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HomeMy WebLinkAboutkennedys corners cb (4).pdf emu^ - 77717"' cm ................... rn sWill ....... i 3 .tom .t r, 71 - FOODS; TO' SERVE 25; PEOPLE � r Creain'for'Coffee - 11/2 Pints" . ream --- ------------------- 'Whipping , - -1 Pit .= U3, - 0 -=_ -- Pr e wes or,jelly ------ ------------- -- --- ------- ---1M2 pints Butler""in Squares - _ - -- -- ------ -- --------- - /z Pound 1 Salad Dressing ----- - ------ ------- - -- ------- 1 pt, or"1/2 lb. ----11 i Pickles --- ----------- --- - - -- --- -- ---- - /2 P�nts. Potatoes, diced or mashed or sweet- --- -- --- -------1/2 peek Asparagus, scalloped -' -------------- ----------1 No. 10 can Cart, ots;;creamed - ----- ---- - - -3.No. ti cans String Beans - - - =------------------- ILL- 5 lbs. or 1 gallon " <.' Beets: ------ ----- - - 5 lbs. or 2 No.:10 cans - -------- ------- -------5 lbs. 1,r Lettace-me dium heads for salad cups __-__-__ 3`heads le ---- ----------- --18 lbs.fresh or 4 No 2� Peas -----=- ----------> ------=- --_ , „ " G cans. man%,,baked (low heat) --- -' ----------- --- ------$" lbs.:. BeerRoast - --=------ --' ------ ------- 10 lb' Pork:Roast,- - ------ --- --- --- ------- ---- ---------10.lbs. - f r lIeat't af; Pork -- 1�/2 lbs. -- -- -- Beef - - -- - -- 31%2"lbs. " Svv�ss teak' -7- --------- ----- ----- - -- - 10 lbs.: � k Ice Cream;,brick =- ------------- ---- ------ ---------4 bricks = Ice"ream bulk __ _ 1 gallon F f tSp it YIit'# sugar 1/2_Tbsp cc oa (if"c ot: ate t ice cream is desired} o . .whrr11 a k # per hatar Cifiig s Maur, s&V-and do e„the hiIk AMo.m i1 Bustard thickens a Iitt e D©n°t.©verc©ok.' e from hit t c€iol and; he add villa .` r ddF I call vap fated:milk;ar .some; ream dilly :Freeze-in - dhied er"�'eezcr: � �1©ranee,Skilliiig; } GIlTANif?N AI�TDY ICE CREAM oil r sealdd i i��=c ciarn4n.candies" i2 tip saIN No camp MT lt; e" alks; well beaten 777 me t =61 drPPS in water ex flow �: and set wide Pat the well beaten egg yolks and sugar M,.top c drble tiP-- Ili a Beek, ,st rang c©nstane _antrl it begins tfl, form a„custsrd .d W Ap untt Miff tddax�an mp"to custard and beat whipped cream when c®mil} put m refrgeratera free�ea Fakes e lame trays PI3��Ii Ba.��r y , v A lbk DESSERT asberry gelatin I pkg .vanilla priding: ;= bath and chill ed NWJeile itdfj ', rt e f d p r i g grad it b6d-Mg until b end ha rsh ztblie "bes ai gala n ©r fresh fait<:; Nina" Cummings ' vBA _B R Y E n"m main, NO i� € bb tsp bang pedet NewsaltJ. 37 Ithaca, � � A - l�p gratcl ®range peel /4 c, hax'teiig.. pao Igoe agar ; l;'I'T sp A' ff c flour >"' ;Tbp. sugar 2 'Tbsp; sugar; dies.©lve in Th" 0 " ' grange juice;. ? range rhubaib greased 8'-inch dish. Gombine flour, ge peel and%e'111, i�on, sprinkle Aver,rhubarba `P ur 1 c.`sugar offer all, ' dry :zrgred%ents,'cb :in shortening zutil mire reembl . 