% Hollinger Corp. pH8.5 Copy 1 Ceacfjcrg CoUege Columtiia ^nibcrgitp HOW TO PLAN MEALS IN WAR TIME With Economical Menus and Suggestions for Marketing By Mary Swartz Rose Assistant Professor of Household Arts, Teachers College with the cooperation of Mary G. McCormick, Irma A. Latzer and the students in one of the Emergency Courses offered by the Department of Nutrition Teachers College, May 14-26, 191 7 Technical Education Bulletin, No. 33 New Impression Published by ^cacliers! CoUege. Columbia tianibersiitp New York City 1917 "K^JT-jfK War Emergency Bulletins The following bulletins, published by Teachers College in the Technical Education Bulletin series, are selected because of their interest in time of emergency. No. 38. War Breads. Prepared by the Department of Foods and Cookery. School of Practical Arts, Teachers College. 5 cents. No. 37. Corn and Corn Meals. Day Monroe, Elizabeth Guilford, and Anna Colman, Department of Foods and Cookery, Teachers College. 25 cents. No. 36. Tested International Receipes. Professor May B. Van Arsdale, Day Monroe, and others. 20 pp. 20 cents. No. 35. Some Sugar Saving Sweets for Every Day. Professor May B. Van Arsdale and Day Monroe, Teachers College. 20 pp. 20 cents. No. 34. Ninety Tested, Palatable and Economical Recipes for the House- wife. Department of Foods and Cookery, School of Practical Arts, Teachers College. 20 pp. 30 cents. No. 33. How to Plan Meals in Time of War, with Economical Menus and Directions for Marketing. Professor Mary Swartz Rose, Teachers College. 16 pp. 20 cents. No. 32. Lessons in Home Nursing. Professor Isabel M. Stewart, Teachers College. 12 pp. IS cents. No. 31. Simple Lessons on the Physical Care of Children. Dr. Josephine Hemenway Kenyon. 20 cents. No. 30. EconomicalDiet AND Cookery IN Time of Emergency. Professors Rose and Winchell and Miss Shapleigh, Teachers College. 12 pp. 15 cents. No. 3. The Feeding of Young Children. Professor Mary Swartz Rose, Teach- ers College. 12 pp. 10 cents. No. 4. Hints ON Clothing. Professor Mary SchenckWoolman. 8 pp. 10 cents. No. 7. Determination of Cotton and Linen. Dr. Herzog. Translated by Ellen A. Beers, B.S. 24 ill., 2 color prints. 25 cents. No. 18. Canned Foods: Fruits and Vegetables. Florence R. Corbett, formerly Instructor in Household Arts, Teachers College. i6 pp. 10 cents. No. 19. Physical and Chemical Tests for the Housewife. Sadie B. Vanderbilt, Instructor in Household Chemistry, Teachers College. 16 pp. 10 cents. No. 22. Some Attempts to Standardize Oven Temperatures for Cookery Processes. Professor May B. Van Arsdale, Teachers College. 16 pp. 10 cents. No. 23. Food for School Boys and Girls. Professor Mary Swartz Rose, Teach- ers College. 16 pp. 10 cents. No. 26. A Survey of Your Household Finances. Professor Benjamin R. An- drews, Teachers College. 16 pp. 10 cents. No. 27. Some Food Facts to Help the Housewife in Feeding the Family. Professor Mary Swartz Rose, Teachers College. 8 pp. 5 cents. A complete list will be sent on application. Prices include postage Bureau of Publications Teachers College Columbia University New York City z.m 4.1s ' '^. HOW TO PLAN MEALS IN WAR TIME WITH ECONOMICAL MENUS AND SUGGESTIONS FOR MARKETING PART I Emergency Dietaries Without Special Limitation Upon Cost Upon the United States of America has fallen the duty of furnish- ing sustenance for a vast number of people, at a time when shortage of certain staple crops renders the fulfilling of the obligation pecu- liarly difficult. Our hope of success rests upon the hearty cooperation of all the people in the undertaking. The first and most pressing task is to avoid waste of even the smallest particles of food material. This is a service in which every one can participate, at least by cheer- fully eating what is set before him and 'clearing his plate' every time, thus preventing