A	»	B	»	C	»	D	»	E
F	»	G	»	H	»	I	»	J
K	»	L	»	M	»	N	»	O
P	»		R	»	S	»		T
U	»		V	»	W	»		Z

Editor in Chief: Kuno Francke - "The German Classics of The Nineteenth and Twentieth Centuries, Vol. II"

Paul Leicester Ford - "The True George Washington [10th Ed.]"

Albert Rhys Williams - "In the Claws of the German Eagle"

Various - "The Mirror of Literature, Amusement, and Instruction"

Nicholas Brealey Buys Davies-Black
Moreover Technologies - Premier purveyor of real-time news and RSS feeds from across the Web

Gray Gets New Ingram Role; Lovett Heading Ingram Digital
Ad - Get Info for Book Publishing from 14 search engines in 1.

PW Morning Report, January 6, 2009">The PW Morning Report, January 6, 2009
We have been looking for ways to fuel additional growth, said Chuck Dresner, v-p, associate publisher of NB North America, which has offices in Boston, Mass. Davies-Black has built up an excellent publishing program and a recognized brand in some of the

Science in the Kitchen. by Mrs. E. E. Kellogg

M >> Mrs. E. E. Kellogg >> Science in the Kitchen.




We have given meats no place upon these bills of fare, as we wished
particularly to illustrate how good, substantial menus of appetizing
variety can be provided without their use; but such of our readers as
desire this class of foods will have no difficulty in supplementing the
bills we have arranged by adding such meats as accord with their tastes
and purses, while our chapter on Meats will give them all needed
information as to their preparation.

In arranging the bills of fare it has been presupposed that the
housewife has provided herself with at least a moderate allowance of
canned or dried vegetables and fruits during their season, for use
throughout the year. Effort has also been made to suggest an ample
variety of seasonable and wholesome articles and to make provision for
any probable left-over foods; and to illustrate how by planning and
thinking beforehand the same material may be used to form the base of
two different dishes for successive days, enough of which for both may
often be cooked at the same time, thus economizing in time and fuel.

No particular year has been taken, as we desired the menus to be adapted
to all years, and as no dates could be given, we have taken even weeks,
ending each with a Sabbath menu, beginning with the first month of the
year.

A third meal, if desired, whether it be luncheon or supper, should, for
health's sake, be so simple in character that we have not deemed it
necessary to give bills of fare. Breads, fruits, and grains, with milk,
cream, and some simple relish, tastefully served, offer ample provision
for a healthful and nourishing repast.

No mention has been made of beverages upon the bills of fare. If any are
used, hot milk or caramel coffee are to be preferred. Cooked fruit,
either fresh, dried, or canned, is desirable for every meal, but the
kind--as also of the fresh fruit upon the breakfast bill--may be
arranged according to individual preferences and resources. The use of
cream, sugar, and other accessories should be suited to circumstances.

It is intended that croutons be served with the soups, and in arranging
the variety of breads, an effort has been made to provide one of harder
texture for use with grains and other soft foods. The wafers mentioned
are the whole-wheat and gluten wafers manufactured by the Sanitarium
Food Co., which by many families are considered more convenient for
general use as a hard bread than the crisps, sticks, etc., which upon
some of the menus are designed for the same purpose.

Less variety may be used, and changes made to suit the taste and
circumstances of those providing and partaking of the meals; but
whatever is subtracted should still leave upon the bill of fare the more
nutritious articles, like grains, whole-wheat bread, and other foods
rich in nerve and muscle forming elements.

Whether the housewife follows the bills of fare given with such
modifications as are best suited to the needs of her household, or
provides some of her own choosing, she will find it a great saving of
vexation and trouble to make them out for several days or a week ahead,
at one time, rather than from day to day or from meal to meal. She can
then plan her work and her resources so as the more nearly to make "both
ends meet," and can provide a more varied fare, while if changes are
needed, they can be easily made by substituting one article for another,
as circumstances demand.

In the arrangement of her menus she will find it well to select first
the grain and breads to be used, since being among the most nutritious
of all foods, they may well form the chief and staple food, around
which all other articles upon the bill of fare are grouped. If the grain
chosen be rice, farina, or one largely composed of starch, the remainder
of the menu should include some foods rich in nitrogenous elements, such
as macaroni, whole-wheat or Graham breads, the legumes, eggs, etc. If
the choice of grain be one containing a high percentage of nitrogenous
material, less of this element will be required in the accompanying
foods. As an aid in determining the nutritive value of any given food
substance, the following table, presenting the results of the chemical
analysis of the more common articles used as food, which we have
compiled from the most recent scientific authorities, will be found
helpful:--

TABLE SHOWING THE NUTRITIVE VALUES OF COMMON FOOD SUBSTANCES.