1 �x egg; mile acid 4 Tbppe spo, Add tq flour m.iXture $a: udtil .dour"e but mateneds : ir�ad this kiff dough aver rhubarb. Bake in 350 degree v n r 25 minite , r Mix orange:juice and 2`' ssiigar, Pour;pver and continue baking 15 minutes¢ 'l um ups d `clown°ap pure and serve warm s dean Morehouse y' 'APl'LB TURD G biter 1 ,egg i 1/2 c:`f our �� bakg powder. ' l ce apples %n'a suitable pan a ppur ii xri r,'aver and Serge with am. and sprinkles of nutmeg, or ��ddgace;77 - � ddbg Sauce` Hagar. 2 tsp. 4inegar. c boaI g tearer Z Trip. flour 2ftsp, barter 'rintrneg or ei[jr m,on to taste N,eAliell lea Lecnarc r PRETTY ;COBBLER , ®al Pyex casserole, 1'lae flit (fish or a�e�) zn �� �srcley:-aver having draFned offae of:'the ITquid Spank sugar. ` f i tlaaz+"a) IvA yA a : _ J � RLfiEBBirRGaued� Blend'i 6 'Ibsen;"shortenixig (less %f Qi1)s Add 3j4 e 3 xx well Prior"oQer fM4 " fake`in h©tven serve with juice affr�if s sauce¢ Mu' r3 el �e13IIe - HALF !TOUR: PM- DWG,:" 1 brpwll,silgc'ir: I"f 2 a floor /2 bkIng powder I J2 c, milk aticl pour xnt©.;greased pudding dishy A.,, w,, -er, 1:'Fb1�pn b� F �. � C �flwii sugar tog er until sugar-is-ci-issoived~and pour ©ver barer h eke iii a-i cat oven (460 degrees)fer half an hour; `the P"iddin xsotipler€: vix sake, ieadyo"serve,; g; , He1er� T�,i�ori Y STEA�F�3 :PUDDING �g� 1 c raisin iif2 c",,fioi �" Steam for one hour �� -� Dress +g for=Puddings=' feat• zeaxxx 1 scant"c ,sugar a Beat a i together.. Helen Tfit ii Ithari�, Y' N � PUD�I ;. bier eggs , - g r ti a uga It dates thflp ) Y, our bang powder G€ambine ©rder given. Bake,slcwiy for one Hour. e wh' rhpped cream-Qr'haid;sa vie. " Jessie'Bakker ,$ OZARK PIID� 1 egg 1 J8 tsp saw 34.;c. Hagar 1 f2 c. chopped nutmeats 1/2c3, tartappiea t J tsp.I baking pekr 1 tsp vanilla regg aad°spgat togetherc� ir+elur, bkig Wider and salf: 'Then,' "A ,to egg mire. Add nutmeats, 1 apples aad Qanilla Bake rn greased,,pan at 350 degrees for 35 minutes. ; €*%Whipped cream or y illa ice cream. :14 kes' ser gs. Florence Skilling PEAS IIPIDE l7()3W1N CAKE ea aF asp leer 1,/2 c. Yrrown sugar Add'sugar, butter aver law hem. LTse a.n iron skillet. Ayr ge: sl eed' "I sm�ic�hiy aver the s yrup, lIake cake batter'of: c. sugar , 1/2 cx milk, p 1.1/4 c.. sifted flour l j tip; salt ; T 1/4 tsp, akng powder g i tsp. vanilla l'i3nr.bier over peaces and bake 4�minutes, at 37 degrees: men done, w a on;a flat l Epps de dewro ; Y c�and sip Ort, cp. Serve hcirA as is, cirith;whipped cr3 Jessie , :Teeter a i a RAY t L S S"ER CE STAT10 S3�EG$ALa$Z SRRKESEAVICE 1 x 0H,t3NE 2-2522 }71�E 7C BLit "AL.0 F!NAGAa,N.Y. {»��t { S "L3R'M=BRflS " s�r S-rufzm " A.. o S-ru-rat' fi£7 EASY',GREEN s rk�tT z HAC- 771 P i fl ItZE�, MERCHANTS."=ADVE ,, �SE�; IN ;TI��S $flU� SEA?flN$S H a $ET 'METAL SHOP AT,,x47f, A$Ft­Ci3NEIJ7`tON#,NG S'#"ALLAT�t]rd5 - - sS S-t°Et1- w©rig c>Uat S1'Ec-"&4,i.e S SATE S�, gc.