8 cents apiece.

DINNER NO. 2

Tomato and Macaroni Soup
Boiled Potato with Gravy
Mashed Peas
Pearl Barley with Raisins
Whole-Wheat Bread
Toasted Wafers
Canned Berries
Apple Tapioca with Cream
Cream
Hot Milk

_Cost:_
For the soup was required two cans of tomatoes at 10c. each,
2 oz. macaroni at 15c. per lb., and one cup of cream, 27c.;
1/2 peck of potatoes, 12c.;
1 1/2 lbs. peas, 6c.;
1 lb. pearl barley, 5c.;
1/3 lb. raisins, 5c.;
1/2 lb. tapioca, 3c.;
apples, 20c.;
cream, 50c.;
canned fruit, 25c.;
flour and sugar, 4c.

Total, $1.70--ten cents apiece for each member of the household.

The following bills of fare were used by an Iowa family of six persons.
The prices given were those current in that locality in the month of
March.

BREAKFAST

Apples
Rolled Oats
Tomato Toast
Toasted Wafers
Graham Gems
Patent Flour Bread
Dried Apple Sauce
Cream
Hot Milk

_Cost:_
One sixth peck of apples, 3 1/3c.;
one third lb. rolled oats, 1 2/3c.;
three fourths lb. whole-wheat wafers, 7 1/2c.;
one half can tomatoes, 5c.;
bread for table and for toast, 10c.;
material for gems, 3 1/2c.;
dried apples, 6c.;
sugar, 2c.;
cream and milk, 15c.

Average cost for each person, 9 1/2 cents.

DINNER

Canned Corn Soup with Croutons
Scalloped Tomato
Parsnip with Egg Sauce
Graham Mush
Buns
Whole-Wheat Bread
Cup Custard
Cream
Hot Milk

_Cost:_
One can of corn, 10c.;
tomatoes (using the half can left over from breakfast), 5c.;
bread for the table, for the scalloped tomatoes,
and for croutons for the soup, 10c.;
parsnips, 5c.;
buns, 5c.;
four eggs, 6 1/2c.;
milk and cream, 15c.;
sugar, 2c.;
Graham flour, 1c.

Average cost, 10 cents apiece.

The material for the bills of fare given on the next page was reckoned
at prices current in a city in northern West Virginia, in the autumn,
and was for a family of six persons.

BREAKFAST

Browned Rice
Graham Crisps
Whole-Wheat Puffs
Dried Peach Sauce
Cream
Hot Milk

_Cost:_
One half doz. bananas, 10c.;
one half lb. rice, 5c.;
puffs, 5c; crisps
2-1/3c.;
one lb. dried peaches, 8c.;
2 qts. milk, 10c.;