294 191 166 362 40 8 18 30 60 7 18 16 212 255 1,733 445 500 324 1,396 1,296 517 566 1,832 1,359 51 2.103 2.704 1,565 375 10,761 1,328 ''2 290 48 15 25 12 10 8 4 4 32 10 31 25 27 15 16 12 8 16 12 38 67 1,504 164 10 * "112 1,978 978 1,104 151 192 104 164 82 83 72 384 73 81 1,5.32 396 570 330 264 84 154 318 178 372 180 22 Total for the Week.. $11. 12 88,026 13,487 31,210 43.329 Food Units per Day — 12,575. Food Units per Day per Person — 3,143. Cost of Food per Day — $1.59. Cost per Day per Person — $0,398. Of the Total Food Value 15% is Protein, 36% Fat, and 49% is Starch and Sugar. 251 252 LESSONS IN COOKING SUGGESTIONS FOR REDUCING THE COST OF THE MARCH MENUS Substitute oleo or other substitutes in place of butter for cooking. Use top of milk in place of cream for cereal and coffee, and reduce quantity of milk, if expensive, by using half water in cooking, or buy skimmed milk. In L. 131 omit tongue on toast, frizzled beef with eggs in L. 132 and the salad in L. 133. In L. 134 omit eggs in batter, and split pea soup in L. 136. In L. 137 omit the tangerines and substitute dry toast for cornmeal puffs. In L. 138 use y^ lb. cold boiled ham instead of sweetbread souffle, and omit the sausage in L. 140. In L. 143 omit both the fruit and the cereal. In L. 145 substitute fish croquettes for Jerusalem fish balls. In L. 146 use dry toast instead of sponge biscuits. In L. 148 omit noodle soup and gingerbread. In L. 150 have lemon ice instead of maple Bavarian cream, and in L. 151 have Welsh rarebit instead of fricasseed oysters. ESTIMATED EEDUCTIONS. IVa lbs. Butter.. $0.48 less 1 lb. Sausage $0.25 11/2 lbs. Oleo 30 ...$0.18 Cereal and Fruit 16 2 pts. Cream 40 Jerusalem Fish Balls, .38 less 3 qts. Milk 24 Fish Croquettes. .15 ... .23 Tongue with Sauce 14 Sponge Biscuits 15 % lb. Dried Beef & 4 Eggs. .27 Noodle Soup 07 2 Oranges 06 Gingerbread 10 Eggs in Batter 17 Maple Bavarian Cr'm, .32 less Split Pea Soup 07 Lemon loe 07 .25 Tangerines 10 Frieaseed Oysters ... .33 less Cornmeal Puffs 15 Welsh Earebit 10 .23 Sweetbread Souffle $0.38 less 1/3 lb. Boiled Ham .10 ... 28 $3.50 Original total cost $11.12 Reduction 3.50 New total cost per week $7.52 New cost per day $1.07 New cost per day per person 267 APRIL MENUS LESSONS IN COOKING PART VIII KITCHEN CONVENIENCES AND APPLIANCES Study the arrangement of the kitchen so that every arti- cle and piece of furniture will be in the most convenient place, and the work done with the least expenditure of time and energy. The following suggestions can be applied in principle in every kitchen : 1. The kitchen should he large enough for the work that is to be done there, but it should not contain a square inch of waste space. The size will vary with different condi- tions, but the working space should always be kept as small as possible. There should be a cross draft of air and a ventilator in the ceiling, if possible.

AI-modernized reading of the original text

1,733 1,396 1,296 1,832 1,359 2.103 2.704 1,565 10,761 1,328 ''2 1,504 * "112 1,978 1,104 1,5.32 Total for the Week.. $11. 12 88,026 13,487 31,210 43.329 Food Units per Day — 12,575. Food Units per Day per Person — 3,143. Cost of Food per Day — $1.59. Cost per Day per Person — $0,398. Of the Total Food Value 15% is Protein, 36% Fat, and 49% is Starch and Sugar. THE MARCH MENUS Substitute oleo or other substitutes in place of butter for cooking. Use top of milk in place of cream for cereal and coffee, and reduce quantity of milk, if expensive, by using half water in cooking, or buy skimmed milk. In L. 131 omit tongue on toast, frizzled beef with eggs in L. 132 and the salad in L. 133. In L. 134 omit eggs in batter, and split pea soup in L. 136. In L. 137 omit the tangerines and substitute dry toast for cornmeal puffs. In L. 138 use y^ lb. cold boiled ham instead of sweetbread souffle, and omit the sausage in L. 140. In L. 143 omit both the fruit and the cereal. In L. 145 substitute fish croquettes for Jerusalem fish balls. In L. 146 use dry toast instead of sponge biscuits. In L. 148 omit noodle soup and gingerbread. In L. 150 have lemon ice instead of maple Bavarian cream, and in L. 151 have Welsh rarebit instead of fricasseed oysters. ESTIMATED EEDUCTIONS. IVa lbs. Butter.. $0.48 less 1 lb. Sausage $0.25 11/2 lbs. Oleo 30 ...$0.18 Cereal and Fruit 16 2 pts. Cream 40 Jerusalem Fish Balls, .38 less 3 qts. Milk 24 Fish Croquettes. .15 ... .23 Tongue with Sauce 14 Sponge Biscuits 15 % lb. Dried Beef & 4 Eggs. .27 Noodle Soup 07 2 Oranges 06 Gingerbread 10 Eggs in Batter 17 Maple Bavarian Cr'm, .32 less Split Pea Soup 07 Lemon loe 07 .25 Tangerines 10 Frieaseed Oysters ... .33 less Cornmeal Puffs 15 Welsh Rarebit 10 .23 Sweetbread Souffle $0.38 less 1/3 lb. Boiled Ham .10 ... 28 $3.50 Original total cost $11.12 Reduction 3.50 New total cost per week $7.52 New cost per day $1.07 New cost per day per person 267 PART VIII KITCHEN CONVENIENCES AND APPLIANCES Study the arrangement of the kitchen so that every article and piece of furniture will be in the most convenient place, and the work done with the least expenditure of time and energy. The following suggestions can be applied in principle in every kitchen : 1. The kitchen should he large enough for the work that is to be done there, but it should not contain a square inch of waste space. The size will vary with different conditions, but the working space should always be kept as small as possible. There should be a cross draft of air and a ventilator in the ceiling, if possible.

Lessons in cooking through preparation of meals