Lean Meat, Fish, Poultry All kinds, including liver, heart, and other variety meats. Count bacon and salt side in with fats. Serve 5 or 6 times a week by low-cost plan; 7 or 8 times by moderate-cost plan. One pound of cuts with bone, such as chops, rib roasts, poultry, or whole fish, makes 2 to 3 servings. One pound of boned or boneless cuts makes about 4 servings; ground meat, 5 servings. One pound of ready-to-eat meats makes 6 or more servings. Flour, Cereals Flour or meal made from any grain — wheat, buckwheat, rye — cooked cereals, ready-to- eat cereals, rice, hominy, noo¬ dles, macaroni, breads. Serve bread at every meal, and also a cereal food once or sometimes twice a day. Whole-grain, enriched, or restored products are best choices. One-pound loaf of bread makes 18 to 20 slices. Fats, Oils Butter, oleomargarine, salad oils, suet, shortening, lard, ba¬ con, salt side, meat drippings. “Spread” your fats for cooking and table use, so as to make meals appetizing and give them a stick-to-the-ribs quality. You don’t need to figure exact servings. Sugar, Sirups, Preserves Including any kind of sugar — beet, cane, corn, maple, and brown — molasses or any kind of sirup or honey, jams and jellies, candy. Quantities in the weekly plans provide for table and cooking use. You may need more for canning and preserving. [25] \ Table VII (Part I) • Weekly Market Order for Family of Two1 KINDS OF FOOD WE USE WEEKLY PLAN FOR TWO (approximate amounts) A SAMPLE WEEKLY SHOPPING ORDER FOR TWO Green and Yellow Vegetables At least once a day 7 to 8 pounds 1 head lettuce 1 bunch broccoli 1 lb. snap beans 1 lb. kale 1 lb. squash 1 pkg. peas (frozen) 1 bunch carrots Citrus Fruit, Tomatoes Once daily if possible 4 to 6 pounds 1 doz. oranges 1 can tomatoes 1 grapefruit Potatoes, Sweet Potatoes One or more servings daily 5 pounds 1 lb. sweet potatoes 4 lb. potatoes Other Vegetables, Fruit One to two servings daily 8 to 9 pounds 2 lb. apples 1 head cabbage (small) 1 lb. other fruit 1 lb. turnips i lb. raisins 1 lb. onions 1 No. 1 can veg. soup 1 bunch celery Milk, Cheese 2 to 3 times dally and in cooking 9 to 10 quarts (1 ounce cheese or 2 to 3 large dips ice cream equal 1 cup milk) 8 qt. fresh whole milk 5 lb. cheese 1 pt. ice cream Meat, Poultry, Fish Once daily, if possible 5 to 6 pounds ^ lb. liver 1 lb. hamburg 3 lb. roasting chicken or shoulder of lamb 1 lb. fish Eggs Four or more a week per person 1 dozen 1 dozen eggs Dry Beans and Peas, Nuts One to four times a week \ pound \ lb. beans, soybeans, or nuts Flour, Cereals, Meal (Whole-grain or enriched are best) At every meal 6 to 7 pounds (Count 1^ lb. bread as 1 lb. flour) 2 loaves enriched white bread 1 loaf whole-wheat bread 1 loaf rye bread 1^ lb. rolled oats or ready-to-eat cereal 1^ lb. flour, 5 lb. cornmeal or rice Fats, Oils Some daily 2 pounds 1 lb. table fat ^ lb. shortening \ pt. salad dressing or salad oil Sugar, Sirup, Preserves Some daily \\ pounds \ to 1 lb. sugar ^ to 1 pt. molasses, jelly, or preserves UTaken from Food for Two , A1S-21, United States Department of Agriculture (1945). [26] Table VII (Part II) • Weekly Market Order for Family of Four ( Two Children)1 WEEKLY PLAN FOR FOUR (approximate amounts) A SAMPLE WEEKLY SHOPPING ORDER FOR FOUR 11 to 12 pounds