�9 N.Y. RTL.ETT- AGENCY, s g t . . ' GOP/iPLEiE""LN5L3F2AY"CE SEF2VFCE" v r g Rw M ,t : S EY S Fs E BET".- IT I7AG . E MOM --. o- RADE'. STAR I ,AND, -F -RM s -1 Vol log v � �o r R�3L3I SDi�i & CAF PEN TER A MY �i�rSHEir"' 33PLt$kY E }4L.S`, ' "�� Oli'EF� 3a'�F"�'?d`'�E,#,fa.RE f3�w33E�Ei�iL7E#23I=,.E :SER17$�E - u �iAGA4 Amosi4 m . "OmanAss mom ' "M Klotz SZ E 3 07r,A rg''E�E � � F1A�A�c i�IEi�' tL3RK a .4CES�U� DE r NLIT R QLL r darn cracl�er 3 f4 c'dates 0 1 11 g :ai a n prwz, pgs; Cur 4 es 9 guts and m rsbma flows n shape Ito.a:rol and roll in crumbs ©f remaining graham _ shill anil sliced With whipped cream.; 'Jopce Wilkey DATE :LOAF c� graham crackers, "I ; nutmeats, chopped fine ecl` 3 c. heavy cream, whipped with f p -ad dates 'cut ir{to lisp: vanilla warsY mallows, cud hp ;CQrnbine I the cracker crumbs,with the'da.tes' marshmallows, Shape their.into;a roll, Roll. it in the remaining tracker Chi I77 the rr 1 .fdr i lia rs." itt€ lives aild se ,with whipped cream, Alice Holmes . ": pIl�3EAPPLE .DELIGHT cream 1 (N . 10) can crushed pineapple,: I cirabled , r; lh� mi is we mar"hmallows .'2'i4, uo:neats, coarsely chapped M the cry and weetcn it, acid marshmallows, ��ained pineapple an upped nuts, Combine carefully. cellent quick dess€�rt. >. Jennie lUl: Leonard sJJ Y u y.!y a ll > RBR EA I? - r l-ry I I molasses 1 tsps ciimaman x� • 4Tbsp, meltedshortenirlg Pearl ealep STRAWBERRY OUISSIK 1 , hea cr am I b6i fr€a en stxavvberries P YY Whip the cream .;Marsh the stlavvberries w th;a fflrk: ti add sugar t0 rtaste pYnch"ofsalt Put the ixawberr e with the,-m P ed crew and mix P`rezen v; cold rrigeratcir for tine-half hour e Take duf`and beat w61.1 with a fork; p` Re 3lar e mn,a moderatelwbold refiigeratar til ready y „ Eleanaz head ``° 'PTNE I'PLI 'FROZEN' Dj�-SS -RT,' ; $agar "C, mllk } t 3 c ' rhed;gm eappie I egg white, beaten 4 Tbp lem ciniiee M1x%i '.ordr;gvena stir ring freezing dine. Jeanette Curtiss LEMONHIIi RCN "DESSERT 1 pkg. lemon;jello l"eA era prated,milk T e� la water = 1/4 c, graham cracker crumbs Dilve Iemon jeiTo`in the hat wafer and ler cool until . ifga to th�ckera Beat untI light A Iva,ve the evaporated milk lied, Beat unt�ll Beat the twa together and pour into a ftan but 1© inchesqua 4, Ithaca N Y x � x , ECG "CIEflN IDSSER (C:Qntzn�ieei) t grmkl cracker � son top;and Out m the C m. gxes.tc�;, r�e, N%'(, mings CpT'T GE PUDDING WITH BERRIES r �. gra�rilaterl° iigar 4 t } e bakingpowder 1/2 tsp. halt sa,t ` Cry butter and sugar and,add beaten egg Sift dry � e s�and add a teraately with Milk. Add one cap cif berries= er ethererrie ; mix -e `b 1 e iri a -hallo w pan in,,a hat"©versa 86tve w�.th 6t faamy vanalla sauce. sure to.gift the;dry ingredieAte several times.} Clierrie ,inay be used, erya E Marie Tan Ned � LEMON SPONGE PUDDING zp butler. 1314 c.. �� r�-together. d fixated rind ©f C; milk g Iemn:or I ;3 J small 3 egg�c�ikg well beaten erarl egg wht�ee, beaten stiff � P .