Part 58 (1/2)

Syrup X 2. 2.3 X 71. 75.4 Honey X 3.8 .2 X 91. 78.1

VEGETABLES.

FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Carrot X 9.2 1. 1.5 .2 11.7 Winter Cabbage X 10.4 1.6 1.9 .5 18.1 Red Cabbage X 4.2 .8 1.3 1. 8.7 White Cabbage X 2.6 1.2 1.8 1.3 8.2 Spinach X 4.3 2. 1. .2 10.5 Celery X 11. .8 1.4 .8 14.5 Head Lettuce X 2.2 1. .8 1.8 4.9 Potato X 21. 1. .6 .1 24.4 White Turnip X 3. .7 2.1 .1 5.4 Beet X 9. 1.1 1. .1 11.5 Sugar Beet X .7 1. 11.6 21.5 23.3 Parsnip X 7.2 1. 8. .5 10.

Sweet Potato X 25.3 .7 1. .2 27.2 Cuc.u.mber X 1.4 .4 .8 .8 4.

Asparagas X 2.3 .5 1. .4 5.3 Cauliflower X 3.4 .8 .9 .6 8.2 Melon X 4. .7 1.4 2.1 3.8 Squash X 5.2 .7 1.2 1.3 8.5 Onion X 8. .7 .7 1.7 13.3 Pumpkin X X .7 1.2 6. 8.5 Tomato X X .6 .8 1.8 6.8 Peas, green, garden X X .8 1.9 2. 19.7 small X X 2.6 6.4 2.2 83.3 African X X 3. 3.3 2.7 90.2 green sh.e.l.led X X 2.8 3.2 2.7 84.1 Beans, field X X 3.5 8. 2. 78.5 French or Kidney X X 3.7 3.8 2.4 85.2 white X X 3.5 2.8 1.9 82.2 Lima X X 2.9 4. 3.1 93.

String beans X X .6 1.2 2.5 10.1 Lentils X X 3. 3.9 2.1 83.8 German X X 2.7 13.6 1.2 74.7

MILK AND b.u.t.tER.

FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Mother's milk X X .4 X X X Cows' ” X X .8 X 2.2 14.

Cream X X 1.8 X 11. 34.

Swedish b.u.t.ter X X .6 X 141. 86.2 French ” X X .8 X 86.6 87.4 Cheese, Stilton X X 4. X 1.4 68.

Skimmed milk X X .8 X 1.4 10.4 b.u.t.termilk X X .8 X 1. 9.2 Milk of Cow X X .5 X 2.2 40.2 Tree

MEATS.

FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Lean Beef X X 5.1 X .18 28.

Lean Mutton X X 4.8 X .26 28.

Veal X X 4.7 X .93 37.

Pork X X 2.3 X .49 61.

Poultry X X 1.2 X .18 26.

White Fish X X 1. X .16 22.

Salmon X X 1.4 X .34 23.

Entire Egg X X 1.5 X .75 26.

White of Egg X X 1.6 X X 22.

Yolk of Egg X X 1.3 X 1.9 48.

[Footnote 1: Chiefly sugar and starch.]

[Footnote 2: Mannite]

BILLS OF FARE FOR EVERY DAY IN THE YEAR.

In the following pages will be found a breakfast and dinner bill of fare for every day in the year, beginning with January 1. We would particularly recommend a trial of their use by the young and inexperienced matron just entering upon housekeeping, whose desire should be to begin right--provide simple and healthful as well as palatable food for her family. To many such we trust that our ”year's breakfasts and dinners” may come like the grateful suggestions of a helpful friend. An explanation of the bills of fare has been given in the preceding pages, and need not be repeated here.

FIRST WEEK

FIRST DAY

BREAKFAST