.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 Cr