-flour (added`last} Pour a to re` greased dish arrd set intfl a pan of, wtr: Bye a""`coot oven 4©t©"45 m lutes; Betty Gould" IITE "3' APFi;E:'FC)RT e s fted. Ij nr ': 1'I J2 c< agar balcmg powder 3 tsp vantla " `salt J2 c,;,;"diced tart apples beaten" `:C, chQped,"nuts „f ss Ga'rai-pms �45 Ica; "N Y. n � Bred e a, "appf aid=Raze to xqa d in ixt z aid Make zn greasedzght,byurelue �h;paw ftir 45 e;s a5a degrees . � - er a alzghtlwhippers cry sir h rii,sauce: � e a�eg ighy e cpf� auee qr;cream. ` s goad also; % we erred wl el"fl- er ice I7e%h �e Rediii: ; APP :E ;SEVEtTH .HEAVEN ees 6 �`� apples l/2 tep czianaman bier 1/4 tsp, gzgge£ p aat t.c chipped nits:.. r = - ;Par€ mid care apples and slue thzz , Place sliced, eelrtghez rri iz :"a wii g edg paw N _ dream butler a­€i`Down ©gether. °:Addaltr. . �� gi�zgei; fl�Yu and chopped spread mixture aver=aizd between apples Pate ale s -s be- min, Bake hot Oven {4fl�-degrees} fear 15 ar "�0 tes ` �applea ate: tender - ` -�er��warm cream# Ali© go®d served.eaid with a APPLE ➢ESER'I � z -1/4 ttp� z�p�neg e aliced aippfes amai I f2 pkg TWItrust Ifs c brown cigar, fmlp packed ;. cbine sugar,,flair, It.and spices' lUbx=with.a les PP inter izxchgare uriileng paz pze crustz zn bad and bTeact wrtl brQ agar, ;Spr3n der �zdi c�ua� ,�i ,;� small dishes and bake �� tv mznute� k1fy make opr tarp`, ®Ierbrigh sateea j f pi ed;sour ted 2 egg;,w ites ��e�r�e dash salt sugar 1 jh is s cream o�tartar � P q ck=ceokii�g i/3 c su,gar g�yQ__lk {��w drops red f©©d colvrzng 6'Tlispa sifted flciur Dram cherrie '- ies W juice. Co'm" pie cherries, 1 JZh c errp� iee, i cagar°acid tapQeaiiiner five iiihute g e tai tlyb; Tait:with,odd col-bring Beat egg ww cites until bamy9 acid salt and cream of tartar beatua ., of77 t; ks f€rm ::Gradually add 1 J ;c, ugar9, beaiig z Beat egg yolks until thieks ffllci goiks int© egg whines Fold Pour h©t cherry` IX, into wide i'`l f2-quo ca s role 'car baeh' eke in35(G.degree omen 30 mimes � .............. dare, re farm or with ie e cream-o whipped`crea of r©p � lakes b'�ex�ing Pearl=Tilton e Extra Recipes:Here: . t�x 2w r �}f � r t � x �t ; ELLY, CANID 'E, �$fr u� 3 = z= r { y3 u y I � I � f S, dt l _ -J y ® 0g,, n 2 , i4 4 L � = r x Y i ",:,­Take, time to Work— r_ it is the price of success'. 2 Take time to Think- 6 source of power. �n 3 Take time to Play the secret of youth. Take time to Read— it is the foundation of knowledge. }T Take tune to-, Worship it is the highway of reverence and washes the dust of earth from our eyes. E<; fake time, #o Help and En jpy, Friends it,is the source of happiness. Take time to Lave it is the one'sa-erament of life. , a $ Take time to Dream it hitches the,,soul to the-stars: 9= Take <time to Laugh— it is tYie,singing that helps with life's loads. �v 1 ,T',cike time= to "Plan— itis,the secret of-being able to;have time x to take t he for the fjrsfiii e things: r� RASPBERRY` CAM ct qt ) Cambia 1 box"powdered pectin raspberries 7 ;" sugar; " Wash the;berries add the p©wdeied pectin. wing to hid Ix�il, Btir sugar raply� wing to full rolling bail (sg bard.