Part 52
DINNER Canned Corn Soup Mashed Potato Chopped Beets Stewed Parsnips with Celery Rolled Wheat Toasted Rolls Whole-Wheat Puffs Graham Bread Stewed Fruit Fig Pudding with Orange Sauce
SECOND DAY
BREAKFAST
Fresh Fruit Oatmeal Cracker Toast Graham Sticks Currant Puff Graham Bread Baked Apples Stewed Fruit
DINNER Cream Pea Soup Potato Rice Chopped Cabbage Scalloped Vegetable Oysters Browned Rice Graham Sticks Raised Corn Cake Stewed Fruit Cracked Wheat Pudding
THIRD DAY
BREAKFAST
Fresh Fruit Granola Fruit Mush Cream Toast Boiled Macaroni Hoe Cake Whole-Wheat Bread Toasted Wafers Baked Apples Stewed Fruit
DINNER
Vegetable Oyster Soup Steamed Potato with Cream Sauce Stewed Corn and Tomatoes Mashed Squash Mixed Mush Pop Overs Toasted Wafers Cream Rolls Stewed Fruit Cornstarch Blancmange
FOURTH DAY
BREAKFAST
Fresh Fruit Graham Grits Strawberry Toast Whole-Wheat Puffs Graham Bread Cream Rolls Baked Chestnuts Stewed Fruit
DINNER
Pea and Tomato Soup Mashed Potato Stewed Pumpkin Macaroni Baked with Granola Pearl Barley Graham Bread Sally Lunn Gems Toasted Rolls Stewed Fruit Molded Tapioca
FIFTH DAY
BREAKFAST
Fresh Fruit Graham Mush Tomato Toast Potato Cakes Graham Bread Rye Gems Toasted Wafers Stewed Fruit
DINNER
Tomato and Macaroni Soup Potato Snow Stewed Parsnips Chopped Turnip Rolled Rye Graham Bread Toasted Wafers Graham Crusts Stewed Fruit Prune Dessert
SIXTH DAY
BREAKFAST
Fresh Fruit Rolled Oats Gravy Toast Whole-Wheat Puffs Toasted Wafers Hoe Cake Baked Apples Stewed Fruit
DINNER
Mixed Potato Soup Macaroni with Cream Sauce Stewed Beans Scalloped Tomato Pearl Wheat Pulled Bread Corn Cakes Stewed Fruit Farina Custard
SABBATH
BREAKFAST
Fresh Fruit Rolled Oats Prune Toast Fruit Bread Cream Rolls Toasted Wafers Steamed Figs Cup Custard Stewed Fruit
DINNER
Vegetable Oyster Soup Macaroni with Kornlet Canned String Beans Steamed Rice Graham Fruit Bread Cream Rolls Cranberry Jelly Fresh Fruit
FIFTIETH WEEK.