food which has been sent to the table returning to the kitchen, there in danger of being consigned to the garbage pail. Those who cook can serve gloriously by letting nothing be burned or spilled, and by taking such pains that no one is tempted to leave partly eaten food to its fate. Besides prevention of waste, it is our duty so to distribute food between our allies and ourselves that our allies have those things which are most useful to them and most suitable for transportation. This means that one of the staples which we must use sparingly is wheat. And since thirty-one per cent, of the fuel value of the American diet has hitherto consisted of wheat flour and bread, doing without considerable quantities of wheat necessitates some modification of our ordinary eating habits. Furthermore, the general shortage of food materials lays upon us the necessity of saving grain by raising fewer animals for meat. The average American spends about one-third of his food money for meat, so that any considerable reduction in his meat consumption will result in a distinct alteration in the character of his meals. Finally, in such times of stress, when thousands are starving, others should not be eating more than they need and storing the surplus in their own bodies as fat, when it ought to go to those who need it to sustain life itself. Hence, a general program of abstemious 4 HOW TO PLAN MEALS IN WAR TIME living is in order. While it is not probably true that in the long run most people eat too much, there are some who habitually overeat, and others who do so spasmodically, and all well-nourished adults could afford to be more abstemious for a while. With such points as these in mind, a week's menus have been planned, in which other cereals largely take the place of wheat, and meat is used in very moderate amounts. Potatoes are also used sparingly on account of their present scarcity. Quantities of food sufficient for the maintenance of an adult man who is not doing heavy manual labor have been indicated in market lists. For very active men, for women, and for children, suitable modifications have been suggested. GENERAL PLAN OF MEALS Breakfast: Fruit, cereal, bread in some form, coffee or other beverage, eggs if desired. Luncheon: One substantial dish accompanied by a vegetable, bread and butter, fruit or other simple dessert. Dinner: Meat or a suitable substitute, potatoes or a suitable substitute, a green vegetable, bread and butter, and a dessert. The following suggestions are made as to the use of cereals, bread- stuffs, meat and potatoes : BREAKFAST Cereals Breadstuffs Oatmeal, 3 or 4 days per week White bread, 2 days per week Corn flakes, i day per week Corn bread or muffins, 2 days per Hominy grits, i day per week week Puffed rice, i day per week Rye bread or muffins, 3 days per Corn meal, i day per week week Rice muffins occasionally instead of corn meal LUNCHEON Main Dish Breadstuffs Eggs, 2 days per week Boston brown bread (with fine oat- Cheese, 2 days per week meal substituted for graham flour). Dried peas or beans, i day per week 2 days per week Creamed vegetable (or cream soup), Rye bread, 2 days per week 2 days per week White bread, 2 days per week Corn bread, i day per week EMERGENCY DIETARIES WITHOUT LIMITATION OF COST 5 DINNER Main Dish Potatoes or Substitute Meat, not more than 4 days per week Potatoes, 2 days per week Fish, at least i day per week Rice, 2 days per week Dried beans, peas, cheese, or nuts in Baked bananas, i day per week some form, at least i day per week Pearl hominy or 'samp, i day per Breadstuffs ""^^^ „,, . , , , , Carrots, parsnips, or other root vesre- White bread, 3 days per week ^ ui j 1 _ , , , , table, I day per week Rye bread, 2 days per week Corn or Boston brown bread, 2 days per week GENERAL PLAN FOR PURCHASE OF FOOD MATERIALS To