 1 BEAN F o. 04 LOA

Material Measure

Bean e R ci puré ( e pe No.

Breadc rumbs 131 e ra Reci e No 8 g vy ( p . 8. 3

TOTAL ( cooked) 1 S erving

al i r C or es p e s erving .

Directions Ta e le t—o e u e Reci N moi ten wit rown av s ee k f v r p ré ( pe o. s h b gr y ( R i N 3 and mi w i m F m in in le e e o . 8 x ead c u . o a loa c p ) th br r bs r f , spr k wi ead c um o e the to and own in the o en a in w i th br r bs v r p , br v , b st g th m in f - i d e w d i ean e a de o a . le t o e e s not on an e r r gr vy If f v r puré h , st r d b s a o t 2 c as for e and o m in loa or ma in tead o f ut ( b u ups ) , puré , f r f, sh s p in t o th t aine t g hr ugh e s r r .

N 105 ST E WE D B E AN S AND TOMAT o . O

Weight P rotein Material Grams Grams

Bea ns 400 90 T m i o ato s auce ( Rec p e No. 240 7

TOTAL ( cooked) 15 40 97 1 Se rving 25 7 16 66 Calorie s p er se rving .

Directions Soak b eans ove rnight ; drain off w at e r in the morning ; put b eans in or w an w i eno w a e to o e and a in O d le te f o a . kett s p , th ugh t r c v r p ch s me to a oil d ain off anda dd w low en w a e co e a e . Coo Wh t r s b , r fr sh t r k s ly n i n r nd S ea on w i a n for 4 to 5 o or l ea a e e e . l a d e e h urs , u t b s t r s th s t p pp r , m m R i T i andpour ove r th e hot t o ato s auce ( s e e ec p e No . h s can also

m o a as in Reci e No . 104 b ade int a lo . e f, p

1 0 8 F OOD FOR THE WORKER

1 E NT A s No. 09 L I L H S H S e rve 5 Carb o Cos t Weight P rotein Fa t h drate Calo in Material Grams Grams Grams rams ries Cents

Lentils 2 89 5 43 Ric e 119 5 37 Drippings or Oleo 20 186 Onion ( ch oppe d ) S alt andp epp er Pa rsley ( ch opp ed) Celery ( ch opped) TorAL ( cooked) 22 208 1266 l S erving 4 41 37 168 2 Calories p er s erving . 46

Directions Look ove r lentils ; wash and soak overnight in c old water ; drain of! dd n i oilin w nd ti o nd w a e a le l to e a e a oo ll t. Wa a t r, t s fr sh b g t r , c k s f sh i i R i oo a el 2 T i in o nion o l e ec e No . C e a . e o b r c ( p k s p r t y dr pp gs , ch pp d , e e and alt n il onion is o en add if ou a e it o e p pp r, s , u t s ft ; th , y h v , ch pp d cele and a li e c o e a le and oo 15 min e com ine i ry ttl h pp d p rs y, c k ut s ; b th s wi the ice nd th en i and c o a few min e lon Lentil Lo a e o e . a th r l t ls , k ut s g r f may b e made by mashing the lentils be fore combining th em w ith the rice and ea onin addin own a to moisten and a in in a loa till s s g, g br gr vy , b k g f we l own l br ed.

1 10 ONI ON BOI E D Se ve s 5 No. S, L r Carb o Cost Weight P rotein F a t h drate Calo in Material Grams Grams Grams rams ries Cents

Onions 5 00 8 5 0 25 6 Z N Wate r

Salt . TOTAL ( cooked) 1 S erving

alo ie r in C r s p e s erv g .

Directions dw Drin andco w Cut o ff the o t eel and ut into col a e . a e ell with r o s , p , p t r v r i f f r u f o lin w ate ad in 1 tea oon l o al o eac a t o water. b g r, d g sp fu s t h q r d e e or w i oo il nd S e wit a lit le oleo an te s a ce. C k t l te er . rve h t p pp r, h u RECIPES WITH CALCULATIONS AND DIRECTIONS 1 09

N o 1 1 1 CA O E D N N S . S LL P O I O

Weight Material Grams

Onions 600 Bre a dc rumbs 40 co 12 W i e a e Reci h t s uc ( p e No. 90) 360

TOTAL ( cooked) 840 1 S e rving 140

a o ie e r i C l r s p serv ng .

Directions P eel and boil onions ; drain ; add Ii“ cups of white sauce Recip e i in di and o e w i m n a ea ed a ead c . NO. Place gr s b k g sh c v r th br ru bs n n th ate Of o n i ni n Dot the top with Oleo a db ake o e gr ve t ll brown. O o s prepa re d this way h ave a much more delicate ﬂ avor th an w hen se rv ed i oiled w i w e a e. b , th h t s uc

N 1 12 BAKE D TAT E S e r es 5 O. P O O S v Carb o Cost We1ght P rotein F a t h drate Cal o in Material Grams Grams Grams rams ries Cents

Baked potatoes 65 0 19 1 160 743 1 S e rving 130 4 32

alo i r in 16 131 14 C r es p e serv g . 7

Directions T o o l w a the otatoe and a e in a hot o en 45 min te or ill h r ugh y sh p s b k v u s , t o oe r o W en done ea O en th in t a a e . e o let th m p t t s s ft h , br k p sk s e st ea e ca e an otatoe a re le t o e eel t em w ile w a m nd e o . a a t s p If y p s f v r, p h h r , s v u for ala or c t up s d to fry .

B E D TAT OE S F or c om os ition R i NO. 1 1 3 s e e e c e N O O I L P O ( p , p . 80)

Directions Wa and a e 5 ota oe Of a out the ame i e and sh p r p t s b s s z , let them st and 1 in 1 in oldw ate ou . Coo a o t a t Of oilin s alt c r } h r k b u qu r b g, cdwate r 20 to n in r ill tende D ain nco d 3 1 utes o t . e an a e en l , r r , u v r, sh k g t y Ove r the ﬁre r ti01 c1 y. 1 1 0 F OOD FOR THE WO RKER

N 1 1 4 CA E D TAT E rv s o. S LL OP P O O S S e e 6 Carbo Cost Weight P rotein Fa t h drate Cal o in Material Measure Grams Grams Grams é ra ms ries Cents

Potatoe s 8 1000 184 2 . 8 Flour t 8 6 .0 2 T 24 Oleo . Milk 488 24 TO ea n Salt andpepper . s s o 12 T . 5 TOTAL ( cooked) h . 60 2 T 93 1 Se rving h . .

i r in Calor es p e s erv g .

Directions a nd i r w o o Pu a la in a in di in le Wa e a l e a tat e . t e a sh , p r , s c p s y r b k g sh ; spr k w i a li le alt and e e dot o e w i Oleo or e and in le th tt s p pp r, v r th butt r, spr k i w it o Contin e i n il i is nea l ll t en al sl ghtly h ﬂ ur . u th s u t d sh r y fu ; h h f m B 1 u in di lo l o r f r the o r With il . a e ee c se c e ed o t k k ho r, k p g sh y v ﬁrs haifhour .