AI-modernized reading of the original text

Lean Meat, Fish, Poultry All kinds, including liver, heart, and other variety meats. Count bacon and salt side in with fats. Serve 5 or 6 times a week by low-cost plan; 7 or 8 times by moderate-cost plan. One pound of cuts with bone, such as chops, rib roasts, poultry, or whole fish, makes 2 to 3 servings. One pound of boned or boneless cuts makes about 4 servings; ground meat, 5 servings. One pound of ready-to-eat meats makes 6 or more servings. Flour, Cereals Flour or meal made from any grain — wheat, buckwheat, rye — cooked cereals, ready-toeat cereals, rice, hominy, noo¬ dles, macaroni, breads. Serve bread at every meal, and also a cereal food once or sometimes twice a day. Whole-grain, enriched, or restored products are best choices. One-pound loaf of bread makes 18 to 20 slices. Fats, Oils Butter, oleomargarine, salad oils, suet, shortening, lard, ba¬ con, salt side, meat drippings. “Spread” your fats for cooking and table use, so as to make meals appetizing and give them a stick-to-the-ribs quality. You don’t need to figure exact servings. Sugar, Sirups, Preserves Including any kind of sugar — beet, cane, corn, maple, and brown — molasses or any kind of sirup or honey, jams and jellies, candy. Quantities in the weekly plans provide for table and cooking use. You may need more for canning and preserving. [25] \ Table VII (Part I) • Weekly Market Order for Family of Two1 KINDS OF FOOD WE USE WEEKLY PLAN FOR TWO (approximate amounts) A SAMPLE WEEKLY SHOPPING ORDER FOR TWO Green and Yellow Vegetables At least once a day 7 to 8 pounds 1 head lettuce 1 bunch broccoli 1 lb. snap beans 1 lb. kale 1 lb. squash 1 pkg. peas (frozen) 1 bunch carrots Citrus Fruit, Tomatoes Once daily if possible 4 to 6 pounds 1 doz. oranges 1 can tomatoes 1 grapefruit Potatoes, Sweet Potatoes One or more servings daily 5 pounds 1 lb. sweet potatoes 4 lb. potatoes Other Vegetables, Fruit One to two servings daily 8 to 9 pounds 2 lb. apples 1 head cabbage (small) 1 lb. other fruit 1 lb. turnips i lb. raisins 1 lb. onions 1 No. 1 can veg. soup 1 bunch celery Milk, Cheese 2 to 3 times dally and in cooking 9 to 10 quarts (1 ounce cheese or 2 to 3 large dips ice cream equal 1 cup milk) 8 qt. fresh whole milk 5 lb. cheese 1 pt. ice cream Meat, Poultry, Fish Once daily, if possible 5 to 6 pounds ^ lb. liver 1 lb. hamburg 3 lb. roasting chicken or shoulder of lamb 1 lb. fish Eggs Four or more a week per person 1 dozen 1 dozen eggs Dry Beans and Peas, Nuts One to four times a week \ pound \ lb. beans, soybeans, or nuts Flour, Cereals, Meal (Whole-grain or enriched are best) At every meal 6 to 7 pounds (Count 1^ lb. bread as 1 lb. flour) 2 loaves enriched white bread 1 loaf whole-wheat bread 1 loaf rye bread 1^ lb. rolled oats or ready-to-eat cereal 1^ lb. flour, 5 lb. cornmeal or rice Fats, Oils Some daily 2 pounds 1 lb. table fat ^ lb. shortening \ pt. salad dressing or salad oil Sugar, Sirup, Preserves Some daily \\ pounds \ to 1 lb. sugar ^ to 1 pt. molasses, jelly, or preserves UTaken from Food for Two , A1S-21, United States Department of Agriculture (1945). [26] Table VII (Part II) • Weekly Market Order for Family of Four ( Two Children)1 WEEKLY PLAN FOR FOUR (approximate amounts) A SAMPLE WEEKLY SHOPPING ORDER FOR FOUR 11 to 12 pounds

Foods, their selection and preparation