Foods and home making

The table on the next page will prove helpful in determining the cost of foods. The x’s in a space indicate that it is not necessary to fill in that space. Calculate the cost to two decimal places. Planning and Serving a Dinner 451 Food Cost BY THE Pound, Quart, ETC. Cupfuls IN Pound, Quart, etc. Cost BY THE Cupful Cost BY THE Table- spoon- ful Cost BY THE Tea- spoon- ful Apricots, dried 7xxxx xxxx Baking powder xxxx xxxx Beans, dried xxxx xxxx Bread 2 xxxx xxxx 3 Breakfast cereal xxxx xxxx Butter xxxx xxxx Cheese (cut in bits) About 3 xxxx xxxx Chocolate (1 square = 1 ounce) . . 4 xxxx xxxx Cocoa xxxx Coffee 5 xxxx Corn meal xxxx xxxx Cornstarch xxxx xxxx Cream xxxx xxxx Dates xxxx xxxx Eggs xxxx xxxx 6 xxxx Flour, white xxxx Flour, whole-wheat xxxx xxxx Flour, Graham xxxx xxxx Gelatin xxxx xxxx Lard or butter substitute ... xxxx Macaroni xxxx xxxx Meat (beef), chopped xxxx xxxx Milk xxxx xxxx Molasses xxxx xxxx Potatoes (See page 277) 7 xxxx 8 xxxx Prunes, dried xxxx xxxx Raisins, dried xxxx xxxx Rice xxxx xxxx Salt, table xxxx Spices (ounce) ( 1 2 teaspoons in 1 ounce) Split peas xxxx xxxx Sugar, brown xxxx xxxx Sugar, granulated xxxx xxxx Sugar, loaf (See page 608) .... 9 xxxx 10 xxxx Sugar, powdered xxxx xxxx Tapioca xxxx Tea 6 xxxx Vanilla (ounce) (6 teaspoons in 1 1 ounce) Vegetable oil xxxx Vinegar xxxx 1 The x’s in a space indicate that it is unnecessary to fill in the space. 2 Slices in a loaf. 1 2 3 Cost of 1 slice. 4 * Cost of 1 ounce. 6 Cost of heaping tablespoon (1 heaping tablespoon = 3 level tablespoons). * Cost of 1 egg. 7 Number in 1 pound. 8 Cost of x potato. 9 Number in 1 pound. 10 Cost of 1 lump. 452 Dinner How can we calculate the food value of a day’s food ? In a previous lesson (page 329) we learned something about counting calories, considering vitamins, and the quality of proteins. In judging whether the food we select is meeting the needs of the body, the meals of an entire day should be considered. Let Food Number of Servings Total Calories Calories FROM Proteins Vitamins A B C G (Seep. 600) Breakfast: Peaches . . . I 33 2 + to + + + to + + + + + to + + Oatmeal . . . I 67 II — to + ++ — + Cream, thin . . 2 too 4 +++ ++ — to + ++'+ Graham bread 2 66 10 + +++ ? + Butter .... I 100 1 +++ — — — Milk .... I 170 34 +++ ++ + + + + Luncheon : Cream of corn soup .... I 198 23 * * * * Lettuce . . . I 12 3 + to + + ++ ++ + + Salad oil . . . I roo — ? — — — Boston brown bread . . . 2 134 14 * * * * Butter .... 2 200 2 +++ — — — Banana . . . I 75 4 -1- to + + + to + + ++ + + Milk .... I 170 34 +++ ++ + + + + Dinner : Beef, round . . I 100 48 + ++ — to + + + Spinach . . . I 25 3 +++ + ++ + + Potatoes . . . 1 100 11 4- ++ ++ + Cabbage . . . I ro 2 -j- ++ +++ + + Salad oil . . . I 100 — — to + — — — Boston brown bread . . . I 67 7 * * * * Butter .... I 100 1 — — — Prunes .... I 150 4 ++ ++ — + + Milk .... I 170 34 +++ ++ + + + + Total for the day 2247 252