N 1 1 5 SUCCOTAS Se rve s 6 o. H Carb o Cost Weight P rotein F at drate Calo 1n Material Grams Grams Grams rams ries Cents

O 110 5 82 Cooke d lima beans ( Rec 1 1 m 99 5 3 ip e No. 5 Ol eo 8 186 Salt andpepper TOTAL ( cooked) 960 43 29 209 1303 1 S e rving 160 7 5 35 29 47 144 2 Calories p er s erving . 20

Directions TO 1 can corn add equal amount Of cooked lima beans ; s eason with salt O dd O e nd l ce in auce an h ﬁ i and e e a l o a a s o e t e re t ll hot. p pp r, , p p v r

1 1 2 F OOD FOR THE WORKER

1 18 CR EAM T AST N o. O

Material

Toa st . . W i R l h t e s auce ( ec pe No.

TOTAL( cooked) 1 S erving

al ie r i C or s p e s erv ng .

Directions Slice stale brea d i to 1 inch thick ; lay in oven until brown or brown over o nin n l s o a t ide are oa d al Di a a e e o e e . e c ls , tur g fr qu t y, th t b h s s t st qu ly p ch lice in hot w a e to o ten in hot i and ou w i e a e s e e s t r s f ; put d sh , p r h t s uc ( i h oas Re e NO. 90 o e t e t c p ) v r t .

1 19 B E D A AD DR E N N O . O I L S L SS I G S e rve s 6 Carb o Cos t Weight P rotei n F a t h drate Calo ~ in Material Measure Grams Grams Grams Grams ries Cents T S alt i . T Musta rd i . 4t Suga r . T Flo 1 . ur . Egg 1 m 2 T Oleo Or butter ( elted) . .

Milk i C. i V negar i C. Cayenne F ew grains

Or p epper i t . 1 0 TOTAL ( cooked) C . 3 449 2 T 1 S erving . 5 1 Calorie s p er s e rving . 2

Dire ctions

Mix al m a d o and e e add e li l eaten the me ed s t , ust r , ﬂ ur , p pp r ; ggs ght y b , lt n m A in wl and o e a d il . dd e a o c o o e hot w a e f r a o butt r, k v g r sl y, k v r t r o b ut 8 min e or ill h mi i n i in ll h im i t e e c e a t e t e . S a n an ut s , t xtur th k s , st rr g tr d Bo w is no i f imm i cool. ttle at t e u ed or dat u h r q r e e se. RECIPE S WITH CALCULATIONS AND D IRECTIONS 1 1 3

12 0 F R E NC SA AD DRE SS NG Se rves 6 N o. H L I Ca rb O C ost Weight P rotein F a t h drate Calo in Material Grams Grams Grams rams ries Cents Oil 39 363 Vinega r Pepper andsalt TOTAL 1 S erv1ng

r i Calories p e Serv ng .

Directions t “ 1 m i o Mix o e e u t . al t . er nd a d f de i d al a o i 1 e a i t. e t g th r b s t, p pp , ust r s r , s f w a in f a nn if ou i Add i th i n i1 w ll a e o e e a e t. to t e O l a dwhe e gr s c y y h v h s , mi ed add lowl ine a or lemon i e B a n i an m l ion is . e e x , s y v g r !u c t u t l u s m alad Us e eno e in for h alad for ed th en pour ove r s . just ugh dr ss g t e s to a o A la e an i Of d e in c an b e ma e at one ime bs rb . rg r qu t ty r ss g d up t , in 3 a t o f Oil Oli e ean t o r aladoil to 1 a Of ine a and us g p r s ( v , p u , s ) p rt v g r , onin o Th mi e S o ldb e e t in a i tl o s eas g t taste . e xtur h u k p t gh y c rked bottle

in a ool lace and a en t o o l e o e u in . c p , sh k h r ugh y b f r s g

C ON S T AN T S

Cz rb t Cc s t N O 12 1. W P o n F h ilr aie o iix . eight r tei at y Cal Grams Grams Grams Grams ries Cents

For ce real Mil 4 T 3 3 60 k , 9 . S a 3 t 12 12 ug r, 49 .

0 Mil n ( ) k a d sugar .

F or c oﬂ ee or tea : Mil 2 T k, S a 3 t ug r,

Mi n 1 ( b) lk a d suga r . 4 70

B e ad 2 s l 80 404 r , l o 2 t 6 2 e 5 .4 O ,

n -O 15 8 14 ( c ) 2 5 1. breada dOle 80 469

( d) Total c o n s t a nt s for breakfa st 273 17 12 109 627

B ead 1 40 202 r ,

B ead l sl 40 202 r , leo 1 t 28 21 O , . 4 1 eadandOleo . 40 SI. br 230 WHAT THE DAY ’ S FOOD SHOULD PROVIDE 1

The menus supply the following substances : mineral s ub

nc tein ta c u a fat cellul e ce tain n l is sta es , pro , s r h, s g r , , os , r ew y d

u tance in e mall am unt a in an n i covereds bs s v ry s o s , ﬂ vor g dco d ment in a ut the i t ti n to ee the amil in s , bo r gh propor o s k p f y n i i n healthful co dt o . An easy w ayto s elect the right foods is to group the differ ent ind acc din to t ei u e in the d andt en ma e k s , or g h r s s bo y, h k

u a ll u r e n l l n h s re th t a gro ps a e repr s e tedregu ar y i t e meals . The list below shows some Of the common food materials arrangedaccording to the nutrient for which they are usually c n ide ed m t alua le t u me d l n in m o s r os v b , ho gh so foo s be o g ore t an on u h e gro p .

— o n mi m t GROUP L F ods depe ded on for neral a t ers , ve e t bl i n o - r ula tin ub tan g a e a c ds , a db dy eg gs s ces Fruits Vegetable s— A l c ala e ce c l r t . e ea et . S l e e e c pp s , p rs , ds ttu , y, “ ” Bananas Po th e rbs or greens Be rrie s Potatoes androot vegetables M lon G een ea ean tc e e . s r p s , b s , l m n T ma o an e e o etc. o e a etc. Or g s , s , t s , squ sh, Etc Etc . .

