Part 2

Apple 1 medium 75 Apple (baked, sweetened) 1 large 200 Apricots 5 medium 80 Banana 1 medium 90 Avocado ⅓ pear 165 Grapefruit ½ medium 75 Lemon Juice 1 tablespoon 5 Orange 1 medium 70 Orange Juice 1 cup 110 Peach 1 medium 50 Pear 1 medium 65 Pineapple ¾″ slice 45 Raspberries ½ cup 35 Prunes (dried) 4 large 100 Cantaloupe ½ of 5″ melon 50

FRUIT (canned)

Apricots 3 large halves 100 Cherries (Royal Ann) ½ cup 100 Fruit Cup ½ cup 90 Peaches 2 large halves 100 Pineapple 3½″ × ½″ 50

CREAMED DISHES

Creamed Eggs 1, ¼ cup sauce 175 Creamed Carrots ½ cup 70 Macaroni and Cheese ¾ cup 350 Cheese Souffle ¾ cup 150

MEAT, FISH, POULTRY, EGGS

Steak (broiled, gravy) 2″ × 3″ × ½″ 100 Lamb Chop 1 medium 130 Pork Chop (broiled, lean) 1 medium 200 Roast Beef 3¾″ × 3½″ × ¼″ 150 Meat Loaf (beef) 4″ × 2½″ × ½″ 150 Hamburger 1 medium 200 Beef Hash ¾ cup 200 Ham (boiled, lean) 5″ × 5″ × ⅛″ 115 Liver 4″ × 3″ × ½″ 100 Bacon 2-3 Slices 100 Lamb Stew 1 cup 390 Fish (steamed, broiled) 1 medium serv. 100 Salmon ⅓ cup 100 Chicken ¼ cup 100 Egg (soft-cooked, poached) 1 75 Egg (pan scrambled) 1 120

BREAD STUFFS AND CEREALS

Griddle Cakes 2 med. cakes 120 Waffle 1 medium 215 Biscuits 2 small 130 Bread l-ounce slice 75 Cooked Cereal ½ cup 70 Muffin 2¾″ diam. 135 Zwieback 3¼″ × 1¼″ × ½″ 35 Corn Bread 2″ × 2″ × 2″ 140 French Toast 4″ × 3¾″ × ½″ 150 Rye Wafer 1 small 20 Cracker (saltine) 2″ square 15

LENTILS AND NUTS

Limas (dried, cooked) ½ cup 140 Limas (fresh, cooked) ½ cup 75 Navy Beans (stewed) ½ cup 100 Baked Pork and Beans ½ cup 160 Peanut Butter 1 tablespoon 90 Peanuts 10 50 Pecans 6 50 Cashews 6-8 90

DESSERTS AND PASTRY

Baked Custard ½ cup 140 Rice Pudding ½ cup 165 Bread Pudding ½ cup 200 Chocolate Pudding ½ cup 220 Cornstarch Pudding ½ cup 140 Filled Cream Puff 1 medium 175 Sponge Cake 2¼″ × 2¾″ × 1½″ 100 Plain Cake 2″ × 2″ × 1″ 100 Layer Cake (iced) 2″ sector 400 Plain Cookies 2 medium 100 Doughnut 1, medium 135 Apple Pie ⅛, 9″ pie 230 Cherry Pie ⅛, 9″ pie 370 Coconut Custard Pie ⅛, 9″ pie 355 Custard Pie ⅛, 9″ pie 200 Mince Pie ⅛, 9″ pie 340 Lemon Meringue Pie ⅛, 9″ pie 340 Pumpkin Pie ⅛, 9″ pie 275 Cheese Cake 2½″ sector 275

SOUPS

Cream Soups 1 cup 200 Oyster Stew 1 cup 240 Bouillon ¾ cup 9 Split Pea ¾ cup 200 Clear Tomato ¾ cup 60 Vegetable (broth type) ¾ cup 55

SANDWICHES

Chicken Salad 1 245 Grilled Cheese (open) 1, 1 sl. bread 215 Egg Salad 1 280 Ham 1 280 Lettuce and Tomato 1 200 Peanut Butter 1 300 Swiss Cheese 1 270

MISCELLANEOUS

Fudge l¼″ × 1″ × ¾″ 100 Chocolate Sundae 1 medium 215 Ice Cream Soda Fountain size 260 Chocolate Almond Bar 1 small 130 Cocoa ¾ cup 180 Choc. Malted Milk Fountain size 500 Chop Suey 1 cup 400 Brown Gravy ¼ cup 100 Soft Drinks 1 bottle, 8 oz. 110 Sugar 1 tablespoon 50 Jams, Jellies 1 tablespoon 55 Pretzels 5 small sticks 20

TO LADIES IN WEIGHTING

Keep a regular record, using the same scales, if possible.

DATE WEIGHT

_______ _______ _______ _______ _______ _______ _______ _______ _______ _______ _______ _______ _______ _______ _______ _______ _______ _______

Transcriber’s Notes

—Silently corrected a few typos, including listed errata.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.