Science in the Kitchen Part 58

Syrup X 2. 2.3 X 71. 75.4 Honey X 3.8 .2 X 91. 78.1

VEGETABLES.

FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Carrot X 9.2 1. 1.5 .2 11.7 Winter Cabbage X 10.4 1.6 1.9 .5 18.1 Red Cabbage X 4.2 .8 1.3 1. 8.7 White Cabbage X 2.6 1.2 1.8 1.3 8.2 Spinach X 4.3 2. 1. .2 10.5 Celery X 11. .8 1.4 .8 14.5 Head Lettuce X 2.2 1. .8 1.8 4.9 Potato X 21. 1. .6 .1 24.4 White Turnip X 3. .7 2.1 .1 5.4 Beet X 9. 1.1 1. .1 11.5 Sugar Beet X .7 1. 11.6 21.5 23.3 Parsnip X 7.2 1. 8. .5 10.

Sweet Potato X 25.3 .7 1. .2 27.2 Cuc.u.mber X 1.4 .4 .8 .8 4.

Asparagas X 2.3 .5 1. .4 5.3 Cauliflower X 3.4 .8 .9 .6 8.2 Melon X 4. .7 1.4 2.1 3.8 Squash X 5.2 .7 1.2 1.3 8.5 Onion X 8. .7 .7 1.7 13.3 Pumpkin X X .7 1.2 6. 8.5 Tomato X X .6 .8 1.8 6.8 Peas, green, garden X X .8 1.9 2. 19.7 small X X 2.6 6.4 2.2 83.3 African X X 3. 3.3 2.7 90.2 green sh.e.l.led X X 2.8 3.2 2.7 84.1 Beans, field X X 3.5 8. 2. 78.5 French or Kidney X X 3.7 3.8 2.4 85.2 white X X 3.5 2.8 1.9 82.2 Lima X X 2.9 4. 3.1 93.

String beans X X .6 1.2 2.5 10.1 Lentils X X 3. 3.9 2.1 83.8 German X X 2.7 13.6 1.2 74.7

MILK AND b.u.t.tER.

FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Mother's milk X X .4 X X X Cows' " X X .8 X 2.2 14.

Cream X X 1.8 X 11. 34.

Swedish b.u.t.ter X X .6 X 141. 86.2 French " X X .8 X 86.6 87.4 Cheese, Stilton X X 4. X 1.4 68.

Skimmed milk X X .8 X 1.4 10.4 b.u.t.termilk X X .8 X 1. 9.2 Milk of Cow X X .5 X 2.2 40.2 Tree

MEATS.

FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Lean Beef X X 5.1 X .18 28.

Lean Mutton X X 4.8 X .26 28.

Veal X X 4.7 X .93 37.

Pork X X 2.3 X .49 61.

Poultry X X 1.2 X .18 26.

White Fish X X 1. X .16 22.

Salmon X X 1.4 X .34 23.

Entire Egg X X 1.5 X .75 26.

White of Egg X X 1.6 X X 22.

Yolk of Egg X X 1.3 X 1.9 48.

[Footnote 1: Chiefly sugar and starch.]

[Footnote 2: Mannite]

BILLS OF FARE FOR EVERY DAY IN THE YEAR.

In the following pages will be found a breakfast and dinner bill of fare for every day in the year, beginning with January 1. We would particularly recommend a trial of their use by the young and inexperienced matron just entering upon housekeeping, whose desire should be to begin right--provide simple and healthful as well as palatable food for her family. To many such we trust that our "year's breakfasts and dinners" may come like the grateful suggestions of a helpful friend. An explanation of the bills of fare has been given in the preceding pages, and need not be repeated here.

FIRST WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Rolled Oats Gravy Toast Corn Puffs Breakfast Rolls Stewed Fruit

DINNER

Vegetable Oyster Soup Baked Potato with Tomato Cream Sauce Mashed Peas Baked Squash Rolled Rye Whole-Wheat Bread Cream Crisps Stewed Fruit Pop Corn Pudding

SECOND DAY

BREAKFAST

Fresh Fruit Cerealine Snowflake Toast Whole-Wheat Puffs Toasted Wafers Baked Sweet Apples Stewed Fruit

DINNER

Swiss Potato Soup Baked Potato and Pease Gravy Macaroni with Kornlet Stewed Lima Beans Pearl Barley Corn Cake Cream Crisps Stewed Fruit Cracked Wheat Pudding

THIRD DAY

BREAKFAST

Fresh Fruit Rice with Fig Sauce Cream Toast Breakfast Rolls Whole-Wheat Bread Baked Sweet Apples Stewed Fruit

DINNER

Lima Bean Soup Mashed Potato Scalloped Vegetable Oysters Hominy Graham Puffs Oatmeal Bread Toasted Wafers Stewed Fruit Simple Custard Pie

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Dry Toast with Hot Cream Hominy Gems Toasted Wafers Baked Sweet Potatoes with Tomato Gravy Celery Stewed Fruit

DINNER

Tomato Cream Soup Boiled Potatoes with Cream Sauce Mashed Peas Baked Chestnuts Whole-Wheat Puffs Graham Bread Rice Stewed Fruit Stewed Fruit Pudding

FIFTH DAY

BREAKFAST

Fresh Fruit Mixed Mush Browned Sweet Potato Macaroni with Cream Sauce Baked Sweet Apples Graham Bread Corn Puffs Toasted Wafers Stewed Fruit

DINNER

Cream Pea Soup Mashed Potatoes Baked Cabbage Stewed Corn Pearl Wheat Zwieback Current Puffs Graham Bread Stewed Fruit Apple Tart

SIXTH DAY

BREAKFAST

Fresh Fruit Graham Grits Toasted Wafers Celery Toast Raised Biscuit Whole-Wheat Puffs Baked Sweet Apples Stewed Fruit

DINNER