R UP 2 - F oods de ended n ro G O . p o for p tein m mil Fi Mil i c ee e etc. k, sk k, h s , sh D 1 E e ea ean cow ea etc . ggs r d p s , b s , p s, Meat Nuts Poultry

R —Foods de ended on r tarch G OUP 3 . p fo s t i d in Ce eal ain mea o e c . Ca e oo e a c d r gr s , ls , ﬂ urs , k s , c k s , st r hy pu gs , c Ce re al breakf ast foods et . Bread Pota toes and o the r starchy vege Crackers t abl es Maca roni and othe r pastes

R —F o d de ended on or s u ar G OUP 4. o s p f g Candies F it e e ed in a ellie ru s pr s rv sug r, j s, a nddried fruits Swe et cakes anddess erts

R P —F oods de endedon or a t G OU 5 . p f f Butt er andcream S alt pork andb acon a e and o e coo in a Ta e and ala Oil L rd , su t, th r k g f ts bl s d s " ‘ ’ H o e F oo F me Bu e n 8 0 on e n e om ow t S e 8 U. S . De C d s d fr l ct ds, ar rs ll ti ,

n and A w e . p artment of Agriculture . Hu t t at r 1 1 4

1 1 6 CO ST OF S UPPLIES

AMOUN TS PUR CHAS ED d k k. 2 w . d 4th k Un l s t w .3 w . Sth wk. 6 th w k. it 7 th Wk.

S ta ple s Br ead 15 % 18 15 ? 185 165 5 9 9 Eggs 1 7 1 7 T7 {3 Pb Milk 11 81 111 10 loi Tea i Coﬂ ee 1 Cocoa i Suga r 4 Fl our ( b ag) b ag

Ce re als Ba rley m Co rn eal. Crack ed wh eat

m f t . Cre a O w hea . Fa rina H ominy Maca roni Rice Roll e d oats

w a . Shredded h e t . Tapioca

Ame rica n ch eese . Cream chee se

Meat Round 2} 2 St ew F or b eans Lamb ( forequ a rte r) Flank Brisk et Co rned b ee f S moked sh oulde r

F is h : Fre sh h a ddock Canned salmon S alt codﬁs h

F a t s Oil Ole omargarine Sue t Vegetable fat

L e gumes Beans Lentils Lima b e ans Split p ea s COST OF SUPPLIES 1 1 7

Total C ost Am ount Surplus P ri ces per Unit a s p e r Required on Hand Value of a m u N ov . u 1 9 1 6 a s e r end of S J , J ly, , J ly , p at urplus 1 9 14 1 9 1 6 1 9 1 6 P ri ces Rec ipes 7th Week on Hand

2 S lbs .

26 1 lb s 22 b 1 . 5 l s . 1 1 8 CO ST OF SUPPLIES

AMOUN TS P UR C HASE D

n k 2 w k dw k 4 k U l s t w . d . 3 . th w . 5 wk. 7th wk. it th 6th wk.

V e ge ta ble s Beets 1 2i 2% Corn Cabbage Carrots Greens Lettuce O nions

Peas ( ca nned) . Potat oe s

Toma toe s Tomatoes ( canne d) Turnips

F ruit Apples Apples Apricots Bananas Be rries Dates Le mons Orange s Prune s Raisins Rhuba rb

Mis c ellane ous Baking p owde r Cornsta rch Crackers Gelatine Jelly Junke t

Mola ss es Peanuts S alt

S pices Allspice Cinnamon Ginger Nutmeg Musta rd S oda Vanilla Vinega r

Cost of purch a s e s

HOW TO BUILD AND USE A F IRELESS COOKER

Re in ed om Form N 6 O. State Rela ion Se i ﬁ e f pr t fr 77 , s t s rv ce, Of c O E en ion Wo S o m S . D a n f U. e e o A i n xt s rk , uth , p rt t gr culture a d St ate icul al Colle e coO eratin Agr tur g s p g.

The principle Of the ﬁrele s s cooker is to retain the h eat Ob

tained t ilin the d a f w minu I is t n by ﬁrs bo g foo for e tes . t he

lacedin the c w ic n all w h p ooker , h h does ot o t e heat to escape .

The dmu t b e a in he m h T i foo s he ted t sa e vessel in t e cooker . h s vessel must have tight cover a ndb e moved from ﬁre to cooke r Princip le a s uic l as i l i a il l Ho . w e Ot e e e t w l b e t . t a q k y poss b h r s , h os so p stones are sometimes placedin the cooke r with the foodwhen i m n n T h gh er te perature is eededor lo ge r cooking desired. hese m b m l n ay e purchas ed fro a hardw are dea er at ﬁ fty ce ts each . m n il i in h 1 Ti a i . W e d s c o e u e . e t ee e s v g h foo o k g , ho s k p r

ma b e ccu i wit t e duti wit u a it u nin y o p ed h o h r es ho t f e r o f s b r g . n n im B tt . a d u c e l 2 . e e r foods M y foo s th s ook dfor a o ger t e at a low temperature have ﬁner ﬂavor a nd a re more whole

some than if cookedon a stove at highe r temperature .

w in in hot itc en e in u m t . Sa e e 3 . Co for v s ork g k h , k p g p in w atc d. ﬁres , h g foo

Adva n age s ’ t in F i u u t l n en u to ma F uel a . e e t e 4. s v g r k p p j s o g o gh k

in in In umm h s ilin ho e e utt c e . e t e u e foodbo g t b for p g ook r s r , Of a ﬁrele s s cooker w ith a kerosene stove will re sult in both n m comfort andeco o y .

l c i l uilt w den an Oldt un a el la e S e e t a t ght y b oo box , r k , b rr , rg h i n in T i mu a tub tin la dc an t e ut de c ta e . t l rd , or r for o s o r h s s

b e large enough to allow at least four inche s Of packing all Buildin the g A l n en u to c ntain two c m a t a roundthe ne st . box o g o gh o o p r C o o ke r i i n uldb e a l a n ma b e ecu ed. t s d e t e e t e t me ts y s r I f h s o , h r sho s

in etw een the tw o ne t andtwo cu i n s ix inch es o f p ack g b s s , sh o s

n t e a atel t at one e el ma be em e d to cove r e ach es s p r y , so h v ss y r ov h without disturbing t e other .

Th ne t to c ntain the e el Of hot d mu t b e con e s , o v ss foo , s

n hot t n is to b e u e d t i n ma b n . o e e t e s idere d ext I f s o s , h s s y

1 2 0 HOW TO BUILD AND USE A FIRELESS COOKER 1 2 1

made Of t n a te a d c lindical in a e andas nu a s s ro g p s bo r , y r sh p s g The N e s t too possible to allow cooking vessel to b e movedin andout . I f

la h ir will c l h The ca d a d min e t e a ace t d. rg , sp oo e foo r bo r for g this cylindrical ne st shouldb e lappedand fastenedtightly . I f

a ho n A in t t e is to b e u ed a metal ne t mu t b e u ed. t s o s , s s s

uc et will do ette till a e a tinne m a e a al ani ed b k , or b r s , h v r k g v z i n one dee en u to c ntain a a t ne and the c e ro , p o gh o so ps o ook r

l T i m a l m i to vesse . h s et l vesse ust b e w rapped w th asbestos n h n preve t t e hot stone from scorching or burning the packi g .