FIRST DAY
BREAKFAST
Fresh Fruit Cerealine Flakes Baked Potato with Cream Gravy Toasted Wafers Whole-Wheat Puffs Hoe Cake Baked Chestnuts Stewed Fruit
DINNER
Velvet Soup Broiled Potato Succotash Baked Squash Cracked Wheat Toasted Rolls Graham Bread Crusts Stewed Fruit Rice Cream Pudding
SECOND DAY
BREAKFAST
Fresh Fruit Corn Meal Mush Cream Toast Cream Rolls Granola Gems Graham Bread Baked Apples Stewed Fruit
DINNER
Brown Soup Baked Potato Stewed Celery Mashed Peas with Tomato Sauce Graham Grits French Rolls Rye Bread Toasted Wafers Stewed Fruit Apple Snow
THIRD DAY
BREAKFAST
Fresh Fruit Rolled Wheat Grape Toast Graham Crisps Rye Bread Graham Puffs Lemon Apples Stewed Fruit
DINNER
Cream Pea Soup Mashed Potato Mashed Parsnips Macaroni with Egg Pearl Wheat with Raisins Rye Bread Toasted Wafers Currant Puffs Stewed Fruit California Grapes
FOURTH DAY
BREAKFAST
Fresh Fruit Oatmeal Tomato Toast Whole-Wheat Puffs Graham Sticks Corn Cakes Granola Baked Apples Stewed Fruit
DINNER
Parsnip Soup Potato Rice Steamed Squash Baked Beans Cracked Wheat Raised Biscuit Toasted Wafers Graham Gems Stewed Fruit Farina Blancmange with Cranberry Dressing
FIFTH DAY
BREAKFAST
Fresh Fruit Graham Apple Mush Blackberry Toast Macaroni with Cream Sauce Whole-Wheat Puffs Graham Bread Toasted Wafers Stewed Fruit
DINNER
Baked Bean Soup Potato Cakes Scalloped Tomatoes Stewed Vegetable Oysters Rice Graham Bread Oatmeal Crisps Beaten Biscuit Stewed Fruit Tapioca Jelly
SIXTH DAY
BREAKFAST
Fresh Fruit Rolled Rye Snowflake Toast Toasted Wafers Graham Bread Corn Puffs Citron Apples Stewed Fruit
DINNER
Vegetable Oyster Soup Baked Sweet Potato Mashed Peas Boiled Beets with Lemon Dressing Graham Grits Pulled Bread Graham Crusts Stewed Fruit
SABBATH
BREAKFAST
Fresh Fruit Rice with Fig Sauce Gravy Toast Fruit Bread Toasted Wafers Cream Rolls Grape Apples Stewed Fruit
DINNER
Kornlet Soup Mashed Sweet Potato Pease Cakes Browned Rice Buns Pulled Bread Cream Rolls Stewed Fruit Bananas
FIFTY-FIRST WEEK
FIRST DAY
BREAKFAST
Fresh Fruit Cerealine Flakes Cream Toast Graham Puffs Fruit Bread Toasted Wafers Baked Apples Stewed Fruit
DINNER
Swiss Lentil Soup Boiled Potatoes with Cream Sauce Scalloped Tomato Stewed Vegetable Oysters Pearl Barley Graham Bread Rye Gems Toasted Wafers Lemon Apples Stewed Fruit
SECOND DAY
BREAKFAST
Fresh Fruit Oatmeal Vegetable Oyster Toast Lentil Puree Toasted Wafers Corn Puffs Graham Bread Stewed Fruit
DINNER
Pea and Tomato Soup Mashed Potato Mashed Turnip Parsnip with Egg Sauce Graham Grits Raised Corn Cake Graham Sticks Stewed Fruit Ground Rice Pudding
THIRD DAY
BREAKFAST
Fresh Fruit Graham Mush with Raisins Tomato Toast Graham Bread Toasted Wafers Whole-Wheat Puffs Stewed Fruit
DINNER
Parsnip Soup Baked Potato Mashed Squash Stewed Lima Beans Cracked Wheat Graham Bread Cream Crisps Pop Overs Stewed Fruit Bread Custard
FOURTH DAY
BREAKFAST
Fresh Fruit Plum Porridge Dry Toast with Hot Cream Whole-Wheat Bread Cream Crisps Hoe Cake Granola Baked Apples Stewed Fruit
DINNER
Vermicelli Soup Baked Potato with Pease Gravy Boiled Beets Stewed Tomatoes Graham Grits Whole-Wheat Bread Toasted Wafers Beaten Biscuit Cranberry Tarts
FIFTH DAY
BREAKFAST
Fresh Fruit Rolled Oats Gravy Toast Baked Sweet Potato Whole-Wheat Bread Toasted Wafers Graham Puffs Stewed Fruit