(1)Water.
(2)Albuminous elements.
(3)Starch.
(4)Grape Sugar.
(5)Cane Sugar.
(6)Free Fat.
(7)Free Acid.

GRAINS.
FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7)
Wheat, Poland 13.2 21.5 61.9 X 1.5 X
Mich. White 12.8 11.6 71. X 1.3 X
" Diehle 12.2 13.8 72.2 X X X
Japanese 12.4 16.5 65.1 X 1.6 X
Rye, Winter 8.7 11. 74.6 X 1.9 X
German 8. 14. 78. X X X
Barley 24. 10.5 66.7 X 2. X
So. Russian 4. 12.7 70.9 X X X
Oats 12. 10.7 58.3 X 7.8 X
Corn, Flint 13.1 10.2 68.5 X 4.8 X
Dent 13.4 9.4 68.5 X 5. X
Sweet 13.4 11.4 62.7 X 7.8 X
Rice 12.6 6.7 78.5 X .9 X
Millet 11.8 10.5 68.2 X 4.2 X
Buckwheat 12.7 10. 71.8 X 1.4 X
Iceland Moss 16. 22. 36.3 X 1.4 X

FLOUR.
FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7)
Graham 13. 11.7 69.9 X 1.7 X
Wheat 11.6 11.1 75.4 X 1.1 X
Rye 13.7 11.6 69.7 X 2. X
Barley 14.8 11.4 71.2 X 1.5 X
Oat 7.7 15.1 67.2 X 7.1 X
Corn 14.2 9.7 69.5 X 3.8 X
Buckwheat 13.5 8.9 74.3 X 1.6 X
Bean 10.3 23.2 59.4 X 2.1 X
Pea 11.4 25.2 57.2 X 2. X
Banana 14.9 2.9 77.9 X .5 X
Arrowroot 18. X 82. X X X

BREADS.
FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7)
Barley 12.4 9.4 64.4 4.7 1. X
Whole Wheat 13. 8.7 60. 4. 6. X
White 45.1 5.3 46. 2.3 .8 X
Rye 42.3 6.1 46.9 2.3 .4 X
Swedish Speise 12. 10. 72.3 3.1 1.6 X
Brod
Zwieback, White 13.3 8.5 73.3 1.8 1. X
Rye 11.6 9.3 67.2 3.6 1. X
Macaroni 13.1 9. 76.8 X .3 X
Manna 15.3 1.9 18.1 49.[2] X X

FRESH FRUITS.
FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7)
Apple 84.8 .4 X 7.2 X .8
Apricot 81.2 .5 X 4.6 X 1.2
Blackberry 86.4 .5 X 4.1 X .2
Banana 73. 1.9 X X .6 X
Cherry 79.8 .7 X 10.2 X .9
Cranberry 89.6 .1 X 1.5 X 3.3
Currant 84.7 .5 X 6.4 X 2.3
Grape 78.2 .6 X 14.3 X .8
Gooseberry 85.7 .5 X 7.1 X 1.4
Pear 83.2 .4 X 8.2 X .2
Prune 81.2 .8 X 6.2 X .8
Plum 84.9 .4 X 3.6 X 2.5
Peach 80. .7 X 4.5 X .9
Raspberry 85.7 .4 X 3.9 X 1.4
Strawberry 87.6 1.1 X 6.3 .5 .9
Whortleberry 78.4 .8 X 5. X 1.6

DRIED FRUITS.
FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7)
Prune 29.3 2.3 .2 44.5 .5 X 2.7
Pear 29.4 2. 10.8 29.1 .4 X .8
Apple 27.9 1.3 5.6 42.8 .8 X 3.6
Cherry 49.8 2. X 31.2 X .3 X
Raisin 32. 3.4 X 54.6 X .6 X
Fig 31.2 4. X 49.8 X X X
Date 33. 9. X X 58. X X

NUTS.
FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7)
Chestnut 7.3 14.6 69. X X 2.4 X
Walnut 7.2 15.8 13. X X 57.4 X
Hazelnut 7.1 17.4 7.2 X X 62.6 X
Sweet Almond 6.2 23.5 7.8 X X 53. X
Peanut 6.5 26.3 1.8 X X 46.2 X
Cocoanut 46.5 5.6 8. X X 35.9 X

