CONDIMENTS AND SAUCES
| Mayonnaise -- m. tbsp | 1 -- 100 C. | A.h. | 200 C. |
| Olive oil and other oils. dsp. | 1 -- 100 C. | ||
| Olives, green or ripe | 6-8 -- 100 C. | 1 olive | 10-15 C. |
| Tomato Catsup | 6 oz. -- 100 C. | 1 tbsp. | 10 C. |
| Thick Gravies -- tbsp. | 3 -- 100 C. |
NUTS
| Almonds, large | 10 -- 100 C. | 1 almond | 10 C. |
| Brazil, large | 2-1/2 -- 100 C. | 1 Brazil nut | 45 C. |
| Chestnuts, small | 20 -- 100 C. | 1 chestnut | 5 C. |
| Peanuts, large double | 10 -- 100 C. | 1 bag | 250-300 C. |
| Pecans, large | 5 -- 100 C. | 1 pecan | 20 C. |
| Walnuts, large | 3-1/3 -- 100 C. | 1 walnut | 30 C. |
| Cocoanut, prepared | 1/2 oz. -- 100 C. | ||
| Peanut Butter | 2-1/2 tsp. -- 100 C. |
Key to Key
Remember This
If you will remember the following portions of food, you will have a standard by which to compute your servings:
| Lean Meat: a piece 3 x 2 x 1/2 (2 oz.) | 100 C. |
| Now if your serving of meat or fish is fat, | |
| mentally cut in two for same value. If very | |
| lean, you should add a little. | |
| White Bread: slice 3 x 4x 1/2 | 100 C. |
| Compute other breads by this. | |
| Butter: 1 scant tablespoonful | 100 C. |
| Sugar: 1 heaping teaspoonful | 50 C. |
| Potatoes: 1 medium, boiled or baked. | 100 C. |
| Watery Vegetables: 1 helping | 15-35 C. |
If food is fried, or butter, oil, or cream sauces are added, the C. value increases markedly.