exercise proper supervision over food supplies, so as to detect undue waste and other extravagance, it is necessary to know some- thing of the amounts of different classes of food materials which taken together will insure adequate nourishment, and permit of the following of some special meal plan, such as that outlined above. The Diet List below is arranged for the average man not engaged in hard manual labor. To provide for a man at active manual labor or boys over twelve the amounts would need to be increased one- fifth or one-fourth; for active women, and girls over twelve, they would be fully adequate in most cases; for children under twelve, somewhat less food would be required, but the milk should be in- creased to one quart per capita. For children under eight the meat could be omitted entirely. DIET LIST Milk, adults i pint; children, i quart Sugar (including molasses and Meat or fish, 4 to 6 ounces, butcher's syrup), 2 to 3 ounces weight 1 Eggs, i to 2 Cereals, 3 to 4 ounces Potatoes or equivalent in cereals or Breadstuflfs (including flour), 5 to 6 otherroot vegetables, 4 to 5 ounces ounces Fruits and green vegetables, ad lib- Fats (for table and cooking), 2 to 4 Hum ounces ONE week's MENUS EMBODYING ABOVE SUGGESTIONS These menus are made out upon the above per capita basis and will furnish an adequate diet provided fruits and vegetables are included each day and the amounts indicated are taken to mean food 1 Milk, peas, beans, cheese, or peanut butter may take its place wholly or in part. 6 HOW TO PLAN MEALS IN WAR TIME actually eaten. In a family where there are children, certain changes in any menu proposed for adults are always necessary. For illus- trations of the best types of meals for children other publications should be consulted. ^ Breakfast: Oranges, cornmeal and cream of wheat cooked together, half and half, white bread toasted and buttered, coffee, sugar and cream.' Luncheon: Japanese eggs,* Boston brown bread, baked bananas. Dinner: Cream of celery soup, Boston roast,^ asparagus, rye bread, lemon milk sherbet. Materials Required ^ I orange i>2 ounces white bread 4 tablespoons cornmeal iji cups milk lyi tablespoons cream of wheat i tablespoon lemon juice 5K tablespoons butter' iK tablespoons rye flour 6y2 tablespoons sugar l>2 tablespoons fine rolled oats I tablespoon thick cream i tablespoon molasses I tablespoon rice 3 tablespoons navy beans I egg }4 ounce cheese I apple 2 ounces rye bread I tablespoon flour 2 tablespoons coffee 10 stalks asparagus Few stalks celery Breakfast: Stewed prunes, corn flakes, rice muffins, eggs, coffee, sugar, and cream. Luncheon: Cream of corn soup, Welsh rarebit on rye bread toast, gingerbread. Dinner: Lamb chops, scalloped potatoes, squash, white bread, tomato salad, French dressing, cream puffs. 2 Teachers College Bulletins: Feeding of Young Children, Food for School Boys and Girls; Emergency Committee, American Home Economics Association, 19 West 44th Street, New York City, Bulletin: The Children's Meals. ' Unless thick cream is specified, it is assumed that the top of each bottle of milk is removed and served for cream. ^ Poached eggs served in a border of steamed rice. ' Boston roast (serves eight) : 2 cups dried kidney beans 3 teaspoons salt 1 cup dried bread crumbs i tablespoon chopped onion 2 cups grated cheese 14 cup water or stock Soak beans over night, cook until tender and water nearly evaporated, put through a food chopper, add other ingredients, shape into a loaf, and bake i hour. « In this and the following lists, baking powder, soda, salt, etc., are omitted. ' For the sake of economy, oleomargarine is recommended in place of butter. EMERGENCY DIETARIES WITHOUT LIMITATION OF COST 7 cup corn flakes cups milk , tablespoons thick cream cup flour . tablespoons butter prunes tablespoon rice egg tablespoons