Fo r ac in etw een the ne t and ute c ntaine me p k g b s o r o r , so material through which heat will not pass quickly must b e used.

Fi t line the t e c ntaine wit la Of a to rs , box or o h r o r h yers p per

u l r in n l aw du t n ee o t c d a i . t c tt w ew a e k p o L , o o , oo , s s , sp p r,

ani m n Th S a d e cel i a re ac in . e ac p sh oss , x s or good for p k g p k Pac king ingshould ﬁrst b e placed in the outside container to a depth Of four inches ; then place the cardboard or asbestos for the

tt m O f h n Ne lac h ca a c lin the bo o t e est . xt p e t e rdbo rd y der or a e t - c e edcan and ld tead w ile e in the ac sb s os ov r , ho s y h pr ss g p k in i l n l in i h s t t a u d it ea no air ace . W n t a g gh y ro , v g sp s h e h s

eac edthe to Of the ne t cut a iece Of ca d a dto ﬁt the r h p s , p r bo r

ac u in ci l h n T i d a d e c tt out a c e to O en t e e t . ca sp , g r p s h s r bo r cover should b e fastened securely to the nest by pastedstrips

I i ll m c t o f cloth or heavy paper . t s w e to ake a paper over o h n h Th keep t e cardboardclean a dhide t e pastedstrips on top . e space betw een the top of ne st andthe lidOf the outside con

ain r mu b ll wi cu i n a a e t i the e act t e st e ﬁ ed th a sh o or p d. M k h s x i h n h n l I l e Oft e ace a d tu wit t e ac i mate ia . t u d s z sp , s ff h p k g r sho b e at lea t u inc e t ic and uld ﬁt a ain t the to s fo r h s h k , sho g s p

i l n u cau e e u w n h li i cl t ght y e o gh to s pr ss re he t e d s osed. I f a

is u ed the lid uldb e on in e wit to a ten i box s , sho h g s , h hook f s t

n The lidOf a el la dtub ma b e a tened m an dow . b rr or r y f s by e s

Of c a n at int al a un h a s rew hooks d eyes erv s ro d t e top . I f w den c ntaine is u ed it will b e m e i tl if tained oo o r s , or s gh y s n Th il ainted a dull da wn ee . e c e w l b e or p , rk bro or gr ook r complete when castors have been put on the bottom to make it ea il m s y oved. F OOD F OR THE WORKER

For this anyutensil which has a tight cover andwhich will

ﬁ h n m T ul b no a ir l t t e est ay b e used. here sho d e space e ft to

A l in a i i cause loss o f heat . vesse h av g str ght s des and having the am d t a s diam t is A ecial enamel alu s e ep h e er best . sp or minum ﬁreles s cooke r vessel can b e purchased for 5 0 cents

n in n i n ma ial Aluminum is he to depe d g upo s ze a d ter . t m e t ecau e it will etain eat a l n e ti e . b s , b s r h for o g r

f i n in ill n n et n i n A E ﬁc e t cook g w depe d upo r e t o of h eat . small quantity Of foodwill not hold as much h eat as a larger

one and will t e e e c ntinue c in a te time . , , h r for , o ook g for shor r

The m e nea l ull the e el is Of d the ette will the or r y f v ss foo , b r

in In a n h n b c ul n a b a e . i a t e e a e ot to he t e ret d he t g t e so ps o s , r f

- h n in let m c m r ot cau e f da e c ac . the be o e ed , be s o g r o f r k g

1 2 4 FOOD FOR THE WORKER

MENDE : C an e in the FoodS l andT ei Relation to Nut i ion L h g s upp y h r r t . l Uni e i e 1 1 6 a e . Y v rs ty Pr ss , 9 MORSE : The Ca e and Fee in Of i n a C e . a Uni e i e r d g h ldr H rv rd v rs ty Pr ss , m i M 1 1 Ca e a . . br dg , ss , 9 4 E L in Am i o N S : ow Co Coo . e can S ol O f ome E onomi BITT st k g r ch H c cs , i 1 1 C ca o . h g , 9 5 ERCE : Th l o o Bo We l Bi e om n e a e e C o o . e l C a PI H rt y H us k k ss s ss l p y,

New o 1 1 0 . Y rk, 9 m RE A R CES S e ie Of B lle in S . De a n f U. e o a o B . eau T IL P I r s u t s , p rt t L b r, ur

of Lab or Statistic s . REPORT OF TH E NEW YORK CITY BOARD OF ESTI M ATES ON TH E COST OF V N G FOR UN S ED A ORERS New o 1 1 LI I KILL L B . Y rk , 9 5 . R C ARDS : Die a m te o n Wi e S on N 1 2 r Co . ew o 0 . I H t y pu r J h l y s , Y rk , 9 Th f F in Di a i Ibid 1 e Co t O ood: A S d e e . . s tu y t r s , ROBI N S ON AND HAM M EL : Lessons in Cooking through Preparation of l m i an oo f m E on mi i 1 1 2 A e S l o o e o c ca . Me a . C o s r c ch H c s , h g , 9 ROSE : A a o a o and- Boo for Die e ic Macmillan Ne w o L b r t ry H k t t s . , Y rk, 1 1 2 9 . R N ER i i f h T an a ion Of the 1 th n e UB : The Nutr t on o t e People . r s ct s s I t r i n n on ien and Demo a W in n 1 1 2 Ii at al o e e a o . C gr ss Hyg gr phy, sh gt , 9 I 3g5 S CH ERES CH EWS KY : H ealth Of Ga rment Work e rs ; The Relation o fEco li a R Ma 2 6 1 1 6 i r i a al . no c S to e c e e o t . t tus H th Pub H lth p r , y , 9 xxx , 1 2 9g E M AN mi r Of Food and Nut iti n Macmillan N ew o S R : C e o . H h st y r , Y rk, 1 1 2 9 . I i 1 1 b d. . F oo o c . d Pr du ts , 9 5 f i i in ou e e r ournal o Home E co STERN : The Wo rk O the V s t g H s k ep e . J f

mi 1 1 vii 1 . no cs . , 9 5 , 75 i i n iolo S aunde iladel ia 1 1 E S N o al . . STIL : utr t Phys gy rs , Ph ph , 9 5 NDER Re o on N t i ion n e ti a ion s ee C a in The Stand U HILL : p rt u r t I v s g t ; h p , A endi vi a e 1 a d of i in e tc . r s L v g , pp x , p g 3 9 VEEDER : Standards for Determining the Su1tability Of Patients for ou nal of Am i an Me ical Admission to a Free Disp ensary . J r er c d A o ia ion ul ss c t , J y WI N SLow : Excerpts from annu al repo rts of ch aritable organization m n i i i in ournal o s ocieties sh owing develop e t in v s t ng hous ekeep g . J f ii 1 onomics 1 1 v . Home E c , 9 5 . , 79 M A o l is McGraw F e Boo Com an New o WOOD N : F odAna ys . r e k p y, Y rk, I 1 9 5 . REFERENCES 1 2 5

Government pamphlets as follows will be found very helpful

’ m B lle in No 8 : Fi as ood Fa r ers u t . 5 sh f . 1 2 1 B n d m No. : ea ea an ot e l u e s o e a od. s , p s , h r g s f N 1 2 : inci e Of nut ition and nu riti al o. 4 Pr pl s r t ve v u e of o f od . l a a 2 : Ce ea e ood . No. 49 r br kf st f s 6 a ion f f No . 2 : e a O e e a le or h 5 Pr p r t v g t b s t e table . N nd i e No. 2 : a e u as oo 33 uts th r s s f d . N 6 : Us Of mil as o e o . O. 3 3 k f d 2 Us e Of i as o N . : o o 93 fru t f d . E nomi f m No . 1 : co al us e O ea in th m 39 c t e ho e .

