One-third piece
One-fourth piece
One-third piece
One-third piece
One-fourth piece
One-third piece
Half ord. serving
Very small serving
Half ord. serving
Small serving
Ord. serving
Four teaspoons
5-7 olives
5-7 olives
Three heaping tea-
spoons or IV^ lumps
Four teaspoons
Four teaspoons
Eight to fifteen
4.78
4.80
5.40
3.98
8.00
5.18
6.29
9.10
27.00
.44
9.70
.77
3.12
.82
1.05
.80
.72
1.70
6.70
1.06
2.05
9.40
4.90
13.00
.96
.89
2.51
4.29
2.45
.80
.95
.82
1.30
1.10
1.90
1.35
1.20
1.90
3.02
2.00
2.65
2.00
2.80
3.85
6.00
1.05
1.00
1.20
1.10
1.30
14.60
.86
.03
.20
.53
4
0
4
3
4
10
8
10
6
0.5
34
25
76
25
22
25
25
5
21
10
24
37
19
15
7
6
7
19
26
9
6
10
6
5
5
9
6
8
10
6
7
8
12
1
1
10
1
0.6
0.6
1 '
2
18
0
0
0
13
424
A MANUAL OF HOME-MAKINO
TABLE XXI— Txulk or 100 Fooo UHiTd— Cdu'lrf.
Name of fmMl
" Pifrt^un*' cunkitn-
tno ttKJ food untU
*
''
BeetthnuU
&2
t:t
Biusil'RuM
Throe orti. man
.40
m
Butt4?niiiLfl
,fiO
»
Coroaimtn
.67
4
CbesUiyU, fresh. a\
1.40
10
Filbcrt4, »v
Ten ntiia
,48
9
Hickory-ntiU
47
0
PuanulR
Yhirteeo, double
JV2
»
Pecttftn, (wtli^lHxl
Abcmi t'inhi
.4rt
0
r'inc nut^ (pinTTioliaj*!
Al^wiiit <piithty
Jiti
23
WttliiUlf*. Cttlifiironi
AtHJUt niJL
,48
10
C«?real*,
firead, brown, av
Ord. thlrk bU<^
1 m
»
Bmad. com (jotinny rake), av
Small square
I ,1<l
12
Bread, whit<^, homc'iiiade
Ord. think filire
1 :jo
13
Com flnkai. tooKtod
Ord. eereal dkh
97
11
Commfrftl gr&nulftr. iiv
jm
10
Cnrnniml. unbolted, av
«2
0
Crackcnt, graham. ,
Two eracker*
82
9.JI
Cmokerw^ oatmval * . .
Two rrnckeni
SI
tl
fiotntny, cookvd . .
Ljuve wsrvinc
4 20
11
Marnmm, av
WJ
lA
M&f'aroni, eooktxl
Ord* aDrvinc
3.86
It
Oatmeal, boilwl
IHMrviiit
J5 flO
V%
Popporn
.8*4
11
Rkt', ubfoukcd
08
11
Kirf , l>cnlod .
Ord, wreal dish
3 iO
10
Hm-. tliikw.
Ord. cereal diiih
tW
8
Hnlh. Vienna, av . ,
One tarce mil
1 2tt
13
Shn'UdwJ whvikl . * . ,,..,. ... ...
Ot» biacuii
M
13
8t>a4tli(*tti, HV ,,.*,.,«. .
Wheat flour, eaU wheat, av
»7
12
Mil
lA
Whoat flour, fmhajn, av
WJ
Id
Whaat flour, pat«Qt. faniUy. and •Umtght,
crade. •piixic wheat av ......,..- .
Four tab[(*«poana
%»e of thiek aJke
,ttr
12
zwSSiv "^
of bread
,81
»
MWc'LUneouA
EkB». ben'«, WnlM
One lar«« en
2 It)
32
EltCB. hen's, wiui< ^
Hixwhitra
8 40
100
£«•, henV, y\k^
Two yolka
M
17
Ometet
a %
34
Soup, t)^^ »v
laoo
m
Soi>p, hviiu. av
Vi*ry lance platis
A. 4(1
m
S- f Malory
TwoplaU«
rt.io
lit
i
2e 00
85
Vl.r . l-t .,
Two platw
8 25
17
Choc^»bkt4i, bitter
Half a Mquarc
.56
K
Cocoa
(H)
17
Iw> priMim fPhila.) . ,
1 00
5
I
I
PLANNING THE DAILY MEALS
425
L
SOME RULES FOR PLANNING MEAX.8
The halancM dietary.
To balance the dietary means to i^upply in the meals of each
day, in a form Imst suited to the individual, enough energy for
the day^s activities, all the substances needed to build the tissoes
— ^hone, muscle, nerve, blood — and those substances which keepy
the body in good working order »
The choice of foods.
