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, 10 cents.; one lb. rolled wheat, 5 cents.; one and one half lbs. zwieback for toast, 15 cents.; one pint of canned grape pulp for toast, 12 cents.; puffs (for which beside milk, three eggs at 25 cents. per doz., and one and one half lbs. whole-wheat flour at 5 cents. per lb. were used), 14 cents.; two and one half lbs. of California prunes, 37 cents.; two qts. cream, an amount quite sufficient for moistening the toast and supplying a small cream cup for each individual, 40 cents.; two lbs. of toasted whole-wheat wafers, 20 cents. —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, 9 cents.; one half peck of potatoes, 12 cents.; one lb. Graham grits, 5 cents.; 1 loaf whole-wheat bread, 10 cents.; 2-1/4 lbs. whole-wheat wafers, 23 cents.; canned cherries, 25 cents.; apples and citron, 10 cents.; 3 bunches vegetable oysters, 15 cents.; 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), 50 cents.; flour and sugar for cooking, 10 cents. 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, 45 cents.; toast, 15 cents.; cream for gravy, 5 cents.; material for gems (Graham flour, milk, and a small portion of cream), 8 cents.; apple sauce, 10 cents.; wafers, 20 cents.; cream for individual use, 30 cents.; sugar, 5 cents. 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 10 cents. each, 2 oz. macaroni at 15 cents. per lb., and one cup of cream, 27 cents.; 1/2 peck of potatoes, 12 cents.; 1 1/2 lbs. peas, 6 cents.; 1 lb. pearl barley, 5 cents.; 1/3 lb. raisins, 5 cents.; 1/2 lb. tapioca, 3 cents.; apples, 20 cents.; cream, 50 cents.; canned fruit, 25 cents.; flour and sugar, 4 cents. Total, $1.70—ten cents apiece for each member of the household.

Apples (fresh and baked), one half peck, 10 cents.;
one lb. rolled wheat, 5 cents.;
one and one half lbs. zwieback for toast, 15 cents.;
one pint of canned grape pulp for toast, 12 cents.;
puffs (for which beside milk, three eggs at 25 cents. per doz., and one and
one half lbs. whole-wheat flour at 5 cents. per lb. were used), 14 cents.;
two and one half lbs. of California prunes, 37 cents.;
two qts. cream, an amount quite sufficient for moistening
the toast and supplying a small cream cup for each individual, 40 cents.;
two lbs. of toasted whole-wheat wafers, 20 cents.

One and one fourth lbs. Lima beans, 9 cents.;
one half peck of potatoes, 12 cents.;
one lb. Graham grits, 5 cents.;
1 loaf whole-wheat bread, 10 cents.;
2-1/4 lbs. whole-wheat wafers, 23 cents.;
canned cherries, 25 cents.;
apples and citron, 10 cents.;
3 bunches vegetable oysters, 15 cents.;
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), 50 cents.;
flour and sugar for cooking, 10 cents.

1 1/2 doz. bananas, 45 cents.;
toast, 15 cents.;
cream for gravy, 5 cents.;
material for gems (Graham flour, milk, and a small portion of cream), 8 cents.;
apple sauce, 10 cents.;
wafers, 20 cents.;
cream for individual use, 30 cents.;
sugar, 5 cents.

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

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 1/3 cents.; one third lb. rolled oats, 1 2/3 cents.; three fourths lb. whole-wheat wafers, 7 1/2 cents.; one half can tomatoes, 5 cents.; bread for table and for toast, 10 cents.; material for gems, 3 1/2 cents.; dried apples, 6 cents.; sugar, 2 cents.; cream and milk, 15 cents. 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, 10 cents.; tomatoes (using the half can left over from breakfast), 5 cents.; bread for the table, for the scalloped tomatoes, and for croutons for the soup, 10 cents.; parsnips, 5 cents.; buns, 5 cents.; four eggs, 6 1/2 cents.; milk and cream, 15 cents.; sugar, 2 cents.; Graham flour, 1 cent. Average cost, 10 cents apiece.