Syrup 24.6 X X 26.2 44.9 X X
Honey 20.6 .8 X 72.8 1.8 X X

VEGETABLES.
FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7)
Carrot 85.8 1.2 X X .3 X
Winter Cabbage 80. 4. X 1.2 .9 X
Red Cabbage 90. 1.8 X 1.7 .2 X
White Cabbage 90. 1.9 X 2.3 .2 X
Spinach 38.5 3.5 X .1 .6 X
Celery 84.1 1.5 X .8 .4 X
Head Lettuce 94.3 1.4 X X .3 X
Potato 75. 2.2 X X .2 X
White Turnip 92.5 1.5 X X .2 X
Beet 87.5 1.3 X X .1 X
Sugar Beet 71.6 2. X 12.6 .5 X
Parsnip 82. 1.2 X X .6 X
Sweet Potato 71.8 1. X X .2 X
Cucumber 95.2 1.2 X 1. X X
Asparagas 93.7 1.8 X .4 .3 X
Cauliflower 90.9 2.3 X 1.2 .3 X
Melon 90.4 1. X 2.2 .3 X
Squash 90.3 1.1 X 1.4 .1 X
Onion 86. 1.7 X 2.8 .1 X
Pumpkin 90.3 1.1 5.1 1.5 .1 X
Tomato 92.4 1.6 X 2.5 .3 1.8
Peas,
green, garden 78.4 6.4 12. X X .5 X
small 10.3 24.6 52.6 X 3.5 X
African 6.5 23.4 57.8 X 6. X
green shelled 12.7 21.7 57.7 X 1.9 X
Beans, field 13.5 25. 48.3 X 1.7 X
French or
Kidney 11. 23.7 55.6 X 2.2 X
white 15. 26.9 48.8 X 3. X
Lima 9. 21.9 60.6 X 1.6 X
String beans 88.7 2.7 5.5 1.2 .1 X
Lentils 12.3 25.9 53. X 1.9 X
German 11.7 33. 30.3 X 8.7 X

MILK AND BUTTER. Milk
FOOD SUBSTANCES (1) (2) (3) (4) Sug. (6) (7)
Mother's milk 89.2 .9 X X 5.4 3.2 X
Cows' " 86. 4.1 X X 5.2 3.9 X
Cream 66. 2.7 X X 2.8 26.7 X
Swedish Butter 13.8 .6 X X .6 84.4 X
French " 12.6 X X X .2 86.4 X
Cheese, Stilton 32. 26.2 X X 34.5 3.3 X
Skimmed milk 88. .4 X X 3.8 1.8 X
Buttermilk 88. 4.1 X X 3.6 .7 X
Milk of Cow 58. 1.7 X 2.8 X 35.2 X
Tree

MEATS.
FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7)
Lean Beef 72. 19.3 X X X 3.6 X
Lean Mutton 72. 18.3 X X X 4.9 X
Veal 63. 16.3 X X X 15.8 X
Pork 39. 9.8 X X X 49.9 X
Poultry 74. 21. X X X 3.8 X
White Fish 78. 18.1 X X X 2.9 X
Salmon 77. 16.1 X X X 5.5 X
Entire Egg 74. 14. X X X 10.5 X
White of Egg 78. 20.4 X X X X X
Yolk of Egg 52. 16. X X X 30.7 X



(8)Pectose.
(9)Non-Nitrog. Substances.
(10)Salts.
(11)Cellulose.
(12)Propor. Carbon to Nitrogenous.
(13)Total Nutritive Value.

GRAINS.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13)
Wheat, Poland X X 1.9 X 2.9 86.8
Mich. White X X 1.6 1.7 6.2 85.5
" Diehle X X 1.8 X 5.2 87.8
Japanese X X 1.5 2.9 4. 84.7
Rye, Winter X X 2.3 1.5 6.9 89.8
German X X X X 5.5 92.
Barley X X 2.6 3.8 6.5 82.2
So. Russian X X 2.4 X 5.5 86.
Oats X X 3.3 17.9 5.2 86.7
Corn, Flint X X 1.4 1.7 7.1 84.9
Dent X X 1.5 2.2 7.8 84.4
Sweet X X 1.8 2.9 6.1 83.7
Rice X X .8 .5 11.8 86.9
Millet X X 2.8 2.5 6.9 85.7
Buckwheat X X 1.9 1.7 7.3 85.6
Iceland Moss X X 1.4 2.9 2.6 81.1

