Part 99 (1/2)

Fresh Fruit Graham Mush with Dates Snowflake Toast Graham Bread Toasted Wafers Whole-Wheat Puffs Baked Apples Stewed Fruit

DINNER

Black Bean Soup Mashed Potato Kornlet and Tomato Macaroni baked with Granola Farina Graham Bread Crescents Cream Rolls Stewed Fruit Cracked Wheat Pudding

SABBATH

BREAKFAST

Fresh Fruit Rolled Oats Blackberry Toast Pulled Bread Buns Beaten Biscuit Baked Chestnuts Citron Apples Stewed Fruit

DINNER

Canned Green Pea Soup Broiled Potato Macaroni with Egg Sauce Steamed Rice with Raisins Buns Beaten Biscuit Toasted Wafers Stewed Fruit Farina Pie

COUNTING THE COST.

The expense of the menus given will vary somewhat with the locality and the existing market prices. The following a.n.a.lysis of several similar bills of fare used in widely different localities will serve to show something of the average cost. The first of these were taken at random from the daily menus, during the month of January, of a Michigan family of seventeen persons, grown persons and hearty, growing children, none younger than six years. In the estimates made of the cost of material, wherever fractions occurred, the next higher whole number was taken. No b.u.t.ter was used, a small pitcher of cream for each individual supplying its place. The milk used for cooking was not counted, since in this case most of the cream had been removed, and its cost reckoned at the entire cost of the milk itself, or twenty cents a quart, allowing four quarts of milk at five cents a quart for one quart of cream.

BILLS OF FARE.

BREAKFAST

Fresh Apples Toasted Whole-Wheat Wafers Rolled Wheat with Cream Grape Toast Whole-Wheat Puffs Toasted Wafers Baked Sweet Apples Stewed Prunes Cream Hot Milk

_Cost:_ Apples (fresh and baked), one half peck, 10c.; one lb. rolled wheat, 5c.; one and one half lbs. zwieback for toast, 15c.; one pint of canned grape pulp for toast, 12c.; puffs (for which beside milk, three eggs at 25c. per doz., and one and one half lbs. whole-wheat flour at 5c. per lb. were used), 14c.; two and one half lbs. of California prunes, 37c.; two qts. cream, an amount quite sufficient for moistening the toast and supplying a small cream cup for each individual, 40c.; two lbs. of toasted whole-wheat wafers, 20c.

--making the entire cost of breakfast $1.53, or exactly nine cents per person.

DINNER

Lima Bean Soup Baked Potato with Cream Sauce Scalloped Vegetable Oysters Graham Grits Whole-Wheat Bread Whole-Wheat Wafers, Toasted Canned Cherries Citron Apples with Whipped Cream Cream Hot Milk

_Cost:_ One and one fourth lbs. Lima beans, 9c.; one half peck of potatoes, 12c.; one lb. Graham grits, 5c.; 1 loaf whole-wheat bread, 10c.; 2-1/4 lbs. whole-wheat wafers, 23c.; canned cherries, 25c.; apples and citron, 10c.; 3 bunches vegetable oysters, 15c.; cream (1 cup for the soup, one for the cream sauce, and one for whipped cream, beside three and one fourth pints for individual use), 50c.; flour and sugar for cooking, 10c.

Total, $1.69--a little less than ten cents each.

BREAKFAST NO. 2

Bananas Oatmeal Gravy Toast Graham Gems Toasted Wafers Apple Sauce Cream Hot Milk

_Cost:_ 1 1/2 doz. bananas, 45c.; toast, 15c.; cream for gravy, 5c.; material for gems (Graham flour, milk, and a small portion of cream), 8c.; apple sauce, 10c.; wafers, 20c.; cream for individual use, 30c.; sugar, 5c.

Total, $1.46, or a trifle more than 8 cents apiece.

DINNER NO. 2