DINNER
Tomato and Macaroni Soup Baked Potatoes with Brown Sauce Mashed Peas Stewed Dried Corn Rice Whole-Wheat Bread Toasted Wafers Rye Gems Stewed Fruit Nuts and Oranges
SIXTH DAY
BREAKFAST
Fresh Fruit Corn Meal Mush Apricot Toast Whole-Wheat Puffs Toasted Wafers Breakfast Rolls Steamed Figs Stewed Fruit
DINNER
Cream Pea Soup Boiled Potato Stewed Carrots Celery Mashed Chestnuts Cracked Wheat Raised Corn Cake Toasted Wafers Fruit Bread Stewed Fruit Rice Cream Pudding
SABBATH
BREAKFAST
Fresh Fruit Rolled Oats Grape Toast Beaten Biscuit Roasted Almonds Stewed Fruit
DINNER
Tomato and Vermicelli Soup Boiled Macaroni Canned String Beans Steamed Rice Beaten Biscuit Fruit Bread Toasted Wafers Stewed Fruit Fresh Fruit
FIFTY-SECOND WEEK
FIRST DAY
BREAKFAST
Fresh Fruit Plum Porridge Strawberry Toast Toasted Wafers Hoe Cake Graham Puffs Baked Chestnuts Stewed Fruit
DINNER Vegetable Oyster Soup Baked Potato Cabbage and Tomato Hulled Corn or Hominy Graham Grits Whole-Wheat Puffs Graham Sticks Fruit Bread Stewed Fruit Snow Pudding
SECOND DAY
BREAKFAST
Fresh Fruit Corn Meal Mush Tomato Toast Whole-Wheat Puffs Toasted Wafers Baked Apples Stewed Fruit
DINNER
Lentil Soup Mashed Potato Boiled Macaroni Canned Okra and Tomato Corn Bread Graham Puffs Toasted Wafers Stewed Fruit Fresh Fruit and Nuts
THIRD DAY
BREAKFAST
Fresh Fruit Rolled Oats Dry Toast with Hot Cream Currant Puffs Rye Bread Toasted Wafers Baked Apples Stewed Fruit
DINNER
Lima Bean Soup Scalloped 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 was not counted, since in this case most of the cream had been removed, and its cost reckoned at the entire cost of the milk itself, or twenty cents a quart, allowing four quarts of milk at five cents a quart for one quart of cream.
BILLS OF FARE.
BREAKFAST
Fresh Apples Toasted Whole-Wheat Wafers Rolled Wheat with Cream Grape Toast Whole-Wheat Puffs Toasted Wafers Baked Sweet Apples Stewed Prunes Cream Hot Milk
_Cost:_ Apples (fresh and baked), one half peck, 10c.; one lb. rolled wheat, 5c.; one and one half lbs. zwieback for toast, 15c.; one pint of canned grape pulp for toast, 12c.; puffs (for which beside milk, three eggs at 25c. per doz., and one and one half lbs. whole-wheat flour at 5c. per lb. were used), 14c.; two and one half lbs. of California prunes, 37c.; two qts. cream, an amount quite sufficient for moistening the toast and supplying a small cream cup for each individual, 40c.; two lbs. of toasted whole-wheat wafers, 20c.
--making the entire cost of breakfast $1.53, or exactly nine cents per person.
DINNER
Lima Bean Soup Baked Potato with Cream Sauce Scalloped Vegetable Oysters Graham Grits Whole-Wheat Bread Whole-Wheat Wafers, Toasted Canned Cherries Citron Apples with Whipped Cream Cream Hot Milk
_Cost:_ One and one fourth lbs. Lima beans, 9c.; one half peck of potatoes, 12c.; one lb. Graham grits, 5c.; 1 loaf whole-wheat bread, 10c.; 2-1/4 lbs. whole-wheat wafers, 23c.; canned cherries, 25c.; apples and citron, 10c.; 3 bunches vegetable oysters, 15c.; cream (1 cup for the soup, one for the cream sauce, and one for whipped cream, beside three and one fourth pints for individual use), 50c.; flour and sugar for cooking, 10c.
Total, $1.69--a little less than ten cents each.
