Lessons in cooking through preparation of meals

Serve the fish canapes, then the bouillon with the egg balls and the Pulled Bread. The beef should be placed on a platter and garnished with parsley, and served with the potatoes, soufifle, and ice. The salad and salted triangles are next served, followed by the frozen pudding, bon bons, and macaroons. The cafe noir, wafers and cheese are served last. Bread and butter is not usually served with a formal dinner but may be if so desired, AUGUST MENUS 421 AUGUST MENUS — COST AND FOOD VALUE — FOUR PERSONS FOOD UNITS Supplies — 4 lbs. Flour J lb. Cornmeal h lb. Graham Flour I lb. Rice I lb. Spaghetti 3 lbs. Bread i lb. Crackers 5 pkg. Maple Flake i pkg. Cream of Wheat. . i pkg. Force 6 J lbs. Sugar 3 lbs. Leg of Lamb 4 lbs. Corned Beef Ih lbs. Flank Chops i lb. Frankfurts 1 lb. Bacon 2 lbs. Halibut 11 lbs. Round Steak 4 lbs. Roast Lamb 4 doz. Eggs at 20c 4 qts. Milk 4 pts. Cream 3 lbs. Butter i lb. Cheese 1 cake Cream Cheese.... i lb. Nuts 1 pk. Potatoes 1 basket Tomatoes 1 small Cabbage 1 qt. Lima Beans 12 ears Corn 1 head Lettuce 4 Cucumbers 1 bunch Green Onions. . . 1 qt. Peas 1 Squash 1 small can Mushrooms., i box Gelatine 2 qts. Spinach h lb. Raisins i pk. Apples 1| doz. Apricot.^ 1 basket Peaches i basket Red Plums 1 Pineapple i pt. Raspberries 1 box Blackberries 1 pt. Gooseberries 4 Muskmelons I doz. Oranges i doz. Lemons J lb. Cocoanut i lb. Coffee ■fe lb. Tea Cost ? .14 .01 .023 .04 .02 .15 .08 .025 .02 .025 .39 .60 .60 .24 .10 .06 .30 .27 .80 .80 .32 .80 .96 .05 .10 .20 .30 .30 .03 .15 .12 .10 .20 .05 .10 .15 .10 .05 .10 .075 .10 .22 .20 .15 .15 .05 .10 .08 ..30 .18 .15 .08 .22 .04 Total 6,560 435 832 816 400 3,615 400 730 354 730 12,090 3,984 4,440 907 800 800 940 1,665 5,312 3,808 2,600 3,640 10,815 514 514 1,488 2,247 400 145 800 800 50 150 100 1,000 448 50 100 300 600 440 400 464 232 200 200 400 200 720 510 219 800 Peoteins 787 39 125 72 60 468 36 80 53 80 1,792 2,398 381 152 48 374 900 2,389 1,220 496 182 54 129 129 160 247 50 29 168 104 13 27 13 230 32 15 19 45 18 13 32 32 16 8 16 36 10 42 30 21 32 FATS 196 48 41 219 80 7 18 7 '2,192 2,042 526 648 752 566 765 2,923 2,588 1,352 3,130 10,761 375 375 1,328 22 64 12 32 80 7 15 5 270 32 4 198 198 54 31 10 5 12 64 18 30 616 Starch & SUGAU 5,577 345 666 736 332 2,928 284 643 283 643 12,090 752 328 10 10 1,978 276 104 600 616 30 108 82 500 384 31 57 57 528 396 368 422 211 180 184 300 190 678 462 168 152 $10.92 81,164 13,912 32,536 34,716 Food Units pee Day — 11,595. Food Units pee Day per Person — 2,898. Cost of Food per Day — $1.56. Cost pee Day pee Peeson — $0.39. Or the Total Food Value 17% Is Peotbin, 40% Fat, and 42% Cabbo- hydratb or starch and sugar. 422 LESSONS IN COOKING SUGGESTIONS FOR REDUCING THE COST OF THE AUGUST MENUS Substitute oleomargarine or crisco for butter in cook- ing. Use top of milk in place of cream for cereal and coffee In cooking with milk reduce by adding half water, or by using skimmed milk at 5c a quart, as suggested before.