Supper: Tea, 3; Fried Beans, 10; Rice Bread, 6. 19 SATURDAY Breakfast: Biscuit, 6; Cocoa, 6; Rice, Milanaise Style, 10. 22 58 Dinner: Mutton Broth, with Barley, 3; Epigramme of Lamb, 16; Potatoes, 3. 22 Supper: Tea, 3; Polenta, 5; Potato Bread, 6. 14 SUNDAY Breakfast: Toast, 6; Fried Lentils, 10; Coffee, 6; Oatmeal Porridge, 8. 30 1.19 Dinner: Roast Fowl and Baked Potatoes, 38; Half-pay Pudding, 20. 58 Supper: German Potatoes, 10; Cream Rice Pudding, 15; Bread, 6. 31 TOTAL. $5.25

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CONTENTS

CHAPTER I. Marketing.
	PAGE.
Composition and nutritive value of Meat, Blood, and Bones How to choose Meat Beef Mutton Lamb Veal Pork Poultry Game Birds Fish Vegetables Fruit	10
CHAPTER II. How to Cook, Season, and Measure.
Effect of different methods of cooking Roasting or Baking Broiling Boiling and Stewing Frying Cooking Salt and Smoked Meats Seasoning Food Dried Celery and Parsley Dried Herbs Table Sauce