FLOUR.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13)
Graham X X 1.8 1.9 6.1 85.1
Wheat X X .6 .2 6.8 88.2
Rye X X 1.4 1.6 6.1 84.7
Barley X X .6 .5 6.3 84.7
Oat X X 2. .9 4.9 91.4
Corn X X 1.3 1.5 7.5 84.3
Buckwheat X X 1. .7 8.5 83.8
Bean X X 3.3 1.7 2.6 88.
Pea X X 2.9 1.3 2.3 87.3
Banana X X 2.2 1.6 27. 83.5
Arrowroot X X X X 82. 82.

BREADS.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13)
Barley X X 3.8 4.3 7.4 83.3
Whole Wheat X X 3. 5.3 8. 81.7
White X X .5 X 9.2 54.9
Rye X X 1.5 .5 8.1 57.2
Swedish Speise X X X 1. 7. 87.
Brod
Zwieback, White X X .6 1.5 9. 83.2
Rye X X 2.1 4.7 7.7 83.7
Macaroni X X .8 X 8.5 86.9
Manna X 5.6 X 10.1 67. 72.7

FRESH FRUITS.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13)
Apple 4.8 X .5 1.5 18. 13.7
Apricot 5.4 X .8 5.3 9.2 13.5
Blackberry 1.4 X .4 7. 6.2 8.1
Banana X 23.9 1. .3 .3 26.7
Cherry 1.8 X .7 5.9 14.5 14.8
Cranberry X X .2 6.3 15. 4.1
Currant .9 X .7 4.6 12.8 10.7
Grape 2. X .5 3.6 13.8 18.2
Gooseberry 1.4 X .4 3.5 14.2 10.8
Pear 3.3 X .3 4.4 20.5 12.4
Prune 4.9 X .7 5.5 7.7 13.4
Plum 4.6 X .7 4.3 9. 10.8
Peach 7.1 X .7 6.1 6.4 13.9
Raspberry .7 X .5 7.4 9.7 6.9
Strawberry .5 X .8 2.3 6.1 10.1
Whortleberry .9 X 1. 12.3 6.2 9.3

DRIED FRUITS.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13)
Prune 4.3 13.4 1.4 1.5 19.6 69.2
Pear 4.5 14.9 1.7 6.9 19.9 63.7
Apple 4.8 6.5 1.6 5.1 37.8 67.
Cherry X 14.3 1.6 2.4 15.7 47.8
Raisin X 7.5 1.2 1.7 23. 66.3
Fig X X 2.9 12.1 12.4 36.7
Date X X X X 6.4 67.

NUTS.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13)
Chestnut X X 3.3 3.4 4.8 89.3
Walnut X X 2. 4.6 4.4 88.2
Hazelnut X X 2.5 3.2 4. 89.7
Sweet Almond X X 3. 6.5 2.6 87.3
Peanut X X 3.3 13.9 1.7 79.6
Cocoanut X X 1. 2.9 7.8 50.5

Syrup X 2. 2.3 X 71. 75.4
Honey X 3.8 .2 X 91. 78.1

VEGETABLES.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13)
Carrot X 9.2 1. 1.5 .2 11.7
Winter Cabbage X 10.4 1.6 1.9 .5 18.1
Red Cabbage X 4.2 .8 1.3 1. 8.7
White Cabbage X 2.6 1.2 1.8 1.3 8.2
Spinach X 4.3 2. 1. .2 10.5
Celery X 11. .8 1.4 .8 14.5
Head Lettuce X 2.2 1. .8 1.8 4.9
Potato X 21. 1. .6 .1 24.4
White Turnip X 3. .7 2.1 .1 5.4
Beet X 9. 1.1 1. .1 11.5
Sugar Beet X .7 1. 11.6 21.5 23.3
Parsnip X 7.2 1. 8. .5 10.
Sweet Potato X 25.3 .7 1. .2 27.2
Cucumber X 1.4 .4 .8 .8 4.
Asparagas X 2.3 .5 1. .4 5.3
Cauliflower X 3.4 .8 .9 .6 8.2
Melon X 4. .7 1.4 2.1 3.8
Squash X 5.2 .7 1.2 1.3 8.5
Onion X 8. .7 .7 1.7 13.3
Pumpkin X X .7 1.2 6. 8.5
Tomato X X .6 .8 1.8 6.8
Peas,
green, garden X X .8 1.9 2. 19.7
small X X 2.6 6.4 2.2 83.3
African X X 3. 3.3 2.7 90.2
green shelled X X 2.8 3.2 2.7 84.1
Beans, field X X 3.5 8. 2. 78.5
French or
Kidney X X 3.7 3.8 2.4 85.2
white X X 3.5 2.8 1.9 82.2
Lima X X 2.9 4. 3.1 93.
String beans X X .6 1.2 2.5 10.1
Lentils X X 3. 3.9 2.1 83.8
German X X 2.7 13.6 1.2 74.7

