lloped Potato
Mashed Peas
Baked Squash
Celery
Rice with Raisins
Rye Bread
Graham Crusts
Toasted Wafers
Stewed Fruit
Apple Manioca

FOURTH DAY

BREAKFAST

Baked Chestnuts
Rolled Wheat
Gravy Toast
Baked Sweet Potato with Tomato Sauce
Cream Rolls
Graham Puffs
Granola
Stewed Fruit

DINNER

Cream Pea Soup
Baked Potato
Stewed Tomatoes
Scalloped Vegetable Oysters
Graham Grits
Graham Bread
Toasted Wafers
Buns
Stewed Fruit
Apple Tart

FIFTH DAY

BREAKFAST

Fresh Fruit
Cracked Wheat
Vegetable Oyster Toast
Graham Bread
Crusts
Toasted Wafers
Baked Apples
Stewed Fruit

DINNER

Potato Soup
Baked Beans
Stewed Parsnips
Pearl Wheat
Graham Bread
Currant Puffs
Toasted Wafers
Stewed Fruit
Rice Cream Pudding

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 wa