Part 7 (1/2)

Cherries.......................... 5 oz. 100 C.

A.h., 1 small cup..... 100 C.

Grapes............................ 5 oz. 100 C.

A.h., 1 small bunch... 100 C.

Lemons (5 oz. each)............... 2 100 C.

They won't make you thin.

Average size........... 30 C.

Oranges (9 oz. each).............. 1 100 C.

Peaches (5 oz. each).............. 2 100 C.

Average size........... 50 C.

Pears (6 oz. each)................ 1 100 C.

Average size........... 90 C.

Pineapple, fresh.................. 7 oz. 100 C.

2 slices, 1 in. thick. 100 C.

Plums, large..................... 3 or 4 100 C.

1 plum................. 30 C.

Watermelon.................... 1-1/2 lb. 100 C.

Large slice............ 15 C.

Dates (dry), large................ 3-4 100 C.

1 large................ 25 C.

Figs (dry), large................. 1-1/2 100 C.

1 large................ 65 C.

Prunes (dry), large............... 3 100 C.

1 large................ 35 C.

Stewed, 4 medium, with 4 tbsp. juice....... 200 C.

BREAD AND CRACKERS

Brown Bread, 1 slice, 3 in. in diam., 3/4 in. thick 100 C.

Corn Bread, 3 x 2 x 3/4 1-1/2 oz. 100 C.

Victory Bread, 1 slice, 3 x 4 x 1/2 in. 100 C.

White, gluten, rye, whole wheat, etc., practically same caloric value per same weight. There is so little difference between the caloric value of gluten bread and other breads that it is not necessary for reducing to try to get it. (Toasted bread has the same caloric value that it had before toasting. It is more easily digested, but just as fattening.

Advised, however, because it makes you chew.)

1 French or Vienna roll 100 C.

Zweiback 3/4 oz. 100 C.

1 slice, 3-1/4 x 1-1/4 x 1/2 in., 35 C.

Graham Crackers 3 100 C.

1 c., 3 in. sq. 35 C.

Oyster Crackers 24 100 C.

Soda Crackers 4 100 C.

1 c. 25 C.

Pretzels 5 100 C.

1 p. 20 C.

BREAKFAST FOODS, ETC.

Farina or Cream of Wheat 6 oz. 100 C.

2 h. tbsp 60 C.

Force 1 oz. 100 C.