2 bunches Rhubarb 10
y. lb. Prunes 05
14 pk. Apples 10
% lb. Figs 05
% lb. Dates 05
1 lb. Raisins 15
4 Lemons 10
6 Bananas 10
2 Grapefruit 25
% can Pineapple 08
3 oz. Chocolate 06
% oz. Cocoa 02
% lb. Coffee 22
1/16 lb. Tea 04
Total for week $10.23
Total
9,840
1,739
1,664
3,615
816
730
426
730
354
1,600
10,230
666
4,440
4S0
576
1,110
600
3,984
703
800
4,500
800
3,808
5,200
1,820
10,815
3,200
2,247
600
1,070
1,020
210
800
200
200
100
200
50
50
100
800
440
300
725
1,200
144
400
200
100
450
72
-FOOD units-
Protein
1,180
157
249
468
72
80
77
80
53
240
86,926
3
1,600
202
152
400
166
1,792
281
48
1,080
376
1,220
992
91
54
320
247
32
225
252
44
189
26
20
13
4
12
9
10
24
13
15
14
36
12
22
14
4
36
12
12,718
Fat
294
191
83
219
8
7
30
7
18
32
2,840
278
424
710
434
2,192
424
752
3,420
424
2,588
2,704
1,565
10.761
2,656
22
88
193
32
15
25
10
16
4
46
2
27
31
51
108
20
22
8
6
324
38
34,169
Starch
& Sugar
8,306
1,391
1,332
2,928
736
643
319
643
283
1,328
10,230
663
1,504
164
1,978
480
652
736
151
586
164
164
83
130
36
41
63
776
396
285
660
1,056
112
356
178
90
90
22
40,059
Food Units per Day — 12.418. Food Units per Day per Person — 3,104.
Cost of Food per Day— $1.46. Cost per Day per Person — $0,365.
Of the Total Food Value 14% Is Protein, 39% Is Fat, and 47% Is
Stabch and Sugar.
AFBIL MENUS 283
SUGGESTIONS FOR REDUCING THE COST OF
THE APRIL MENUS
Use butter substitutes in cooking". Use top of milk
in place of cream for cereal and coffee. If expensive re-
duce the quantity of milk or use skimmed milk in cooking.
In L. 153 omit the scrambled eggs and chopped meat;
also the almond steak in L. 154, substituting lettuce. In
L. 155 omit the sweet potatoes, and substitute cherry
cubes for Jerusalem pudding for dessert. Cherry cubes
may be made from Cherry Jello or Bromangelan, or by
flavoring plain gelatine with cherry and, when set, cut into
^ inch cubes for serving.
In L. 156 use dry toast instead of hot cornbread or plain
rice for puffed rice, and in L. 157 omit the sauted brains.
In L. 158 serve old potatoes riced, instead of new potatoes
in cream, and use rhubarb sauce in place of pie for des-
sert. In L. 159 omit the doughnuts, and in L. 161 the peas.
In L. 162 omit the cereal and baked apples.
In L, 164 substitute Hamburg roast for baked loin of
mutton. In L. 165 omit the cereal and use leftover beef
for beef ramikins, also use dry toast in place of coffee cake.
In L. 167 omit the timbale cases. In L. 168 omit the
prunes and the tomato toast and use dry toast instead of
cream muffins. In L. 170 use raisin bread pudding instead
of bake well pudding.
In L, 171 have dry toast instead of the hot cross buns.
In L. 172 substitute veal steak for roast pork and orange
ice for German Puffs and Sabyon sauce for dessert.
ESTIMATED REDUCTIONS.
1^ lbs. butter, 48c, less Jerusalem pudding, 15c,
iy2 lbs. oleo, 30c $ .18 less cherry cubes, 5e... .10
2 qts. milk 16 Cornbread 12
1 pt. cream 20 Brains 15
4 eggs 12 Cream sauce 06
Almond steak, 20c, less let- Pastry for pie 06
tuce, 5c 15 Doughnuts 08
Sweet potatoes 05 Peas 12
Wheat, berries, cream and
sugar 06
284
Page 156
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2 bunches Rhubarb 10
y. lb. Prunes 05
14 pk. Apples 10
% lb. Figs 05
% lb. Dates 05
1 lb. Raisins 15
4 Lemons 10
6 Bananas 10
2 Grapefruit 25
% can Pineapple 08
3 oz. Chocolate 06
% oz. Cocoa 02
% lb. Coffee 22
1/16 lb. Tea 04
Total for week $10.23
Total
9,840
1,739
1,664
3,615
1,600
10,230
4,440
4S0
1,110
3,984
4,500
3,808
5,200
1,820
10,815
3,200
2,247
1,070
1,020
1,200
-FOOD units- Protein 1,180
86,926
1,600
1,792
1,080
1,220
12,718
Fat
2,840
2,192
3,420
2,588
2,704
1,565
10.761
2,656
34,169
Starch
& Sugar
8,306
1,391
1,332
2,928
1,328
10,230
1,504
1,978
1,056
40,059
Food Units per Day — 12.418. Food Units per Day per Person — 3,104. Cost of Food per Day— $1.46. Cost per Day per Person — $0,365. Of the Total Food Value 14% Is Protein, 39% Is Fat, and 47% Is Starch and Sugar.
THE APRIL MENUS
Use butter substitutes in cooking". Use top of milk in place of cream for cereal and coffee. If expensive reduce the quantity of milk or use skimmed milk in cooking.
In L. 153 omit the scrambled eggs and chopped meat; also the almond steak in L. 154, substituting lettuce. In L. 155 omit the sweet potatoes, and substitute cherry cubes for Jerusalem pudding for dessert. Cherry cubes may be made from Cherry Jello or Bromangelan, or by flavoring plain gelatine with cherry and, when set, cut into ^ inch cubes for serving.
In L. 156 use dry toast instead of hot cornbread or plain rice for puffed rice, and in L. 157 omit the sauted brains. In L. 158 serve old potatoes riced, instead of new potatoes in cream, and use rhubarb sauce in place of pie for dessert. In L. 159 omit the doughnuts, and in L. 161 the peas. In L. 162 omit the cereal and baked apples.
In L, 164 substitute Hamburg roast for baked loin of mutton. In L. 165 omit the cereal and use leftover beef for beef ramikins, also use dry toast in place of coffee cake. In L. 167 omit the timbale cases. In L. 168 omit the prunes and the tomato toast and use dry toast instead of cream muffins. In L. 170 use raisin bread pudding instead of bake well pudding.
In L, 171 have dry toast instead of the hot cross buns. In L. 172 substitute veal steak for roast pork and orange ice for German Puffs and Sabyon sauce for dessert.
ESTIMATED REDUCTIONS.
1^ lbs. butter, 48c, less Jerusalem pudding, 15c,
iy2 lbs. oleo, 30c $ .18 less cherry cubes, 5e... .10
2 qts. milk 16 Cornbread 12
1 pt. cream 20 Brains 15
4 eggs 12 Cream sauce 06
Almond steak, 20c, less let- Pastry for pie 06
tuce, 5c 15 Doughnuts 08
Sweet potatoes 05 Peas 12
Wheat, berries, cream and sugar 06