°that"it=c"anno be`stirred E wa with a sp6on);,44 :boll hard for one minute= Iyet the ]"ai`set for about five,minutes, skimming the �t off oceairnally; . = Dour:into hot,`sterile glasses,: and seal vuitli paraffin Pearl Tilton POPCORN BALD rt pepped cflrn; _ syrup, molasses 1 tsp, cream of tartar W whit+ -gar R�hen.;e©oed, add I2 asp soda." " =ry Marie Wageiaker M- ,,POPCORN B,ALLS`. " sugar � " 2 Tbsp.",viriegar z c� water Boil five Mm,, es and;adci: s " I nsp. butter ��eh of Galt Cook until.fflrms" ar -t ball'�vheri-tried="in bald water< Add tsp�r soda when.remev ,9m, ve# sufficient"ta make (1Qpcom Jennie ;, Le©nard FUDGE � e� mt�I€ 1 >rsp, vanilla" r �9 Baca., N Y t Fut sugar milk"and: P on".stove and;stir "until I3rop;in choc©late ���• �'-it`forms a soft ball: Take`frarn sm�e and add butter vanilla. L teilie, Teeter IFU DGE t I :c, cream butter, size ©f a walnut 3,6ft,b stage �, Lct sta�i�a xndt�be�€�r�beige Beat :no gldss remains, Nuts may be added;.' Work Gussie Michener PECAN "'ROLLS far ©z a:)rr arshmall€w 1/41 tsp, ,almond flavoring " ream.. 1 Ib. caramels, l � pecans 1 tsg ,van, a; " zombi e first"four ingredients., kneading in'the last of the, gat g€ duaay. Shape into"tells "-inch;in:ciiameter. Wrap waxed paper„ x ire o r gb a<r igerat€r. IV It C rame � iA top Of r X Renauec dire„b keep comer dt�r e 'Dip,ralla caramels sand then r€�ll- coarsle chopPeci vats. Hem Lam x` y GQ©D " TE'" FI3ICE € sager, white; ' 'I'bsp butter""oz;.rnargarine 3 p rap i c evaporated:mill� - 1 4anlla. r chocclat ," 1.c clwpped nuts x �ee�ened` Cut up cholui axid put in allIn gred�ent�s ex pt manilla end beet and iints> , W, ant l eh©e to and sugar a des o ved e # x DGR CO 1mg y sand a,bctl ando��rQr, hre�minis�. „ . cock U­A"firm of ball is f©rmed pldr dtne$ from heat,,'Ad barter,and vanillaa Do, 77 it .l:.fudge-s lnke�varm.�. i�h el c ri "beam`z tiT 'WOO , fudge`iritd grey d sep Cut=6 squares e Madeline old Etta Recipes;H_' Xy fr r� N fSL {ux 1 Y c� t F ism y - `.' r31�.3VIlt,T 'LE.. H&1 ,..S�IQIULC,3T'I`A. ', £3i..f1V1$ ,4. 1d$I+331�A' ; IT L SUPP.:. ; L® _ rLL'SJE IEEI . ,- '.FSPc15t��LTdI�'$t �-#..CsI.fiE'{1�AT6f�ES"' -:D;ANIQNI3$` VAN him �CQTi ii Ptc = z � "; -MA5 of ONTO a a _ - J rhon ted ester - -- _ xxx c: - oee, lack;- unsweetened--- ---- ------- -- - -- ocoa, All`;.1VIlk - = ------ -- - - --1 cup 23b c: 11e1a Be eages --- -------- ------ -1 sm. glass- - - - -100 e. ; unade -- -- -------- - - ---- 1 sm:glass - - 75 c: s , fain,,unsweetened - ----- -- -----1"cup = - -- - = -xxe. BREADS,CRACKERS, ROLLS, ETC; gluten";Bread - - - -1 slice 30 C. as�n Bread - --- -- ------ -------- ---------1 slice'----- -- ----- ----------1©0 