sugar cup canned corn ounces cheese Materials Required ]4. tablespoon cornstarch 3 ounces rye bread I yi tablespoons molasses % cup cooked squash \Yi ounces white bread I medium tomato yi head lettuce I tablespoon olive oil 1 large lamb chop 2 tablespoons coffee I medium potato I teaspoon vinegar WEDNESDAY Breakfast: Fresh pineapple, oatmeal, rye bread toasted and buttered, orange marmalade, coffee, cream, and sugar. Luncheon: Spanish rice,^ dandelion jelly salad, mayonnaise dressing, white bread and butter, cup custard. Dinner: Roast beef, samp baked with milk (i cup milk and 5 cups water to I cup uncooked samp), string beans, white bread and butter, pear salad, French dressing, chocolate blanc-mange with cream. I slice pineapple, i inch thick ^A cup oatmeal \}i ounces rye bread 4 ounces white bread 3 tablespoons butter I tablespoon marmalade 1 egg 2 tablespoons coffee 4 tablespoons rice 3 leaves lettuce >4 cup cooked dandelion greens 14 tablespoon gelatin 2 tablespoons oil Materials Required I tablespoon vinegar 4 ounces beef (raw weight) 1 tablespoon samp 3 ounces string beans 2 halves canned pears 14 ounce chocolate 2^ cups milk 4 tablespoons sugar I tablespoon onion I }4 tablespoons cornstarch I ounce salt pork 14 cup canned tomato 14 teaspoon green pepper THURSDAY Breakfast: Stewed rhubarb with raisins, oatmeal, white bread toasted and but- tered, eggs, coffee, sugar, and cream. Luncheon: Vegetable soup, cream cheese and nut salad, mayonnaise dressing, rye bread and butter, rice pudding. Dinner: Beef stew, spinach, fried egg plant, corn bread and butter, strawberries and cream. » For recipe see Teachers College Bulletin, Economical Diet and Cookery in Time of Emergency. HOW TO PLAN MEALS IN WAR TIME Materials Required yi cup oatmeal 2K eggs 2 cups milk 2 tablespoons thick cream 4>^ tablespoons sugar 6 tablespoons butter 2 tablespoons coffee 2>^ ounces rye bread lyi tablespoons cream cheese 2 small carrots I slice turnip yi onion I stalk celery I medium potato % cup tomato 4 tablespoons flour yi ounce walnut meats 2 ounces white bread 2 leaves lettuce 1 tablespoon oil 2 ounces beef (lean meat) 8 raisins 2 stalks rhubarb 2 tablespoons cornmeal % medium egg plant % pound spinach Yi cup strawberries l4 tablespoon rice Breakfast: Bananas, hominy, rye bread buttered and toasted, omelet, coffee, cream, and sugar. Luncheon: Pea loaf served with carrots in cream sauce, corn muffins, butter, peach marmalade, junket. Dinner: Fish, baked potatoes, spinach, rye bread and butter, strawberry sponge, oatmeal macaroons. 1 banana 3 tablespoons hominy 4 ounces rye bread 2 eggs 2 tablespoons coffee 8 tablespoons butter i/s cup dried peas yi cup bread crumbs 2 cups milk yi cup cornmeal y^ cup carrot cubes Materials Required 1 tablespoon flour 2 tablespoons peach marmalade y^ pound halibut (or other fish) I medium potato yi cup strawberries I teaspoon gelatin 3 tablespoons lemon juice X pound spinach 6 tablespoons sugar X junket tablet yi cup rolled oats SATURDAY Breakfast: Oranges, oatmeal, rye muffins and butter, coffee, sugar, and cream. Luncheon: Fish timbales with cream sauce and peas, Boston brown bread, stewed apricots, cocoa. Dinner: Kidney bean stew,' Southern spoon bread,'" butter, banana fritters, cucumber salad, peach Bavarian cream. ' For recipe see Teachers College Bulletin, Economical Diet and Cookery in Time of Emergency. 