These pamphlets are publishedby the UnitedStates Depart ment A icultu e at the Go e nment intin Oﬂice Wa of gr r v r Pr g , sh n n n ma ain m i to D. C . a d be O t ed the Su e in n n Of g , , y b fro p r te de t

D cum n n min l c . e t Wa in t n D. C. at a a t o s , sh g o , , o os

“ n e the e a on of hi m n F e e n the Fam Si c pr p rati t s a uscript di g ily , by m n N Ma w Ro e The Ma a Co . ew o has een e ry S artz s ( c ill , Y rk) , b publish d, n andis a valuable addition to books o the sub!ect. INDE X

ia ions a. Be e e cofee 1 Abbrev t , 3 v rags, f , 6 . m n te a 1 A o e e n e o e i e e . 6 . d l sc c , cal ric r qu r t , 7 , B o D A F oo ne e . o r. e f d ds , 4 l d, lic . , 9 m n B 1 A o e e e . o e e n 1 2 . dult, cal ric r quir t , 7 il d dr ssi g,

m I e 2 . A v n e O f e 6 . d a tags at , ric , 9

w n e e m n m n m m . Bo me o m A o i 8 . ll a c , G r a i i u , 3 ys, basal tab l s ,

Ame n o ew e 1 . B e e e 8 . rica h us if , 7 rais d b f, 9 B ’ An Of e e 2 . e e 1 1 . alysis r cip , 7 r ad, bak r s , m m I A e e 8 . o e e . ppl , bak d, 7 h ad , I

Be n . tty , 7 5 . puddi g, 7 7 B e nd e 8 6 . a 62 dry, fr sh , I I , r ads biscuits , . k n n 6 . ow e 62 puddi g, 7 ba i gp d r biscuits, . m e 8 6 . c o e 6 2 . sauc , br ad ,

o e e 6 . tapi ca , 7 7 . griddl cak s , 3 A on O f n t B e n Of 1 e e o e . pplicati sci c lif , I . r akfast, pla , 5 A e B n A w e an o 8 . d 2 6 2 pric t sauc , 7 rya t, t at r , 5 , 7 , , 7 . As h n n 2 B e for oo 2 o e . . c stitu ts, , 9 udgt f d, 4 B A w e a ndB n 2 6 2 . s e e Ro e. t at r rya t, 5 , 7 , , 7 ulk, ughag B A of . oo 2 1 . vailability data , 5 ulk g ds, B e e 1 2 utt r substitut s , . B e e 8 ak d appl , 7 . C n n 8 . e 8 1 0 . ba a a , 7 abbag , 9 , 7 C e nd o e n o I O . a o e i 6 b a l af, 3 ak s c ki s, fru t, 3.

e n ew 1 0 . oo e 6 b a st , 4 fruit c ki s, 5 . e n I O n e e 6 b a s , 3 . gi g rbr ad, 4.

o o e 1 0 . n e oo e 6 p tat s , 9 gi g r c ki s , 5 . ’ B ke e 1 1 o at w e 66 a r s br ad, . af rs, . o m B k n ow e 2 1 . e a m oon 66 a i gp d r, at l acar s, . n 6 6 2 . . biscuits , plai , 3 B n e in e 6 C on Of ala c di t , . alculati , basis , 7 . m B n e m en ne e for 2 2 e o Of 2 6 . ala c d us , d , . th d , C o B n n e 8 . e eme n o e enc e a a as , bak d , 7 al ric r quir t, ad l sc , 7 . B e S o o 1 0 2 e arl y , c tch s up , . adult lif , 7 . me a o m h o B i . o asal t b l s , 4 c ildh d, 7 .

O f o 8 . e r e on 6 1 b ys , p p rs , , 7 , 6.

B Of on . e for men 1 asis calculati , 7 valu s us, 5 . B e n o 1 0 6 C o e e 6 a l af, . al ri id a , .

é e 1 0 . no m pur , 5 r , 7 .

Be n e I 6 1 0 . e in 2 a s , bak d, , 3 yi ld custard, 8 . ke e n o 1 0 C me e ba d b a l af, 3 . a r r, 7 . m 1 0 . C n e 6 Li a , 4 a dy , fudg , 7 .

Lim o e w i oma oe 1 0 . mo e 6 a , scall p d th t t s , 5 lass s, 7 .

ew e 1 0 . e n 68 st d , 4 p a ut, .

w om o e I O6. e n h 68 ith t at sauc , p uc i , . B m e e e 8 . C e 2 f, brais d, 9 ara l custard, 9 . o ne 8 e c r d, 9 . sauc , 9 7 .

m e 1 . C o e e emen 6 Ha burgst ak, 9 arb hydrat s , r quir t, .

o n ot o 0 . e r e on 6 I 6 r u d , p r ast , 9 p p rs , , .

e n ffe a nd ed 0 . Ca o a nd nne ea 1 0 st ak ﬂa k, stu d bak , 7 rr ts ca d p s, 7 .

e w w e e a e . Ce o e st ith v gt bl s, 9 4 llul s , 9 .

Be e I O . Ce e o I oo. ts , 7 r al s up ,

Be e ages , o oa 6 1 . Ce e in 2 1 v r c c , r als bulk, .

