Page:Helen Rich Baldwin - Nutrition and Health (1924).pdf/78

 FRUITS: ( Continued) Prunes, stewed Raisins Rhubarb, stewed Strawberries, fresh

and

2 prunes % cup

2

tablespoons juice

cup cups

MEATS AND FISH {Cooked): Beef, dried, creamed

Measure y$ cup

Slice 4 in. x 3 in. /s cup

Beef, round steak Beef Stew, with Vegetables Hamburg Steak Codfish Balls Halibut Steak Creamed Salmon on Toast Lamb Chops, broiled Chicken, creamed Gams Oysters Bacon

2

in.

Cake 2 yi in. in diam. "j/i in. thick 1 ball 2 in. in diam. Piece 3 in. x 2l A in. x 1 in. yi cup salmon and y£ slice toast 1 chop, piece 2 in. x 2 in. x yi in. %

cup

12 clams 6 to 15 2

SALADS AND DRESSINGS: Chicken Salad Egg Salad French Dressing Fruit Salad

or 3 strips

1 small serving Vs serving

yi

tablespoons

fruit and yi tablespoon

cup

dressing Lettuce Salad with French Dressing.. I small serving tablespoon 1 Mayonnaise Dressing Potato Salad ]A serving

Tomato and Lettuce Salad Waldorf Salad

yi serving 2

/s serving

SOUPS: Asparagus, cream of Bouillon Oyster Stew

Green Pea, Potato

yl cup 4 cups yi cup

cream of

scant

cup yi cup 3 A cup yi cup

Spinach, cream of cream of

Tomato,

BREAD, BISCUITS, MUFFINS, ETC. Baking Powder Biscuit Bread, Boston Brown Graham Bread White Bread Whole Wheat Crackers (Graham)

2

small biscuits

yi in. slice 3 in. in diam. in. 3 slices, y& in. x 2 in. by 2 slices 3 in. x 1 in. by 1 in. 2 slices, yi in. x 2% in. x in. 2

Graham Muffins Roll (French)

crackers

yl muffin 1

Toast (Cream) Zwieback

3

roll

/6 slice

3 pieces

74

toast

and

in. x

1 / cup 8

in. x

sauce

in.