1" For recipe see Columbia University Bulletin, Wheat Substitutes. EMERGENCY DIETARIES WITHOUT LIMITATION OF COST 9 I K 4 4 2 4K 3/r orange cup oatmeal tablespoons sugar cups milk tablespoons butter eggs tablespoons rye flour cup wheat flour tablespoons coflFee tablespoon cocoa tablespoons molasses tablespoons corn meal tablespoons graham flour halves apricots tablespoons bread crumbs Materials Required )4 cup flaked fish 2 tablespoons green peas 2 halves canned peaches J4 banana J4 cup kidney beans >2 onion }4 tablespoon rice }4 cup tomatoes }^ cucumber 3 leaves lettuce )4 teaspoon lemon juice I teaspoon gelatin I tablespoon oil J/2 teaspoon vinegar SUNDAY Breakfast: Strawberries, puffed rice, cornmeal griddle cakes with syrup, coffee, sugar, and cream. Dinner: Chicken fricassee, boiled rice, asparagus, rolls, butter, orange and date salad, ice cream, sponge cake. Supper: Egg salad, bread and butter, stewed prunes, cocoa. Materials Required y^ pint strawberries 34 cup puffed rice 2 cups milk 2 tablespoons coffee }i cup cornmeal ()}4 cups flour X cup rice 2 rolls 6 dates ^ orange 5 leaves lettuce 8 stalks asparagus 2 tablespoons oil 2 teaspoons vinegar 2 eggs 2 ounces white bread 2 teaspoons cocoa 5 prunes 3 tablespoons sugar }i cup thick cream 4 tablespoons butter }4 pound chicken (raw weight dressed) PART II Emergency Dietaries At Minimum Cost Higher prices for food, when the ordinary expenditure is barely sufficient for the maintenance of a family in good nutritive condition, threaten the undermining of health unless it is possible by choice of more economical food materials to provide the same nutriment without greater expenditure. And even if the family income is sufficient to allow ordinarily a rather liberal sum for food, the in- crease of prices upon other commodities makes it necessary for many to practice hitherto unthought of economies in the kitchen. In rearranging any dietary plan, it is important to bear in mind that the less money there is available for food, the more important milk and cereals become. As a people, we have been extravagant in the use of meat, and we must now remember that its cost is out of all proportion to its nutritive value; and that except as regards pleasing the palate, its place can be well taken by milk, cheese, dried peas and beans, and peanut butter. The most conspicuous difference between butter and other forms of fat is its flavor, for which we pay so dearly that where the strictest economy is to be practiced no butter should be bought unless it is as cheap as any other fat which we might use in its place — which is rarely the case. The chief advantages of fresh fruits and vegetables are their delight- ful flavor and texture, and these, too, we may forego in large measure without any nutritional disadvantage, using dried and canned fruits and vegetables instead. For the man doing moderately severe manual labor, and requiring from 3000 to 3500 calories per day, it is hardly possible at the present time to provide a wholesome and palatable diet, adequate in all respects, at a cost of less than 30 cents per day. The general plan upon which food selection must be based is shown below. CHOICE OF FOOD MATERIALS TO SECURE 3OOO TO 35OO CALORIES AT MINIMUM COST IN AN ADEQUATE DIET (Approximate) Bread and cereals 14 ounces 1000 calories Milk I pint 350 calories EMERGENCY DIETARIES AT MINIMUM COST II (Approximate) Fats (drippings, oleomargarine, lard substitutes) 2 ounces 425 calories Potatoes or equivalent in other root vegetables 5 ounces 100 calories Sugar or molasses 3 ounces 350 calories Dried fruit 2% ounces 200 calories Greens or other fresh vegetables according to season 10-50 calories Meat ^ (butcher's weight, 2]4. ounces lean meat) 7 ounces 100-150 calories , The lower the cost of the dietary, the more important it is that attention be given to the food for the young children. Care must be taken that money which should go for the milk so important for children's growth is not spent for meat to please the adults. The following is proposed as a good working plan for feeding a family adequately at a minimum cost. GENERAL PLAN OF MEALS FOR LOW-COST DIETARY Breakfast: Cereal (oatmeal, cornmeal, barley), bread (corn, rye, wheat), oleo- margarine, coffee for adults, milk for children to