1 2 8 INDEX

F n e e 0 . F o or ea e 8 . ari a c r al , 7 ruits, ap ric t p ch sauc , 7

o o e n 8 . n n e 8 ch c lat puddi g, 7 ba a as , bak d, 7 .

s ou I OO. e and ne am 8 8 p , dat pru ! , . F oo 1 1 at . r ne e 8 8 . f ds, 4 p u sauc , m n r 6 e e e e e on 6 1 . e 8 8 . r quir t p p rs , , rhubarb sauc ,

F e e e 1 2 . F e 6 . ats , v gtabl , udg , 7 m 2 F e e n o e . F e oo as 6 . di g, i pr p r, u l, f d , F e e oo e 1 2 0 ir l ss c k r, . e 8 G phart, 4, . F b ke and ffe 8 ish , a d stu d 4. m n m n m m n e ow e . G r a i i u all a c , 3

o e 8 . b il d , 4 8 . Gibbs , o w e I oo ch d r, . n e b e 6 . Gi gr r ad , 4 c odfis h b 8 alls , 5 n e oo e 6 . Gi gr c ki s , 5 fis h m d c od e e 8 . , cr a , 5 m the n o f me e 2 6. Gra u it asur , c odfis h 8 hash , 5 . G s ee S e . ravy, auc o 8 hadd ck, 4. ee n s ee e e e . Gr s , V gtabl s on F 1 6 riday , . e e 6 . Griddl cak s , 3 m n o o 8 6 . sal l af, o e o e 8 1 1 . Gr c ry rd r, , 9 , 5

F o e e n on of 1 . lav r, xt si , 7 d s tufl ed o e a n 8 . m Hadd ck, bak d , 4 o oe 8 . t at s as, m e 1 Ha burgst ak, 9 . F o the b a 1 1 l ur by g, . e , 9 7 . e 1 2 Hard sauc barr l , . fi h , c od s , 8 5 . o n 2 1 Hash p u d, . en 1 0 8 . l til , F oo e 2 . d budg t, 4 e e e 1 1 1 v gtabl , . o e o f n nc 1 . ch ic , by i sti t, o . H lt, 7 o e ee 2 . ch ic , fr , m m a e 2 0 2 Ho e , , 4. om o on 2 k r c p siti , 7 . om n 0 . H i y, 7 o Of e 2 1 c st , by packag , . o m one ee m n , s e . for m m H r s Vita i s o e . fa ily , a pr bl , 5 o e e n e e , e ng, 2 2 , s H us k p r i structiv visiti a e , 6 . fu l 2 3 . o I gr ups , I 4. Am n 1 o ew e e i . us i , r ca , 7 a nd n on 1 H f ati ality, 7 . n 1 8 Italia , . n o . utriti us , 5 e 1 w , 8 . e o 2 J ish r c rd, 4. n e 2 m u skill d, 3 . e e e n 6 . r quir ts , H n 1 2 1 , , 3 . m n f u t e e e o r m 6. r quir ts fa ily, H n n 1 , gwo a nd, 7 . e e on Of 1 1 u t La rthy s l cti , 4. m o e ee n 2 s uflic ie nt . I r p r f di g, . , 5 p

n ome e on Of oo o to 2 2 . e e 2 . , , supply , r strict d , , 5 I c r lati f d c st n n 1 non m 1 8 1 ng, e , 8 . sy y s , , 9 . I dia puddi bak d n w o e 2 to b e e e n 2 2 , 3 . all at , . I dustrial rk r n n in f 1 e how to om e 2 8 o e O oo , . valu s , c put , . I sti ct ch ic f d n a ndw e 2 2 on Of omem e , 5 . ags , . I structi h ak r n e n o e e e e 2 2 F o n n n 1 I structiv visiti gh us k p r, , o o o e o . ds , ati al , c rr sp d, 9 2 F o e n he 1 3 . r ig dis s , 7 . I n o ew e 1 8. F f talia h us if , o en n ow e O . rty c ts , purchasi gp r , 4

e ne 8 2 . F e n h e n 1 1 . , p , r c dr ssi g, 3 J lly ru

ew e w 1 8 . F J ish di tary la s, 1 6 . riday ﬁsh ,

ew ew e 1 8 . J ish h ous if , F e 8 6 . ruit cak , , 3

n e 8 2 . k Ju k t , oo e 6 . c i s , 5

e I O 1 1 . o e n e 2 2 . dri d, , Lab r r, u skill d, “ m o 1 e h I O 1 1 L . fr s , , . a b, r ast, 9

n e me 8 0 . ew . puddi g, st a d, st , 9 4

1 L n h nd n 1 . S o e 8 . w o a h rtcak , a g rt y Hu t, 7 Le m F e e 8 6 . u e oo 2 . ruits , app l sauc , g s as f d, 3

a e e e e 8 6. o e n oo 1 . ppl sauc ( dri d app l s) , as pr t i f d, 7 e mea I a e e 8 . e . ppl s, bak d, 7 r p lac t, 7 INDEX 1 2 9

emon ce 8 . M 2 8 . L sau , 9 ilk,

Len h 1 0 8 . o e e of 2 . til has , cal ri yi ld , 7 o 1 0 1 on e e e tc 1 s up , . c r al , ., 4.

e u e . for c 1 2 . L tt c salad, 9 5 hild, L e v on 1 on e e in o e oo 1 i big, Justus , . c c al d th r f ds, 3 . f I m on f r 1 e on o ie n e to e o . Lif , app licati sc c , . y , 3 m n 1 e n m L e 0 . e e o o on 2 i a b a s , 4 p rc tag c p siti , 7 . m n r m 1 0 . e e e e n 1 o e w o oe e o . scall p d, ith t at s , 5 r quir t p p rs , 4

Lo O f w e in oo n 2 8 . e for coﬁe e 1 ss ight c ki g, substitut d , 4. L n n f 1 M ne 1 o . oo 1 u ch , pla , 5 i ral f ds, 4. for ma n 1 M n m m m . ow n e e an , 9 i i u all a c , G r , 3 . am 6 w e for m 2 2 Lusk, Grah , 3 , 4, , 7 , 9 . ag fa ily, . Mo e n 6 lass s ca dy , 7 . M on o e 2 c o Of 2 1 acar i , b il d, 7 . st , . he 2 Mo e 1 a nd e e . . c s , 7 rs , 3 c o e e Mo e w 1 8 r qu tt s, 7 3 . saic di tary la s , . m e o e w h . at scall p d it , 9 3

M n on 2 N on oo co e on 1 . al utriti , . ati al f ds rr sp d, 9 N on a nd o 1 Ma n em o , 7 . o e en . ati ality f d , cal ric r quir t, 7 Nut o 1 n h for 1 l af, 7 . c . lu , 9 N on h f o o o 2 . Me eme n e e 2 6 utriti , p ysi l gy , asur ts, l v l , . N o e n oo 1 7 . Me e n Of 2 uts as pr t i f d, asur s , sta dard , 5 . f 0 b e o . ta l s , 3 a O t w e , 66. n f h m 2 e t s e af rs O t e 6 . u it , gra , q O tme e 1 a al cak s , 7 . M n f 1 e a ge o , 6. at, adv ta s m oon 6 6 acar s, . f 1 6 o o . c st , a nd o o o I OI p tat s up, . e e n on Of o 1 7 . xt si ﬂav r, O e om n 1 2 e 1 8 . l argari , , for o e 2 4. lab r r, On on o e 1 0 8 i s , b il d, . f in e O e r 1 6 . plac , di ta y, o e 1 0 scall p d, 9 . e e e me 1 r plac d by l gu s, 7 .

