414 New York at the Woeld's Columbian Exposition. 



It is supposed that the woman buys in small quantities, flour by the 

 small sack; potatoes by the peck, etc. The bread used is entirely 

 home-made, a pound of flour making a loaf of about a pound and a 

 quarter, which will furnish more nutriment than the five-cent baker s 



The meats used are the cheaper cuts prepared by long, slow cooking 

 Yery little butter enters into the bills of fare, the fats bemg supplied 

 chiefly by fat meats. Salt pork and bacon are used largely for this 

 purpose.' It is diflicult to supply a proper amount of fat on so small 

 an outlay of money to a family who do not relish fat of beef or 

 mutton. Many persons object to the use of pork, but for a healthy 

 person engaged in some active occupation there seems to be no valid 

 objection, provided the pork used is not diseased and that it is prop- 

 erly cooked. Skim milk is largely used since the fat is otherwise 

 supplied. Corn meal and beans are a most valuable part of tlie diet. 

 Coft'ee and tea seldom appear. They are simply a luxury and contain 

 no nutriment. Coffee for breakfast 'could be added to any bill of fare 

 not containing it for about five cents extra. 



A greater variety than that which appears could be secured by the 

 use of more made dishes. The aim was to put the bills of fare within 

 the reach of those who had time or ability only for the simplest dishes. 



The following are the bills of fare as originally prepared : 



No. I. 



Breakfast.^ Milk toast; Boston baked beans: coffee with milk and sugar. 



Dinner.— Bvo-^n fricassee of beef; scalloped potatoes; boiled onions; bread; hom- 

 iny with sugar syrup. 



per. — Fried bacon; bread and butter. 



Analyus. 