drink, sugar and milk for cereal and coffee. Dinner: Meat, fish, dried peas or beans, cheese, in stew, loaf or other hot dish,^ potatoes or other root vegetables, or rice, hominy, barley, greens according to season, bread (rye, corn, wheat, or made from flour mixtures), oleomargarine, cereal or milk pudding (rice, cornstarch, tapioca, cornmeal, oatmeal), or dried fruit with gingerbread or cookies, milk for young children to drink. Supper: Cream soup or puree of rice, hominy, cornmeal or macaroni combined with cheese or peanut butter, bread (corn, rye, wheat), oleomar- garine, dried fruit or cereal pudding, milk for children to drink. ONE week's MENUS FOR A FAMILY AT MINIMUM COST In harmony with the above general plan the following menus ^ have been prepared, with accompanying market orders for the day and the week, for a family consisting of two adults (father and mother) and four children, all under nine years of age. These menus provide about 12,500 calories per day and at the present time cost about $1.15 per day. 1 To be replaced frequently by dried peas and beans, cheese, peanut butter. 2 For recipes for meat substitutes see Teachers College Bulletin, Economical Diet and Cookery in Time of Emergency. ' One week's menus from Stern and Spitz's Food for the Worker (Whitcomb and Barrows, 1917) were taken as the starting point, being adapted here to emergency conditions and family require- ments. 12 HOW TO PLAN MEALS IN WAR TIME MONDAY Breakfast: Oatmeal, corn bread, oleomargarine, coffee, milk for children to drink, sugar and milk for cereal. Dinner: Bean loaf,^ rice cooked with tomato, apple tapioca, rye bread, oleo- margarine, milk for children. Supper: Cornmeal mush (fried for adults, with milk for children), rye bread, oleomargarine, stewed prunes, cocoa (milk for youngest children). y^ pound dried apples % cup tapioca 8 teaspoons cocoa yi pound prunes 4 cups cornmeal 2 cups sugar I ounce coffee 4>^ quarts milk Materials Required 2>2 cups rolled oats 12 ounces rye bread % pound oleomargarine I cup navy beans 1 6 soda crackers yi cup broken rice }i cup tomatoes TUESDAY Breakfast: Oatmeal with dates, rye bread, oleomargarine, coffee, milk for children to drink, sugar and milk for cereal. Dinner: Samp baked with cheese, whole wheat bread and oleomargarine, pea- nut butter, stewed apricots, milk for children. Supper: Split pea soup, corn bread, oleomargarine, dried apple sauce, milk for children. Materials Required 5 ounces oleomargarine X pound cheese 8 ounces rye bread i|^ cups dried apricots 12 ounces whole wheat bread 4 ounces peanut butter 4>^ quarts milk i cup cornmeal i>2 cups rolled oats I cup flour 2 cups sugar I cup samp i,'/3 cups split peas yi cup dates WEDNESDAY Breakfast: Cornmeal mush, rye bread, oleomargarine, coffee, milk for children, sugar and milk for cereal. Dinner: Brazilian bean stew,* spinach, rye bread, oleomargarine, stewed dried peaches, tea for adults, milk for children, cheese for father's lunch. Supper: Codfish balls (made with rice instead of potatoes), graham bread, oleomargarine, junket, caramel sauce, tea for adults, milk and pea- nut butter for children. * Bean loaf: i cup beans cooked and put through food chopper or sieve, i cup cracker crumbs, lyi teaspoons salt, iK tablespoons fat; mix, shape into loaf and bake one-half hour. 5 See recipe for kidney bean stew, Teachers College Bulletin, Economical Diet and Cookery in Time of Emergency. EMERGENCY DIETARIES AT MINIMUM COST 13 Materials Required 2 cups cornmeal 4>^ quarts milk i^ cups sugar 20 ounces rye bread 6 ounces oleomargarine }4 pound dried peaches 2 ounces cheese 2 junket tablets 3 ounces peanut butter 10 ounces graham bread 3 teaspoons tea 3 tablespoons coffee I cup Brazilian beans I pint tomatoes ^ cup rice I tablespoon cornstarch I tablespoon onion }4 pound salt cod I pound spinach