Me a e e o ne 8 . ts , b f, c r d , 9 P e e e 2 1 ackag c r als , . ee e 8 b f, brais d, 9 . oo 2 1 g ds, .

n w e e e 0 . ﬂa k, ith v gtabl s, 9 P a o 8 alatability, by ﬂ v r, . ot o 0 p r ast, 9 . P e h o ac tapi ca , 7 7 . m e 1 Ha burgst ak, 9 . P e n e 1 . a ut butt r, 7 m o 1 la b, r ast, 9 . n 68 ca dy, . m e m e 1 at balls, Ha burgst ak, 9 . P e a o 1 0 2 . s up , split, w e 1 balls ith ric , 9 . P e 1 0 as , 7 . o 2 l af, 9 . P e e n e om o on 2 rc tag c p siti , 7 . i 2 e . p , 9 P n 2 hysicia , 3 . ie w o o p ith p tat crust, 9 3 . P o o Of n on 2 hysi l gy utriti , . o e w m on scall p d ith acar i , 9 3 . P n f o e 1 . la br akfast, 5

ew . st , 9 4 nne 1 di r, 5 . h mo o e e . s uld r, s k d, 9 4 n h 1 lu c , 5 . M n L e e e e B. 6 I o 2 . d l, afay tt , 4, , , 5 me n 1 us, 5 . M en h n 1 . , w io , 3 e 1 us it calculat s supp r, 5 . w o 1 e , 5 . P o o e 1 0 ith cal ric valu s tat , bak d, 9 . on on f o , 9 . i e 1 o 0 . c structi b l d, 9 f 2 o o , 2 . c st salad, 9 5 . n for n e e e 2 2 . , o e 1 1 0 d bala c d scall p d, . n Of 1 , 5 . P ot o 0 pla r ast, 9 . in e e s ri s , 5 . P e on of oo 2 1 r parati f d, .

for e en w e e 1 . , 3 P i e s ee Co . s v ks r c s , st Me o m , 4. P o em of oo for ami 2 tab lis basal , r bl f d f ly, , 5 . Of o , 8 . P o e n 1 2 e r cen of a b ys r t i , p t tot l caloric Me o Of on 2 , 6 . in e 6 th d calculati tak , . 1 30 INDEX

P o e n oo 1 1 . S che re s chews k 2 2 . r t i f ds, 4 y,

in e ume 1 . S e n e on Of to i e 1 l g s, 7 ci c , applicati , l f , .

in n 1 . e n n 6 . uts , 7 Sci tiﬁc sta dards,

ne e 2 . S o e o 1 0 2 . d, c tch barl y s up, m 2 e e e n e r e on 6. S e n . r quir t p p rs , rvi g, 5

P ne e 2 n 2 . l 8 . ru !l y, sta dard, 9 ’ m n 1 o 8 . S e e n w e e e . l af, 3 v ks us, 5 m n 1 2 1 2 e 8 8 . S e 6 6 6. sauc , h r a , , 7 , 9 , , ,

P o o a o 1 . Smo e o e . sych l gical f ct rs, 5 k d sh uld r, 9 4

P n s e e De e . S o e w o me 1 0 2 uddi g, ss rts up , barl y, ith ut at , . “

P n in n o e 2 0 e n é e 1 0 . urchasi g, chai st r s, , b a pur , 5

ow e o f o e n e e 1 0 0 . p r f rty c ts , 4. c r al ,

owe o f tw o o ow e o n . p r d llars , 9 . ch d r, c r , 9 9

ow e I oo. ch d r, ﬁsh , Re e n o f 2 n 1 0 0 cip , a alysis , 7 . fari a , . on in 2 e n 1 0 1 substituti , 9 . l til , . R e e f o me a nd o a 1 1 e O 6 0 . o 0 . cip s, classiﬁ d list , 5 9 , at al p t t ,

c o e for o ew e 2 . S o e 1 0 2 . p i d h us if , 4 c tch barl y,

e e 2 e a 1 0 2 . t st d, 3 , 5 . split p , f r 2 whe I oo Re o o oo . . _ c rd f d , 4 at , R e 88 S e 2 1 . hubarb sauc , . pic s , R e e n 1 0 S . ic cak s, 7 4. pi ach , 7 and e e e S e a o 1 0 2 ch s , 7 4. plit p s up , . m n 8 . S n e e 2 . p uddi g, 3 ta dard asur s, 5 in m n e n 2 o o 8 6 . . sal l af, s rvi g, 9

o e . S n e n 6 . scall p d, 7 4 ta dards , sci tiﬁc ,

e me S oo 1 1 . st a d , 7 3 . tarch f ds , 4 R E n H 1 1 S e e 0 e 8 . ichards, ll . , , 5 , 8. t ak, bak d, 9 Ro m o e e 1 n s tuﬁ dand e . e 0 ast la b ( f r quart r) , 9 ﬂa k, bak d, 9 .

R o e o 1 . m 1 ll d ats , 7 Ha burg, 9 .

e 6 6 1 ffe 0 . cak s , , 7 . stu d , 9 M 0 1 2 Ro e Sw . S ew e e n 1 0 . s , ary artz , 3 , 5 t , bak d b a , 4 R h 2 o e . e e w e e e . ug ag , , 9 b f, ith v gtabl s, 9 4 m R ne 2 . ub r, 3 . la b , 9 4

S on o f e e oo f 2 . ubstituti ch ap r f dstu f, 9

S e n o e 1 1 2 . e e n e 1 6 . alad dr ssi g, b il d , d ﬁci cy aft r,

F e n 1 1 the e e n in 1 6 . r ch , 3 . ss tial ,

S e e . o . alads, l ttuc , 9 5 a fact r, 5 f m e 1 for offe e tc . . o o . O p tat , 9 5 ilk c , , 4

for n on 1 . e e e . v gtabl , 9 5 ati ality , 7

S mon o 8 6 . of one for no he 1 6 . al l af, dish a t r,

f n me n for no e 1 . S n w e 1 2 0 . o o e a d ich s, 9 , u a th r, 5 in 2 S e e n 1 6 . e e . aturday bak d b a s, r cip , 9 f r e 1 2 S e a e 8 6 . S e o . auc , ppl , ubstitut s butt r ,

a o 8 . S o 1 1 0 . p ric t, 7 ucc tash ,

own 6 S 2 8 . br gravy , 9 . ugar ,

own 6 ow n u 6 . br sugar syrup, 9 . br , syr p , 9

e 6 oo 1 1 . butt r, 9 . f ds , 4

me S e n of 1 . cara l , 9 7 . upp r, pla , 5

he e e S e on e a on Of 2 2 . c s , 9 7 . uppli s , c s rv ti ,

e a nd ne 88 . o of 1 . dat pru , c st , I 5

m e o of ha n 2 0 . h ard, 9 7 . th d purc si g,

em on 8 the o n 2 0 . l , 9 . by p u d,

n w e h for 2 6 . e 8 8 . p ru , ig ts ,

S own 6 . a 88 . rhub rb , yrup , br sugar, 9 om o 8 t at , 9 .

w e T e con e ion 0 . hit , 99 . abl s , v rs , 3

a le 5 De e t 4 Su e 6 ma not ecu e the Meat 3, Veget b , ss r ; pp r , y s r right amo unt or proportion of foodin so limiteda dietary .