BREAKFAST NO. 2
Bananas Oatmeal Gravy Toast Graham Gems Toasted Wafers Apple Sauce Cream Hot Milk
_Cost:_ 1 1/2 doz. bananas, 45c.; toast, 15c.; cream for gravy, 5c.; material for gems (Graham flour, milk, and a small portion of cream), 8c.; apple sauce, 10c.; wafers, 20c.; cream for individual use, 30c.; sugar, 5c.
Total, $1.46, or a trifle more than 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.; sugar, 1-1/2c.
Total, 42 cents, or 7 cents for each individual.
DINNER
Tomato Soup with Croutons Baked Potatoes Mashed Peas Rolled Wheat Whole-Wheat Bread Orange Rice Cream Hot Milk
_Cost:_ One half peck tomatoes, 7-1/2c.; one fourth peck potatoes, 5c.; one half lb. rolled wheat, 2-1/2c.; one fourth loaf of bread to make croutons, 2-1/2c,; whole-wheat bread, 5c.; one half doz. oranges,12-1/2c.; one half lb. rice, 5c.; two qts. milk, 10c.
Total, 60 cents, or exactly 10 cents apiece.
The following four days' bills of fare,--the first two served by a Michigan lady to her family of four persons, the second used by an Illinois family of eight,--although made up of much less variety, serve to show how one may live substantially even at a very small cost.
BREAKFAST NO. 1
Apples Graham Mush with Dates Toasted Wafers Bread Dried Apples Stewed with Cherries Milk Cream
_Cost:_ Apples, 4c.; Graham mush and dates, 3c.; toasted wafers, 3c.; bread, 2c.; sauce, 3c.; milk and cream, 5c.
Total, 20 cents, or 5 cents apiece.
DINNER NO. 1
Baked Potatoes with Gravy Mashed Peas Oatmeal Blancmange Whole-Wheat Bread Stewed Fruit Milk Cream
_Cost:_ Mashed peas, 3c.; baked potato and gravy, 3c.; whole-wheat bread, 2c.; milk and cream, 5c.; Oatmeal Blancmange, 2c.; Sauce, 5c.
Total cost, 20 cents, or 5 cents apiece.
BREAKFAST NO. 2
Apples Graham Grits Zwieback Cream Milk
_Cost:_ Apples, 4c.; Graham grits, 2c.; Graham gems, 5c.; Zwieback, 2c.; cream and milk, 5c.
Total, 20 cents, or 5 cents per person.
DINNER NO. 2
Pea and Tomato Soup Scalloped Potatoes Graham Rolls Rice Custard Milk Cream
_Cost:_ Soup, 4c.; potatoes, 1c.; rolls 4c.; milk and cream, 5c.; rice custard, 6c.
Total, 20 cents, or 5 cents each.
BREAKFAST NO. 3
Baked Apples Graham Grits with Cream Cream Toast Graham Gems Graham and Whole-Wheat Wafers Stewed Prunes
BREAKFAST NO. 4
Oatmeal with Cream Blueberry Toast Breakfast Rolls Graham and Whole-Wheat Wafers Stewed Apples
DINNER NO. 3
Bean Soup with Croutons Mashed Potatoes Pearl Wheat Macaroni with Tomato Sauce Oatmeal Crackers Patent Flour Bread Fresh Apples
DINNER NO. 4
Rice Soup Baked Potatoes with Cream Gravy Baked Beans Graham Crackers Whole-Wheat Bread Fresh Apples Farina with Cream
Material necessary to furnish these four meals for eight persons,-- Six lbs. flour, 18c.; two lbs. crackers, different varieties, 20c.; pearl wheat, oatmeal, graham grits, and farina, one half lb. each, 10c.; one peck apples, 30c.; prunes, 10c.; one half lb. rice, 3-1/2c.; two lbs. beans, 8c.; one can tomatoes, 10.; one half peck of potatoes, 13c.; blueberries, 10c.; eight qts. milk, 32c.; macaroni, 5c.; sugar, 1-1/2c.
Total, $1.71, or cost to each individual, 5-2/3 cents a meal.
TABLE TOPICS.
