SIXTH DAY

    BREAKFAST

    Fresh Fruit
    Graham Mush with Dates
    Snowflake Toast
    Graham Bread
    Toasted Wafers
    Whole-Wheat Puffs
    Baked Apples
    Stewed Fruit

    DINNER

    Black Bean Soup
    Mashed Potato
    Kornlet and Tomato
    Macaroni baked with Granola
    Farina
    Graham Bread
    Crescents
    Cream Rolls
    Stewed Fruit
    Cracked Wheat Pudding

    SABBATH

    BREAKFAST

    Fresh Fruit
    Rolled Oats
    Blackberry Toast
    Pulled Bread
    Buns
    Beaten Biscuit
    Baked Chestnuts
    Citron Apples
    Stewed Fruit

    DINNER

    Canned Green Pea Soup
    Broiled Potato
    Macaroni with Egg Sauce
    Steamed Rice with Raisins
    Buns
    Beaten Biscuit
    Toasted Wafers
    Stewed Fruit
    Farina Pie

COUNTING THE COST.

The expense of the menus given will vary somewhat with the locality and the existing market prices.  The following analysis of several similar bills of fare used in widely different localities will serve to show something of the average cost.  The first of these were taken at random from the daily menus, during the month of January, of a Michigan family of seventeen persons, grown persons and hearty, growing children, none younger than six years.  In the estimates made of the cost of material, wherever fractions occurred, the next higher whole number was taken.  No butter was used, a small pitcher of cream for each individual supplying its place.  The milk used for cooking was not counted, since in this case most of the cream had been removed, and its cost reckoned at the entire cost of the milk itself, or twenty cents a quart, allowing four quarts of milk at five cents a quart for one quart of cream.

    BILLS OF FARE.

    BREAKFAST

    Fresh Apples
    Toasted Whole-Wheat Wafers
    Rolled Wheat with Cream
    Grape Toast
    Whole-Wheat Puffs
    Toasted Wafers
    Baked Sweet Apples
    Stewed Prunes
    Cream
    Hot Milk

Cost: Apples (fresh and baked), one half peck, 10c.; one lb. rolled wheat, 5c.; one and one half lbs. zwieback for toast, 15c.; one pint of canned grape pulp for toast, 12c.; puffs (for which beside milk, three eggs at 25c. per doz., and one and one half lbs. whole-wheat flour at 5c. per lb. were used), 14c.; two and one half lbs. of California prunes, 37c.; two qts. cream, an amount quite sufficient for moistening the toast and supplying a small cream cup for each individual, 40c.; two lbs. of toasted whole-wheat wafers, 20c.

    —­making the entire cost of breakfast $1.53, or
    exactly nine cents per person.

    DINNER