THURSDAY Breakfast: Hominy grits, corn bread, oleomargarine, coffee, milk for children, sugar and milk for cereal. Dinner: Macaroni and cheese, beet greens, white bread, oleomargarine, apple sauce, gingerbread, milk for children. Supper: Cream of celery soup, rhubarb sauce, graham bread, oleomargarine, oatmeal wafers, tea for adults, milk for children. Materials Required 1% cups hominy grits 4^ quarts milk 10 ounces graham bread 3 tablespoons coffee 2 teaspoons tea 13 ounces oleomargarine I cup cornmeal 5^ cups white flour y^ cup crisco 1% cups molasses I pound beet greens K cup macaroni (i inch pieces) }4 cup grated cheese 2 tablespoons vinegar 6 apples 2y2 cups sugar 12 ounces white bread I yi teaspoons ginger 2 cups rolled oats I tablespoon cornstarch I pound rhubarb I pound celery FRIDAY Breakfast: Cornmeal mush (fried and served with syrup for adults, with milk and syrup for children), white bread toasted, oleomargarine, coffee, milk for children. Dinner: Baked beans, whole wheat bread, oleomargarine, carrot marmalade,^ tea for adults, milk for children, peanut butter and banana for father. Supper: Cream toast with one egg, stewed raisins, oatmeal wafers, milk. ^ For recipe see Teachers College Bulletin, Economical Diet and Cookery in Time of Emergency. 14 HOW TO PLAN MEALS IN WAR TIME Materials Required I cup cornmeal 12 ounces white bread 10 ounces whole wheat bread )4 cup oatmeal I tablespoon crisco 6 ounces oleomargarine 4^2 quarts milk ii/s cups navy beans }4 ounce peanut butter I egg 1 banana 2 cups raisins 3 cups sugar }i pound carrots }4 orange >2 lemon 2 tablespoons coffee 2 teaspoons tea SATURDAY Breakfast: Barley, whole wheat bread, oleomargarine, coffee, milk for children, sugar and milk for cereal. Dinner: Split peas baked with pork, corn bread, steamed rice with milk for youngest children, apple sauce, milk for children, tea for adults. Supper: Cheese cream toast, stewed prunes, whole wheat bread, oleomargarine, milk for children, tea for adults. 4>^ quarts milk 20 ounces whole wheat bread 1 cup cornmeal 2 cups barley I cup rice I % cups split peas % pound salt pork ^ cup flour }4 pound prunes Materials Required 5 ounces oleomargarine J4 cup molasses 4 teaspoons tea X cup coffee I cup dried apples i}4 ounces cheese I cup sugar I slice onion SUNDAY Breakfast: Hominy grits, rye bread, oleomargarine, coffee, milk for children, sugar and milk for cereal. Dinner: Baked corn and beans, rye bread, oleomargarine, rice pudding with raisins. Supper: Baked bananas, cornmeal muffins, oleomargarine, milk for children, tea for adults. 1 cup hominy grits 5 quarts milk X cup coffee 24 ounces rye bread 5 ounces oleomargarine 1 5^ cups sugar 2 cups Brazilian beans Materials Required 1 cup canned corn ^ cup rice ^ cup raisins 5 bananas f^ cup corn meal ^ cup flour 2 teaspoons tea EMERGENCY DIETARIES AT MINIMUM COST 15 MARKET LIST FOR THE WEEK 32 quarts milk % pound prunes ^i pound cheese yi pound dried peaches 2 eggs yi pound dried apples 2yi pounds oleomargarine yi pound dried apricots 2>^ ounces crisco I pound rhubarb ^yi ounces peanut butter 6 bananas yi pound salt pork y2 orange yi. pound salt cod yi. lemon 3K^ pounds cornmeal 6 fresh apples 3 ounces macaroni y2 pound coffee 1% pounds split peas I ounce tea I pound navy beans I pound spinach \}4. pounds Brazilian beans I pound beet greens ^ pound hominy I ounce gelatin if^ pounds rolled oats I can corn 5 ounces samp I small onion I pound, 9 ounces rice I pound celery y^ pound barley 2 junket tablets ^ pound tapioca Yi pound carrots 2 pounds flour I pint canned tomatoes I ounce cornstarch 4 pounds rye bread Yi, ounce cocoa I Y^ pounds graham bread 53^ pounds sugar I Y pounds white bread lyi cups molasses lyi pounds whole wheat bread \yi pounds raisins Y pound crackers yi pound dates LIBRARY OF CONGRESS 013 826 870 6 «