MILK AND BUTTER.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13)
Mother's milk X X .4 X X X
Cows' " X X .8 X 2.2 14.
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


FOURTH DAY

BREAKFAST

Fresh Fruit
Rolled Wheat
Dry Toast with Hot Cream
Hominy Gems
Toasted Wafers
Baked Sweet Potatoes with Tomato Gravy
Celery
Stewed Fruit

DINNER

Tomato Cream Soup
Boiled Potatoes with Cream Sauce
Mashed Peas
Baked Chestnuts
Whole-Wheat Puffs
Graham Bread
Rice
Stewed Fruit
Stewed Fruit Pudding


FIFTH DAY

BREAKFAST

Fresh Fruit
Mixed Mush
Browned Sweet Potato
Macaroni with Cream Sauce
Baked Sweet Apples
Graham Bread
Corn Puffs
Toasted Wafers
Stewed Fruit

DINNER

Cream Pea Soup
Mashed Potatoes
Baked Cabbage
Stewed Corn
Pearl Wheat
Zwieback
Current Puffs
Graham Bread
Stewed Fruit
Apple Tart

SIXTH DAY

BREAKFAST

Fresh Fruit
Graham Grits
Toasted Wafers
Celery Toast
Raised Biscuit
Whole-Wheat Puffs
Baked Sweet Apples
Stewed Fruit

DINNER

Corn Soup
Baked Squash
Mashed Beans
Rolled Rye
Beaten Biscuit
Graham Bread
Stewed Fruit
Apple Meringue Desert


SABBATH

BREAKFAST

Oranges
Oatmeal
Prune Toast
Baked Sour Apples
Breakfast Rolls
Fruit Bread
Stewed Fruit

DINNER

Tomato and Macaroni Soup
Canned Green Peas
Scalloped Potato
Steamed Rice
Whole-Wheat Bread
Plain Buns
Zwieback
Stewed Fruit
Fresh Fruit and Nuts


SECOND WEEK.

FIRST DAY

BREAKFAST

Fresh Fruit
Graham Mush with Dates
Cream Toast
Toasted Rolls
Fruit Bread
Whole-Wheat Puffs
Stewed Fruit

DINNER

Combination Soup
Boiled Potato with Cream Sauce
Pease Cakes
Stewed Celery
Cracked Wheat
Whole-Wheat Bread
Sally Lunn Gems
Zwieback
Stewed Fruit
Apple Tapioca


SECOND DAY

BREAKFAST

Fresh Fruit
Plum Porridge
Strawberry Toast
Whole-Wheat Bread
Graham Crisps
Pop Overs
Baked Apples
Stewed Fruit

DINNER

Celery Soup No. 2.
Mashed Squash
Mashed Potato
Chopped Turnip
Rolled Wheat
Graham Crisps
Rye Gems
Stewed Fruit
Cream Rice Pudding


THIRD DAY

BREAKFAST

Fresh Fruit
Granola Fruit Mush
Corn Cake
Toasted Wafers
Graham Puffs
Boiled Macaroni
Stewed Fruit

DINNER

Swiss Potato Soup
Baked Sweet Potato
Boiled Beets, Sliced
Succotash
Graham Grits
Graham Bread
Toasted Rolls
Stewed Fruit
Cornstarch Meringue


FOURTH DAY

BREAKFAST

Fresh Fruit
Oatmeal
Snowflake Toast
Toasted Wafers
Currant Puffs
Graham Bread
Baked Apples
Stewed Fruit

DINNER

Oatmeal Soup
Mashed Sweet Potato
Scalloped Tomatoes
Farina
Graham Fruit Bread
Crusts
Zwieback
Stewed Fruit
Apple Pie


FIFTH DAY

BREAKFAST

Fresh Fruit
Graham Apple Mush
Gravy Toast
Breakfast Rolls
Graham Fruit Bread
Macaroni with Kornlet
Stewed Fruit