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

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

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, 10 cents.; one half lb. rice, 5 cents.; puffs, 5 cents; crisps 2-1/3 cents.; one lb. dried peaches, 8 cents.; 2 qts. milk, 10 cents.; sugar, 1-1/2 cents. 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, 7-1/2 cents.; one fourth peck potatoes, 5 cents.; one half lb. rolled wheat, 2-1/2 cents.; one fourth loaf of bread to make croutons, 2-1/2 cents,; whole-wheat bread, 5 cents.; one half doz. oranges,12-1/2 cents.; one half lb. rice, 5 cents.; two qts. milk, 10 cents. Total, 60 cents, or exactly 10 cents apiece.

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

One half peck tomatoes, 7-1/2 cents.;
one fourth peck potatoes, 5 cents.;
one half lb. rolled wheat, 2-1/2 cents.;
one fourth loaf of bread to make croutons, 2-1/2 cents,;
whole-wheat bread, 5 cents.;
one half doz. oranges,12-1/2 cents.;
one half lb. rice, 5 cents.;
two qts. milk, 10 cents.

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, 4 cents.; Graham mush and dates, 3 cents.; toasted wafers, 3 cents.; bread, 2 cents.; sauce, 3 cents.; milk and cream, 5 cents. 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, 3 cents.; baked potato and gravy, 3 cents.; whole-wheat bread, 2 cents.; milk and cream, 5 cents.; Oatmeal Blancmange, 2 cents.; Sauce, 5 cents. Total cost, 20 cents, or 5 cents apiece.

Apples, 4 cents.;
Graham mush and dates, 3 cents.;
toasted wafers, 3 cents.;
bread, 2 cents.;
sauce, 3 cents.;
milk and cream, 5 cents.

Mashed peas, 3 cents.;
baked potato and gravy, 3 cents.;
whole-wheat bread, 2 cents.;
milk and cream, 5 cents.;
Oatmeal Blancmange, 2 cents.;
Sauce, 5 cents.

BREAKFAST NO. 2 Apples Graham Grits Zwieback Cream Milk	Cost: Apples, 4 cents.; Graham grits, 2 cents.; Graham gems, 5 cents.; Zwieback, 2 cents.; cream and milk, 5 cents. 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, 4 cents.; potatoes, 1 cents.; rolls 4 cents.; milk and cream, 5 cents.; rice custard, 6 cents. Total, 20 cents, or 5 cents each.

Apples, 4 cents.;
Graham grits, 2 cents.;
Graham gems, 5 cents.;
Zwieback, 2 cents.;
cream and milk, 5 cents.

Soup, 4 cents.;
potatoes, 1 cents.;
rolls 4 cents.;
milk and cream, 5 cents.;
rice custard, 6 cents.

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, 18 cents.; two lbs. crackers, different varieties, 20 cents.; pearl wheat, oatmeal, graham grits, and farina, one half lb. each, 10 cents.; one peck apples, 30 cents.; prunes, 10 cents.; one half lb. rice, 3-1/2 cents.; two lbs. beans, 8 cents.; one can tomatoes, 10 cents.; one half peck of potatoes, 13 cents.; blueberries, 10 cents.; eight qts. milk, 32 cents.; macaroni, 5 cents.; sugar, 1-1/2 cents. Total, $1.71, or cost to each individual, 5-2/3 cents a meal.

Six lbs. flour, 18 cents.;
two lbs. crackers, different varieties, 20 cents.;
pearl wheat, oatmeal, graham grits, and farina, one half lb. each, 10 cents.;
one peck apples, 30 cents.;
prunes, 10 cents.;
one half lb. rice, 3-1/2 cents.;
two lbs. beans, 8 cents.;
one can tomatoes, 10 cents.;
one half peck of potatoes, 13 cents.;
blueberries, 10 cents.;
eight qts. milk, 32 cents.;
macaroni, 5 cents.;
sugar, 1-1/2 cents.