C. Bread ---_-- - 1 slice 70 c. ' p -- nrced White Bread _1 slice_ 65.c, - ------- ------ -1 slice----- --- - -- -- - "25 c. r Whole nest Bread_ __, 1 slice-,___-- --- ---- 15 e. mpg°Powder Biscuits 1 large'or2 small _ 106c. " l double 40 c. rackers ----- ------- -------1 ----- ------- ------- ---------- 25 c. Bin 1ufn ------------ �` ar Bread= - - - ------- --- 1 small square - 130 c: erch Hard"Roll -------- -----1 small_ $0 c. " Peach",Toast- ------------------------------ ---------1 slice --- - -- 130 C. brdad = -- ------ -- -- 1 "slice 150 e. CANDIES. �geolate:Bar Nut _ 1 400 c. ct ate";, an ------'-------350 c.- . late:cream=----- ---------' ------- 1 - --- 100 c. -------- ---- -'-- very'small- -- = = 7.c P+ pconn Plain ------- ------- -- - cup - - - --= 05 e, �nghsh""Toffee -------- ---------- ------ ----- 1----------- ------' ----------------- 25 c: CEREALS ------- -----1 cup ----_ ------ ---132 c. a ea o meat 3J c._� 100 c ( tmeaT; _--- ----- --- c - 100 e. shredded;"heat,,biscuit - - - - 1 - ------- '-------- 100 c. DAII Y�-PRODUCTS AND 'WGt - 1 level', bsp.- --------_--- 100 e.' ex can-,, -1 cube 1ils inch'--- --- -----100 C. ream . - -- - - ,_1 Thsp. - ------ 30 c. }�ped ---== -------- --- - -1 Tbsp!, heaping -- 50 c; gs,boiled 1 average' ------- - 70 " g , fried 1 with 1 tsp butter 11fl c: g� h3e =- - -- ----- - ------- ----------- ulk --- -1 _ _ 5fi c, -- -1 c.--- -- - - 3 - - - - - o --:-_ - 1'�0 c.":"' ne 00 1leaet' - 1 c " > DESSERTS Angel Food Cake with Icing ___ _average slice __ __.150 c. 'Chocolate Cake — 2 layers___ __ average slice __ 350 c. Cup Cake, plain --- ------- ----" ------- - -1 -- -- -----= ------------100 C. Fruit Cake" ----- -------------average slice -- ---- ------- 350 c. — Shortcake, with fruit -____ _ _______________average slice -_ ___-____> 300 c. Chocolate Cookie -- --------' ----- - ----1 ----- --------------- ----125 c. Ice"Box Cookie - ----- - ---- 1 - - -- =--- -------150 c. Chocolate Ice Cream _ _____ -__ __ _ _______1/� cup 250 c. Sodas — all flavors ---- `- --------- -------- 1 glass - - -----__ _-- ---350 c. Vanilla Ice, Cream -- -- ----> --------------1/9- cup -- - -100 c. Lemon Ice -- --- - 1/2 cup 110 c. Chocolate Eclair ______ _1_ small_ _- __ _ _150 c. Cream Puffs - _ 1 -- -----_ -___ _250 c. Apple Pie - --- ---- -- -- -- ------1/6 of pie - _350 c. Berry Pie '— all kinds___ _ __ _ _1/6 of pie _ __ ___ ______ ____350 c. Custard Pie -- - -- - ---- - --------- --------------1/6 of pie - 150 C. Pumpkin Pie - __ ----- - -----_1/6 of pie _- 150 e. Bread Pudding _ 1/� cup 150 c. Jello'— all flavors_ ____ 1 cup 75 C. 