Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Apple | 1 medium (182g) | 95 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Bean | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one slice of white
- 10 cents a small can
- one child --
- one peanut butter
- one egg sandwich
- two molasses drop cakes
- one apple
- two thin slices of whole wheat bread
- two hard-boiled eggs
- 15 min
- 18 cakes
- one minced salmon sandwich
- one small jar baked beans
- one peanut butter sandwich
- one fruit sandwich
- one boiled egg
- one cheese
- four ripe olives
- one small apple turnover
- two small cakes
- one orange
- one bottle of milk
- salt
- pepper
Directions
syrup is fine in sweetening- pie filling and cake. It can also be used in cus- tards and many other ways.
Then for the fats. Why should we use lard or suet or butter in shorten- ing and frying when we have such splendid articles made from vegeta- bles and nuts? Why not use Mazola oil, Wesson oil, olive oil, Cottolene and Crisco and Kaola? They are more nourishing, go much farther and give the food a flavor that lard, butter and suet never do.
I am submitting some lunch menus and recipes that I have worked out with the idea of conserving sugar and fats. I hope they meet with your ap- proval.
Ripe olives can be bought for 10 cents a small can, and are much bet-, ter than the green olives.
I use no white flour any more. I do all my own baking and use only whole wheat flour. Why use white flour when whole wheat is much bet- ter and our allies need flour so badly?
I have a conservation card in my front window and am trying my best to live up to my pledge. Let Port- land housewives not be selfish, but be willing to share with those less fortunate, and help the cause of free- dom and justice to all our fellowmen. — Mrs. Grace A. Howard, 750 Kelly street.
MENUS BY MRS. HOWARD. School Lunch for One Child — No. 1.
One peanut butter and olive sand- wich.
One egg sandwich.
Two molasses drop cakes.
One apple or banana, a small bottle of milk.
Peanut Butter Sandwich.
Cut two thin slices of whole wheat bread and spread with a mixture of peanut butter and ripe olives chopped fine. Press firmly together.
Egg Sandwich.
Mince fine two hard-boiled eggs; moisten with a few drops of Mazola or other oil; season well with salt and pepper, and spread between thin slices of bread.
One slice of white and one of whole wheat bread, with egg filling, makes a very pretty sandwich.
Molasses Drop Cakes.
1 c molasses $0.0424
V4, c Mazola oil 0227
1 T ginger 0250
1 t soda 0007
Vz t salt 0001
1 c boiling water 0000
2y2 c whole wheat flour 0370
Wood, 15 min. (% use) 0115
Total $0.1394
Sift flour, salt and ginger together into a mixing bowl, make a hole in the flour and pour in the molasses and oil, then the boiling water in which the soda has been dissolved. Mix well to a stiff batter, using more flour or water if needed. Drop by small spoonfuls onto an oiled baking pan or sheet, and bake 15 minutes in a mod- erate oven. Makes about 18 cakes, or about 9c per dozen.
As molasses cakes spread, they should not be put into the pan close enough to touch each other. If de- sired, the cakes may be baked in muf- fin pans or by adding more flour and making stiff enough to handle, may be made into cookies. They are very cheap, and easily made, and children love them. — Mrs. Grace Howard.
School Lunch No. 2.
One minced salmon sandwich.
One peanut butter and honey sand- wich.
One small jar baked beans.
One apple. A small bottle of milk.
Salmon Sandwich.
Mince fine some cold boiled or canned salmon; season with salt and pepper and spread between thin slices of whole wheat bread.
Peanut Butter and Honey.
Spread thin slices of bread with peanut butter and honey mixed, equal parts and press together. — Mrs. Grace Howard.
School Lunch No. 3.
One peanut butter sandwich.
One fruit sandwich.
One boiled egg.
A small bottle of milk.
Fruit Sandwich.
Spread slices of raisin bread with mixed minced dates or figs and chopped nuts. — Mrs. Grace Howard.
School Lunch No. 4.
One cheese and nut sandwich. Three or four ripe olives or a pickle. One small apple turnover. Or one or two small cakes, one orange, one bottle of milk.
Cheese and Nut Sandwich.
Mix cream cheese or cottage cheese with finely chopped nuts and spread between slices of bread. — Mrs. Grace A. Howard, 750 Kelly street, city.