SCIENCE IN THE KITCHEN

KREAKFAST NO. 2

Oatmeal (.iravy Toast

Graham Corns Toasted Wafers

Ajiple Sauce

Cream Hot IMilk

Cos/: 1)4 doz. bananas, 45c.; i_J^ lbs. oatmeal, 8c.: zwieback for toast, 15c.; cream for gravy, 5c. ; material for gems (Graham flour, milk, and a small portion of cream), 8c.; apple sauce, lOc; wafers, 20c. ; cream for individual use, 30c.; sugar, 5c. Total, $1.46, or a trifle more than S cents apiece.

niNNF.R NO. 2

Tomato and Macaroni Soup

r.oiled Potato with Gravy Mashed Peas

Pearl Barley ^^•ith Raisins

Whole-Wheat Bread Toasted Wafers

Canned Berries

Apple Tapioca with Cream

Cream Hot Milk

Cos/: For the soup was required two cans of tomatoes at loc. eacli, 2 oz. mac- aroni at 15c. per lb., and one cup of cream, — 27c.; }4 peck of potatoes, 12c.; 1^ lljs. peas, 6c.; i lb. pearl barley, 5c.; J^ lb. raisins, 5c.; yi lb. tapioca, 3c.; apples, 3c.; whole-wheat bread, loc. ; M-afers, 20c. ; cream, 50c. ; canned fruit, 25c. : flour and sugar, 4c. Total, $1.70 — ten cents apiece for each member of the household.

The following bills of fare were used by an Iowa family of six persons. The prices given were those current in that locality in the month of March.

Rolled Oats Tomato Toast

Toasted Wafers

Graham Gems Patent Flour Bread

L)ried Ap[ile Sauce

Cream Hot Milk

Cos/: One sixth peck of apples, Sj^c; one third lb., rolled oats, i%c. ; three fourths lb. whole-wheat wafers, 7^c.; one half can tomatoes, $c. ; bread for table and for toast, loc; material for gems, 3^2 c; dried apples, 6c.; sugar, 2c.; cream and milk, 15c. Average cost for each person, g'i cents.

Canned Corn Soup with Croutons

Scalloped Tomato

Parsnip with Egg Sauce

(iraham Mush

Buns Whole-Wheat Bread

Cup Custard

Cream Hot Milk

Cos/: One can of corn, IOC. ; tomatoes (using the half can left over from break- fast), 5c.; bread for the table, for the scalloped tomatoes, and for croutons for the soup, IOC. ; parsnips, 5c.; buns, 5c.; four eggs, 6''/<c. ; milk and cream, 15c.; sugar, 2c.; Graham flour, ic. .\verage cost, ID cents apiece.

The material for the bills of fare given on the next page was reckoned at prices current in a city in northern West Vir- ginia, in the autumn, and was for a famil}' of six persons.

rOUN'TINT, THI". COST

Tomato Soup with Croutons

Baked Potatoes Mashed Peas

Rolled Wheat

Whole-Wheat Bread

Orange Rice

Cream Hot Milk

Cost: One half peck tomatoes, 7/^c.; one fourth peck potatoes, 5c. ; one half lb. rolled wheat, 2^c.; one fourth loaf of bread to make croutons, 2j^c.; whole- wheat bread, 5c. ; one half doz. oranges, I2)4c.; one half lb. rice, 5c.; two qts. milk, IOC. Total, 60 cents, or e.\actly 10 cents apiece.

The following four days' bills of fare, — the first two served by a Michigan lady to her family of four persons, the second used by an Illinois family of eight, — although made up of much less variety, serve to show how one may live substantially even at a very small cost.

Browned Rice

Graham Crisps Whole-Wheat Puffs

Dried Peach Sauce

Cream Hot Milk

Cost: One half doz. bananas, lOc. ; one half lb. rice, 5c. ; puffs, 5c. ; crisps, 2^c.; one lb. dried peaches, 8c.; 2 qts. milk, lOc; sugar, i^c. Total, 42 cents, or 7 cents for each individual.

BREAKFAST NO. I

Graham Mush with Dates

Toasted W'afers Bread

Dried Apples Stewed with Cherries

Milk Cream

Cost: Apples, 4c. ; Graham mush and dates, 3c.; toasted wafers, 3c.; bread, 2c. ; sauce, 3c.; milk and cream, 5c. Total, 20 cents, or 5 cents apiece.

BREAKFAST NO. 2

Graham Grits

Graham Gems Zwieback

Dried Sweet Apple Sauce

Cream Milk

Cost: Apples, 4c.; Graham grits, 2c.; Graham gems, 5c.; zwieback, 2c.; cream and milk, 5c. ; sauce, 2c. Total, 20 cents, or 5 cents per person.

DINNER NO. I

Baked Potatoes with Gravy

Mashed Peas Oatmeal Blancmange

Whole-Wheat Bread

Stewed Fruit

Milk Cream

Cost: Mashed peas, 3c.; baked potato and gravy, 3c.; whole-wheat bread, 2c.; milk and cream, 5c. ; oatmeal blanc- mange, 2c. ; sauce, 5c. Total, 20 cents.

or 5 cents apiece.

DINNER NO. 2

Pea and Tomato Soup

Scalloped Potatoes Graham Rolls

Rice Custard

Milk Cream

Cost: Soup, 4c.; potatoes, ic; rolls, 4c.; milk and cream, 5c.; rice custard, 6c. Total, 20 cents, or 5 cents each.

542 SCIENCE IN THE KITCHEN.

BREAKFAST NO. 3 DINNER NO. 3

Baked Apples Beau Soup with Croutons

Craham Grits with Cream Cream Toast Mashed Potatoes Pearl Wheat

Graham Gems Macaroni with Tomato Sauce

(iraham and Whole-Wheat Wafers Oatmeal Crackers Patent Flour Bread

Stewed Prunes Fresh Apples

BREAKFAST NO. 4 DINNER NO. 4

Oatmeal with Cream Blueberry Toast Rice Soup

Breakfast Rolls Baked Potatoes with Cream Gravy

Graham and Whole-Wheat Wafers Baked Beans

Stewed Apples Graham Crackers Whole-Wheat Bread

Fresh Apples Farina with Cream

Material necessary to furnish these four meals for eight persons, — Six lbs. flour, i8c. ; two lbs. crackers, different varieties, 20c.; pearl wheat, oat- meal, graham grits, and farina, one half lb. each, loc; one peck apples, 30c.; prunes, loc. ; one half lb. rice, 3^c. ; two lbs. beans, 8c.; one can tomatoes, loc. ; one half peck of potatoes, 13c.; blueberries, loc. ; eight qts. milk, 32c. ; macaroni, 5c.; sugar, ij4c. Total, $1.71, or cost to each individual, 5^ cents a meal.