'Tapioca Pudding -------- ---------- - --1/2 cup -- 200 c. FISH AND SEAFOODS - ,' Haddock --_-__ - -- _ - __ average helping 100 c. Halibut -- _; _____--- ---__ -'--- -- '-- ------------average helping; 115 c. Lobster ----- - - - ------- -- - ------ -------1/� cup -- -- -- - 125 c. _ Oysters - - 1/.3 cup 50 c. Perch - - 3 medium' - - 80 c. Salmon (canned)` 1/? cup -- ----100 C. ; Salmon (fresh) -- ----__-1 slice ------------------ -------100 c. . . Sardines - ---- -----_ --= --__ _ _4 3-inches`long - 100 C. Scallops --- - -- --- --6 large - _100 c. Shrimps --- ----- --- ---- - ------ --- -10 -- ----- ---- 50 c. - Trout (brook) -- --- --- - = C. 2 -_ -- 75 Tuna (canned) _ ___ __ ______ _ _ ____ __________ _1/� cup without oil ___100 c. FLOUR FOODS .Dumplings -- ----- - ---------1 - -- 100 C. - Macaroni and Cheese __ - -_ _ __-'_ _ _-I/, cup _-__ _ _ - 280 c. - 1/� cup --- ---- 60 c. Noodles (cooked)::_ ____ _._ __ __ _____ Pancakes ---- --- ----- - ----- ------- -- 1 - - - 100 c. Waffles -- --- --_1 _ _ _ __225 c. —' FOWL Chicken (fried) _______ _-_ _ _- _ ___--___ 1 small thigh or leg_ _ _ 150 c. . Chicken (fried) _-__- _ -_ _ _ _- _1 piece breast ___-_ _ -______150 c. Turkey (roast) ------------------------------------------1 slice white meat 100 c. Turkey,(roast) _ _ _ _ _ __ ___ _1 slice dark meat 125 c. FRUIT Apple (raw) ---- _1 large __ _ `- 100 c. Banana _ _±=--__ --`- -----_--- ---- --1 medium -_ _ -- 100 c. Cantaloupe'_ ____ 1/� -.5 inches diameter 50 c. — �, Cranberries (sauce) _ ---------- __-- 1/i cup __--__ --- ' 100 C. Dates 3 to 4 --- - ---100 c. . Grapefruit;(unsweetened) ------ -- ---- ---1/� --- -- -- ---100 C. Oranges - - -- ----- -- -----1 average; - --- 80 c. - MEAT Bacon, (crisp) ----- ----- -------4 slices - ------- ---100 c. hamburger -- -- -- ------- - --- - ------ ----- 1 patty ------- -- -----200 c. Beer Roast - ------ ------------ - ----1 slice - -- ---100 C. ". - Round Steak ('lean) - ___ ___ - ------ ___--_1 piece --_; _ _---------100 c. "Fried Ham -----'' ------- -------- - - - 1 piece ---'----- ------- ---200 c. Meat Loaf -- = ----------- - -- - ------------------1 slice --------- ------ ---150 c. Pork Chop 1 medium, lean --------------200 c. Spareribs ------------ - - -------- -------- ---------1 piece, 4 ribs -- -----------150 c. :` Frankfurter--------- -- ---- -----_ ---- ___-----1 small ___-- ___----100 c. SALADS (Without Dressing)� Cabbage, celery, pineapple ` ____average helping _ .__ __ _ 70 c. Cabbage Slaw;____ ___ ____ _ _- ___ __-average helping -------------- 35 c. Fruit"Gelatin --- -------- ------average helping - - 110 C. - Potato - '-- ----- --- ----- -' -------- --------------____average helping P� g -------------220 c. ;Tomato and Lettuce___ ___ __ _________ _ ____average helping _____________ 35 c. Waldorf -------------- _--- __ - ----__ - -average helping 100 C. SALAD DRESSINGS Boiled Dressing---__- __ -__---____ _---- -__ _1 Tbsp. ---- ----- `- - 50 c. -Cream, Dressing ----- - -----1 Tbsp. ---- -'--------- 50 c. French Dressing ----__ --------=------ -1 Tbsp. ----------------- 75 C. Mayonnaise --------- -- -- '--- -- - --- -----1 Tbsp. ---100 c. Thousand