McLean, Beth Bailey. Meal Planning and Table Service for the American Home without Servants. Chas. Bennet Co., Inc., Peoria 3, Illinois, 1949. Orent-Keiles and Hallman, Lois. The Breakfast Meal in Relation to Blood-Sugar Values. Circular No. 827, 1949. Appendix iiiiiiiiiiiiimmimiiiiiiiiiiiiiimiiiiiiiiiiiiimimiiiimimiimiiiiiiiiiiiiiiiimiiiiiimiiiiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii!iiiiiiiiiiiiiiiim . Table LXVI Nutritive Value of One Pound of Selected Foods as Purchased Table LXVII Recommended Daily Dietary Allowances Selected Films on Food Selection and Preparation Menus for Two Menus for Four Acknowledgment for Table LX VI : To the Bureau of Human Nutrition and Home Economics of the United States Department of Agri¬ culture, in co-operation with the National Research Council, Miscellaneous Publication No. 572, United States Department of Agriculture. Acknowledgment for Table LXVII: Recommended Dietary Allowances , Reprint and Circular Series, No. 122, National Research Council, Washington, D.C. (September, 1948). [366] •£ T3 I s < . ' © «S <N ^ f ^ 'P CO ■**4 ^ «s ^ fc, © © CM to to to 1H o o o o o O O O O O O O o 3 i'n »C «5 05 N ^ E O <3 >© ^ fc, tO o CO 05 to to ^ to • • 05 to co to © to CO ^ oo • • • • to 05 QO to o o 05 1* a M % a M to 3 o a> a> -3 o s X3 to rs *3 CO >» t-4 "3 a o 3 © -4-3 a $ o # a> bfi 08 CO *■* .S £ C e4 L • 3 r, « r>> C* O -*^i3 3 s s | 3-2 s: 05 Hf 3 -C ° .© N tO f 4 .2 -o > ■JZ 3 Ph © ' «h t-h cm oo g OO N N OO ^*3 0 t-h 00 ^ V- W w "3 two CO CO t-h oo oo r- to oo 05 cm to to CO CM CO © © CO to CO N ^ oo ^ h* to o <M t-h CM o o .2 a H 1 • h CD to tJ« C H H IN ^■H ^ • • • js 2 S w OO N CD CD CO CM t-H t-H N O OO CO ^ 05 CM O O t-h *-< to f-H 05 t-H 05 t>. O O G 05 a •§ 3 HP > o o o o I 2 <M H CO 03 h — ' ■'f Oi — K c © © © © © CM CM CM CO 00 ^ N o o to to I** ^ CO CM o o o o o CM © © CM CM 05 ^ O N CO • w » « • t>- O to 05 o o o o 05 v— ' ' N CM* o o to* a o ' h CO M 03 CD 5 8 o # # * >* <3^ CM © 00 CO CO • • • • CM s— ' CO to to r-H OO to © • • • • • CM CM w CO CM eo h © ^ • • • • CM h* CO CO 05 tO co , CM CO © © © © x'—N CM CM © 3 6 CM t-H CO © OO CM CM © o Ip H* © © CO oo CO -3 Ph o -3 Q< V _ X t-H CO vp CM © h* CO © © © I ^ © Is- rH 05 N N CM* t-h* CO CM ^ CO © t-» © © © © T-H ^ CO CO © t>- CM a .2 ‘o m o I S D lO © CM C W © CO o S *o ^ <n © ^ tc ~ « 00 CO © © © © CO CO CO t-4 *o to • • N — - ■Tfl t-H © © ^ © ^ © CO (N co H CO to N it) >C CD © CO CO CM © 00 h* © © © to © © CO CO © CM l\ 6 05 -e 2 3 !L CM 2~ o ?o oo oo © ““ ^ CO CM CM © © CM CM CM ^ CO CM t''- CM CM CM Hfi OO ^ t-H 05 t>.©r^T-Ht^ • • • • • N © N © N © CO CO © • • • © ^ oo © T-H oo © &! <3 Ph 2 ^ K * S ° W O oo CO CM © © t— < © N CM CO t-h 00 oo © © © © © © © © © CO N ^ © ^ H* © © © QO © CO © CM CO CM CM t>» i-H © • • • Ht< © © CO T-4 .2 ’S -4-> O u.

