Cream X X 1.8 X 11. 34.  Swedish Butter X X .6 X 141. 86.2 French " X X .8 X 86.6 87.4 Cheese, Stilton X X 4.  X 1.4 68.  Skimmed milk X X .8 X 1.4 10.4 Buttermilk X X .8 X 1. 9.2 Milk of Cow X X .5 X 2.2 40.2 Tree

MEATS. 
FOOD SUBSTANCES   (8)   (9)   (10)   (11)  (12)  (13)
Lean Beef          X      X   5.1     X     .18  28. 
Lean Mutton        X      X   4.8     X     .26  28. 
Veal               X      X   4.7     X     .93  37. 
Pork               X      X   2.3     X     .49  61. 
Poultry            X      X   1.2     X     .18  26. 
White Fish         X      X   1.       X     .16  22. 
Salmon             X      X   1.4     X     .34  23. 
Entire Egg         X      X   1.5     X     .75  26. 
White of Egg       X      X   1.6     X     X    22. 
Yolk of Egg        X      X   1.3     X    1.9   48.

[Footnote 1:  Chiefly sugar and starch.]

[Footnote 2:  Mannite]

BILLS OF FARE FOR EVERY DAY IN THE YEAR.

In the following pages will be found a breakfast and dinner bill of fare for every day in the year, beginning with January 1.  We would particularly recommend a trial of their use by the young and inexperienced matron just entering upon housekeeping, whose desire should be to begin right—­provide simple and healthful as well as palatable food for her family.  To many such we trust that our “year’s breakfasts and dinners” may come like the grateful suggestions of a helpful friend.  An explanation of the bills of fare has been given in the preceding pages, and need not be repeated here.

    FIRST WEEK

    FIRST DAY

    BREAKFAST

    Fresh Fruit
    Rolled Oats
    Gravy Toast
    Corn Puffs
    Breakfast Rolls
    Stewed Fruit

    DINNER

    Vegetable Oyster Soup
    Baked Potato with Tomato Cream Sauce
    Mashed Peas
    Baked Squash
    Rolled Rye
    Whole-Wheat Bread
    Cream Crisps
    Stewed Fruit
    Pop Corn Pudding

    SECOND DAY

    BREAKFAST

    Fresh Fruit
    Cerealine
    Snowflake Toast
    Whole-Wheat Puffs
    Toasted Wafers
    Baked Sweet Apples
    Stewed Fruit

    DINNER

    Swiss Potato Soup
    Baked Potato and Pease Gravy
    Macaroni with Kornlet
    Stewed Lima Beans
    Pearl Barley
    Corn Cake
    Cream Crisps
    Stewed Fruit
    Cracked Wheat Pudding

    THIRD DAY

    BREAKFAST

    Fresh Fruit
    Rice with Fig Sauce
    Cream Toast
    Breakfast Rolls
    Whole-Wheat Bread
    Baked Sweet Apples
    Stewed Fruit

    DINNER

    Lima Bean Soup
    Mashed Potato
    Scalloped Vegetable Oysters
    Hominy
    Graham Puffs
    Oatmeal Bread
    Toasted Wafers
    Stewed Fruit
    Simple Custard Pie