Island ----- __-_-- -'----- ----1 Tbsp. ---- - =--------175 c. SOUPS AND CONSOMMES Bean (Navy) _ 1 cup ' _ -200 c. Bouillon --- - - - -------- ---------1 cup-- - -- --- ------ 25 c. Chicken with Rice _ --------- --- ----1 cup __ ___--------100 C. Potato --' ----- ------- - --------- --- '- ---- 1 cup - -- - ------- -275 c. Tomato ;(clear) --------- -- ----- -- - --1 cup ' - - 50 c. j'egetable -- -- - -------- ---------1 cup -- -- -----100 C. VEGETABLES - asparagus (canned) -_ ---__ -_- --__�-----__ --6 stalks _ __--= -------'-------- 50 C. Beans (baked)' ------------- --------------- 1/2 cup - --- '---- --- --300 c. String Beans - - -- --- - -- `-------- 1 cup -- - -- --' ----- 25 c. Beets: (cooked) -- ------- ' 1/z cup', - ----- -- 45 c. Cabbage' (raw) -- - - -----1 cup -- ---- - 25 c. Cabbage (cooked) ------- -----= ---------1 cup <- -' - -- -- - --- 25 c. Carrots (cooked)--------- ---- ----- ---1/2 cup' -------- ----------------- 35 c. Carrots (fresh) _-- __-1 cup - 50 c. .Corn (on cob) -- - -- ------ ---1 ear --- - ------- ------ 60 c. _Lettuce < _ _ __________ ____ ___ ___________ 1 large head - _ _ __ _ _ 50 c. Peas (canned) - ------ = -- 1/, cup -------- ----- - 55 C. Potatoes' (french fried) ____ __ pieces Potatoes (mashed) __ _ _ - '_____-__ y/, cup " Sweet Potatoes - ----- 1 small =--_ - ---150 c. Radishes - --- ----5 -- - 15 c. Sauerkraut - --- ----- -------- 1 cup -- - --- --------------- 40 c. Spinach -- -- --- --------- --- - -----1 cup -------------------------------- 40 C. Tomatoes (raw) 1 __ - _ 35 c. :;. Tomatoes (stewed) - ----- --- -- ----- /2--------, cup -------- ----------------- 65 c. r ,:SUGARS -- --- =- - - --- - -1 1sp• - - - ------- r© - ----- ---1 tsp. �_:. une ra a aced} __ --_1 tsp- _ -_ : ," c flexed 1 Tbsp- -' ---- -- : 35 e. - - — JUICES t gape duiee - 1/2:CUP ---- ----- -- --- 0 C,. fi pefxu ,Juice --_-----------____ _________1-cup unsweetened---_--._. 00 e, (}range nice ------- - Y• cup ---- 55'e ,. /2 P P eapple;Juice 1/�'cup --- 65 c: ofiiato Juke ------------ -- ---- ------------12 cup ----- -------- --------_----25 C. F NUT S s Imonds ,(salted 10 1(34c.: t view = - ---- - ---4 to 577 = c cc nu `(shredded) -- - ---------- ----3 Tbsp- -=-- -- -- ------------100 e. -xeaiue { alter }.- --- 18 ------- -------------- -----100 c. , Pens -== 12 ------- ----- ------- - 100 e. F alnuts - -- ------- -------------- ----10 ' ---------- -------- -------- --100.c. t Wr� e Extra Reei pes Here F t } F F m G� �Z �T .sue 4 t L av d 5 FF ,n SF r ht - J Page R �: ES 'ICKLS PTLR` ' • S0IR , ALAI)S,: BEVERAGES Ai �' ark • a a � ""b a b' •„„ -- • r ~ � ml "CJ� � G4+. +�Ty p,, i '! tl","3R�'i, •. 'Je� .D A,..�f_. "A �� - 1+:SWly.. A if 'a Y• ',' ,iK tl!„fr b k ; o ©npsIr ( ex IZe� uUk Coker) � ke� S'�rpreme m � • k �� _ J r R 14 WAX IZ. o 0 Sg PIES% ""PASTRT"§ ;" ; ... 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