Page 238
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
One-third piece
One-fourth piece
One-third piece
One-third piece
One-fourth piece
One-third piece
Half ord. serving
Very small serving
Half ord. serving
Small serving
Ord. serving
Four teaspoons
5-7 olives
5-7 olives
Three heaping tea-
spoons or IV^ lumps
Four teaspoons
Four teaspoons
Eight to fifteen
4.78
4.80
5.40
3.98
8.00
5.18
6.29
9.10
27.00
.44
9.70
.77
3.12
.82
1.05
.80
.72
1.70
6.70
1.06
2.05
9.40
4.90
13.00
.96
.89
2.51
4.29
2.45
.80
.95
.82
1.30
1.10
1.90
1.35
1.20
1.90
3.02
2.00
2.65
2.00
2.80
3.85
6.00
1.05
1.00
1.20
1.10
1.30
14.60
.86
.03
.20
.53
4
0
4
3
4
10
8
10
6
0.5
34
25
76
25
22
25
25
5
21
10
24
37
19
15
7
6
7
19
26
9
6
10
6
5
5
9
6
8
10
6
7
8
12
1
1
10
1
0.6
0.6
1 '
2
18
0
0
0
13
424
A MANUAL OF HOME-MAKINO
TABLE XXI— Txulk or 100 Fooo UHiTd— Cdu'lrf.
Name of fmMl
" Pifrt^un*' cunkitn-
tno ttKJ food untU
*
''
BeetthnuU
&2
t:t
Biusil'RuM
Throe orti. man
.40
m
Butt4?niiiLfl
,fiO
»
Coroaimtn
.67
4
CbesUiyU, fresh. a\
1.40
10
Filbcrt4, »v
Ten ntiia
,48
9
Hickory-ntiU
47
0
PuanulR
Yhirteeo, double
JV2
»
Pecttftn, (wtli^lHxl
Abcmi t'inhi
.4rt
0
r'inc nut^ (pinTTioliaj*!
Al^wiiit <piithty
Jiti
23
WttliiUlf*. Cttlifiironi
AtHJUt niJL
,48
10
C«?real*,
firead, brown, av
Ord. thlrk bU<^
1 m
»
Bmad. com (jotinny rake), av
Small square
I ,1<l
12
Bread, whit<^, homc'iiiade
Ord. think filire
1 :jo
13
Com flnkai. tooKtod
Ord. eereal dkh
97
11
Commfrftl gr&nulftr. iiv
jm
10
Cnrnniml. unbolted, av
«2
0
Crackcnt, graham. ,
Two eracker*
82
9.JI
Cmokerw^ oatmval * . .
Two rrnckeni
SI
tl
fiotntny, cookvd . .
Ljuve wsrvinc
4 20
11
Marnmm, av
WJ
lA
M&f'aroni, eooktxl
Ord* aDrvinc
3.86
It
Oatmeal, boilwl
IHMrviiit
J5 flO
V%
Popporn
.8*4
11
Rkt', ubfoukcd
08
11
Kirf , l>cnlod .
Ord, wreal dish
3 iO
10
Hm-. tliikw.
Ord. cereal diiih
tW
8
Hnlh. Vienna, av . ,
One tarce mil
1 2tt
13
Shn'UdwJ whvikl . * . ,,..,. ... ...
Ot» biacuii
M
13
8t>a4tli(*tti, HV ,,.*,.,«. .
Wheat flour, eaU wheat, av
»7
12
Mil
lA
Whoat flour, fmhajn, av
WJ
Id
Whaat flour, pat«Qt. faniUy. and •Umtght,
crade. •piixic wheat av ......,..- .
Four tab[(*«poana
%»e of thiek aJke
,ttr
12
zwSSiv "^
of bread
,81
»
MWc'LUneouA
EkB». ben'«, WnlM
One lar«« en
2 It)
32
EltCB. hen's, wiui< ^
Hixwhitra
8 40
100
£«•, henV, y\k^
Two yolka
M
17
Ometet
a %
34
Soup, t)^^ »v
laoo
m
Soi>p, hviiu. av
Vi*ry lance platis
A. 4(1
m
S- f Malory
TwoplaU«
rt.io
lit
i
2e 00
85
Vl.r . l-t .,
Two platw
8 25
17
Choc^»bkt4i, bitter
Half a Mquarc
.56
K
Cocoa
(H)
17
Iw> priMim fPhila.) . ,
1 00
5
I
I
PLANNING THE DAILY MEALS
425
L
SOME RULES FOR PLANNING MEAX.8
The halancM dietary.
To balance the dietary means to i^upply in the meals of each
day, in a form Imst suited to the individual, enough energy for
the day^s activities, all the substances needed to build the tissoes
— ^hone, muscle, nerve, blood — and those substances which keepy
the body in good working order »
The choice of foods.