Suitable for people who perform hard manual labor, out of doors, and for those who are not steadily employed.

Sample Menu.

How to feed a family of five (2 adults and 3 children under 12 years of age) on $5.00 per week or 14 cents per person per day—71 cents per day for all.

BREAKFAST.

Cereal salad with apples and onions.

DINNER.

Lettuce with syrup dressing. Dried green peas with dumplings and fried bacon.

SUPPER.

Cream of tomato soup with dry toast.

If porridge with milk is desired for breakfast, substitute a quart of milk in place of apples, oil, lemon and onion. Use one and three-fourths cup of rolled wheat or rye in place of two and one-half cups. If sugar is necessary, add fifteen prunes or five level tablespoons of sugar. During the summer, substitute carrots or cucumbers for the sweets. Raw, sweet or sub-acid fruits do not combine well with cooked cereals. Raw fruits and raw cereals is a better combination.

In order to reduce the cost of living to 10 cents per person per day or 50 cents per day for all, leave out the fat meat costing 15 cents, and some of the butter, replacing it by cooking oil. It is easy to modify the diet or add to it in a given direction. If more protein is required, a boiled egg or a few nuts may be added to the breakfast. If more fuel is needed, it can be added in the form of soup, fruits or fat. In comparing the value of 1 pound of legumes with 1 pound of lean meat and the additional fatty and green foods that are necessary with a meat diet, the housewife will realize that she must either have a big purse for the bills of fare with meat, or starve her family if they do not like legumes.

Ten cents per day is a small sum for a useful citizen to live on, yet thousands of people are compelled to do so every year, and for these the following pages might be of assistance.

Economical management, self-denial and abstinence from luxuries are the lessons to be studied. Look over the chapter on protein foods carefully. Never economize in these in order to buy cake, pastry or sweets. All who, for some reason or other, have to fight off starvation, will find that whole wheat bread and pure water or oatmeal porridge are the most perfect foods to keep them in fair health. They prevent diseases which might be the result of such conditions. To keep up on tea, coffee, sugar, white bread and liquor might result in dangerous breakdowns, insanity, murder and suicide. Coffee, tea and alcohol are medicines; they are valuable at times for the sick, when the system cannot digest food, or under conditions where not sufficient natural food can be obtained. On such occasions they may prevent disease and death.

HOUSEHOLD BOOKKEEPING

Knowledge of bookkeeping is a necessity for systematic homekeeping. The experience gained from a household book with careful planning for one year is of more value than the experience gained from five years of unsystematic housekeeping. Wise management of a home will enable a family with a moderate income to enjoy comforts and pleasures, of which a family in better circumstances, but with poor and unwise management, is deprived.

“Time is money,” therefore careful planning of the time that is expended for work, rest, recreation and outdoor life is as important as management of finances. Many women waste much valuable time with nonsensical details in the line of cleaning, cooking and fancy sewing. This abnormal amount of manual work and neglect of mental development is generally followed by worry and poor health, as the result of an anemic brain. In those conditions mental healers perform miraculous cures either by changing the activity of the mind or by paralyzing it to the extent of ignoring the plain facts of nature, and by denying the testimony of the senses.

The modern household is full of unwholesome things,—too many pictures, carpets, curtains and other ornaments, and too many salted, peppered, sugared and greasy artificial foods, with a lot of unnecessary dishes and utensils. A woman who enjoys spending all her time in drudgery, values herself below the poorest paid day-laborer.

To save time and strength means investing time and strength on more important subjects, such as harmonious conversations, out of door exercise, attending lectures, and the teaching of the laws of health and hygiene to the young, which cannot be begun too early. Unsystematic management of household work and the care of children has broken up many a home.

HOW TO FEED A FAMILY OF FIVE (2 ADULTS AND 3 CHILDREN) ON $3.50 PER WEEK OR 10 CENTS PER PERSON PER DAY DURING FALL AND WINTER.

SATURDAY.

Breakfast.—Roman meal cakes with lettuce and syrup dressing.

Dinner.—Hot skim-milk with black crusts. Macaroni with grated cheese.

Supper.—Meat soup with tomatoes and rice. Fried bread with apple sauce.

Cost of additional foods for Saturday: One gallon of skim-milk 5 cents, lettuce 5 cents, beef brisket 15 cents,—total 25 cents.

