In conclusion I only have to say that I hope my little book will be useful to every one who consults it.

{ Breakfast: Johnny Cake, 5; Cocoa, 6; Broiled } { Herring, 5. 16 } { } MONDAY { Dinner: Chicken Soup with Rice, 5; Fried } { Chicken and Potatoes, 35. 40 } 75 { } { Supper: Tea, 3; Broiled Kidneys, 10; Rice } { Bread, 6. 19 }

Twenty-Five Cent Dinners for Families of Six — Part 4

{ Breakfast: Pulled Bread, 3; Coffee, 6; Macaroni, } { Farmers' Style, 10. 19 } { } TUESDAY { Dinner: Broth and Brewis, 5; Stewed Beef } { with Norfolk Dumplings, 19. 24 } 62 { } { Supper: Tea, 3; Peas Pudding, 10; Bread, 6. 19 }

Twenty-Five Cent Dinners for Families of Six — Part 4

{ Breakfast: Biscuit, 6; Cocoa, 6; Codfish } { Steaks, 15. 27 } { } WEDNESDAY { Dinner: Spinach Soup, 15; Gammon Dumplings } { and Potatoes, 15. 30 } 76 { } { Supper: Tea, 3; Baked Beans, 10; Potato } { Bread, 6. 19 }

Twenty-Five Cent Dinners for Families of Six — Part 4

{ Breakfast: Breakfast Rolls, 6; Cocoa, 6; } { Stewed Pig's Kidneys, 10. 22 } { } THURSDAY { Dinner: Macaroni with White Sauce, 10; } { Brain and Liver Pudding, with potatoes, } { 18. 28 } 69 { } { Supper: Tea, 3; Rice, Japanese Style, 10; } { Bread, 6. 19 }

{ Breakfast: Indian Cakes, 5; Coffee, 6; Vegetable } { Porridge, 15. 26 } { } FRIDAY { Dinner: Thick Pea Soup, 6; Fish and Potato } { Pudding, 15. 21 } 66 { } { Supper: Tea, 3; Fried Beans, 10; Rice } { Bread, 6. 19 }

{ Breakfast: Biscuit, 6; Cocoa, 6; Rice, Milanaise } { Style, 10. 22 } { } SATURDAY { Dinner: Mutton Broth, with Barley, 3; Epigramme } { of Lamb, 16; Potatoes, 3. 22 } 58 { } { Supper: Tea, 3; Polenta, 5; Potato Bread, 6. 14}

{ Breakfast: Toast, 6; Fried Lentils, 10; } { Coffee, 6; Oatmeal Porridge, 8. 30 } { } SUNDAY { Dinner: Roast Fowl and Baked Potatoes, 38; } { Half-pay Pudding, 20. 58 } 1.19 { } { Supper: German Potatoes, 10; Cream Rice } { Pudding, 15; Bread, 6. 31 }

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

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--Celery Salt--Spice Salt--Lemon, Orange, and Vanilla Tinctures--Table for Measuring Food 16

Tea--Coffee--Cocoa and Chocolate--Beer--Barley Water--Milk--Lime Water 20