8 2 8 848 608 1,296 752 168 2,042 1,114 1,312 252 55 2,372 2,028 1,565 750 10,761 3,169 22 30 112 160 18 4 198 2 14 16 62 24 5 9 40 4 6 12 54 51 305 2i6 38 Starch & Sugar 8,366 869 3,904 928 1,136 638 319 283 160 283 736 54 332 9,300 000 000 000 000 72 isi 164 20 1,978 302 1,328 192 156 83 57 36 61 372 792 405 28 231 340 188 90 85 528 660 285 83 81 60 22 Total for the Week... $11.59% 86,610 12,758 31,714 42,138 Food Units per Day — 12,372. Food Units per Day per Person — 3,093. Cost of Food per Day — $1 :64. Cost 7per Day per Person — $0.41. Of the Total Food Value 15% is Protein^ 37% is Fat and 48% is Starch and Sugar. 179 180 LESSONS IN COOKING SUGGESTIONS FOR REDUCING THE COST OF JANUARY MEALS Use oleomargarine for cooking, top of milk for the coffee and cereal, and half water in all recipes calling for milk. In Lesson 90 serve plain baked onions instead of creamed ; also substitute plain baked apples for apple farci, omitting the cream. In Lesson 91 omit the lamb chops and use dry toast in place of cornmeal muffins. In Lesson 93 omit the celery and apple salad, also the sabyon sauce. Use l4 pound cheese in place of i can salmon with the spaghetti in Lesson 95. During the hunt- ing season if quails must be purchased for Lesson 96 sub- stitute I pound of veal steak, making mock pigeons. Also omit the green grape jelly. In Lesson 99 omit the cream sauce and in Lesson 100 the oranges. In Lesson loi substitute plain bread for muf- fins, and in Lesson 102, 2 pounds lamb fricassee for 4 pounds veal roast. The stuffing then will not be necessary. Also use creamed parsnips instead of parsnip timbales. In Lesson 105 serve plain lettuce instead of lettuce salad, omitting salad dressing throughout all the meals, or use "salad oil." In Lesson 106 use dry toast instead of date muffins. In Lesson 107 omit the egg and tomato jelly salad, and in 108 use i pint of oysters instead of i quart, adding more bread crumbs. ESTIMATED EEDUCTION. 3 pounds Butter less Oleo.$0.18 Stuffing 05 1 quart Cream 40 Parsnip Timbales less 2 quarts Milk 16 Cream Parsnips 06 IVz c Medium Wliite Sauce .06 OUve Oil 49 Filling for Apple Farci... .16 Date Muffins 14 1 pound Lamb Chops 16 Egg and Tomato Jelly Cornmeal Muffins 14 Salad 14 Celery & Apple Salad 23 1 pint Oysters 20 Sabyon Sauce 11 1 can Salmon $0.18 less Vi $4.38 pound cheese $0.04 14 Original Total Cost $11.59 Quails 80 Eeduction 4.38 Green Grape Jelly 15 Cream Sauce 12 $ 7.21 2 Oranges 06 $1.03 Cost per Day. Muffins 11 $0.26 Cost per Day per Person. 4 pounds Veal Eoast $0.16 less 2 pounds Lamb Fri- cassee $0.28 32 FEBRUARY MENUS LESSONS IN COOKING Part VI PLANNING OF MEALS Those who have followed the lessons thus far have pre- pared a considerable number of well-balanced meals. It is time that we considered some of the principles involved in the planning of such menus.

AI-modernized reading of the original text

1,296 2,042 1,114 1,312 2,372 2,028 1,565 10,761 3,169 Starch & Sugar 8,366 3,904 1,136 9,300 isi 1,978 1,328 Total for the Week... $11.59 86,610 12,758 31,714 42,138 Food Units per Day — 12,372. Food Units per Day per Person — 3,093. Cost of Food per Day — $1 :64. Cost per Day per Person — $0.41. Of the Total Food Value 15% is Protein, 37% is Fat and 48% is Starch and Sugar. JANUARY MEALS Use oleomargarine for cooking, top of milk for the coffee and cereal, and half water in all recipes calling for milk. In Lesson 90 serve plain baked onions instead of creamed ; also substitute plain baked apples for apple farci, omitting the cream. In Lesson 91 omit the lamb chops and use dry toast in place of cornmeal muffins. In Lesson 93 omit the celery and apple salad, also the sabyon sauce. Use l4 pound cheese in place of i can salmon with the spaghetti in Lesson 95. During the hunting season if quails must be purchased for Lesson 96 substitute I pound of veal steak, making mock pigeons. Also omit the green grape jelly. In Lesson 99 omit the cream sauce and in Lesson 100 the oranges. In Lesson loi substitute plain bread for muffins, and in Lesson 102, 2 pounds lamb fricassee for 4 pounds veal roast. The stuffing then will not be necessary. Also use creamed parsnips instead of parsnip timbales. In Lesson 105 serve plain lettuce instead of lettuce salad, omitting salad dressing throughout all the meals, or use "salad oil." In Lesson 106 use dry toast instead of date muffins. In Lesson 107 omit the egg and tomato jelly salad, and in 108 use i pint of oysters instead of i quart, adding more bread crumbs. ESTIMATED REDUCTION. 3 pounds Butter less Oleo.$0.18 Stuffing 05 1 quart Cream 40 Parsnip Timbales less 2 quarts Milk 16 Cream Parsnips 06 1½ c Medium White Sauce .06 OUve Oil 49 Filling for Apple Farci... .16 Date Muffins 14 1 pound Lamb Chops 16 Egg and Tomato Jelly Cornmeal Muffins 14 Salad 14 Celery & Apple Salad 23 1 pint Oysters 20 Sabyon Sauce 11 1 can Salmon $0.18 less ½ $4.38 pound cheese $0.04 14 Original Total Cost $11.59 Quails 80 Eeduction 4.38 Green Grape Jelly 15 Cream Sauce 12 $ 7.21 2 Oranges 06 $1.03 Cost per Day. Muffins 11 $0.26 Cost per Day per Person. 4 pounds Veal Roast $0.16 less 2 pounds Lamb Fricassee $0.28 32 Part VI PLANNING OF MEALS Those who have followed the lessons thus far have prepared a considerable number of well-balanced meals. It is time that we considered some of the principles involved in the planning of such menus.

Lessons in cooking through preparation of meals