W ile ad i a le it is not e ential t at the da num e h v s b , ss h ys or b rs b e used in order ; the only dictum is that of using the same n m unde a i en da andif c an e da are made u bers r g v y, h g s of ys ,

he calculati n Of the menu mu t b e c n ide ed t at in the o s s o s r , so h readj ustment the total average for the w eek shall meet the food

e ui ement Of the r q r s body . “ CON STAN TS e e to mil and u a ad and utte r f r k s gr , bre b r ,

s edda il y for breakfa st andgroupedtogethe r for convenience . The food values and amounts are given in the computed rec1 s pe . 0 0 0 . 0 0 0 0 0 0 0 5 0 8 0 5 0 0 9 0 0 m0 0 c 5 2 5 5 m 5 0 5 0 0 5 5 0 0 0 : 0 0 5 0 0 5 0 h 0 5 0 2 “ 5 o m 0 0 8 0 0 w a 3 O 0 : 0 a n 0 m 8 5 5 0 A : 4 0 s 0 m 0 N m 0 0 E 5 0 o o 0 5 E 5 m 0 o0 0 2 £ 5 6 0 0 E 0 0 0 5 0 w . 0 3 0 5 c 3 0 S 0 : w m 0 3 m q g 0 u u 5 0 0 a 0 0 m @ 5 E w 8 m 0 n d 0 5 — e a 0 w v o v 0 w _h 5 0 5 0 m 6 t e “ m E 0 o b £ 0 5 m c e 0 n c 0 w o 0 0 8 0 s 3 o > b 5 c 0 o 0 Q 0 c o 0 0 _ 0 5 0 . s n 0 m a > 0 0 o m 0 0 w 0 m 5 0 0 0 8 0 a n m 5 . . £ 5 0 0 0 0 n 0 o m m 0 0 o 9 0 s > 0 =5 o 0 > z w v c 9 0 0 0 5 0 0 5 q 0 5 0 5 5 ﬁ > E 0 m x 8 . 5 z 0 5 6 = m 2 0 0 o 0 0 5 0 0 0 0 5 u v 0 0 E : 0 2 0 0 0 5 9 M 0 0 5 0 8 0 2 S D 0 0 0 5 0 0 : 0

u " A 0 m 0 v 3 - 0 : 0 N £ s E 0 8 x 0 o 0 0 O 5 E 0 O A 0 5 o u a 0 E . 0 u a : 5 S N s 0 E 0 0 w 0 0 0 E 0 . C > N 5 5 p u =0 ~ 0 a 5 0 0 s 0 6 O 0 O 0 0 m 6 0 0 C M i £ 0 5 0 0 w 0 0 £ 0 U > E 0 0 5 2 5 . 0 0 u 0 3 £ m i 0 0 0 0 0 O 0 0 0 0 2 a m 0 0 m 2 0 5 0 5 5 x 8 0 5 3 0 0 0 0 S . 0 0 a 0 0 0 c 5 u 0 0 0 n E o 1 m ” 0 S 2 5 £m N 0 0 £ 0 0 0 0 0 0 0 l 0 5 l a 0 0 0 0 0 h 0 0 n 9 a a 0 > 8 0 w 0 0 0 8 w . m e 0 0 w 0 v 0 m N 0 m w a c “ u 0 o s Q 5 0 s 0 0 0 z 0 S 5 0 0 0 u s 0 5 5 h. 0 5. 5 m h . 3 2 . 0 0 “ 2 E 5 O 0 m 8 5 0 £ 6 0 c 2 0 5 0 o 0 8 m 8 3 0 5 : E 5 5 5 0 0 5 : 5 0 0 2 0 m £c 0 3 8 o 0 2 8 5 M 0 0 c 5 0 0 v 0 £ 5 0 5 5 0 . 0 0 8 0 5 3 0 0 : 0 5 3 u 5 9 m5 8 m s

0 3 0 0 0 0 0 0 5 3 0 0 0 3 0 o 0 5 0 5 2 5 x 0 0 0 0 w 0 5 o ? 0 0 A Q o 0 5 “ w w e 5 $ . “ e 0 0 E 0 Q 0 5 0 0 m 0 0 5 0 0 . 0 0 0 0 a A 3 3 0 5 5 3 0 0 0 0 0 0 v 0 0 6 0 5 0 0 0 5 0 : 5 M m 0 3 0 n 0 0 5 0 5 0 a 0 0 o > 0 5 0 0 0 —0 m A o 0 0 n 0 0 0 0 8 0 £ . e M 0 3 o 5 5 0 8 n n 8 0 5 0 0 0 A a 0 0 o “ 2 £ : 0 0 0 3 0 £ 5 0 5 w 5 0 2 0 5 0 0 0 2 0 ” 0 8 3 0 5 6 0 5 0 0 0 0 0 3 0 8 = m 0 3 0 H i 5 3 0 n 0 c 0 x 0 0 £ 0 0 0 > 0 0 0 0 0 0 0 0 5 w v 0 c 0 5 5 0 5 8 0 0 o 0 0 0 8 s 0 5 0 5 0 z o : : x 5 m 0 o 0 0 0 o B l 0 0 2 0 0 E —v 0 m . f. ? 0 n 3 ; 0 5 0 z s 3 3 m 5 o

3S 1 Dutch Apple Cake 39 1 Chocolate P udding 88 Lemon Sauce

16 2 Peanut Candy 4S 2 F ruit Pudding 87 Hard Sauce

A P 3 P Lo f pple udding I rune a Hard Sauce Griddle Cakes 46 4 Fruit Shortcake Syrup

Apple Betty 47 5 Indian Pudding Indian P udding Sliced Oranges Bananas

Gingerb read Dutch Apple Cake Lemon Sauce

DINN BakedBeans Roa st Lamb ( Forequarte r) Bread Bread

Hamburg Steak Brais e d Bee f Brow n Gravy Bread Brea d

Fa rina S oup Lamb Stew BakedBean Loaf Bread Bread

ee e Bean e Flan S ea wi h s Puré k t k, th Vegetables Bread Bread

Fish Lentil Soup P ot Roast

BreadandOleo Bread

Meat oa Toma o Co ne Bee L f , t r d f Sauce Brea d Bread

BoiledMacaroni and Smoke d Should e r Creamed Sa uce

S ugges ti