VEGETABLES. CEREALS, ETC. FRUITS, TABLE SHOWING THE COMPAKATIVE AMOUNT OF NUTRIMENT "WHIC:^ 25 CENTS WILIi BUY WHEN INVESTED IN DIEFEKENT FOODS. The following table shows at a glance the comparative amount of nntriment which 25 cents will buy when invested in different foods at the ordinary retail prices in the city. In studying the table, however, the advantage of a variety in food should be borne in mind, as the fruits furnish the system with acids, and fresh vegetables furnish potash and other salts which are of the highest value. A thorough knowledge of the nutritive value of foods will enable many people to make a material saving in their household expenses. MEATS, ETC. Beef, brisket of ^..^ , ■ , ■ Beef, dried ai^_^ Beef, flank of ■_«---— --^—-i---------™--^™™--™™--™-— Beef, neck of ^___»_« Beef, ribs of — i^i— — ™^ Beef, shoulder of. . ..„,^b_h,^ Beef, sirloin of ,■„__, Beef, round of ■■=■■.■ Beef, liver of __«__« Beef, heart of _^.._i_i.i— «i».«— Beef, tongue of ____^ "Veal, shoulder of. . .____■ Mutton, breast "f Mutton, flank of. . n .i,,, , mi,, Mutton, leg of .^iiii™.— ™i Mutton, neck of . . . . .■■■■..■■i.n f^ -' Mutton, loin of _^_^_— . Mutton.shoulder of. Lamb, leg of _ Lamb, loin of ., Lamb, neck of „ Lamb, shoulder of.. Pork, fresh , Pork, fat, salt Pork, smoked ham. Sausage, pork , Tripe, soused , Chicken , Turkey _ Hen's Eggs, „ Bluefish.... Cod Eels Flounder . . Haddock .. Halibut.... Herring Mackerel . . Perch Pickerel . . . Salmon Shaa Smelts Swordfish. Trout Whitefish . Clams Crabs Oysters.... Lobsters. .. Shrimp .... FISH AND SHELX,=FISH. DAIRY PBODUCTS. Milk Butter Oleomargarine Cheese, full cream., Cheese, skim milk. VEGETABLES. Asparagus Beans, lima, green.. Beans, dried Beets Cabbage Carrots ■ Cauliflower Cucumber Com, sweet, green. Lettuce Onions Peas, dried Potatoes Potatoes, sweet. Pumpkin Rhubarb Rice Spinach Squash Turnips Tomatoes Apples. Blackberries. Cherries Cranberries. . Grapes Lemons Pineapples Strawberries.. Watermelons Barley, pearl.. Flour, graham . CEREALS, ETC. Flour, entire wheat. Flour, buckwheat.. Flour, rye Flour, wheat , Commeal _ Oatmeal , White hominy , Buckwheat farina. „ Bread, graham Bread, rye _ Bread, wheat _ Boston crackers..., Graham crackers... Oatmeal crackers.- 10 TABLES OF WEIGHTS AND MEASURES. NoTTOE. — The standard of measure which we have adopted in this book is the ordinary coffee cup, which holds \^ pint. Where not otherwise specified, we al- ways mean that by a cup. Of course the size of the cups and spoons in actual use vary somewhat, and extraordinary dampness or dryness of the materials will affect their weight, but these tables are as accurate as we can make them. In making up any recipe, using the same measure throughout will keep the proportions correct. Before measuring sugar, meal, flour, soda, salt and spices, they should be sifted. Materials like baking powder or mustard, which have been packed, should be stirred and crushed if you do not sift them. - To get ^ a spoonful, fill the spoon, divide it through the center lengthwise, and use one=half. To get an even spoonful of any dry material, fill the spoon and level it off with a knife. A heaping spoonful is all it will hold. To get a spoon- ful, fill the spoon and shake it a little until it is slightly rounded on top.

AI-modernized reading of the original text

CEREALS, ETC. FRUITS, TABLE SHOWING THE COMPARATIVE AMOUNT OF NUTRIMENT WHICH 25 CENTS WILL BUY WHEN INVESTED IN DIFFERENT FOODS. The following table shows at a glance the comparative amount of nntriment which 25 cents will buy when invested in different foods at the ordinary retail prices in the city. In studying the table, however, the advantage of a variety in food should be borne in mind, as the fruits furnish the system with acids, and fresh vegetables furnish potash and other salts which are of the highest value. A thorough knowledge of the nutritive value of foods will enable many people to make a material saving in their household expenses. MEATS, ETC. Beef, brisket of ^..^ , ■ , ■ Beef, dried ai^_^ Beef, flank of ■_«---— --^—-i---------™--^™™--™™--™-— Beef, neck of ^___»_« Beef, ribs of — i^i— — ™^ Beef, shoulder of. . ..„,^b_h,^ Beef, sirloin of ,■„__, Beef, round of ■■=■■.■ Beef, liver of __«__« Beef, heart of _^.._i_i.i— «i».«— Beef, tongue of ____^ "Veal, shoulder of. . .____■ Mutton, breast "f Mutton, flank of. . n .i,,, , mi,, Mutton, leg of .^iiii™.— ™i Mutton, neck of . . . . .■■■■..■■i.n f^ -' Mutton, loin of _^_^_— . Mutton.shoulder of. Lamb, leg of _ Lamb, loin of ., Lamb, neck of „ Lamb, shoulder of.. Pork, fresh , Pork, fat, salt Pork, smoked ham. Sausage, pork , Tripe, soused , Chicken , Turkey _ Hen's Eggs, „ Bluefish.... Cod Eels Flounder . . Haddock .. Halibut.... Herring Mackerel . . Perch Pickerel . . . Salmon Shaa Smelts Swordfish. Trout Whitefish . Clams Crabs Oysters.... Lobsters. .. Shrimp .... FISH AND SHELL-FISH. DAIRY PRODUCTS. Milk Butter Oleomargarine Cheese, full cream., Cheese, skim milk. Asparagus Beans, lima, green.. Beans, dried Beets Cabbage Carrots ■ Cauliflower Cucumber Com, sweet, green. Lettuce Onions Peas, dried Potatoes Potatoes, sweet. Pumpkin Rhubarb Rice Spinach Squash Turnips Tomatoes Apples. Blackberries. Cherries Cranberries. . Grapes Lemons Pineapples Strawberries.. Watermelons Barley, pearl.. Flour, graham . CEREALS, ETC. Flour, entire wheat. Flour, buckwheat.. Flour, rye Flour, wheat , Commeal _ Oatmeal , White hominy , Buckwheat farina. „ Bread, graham Bread, rye _ Bread, wheat _ Boston crackers..., Graham crackers... Oatmeal crackers.- TABLES OF WEIGHTS AND MEASURES. NoTTOE. — The standard of measure which we have adopted in this book is the ordinary coffee cup, which holds \^ pint. Where not otherwise specified, we always mean that by a cup. Of course the size of the cups and spoons in actual use vary somewhat, and extraordinary dampness or dryness of the materials will affect their weight, but these tables are as accurate as we can make them. In making up any recipe, using the same measure throughout will keep the proportions correct. Before measuring sugar, meal, flour, soda, salt and spices, they should be sifted. Materials like baking powder or mustard, which have been packed, should be stirred and crushed if you do not sift them. - To get ^ a spoonful, fill the spoon, divide it through the center lengthwise, and use one-half. To get an even spoonful of any dry material, fill the spoon and level it off with a knife. A heaping spoonful is all it will hold. To get a spoonful, fill the spoon and shake it a little until it is slightly rounded on top.

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