The food on which the man who would be healthy should live must be selected so as to ensure variety without excess.--_Dr. Richardson._
Hearty foods are those in which there is an abundance of potential energy.--_Prof. Atwater._
AN OLD-FASHIONED RECIPE FOR A LITTLE HOME COMFORT.--Take of thought for self one part, two parts of thought for family; equal parts of common sense and broad intelligence, a large modicum of the sense of fitness of things, a heaping measure of living above what your neighbors think of you, twice the quantity of keeping within your income, a sprinkling of what tends to refinement and aesthetic beauty, stirred thick with the true brand of Christian principle, and set it to rise.--_Sel._
For all things have an equal right to live. 'T is only just prerogative we have; But nourish life with vegetable food, and shun the sacrilegious taste of blood.--_Ovid._
A BATCH OF DINNERS
HOLIDAY DINNERS,
A Special dinner for a holiday celebration has so long been a time-honored custom in most families, that the majority of housewives consider it indispensable. While we admire the beautiful custom of gathering one's friends and neighbors around the hospitable board, and by no means object to a special dinner on holiday occasions, yet we are no wise in sympathy with the indiscriminate feastings so universally indulged in at such dinners, whereby stomachs are overloaded with a decidedly unhealthful quality of food, to be followed by dull brains and aching heads for days to come.
And this is not the extent of the evil. Holiday feasting undoubtedly has much to do with the excessive use of intoxicants noticeable at such times. Tempted to overeat by the rich and highly seasoned viands which make up the bill of fare, the heaviness resulting from a stomach thus overburdened creates a thirst not readily satisfied. A person who has noted how frequently one is called upon to assuage thirst after having eaten too heartily of food on any occasion, will hardly doubt that indigestible holiday dinners are detrimental to the cause of total abstinence.
Then, for the sake of health and the cause of temperance, while an ample repast is provided, let not the bill of fare be so lavish as to tempt to gormandizing; and let the viands be of the most simple and wholesome character practicable, although, of course, inviting. As an aid in this direction, we offer the following bills of fare;--
THANKSGIVING MENUS.
NO. 1
Tomato Soap with Pasta d'Italia Stuffed Potatoes Canned Asparagus Pulp Succotash Celery Graham Grits Fruit Rolls Graham Puffs Buns Canned Peaches Pumpkin Pie Baked Chestnuts Grape Apples Fresh Fruits
NO. 2
Vegetable Oyster Soup Potato Puff Roasted Sweet Potatoes Parsnip Stewed with Celery Beet Salad Boiled Wheat with Raisins Cream Crisps Whole-Wheat Bread Crescents with Peach Jelly Canned Fruit Cranberry Tarts Almonds and Pecans
HOLIDAY MENUS.
NO. 1
Canned Corn Soup Mashed Sweet Potato Macaroni with Tomato Sauce Canned Wax Beans or Cabbage Salad Steamed Rice Graham Puffs Fruit Bread Toasted Wafers Canned Strawberries Malaga Grapes Loaf Cake with Roasted Almonds Bananas in Syrup
NO. 2
Pea and Tomato Soup Ornamental Potatoes Scalloped Vegetable Oysters Egg and Macaroni Farina with Fig Sauce Sally Lunn Gems Beaten Biscuit Graham Bread Apply Jelly Canned Gooseberries Prune Pie with Granola Crust Citron Apples Pop Corn
PICNIC DINNERS
A picnic, to serve its true end, ought to be a season of healthful recreation; but seemingly, in the general acceptation of the term, a picnic means an occasion for a big dinner composed of sweets and dainties, wines, ices, and other delectable delicacies, which tempt to surfeiting and excess. The preparation necessary for such a dinner usually requires a great amount of extra and wearisome labor, while the eating is very apt to leave results which quite overshadow any benefit derived from the recreative features of the occasion. It is generally supposed that a picnic is something greatly conducive to health; but where everything is thus made subservient to appetite, it is one of the most unhygienic things imaginable.