- 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.
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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. |
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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.
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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. |
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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.