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McLean, Beth Bailey. Meal Planning and Table Service for the American Home without Servants. Chas. Bennet Co., Inc., Peoria 3, Illinois, 1949. Orent-Keiles and Hallman, Lois. The Breakfast Meal in Relation to Blood-Sugar Values. Circular No. 827, 1949. Appendix iiiiiiiiiiiiimmimiiiiiiiiiiiiiimiiiiiiiiiiiiimimiiiimimiimiiiiiiiiiiiiiiiimiiiiiimiiiiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii!iiiiiiiiiiiiiiiim . Table LXVI Nutritive Value of One Pound of Selected Foods as Purchased Table LXVII Recommended Daily Dietary Allowances Selected Films on Food Selection and Preparation Menus for Two Menus for Four Acknowledgment for Table LX VI : To the Bureau of Human Nutrition and Home Economics of the United States Department of Agri¬ culture, in co-operation with the National Research Council, Miscellaneous Publication No. 572, United States Department of Agriculture. Acknowledgment for Table LXVII: Recommended Dietary Allowances , Reprint and Circular Series, No. 122, National Research Council, Washington, D.C. (September, 1948). [366] •£ T3 I s < . ' © «S <N ^ f ^ 'P CO ■**4 ^ «s ^ fc, © © CM to to to 1H o o o o o O O O O O O O o i'n »C «5 05 N ^ E O <3 >© ^ fc, tO o CO 05 to to ^ to • • 05 to co to © to CO ^ oo • • • • to 05 QO to o o 1* a M % a M to o a> a> -3 o s to rs *3 CO >» t-4 "3 a o © -4-3 a $ o # a> bfi CO *■* .S £ C e4 L • 3 r, « r>> C* O -*^i3 3 s s | 3-2 s: 05 Hf 3 -C ° .© N tO f 4 .2 -o > ■JZ 3 Ph © ' «h t-h cm oo g OO N N OO ^*3 0 t-h 00 ^ V- W w "3 two CO CO t-h oo oo r- to oo 05 cm to to CO CM CO © © CO to CO N ^ oo ^ h* to o <M t-h CM o o .2 a H 1 • h CD to tJ« C H H IN ^■H ^ • • • js 2 S w OO N CD CD CO CM t-H t-H N O OO CO ^ 05 CM O O t-h *-< to f-H 05 t-H 05 t>. O O G 05 a •§ HP > o o o o I 2 <M H CO 03 h — ' ■'f Oi — K c © © © © © CM CM CM CO 00 ^ N o o to to I** ^ CO CM o o o o o CM © © CM CM 05 ^ O N CO • w » « • t>- O to 05 o o o o 05 v— ' ' N CM* o o to* a o ' h CO M 03 CD 5 8 o # # * >* <3^ CM © 00 CO CO • • • • CM s— ' CO to to r-H OO to © • • • • • CM CM w CO CM eo h © ^ • • • • CM h* CO CO 05 tO co , CM CO © © © © x'—N CM CM © CM t-H CO © OO CM CM © o Ip H* © © CO oo CO -3 Ph o -3 Q< V _ X t-H CO vp CM © h* CO © © © I ^ © Is- rH 05 N N CM* t-h* CO CM ^ CO © t-» © © © © T-H ^ CO CO © t>- CM a .2 ‘o m o I S D lO © CM C W © CO o S *o ^ <n © ^ tc ~ « 00 CO © © © © CO CO CO t-4 *o to • • N — - ■Tfl t-H © © ^ © ^ © CO (N co H CO to N it) >C CD © CO CO CM © 00 h* © © © to © © CO CO © CM l\ 6 05 -e 2 3 !L CM 2~ o ?o oo oo © ““ ^ CO CM CM © © CM CM CM ^ CO CM t''- CM CM CM Hfi OO ^ t-H 05 t>.©r^T-Ht^ • • • • • N © N © N © CO • • • © ^ oo © T-H oo © &! <3 Ph 2 ^ K * S ° W O oo CO CM © © t— < © N CM CO t-h 00 oo © © © © © © © © © CO N ^ © ^ H* © © © QO © CO © CM CO CM CM t>» i-H © • • • Ht< © © CO T-4 .2 ’S -4-> O u.

Foods, their selection and preparation