SUNDAY.

Breakfast.—Baked pumpkin, lettuce salad with raw rolled rye.

Dinner.—Warmed-over macaroni with soup stock, meat with tomato sauce.

Supper.—Hot skim-milk with black crusts or stale bread.

Cost of additional foods for Sunday: None.

MONDAY.

Breakfast.—Oatmeal porridge with butter or left-over boiled skim-milk.

Dinner.—Mixed boiled dinner of beans, potatoes and carrots.

Supper.—Soup from left-over scraps of tomatoes and meat, thickened with fat and flour, or pumpkin pie and black coffee or hash.

Cost of additional foods for Monday: Carrots and parsley 5 cents,—total 5 cents.

REMARKS: A portion of the skim-milk should be boiled on Sunday and balance be put in a pan for cottage cheese.

On Monday put one-half of the two pounds of beans in an earthen pot to bake before the carrots and potatoes are added. Preserve the baked beans with oil and keep in a cool place until Thursday.

TUESDAY.

Breakfast.—Rice with carrots and frankfurters.

Dinner.—Green pea soup. Codfish with butter sauce and potatoes with parsley.

Supper.—Left-over soup. Egg toast with stewed prunes or apple sauce.

Cost of additional foods for Tuesday: Frankfurters, 5 cents, fish, 15 cents,—total 20 cents.

WEDNESDAY.

Breakfast.—Corn meal mush or cakes with raw or stewed apples or prunes.

Dinner.—Cottage cheese with apple or potato salad and lettuce.

Supper.—Bread soup. Apple pancakes with lettuce salad.

Cost for additional foods for Wednesday: None.

THURSDAY.

Breakfast.—White or black toast with whey sauce (use whey which is drained from cottage cheese).

Dinner.—Lettuce salad. Raw carrots with baked beans. Brown bread with butter.

Supper.—Tomato and meat soup with toast. Celery.

Cost of additional foods for Thursday: Lettuce 5 cents, carrots 5 cents, parsley and celery 5 cents, Boston brown bread 10 cents, soup bone 5 cents,—total 30 cents.

FRIDAY.

Breakfast.—Oatmeal porridge with butter and syrup.

Dinner.—Milk soup with Roman meal. Fried herring and potatoes with parsley.

Supper.—Lentil soup with fried bread.

Cost of additional foods for Friday: Skim-milk 5 cents, herring 10 cents,—total 15 cents.

Total expenditure for the first week, 95 cents.

SATURDAY.

Breakfast.—Corn meal cakes with lettuce and syrup dressing.

Dinner.—Potato soup (prepared with fat, flour and skim-milk). Noodles with stewed prunes.

Supper.—Hot skim-milk with stale bread.

Cost of additional foods for Saturday: None.

REMARKS: Bake bread from one-half of the ten pounds of flour, mix with Roman meal instead of whole wheat flour.

SUNDAY.

Breakfast.—Bran muffins with stewed prunes.

Dinner.—Water rice with raisins or currants. Nuts.

Supper.—Corn starch pudding with stewed prunes and black crusts.

Cost of additional foods for Sunday: 1 pound of nuts 10 cents, raisins 5 cents,—total 15 cents.

REMARKS: Prepare the corn starch pudding on Saturday. Use balance of skim-milk with one-half water, a piece of butter, the yolk of an egg, some salt and a little sugar.

MONDAY.

Breakfast.—Rolled rye with butter and syrup.

Dinner.—Noodles with tomato sauce and liver.

Supper.—Potato soup with parsley and toast. (Prepare with fat, flour and left-over gravy from liver.)

Cost of additional foods for Monday: Liver 15 cents,—total 15 cents.

TUESDAY.

Breakfast.—Corn bread or fried mush with lettuce and syrup dressing.

Dinner.—Dried peas with flour dumplings and bacon sauce. Stewed prunes if desired.

Supper.—Corn meal porridge with skim-milk.

Cost of additional foods for Tuesday: Skim-milk 5 cents, lettuce 5 cents,—total 10 cents.

WEDNESDAY.

Breakfast.—Oat meal porridge with butter.

Dinner.—Lima beans with frankfurters and raw carrots.

Supper.—Stale bread with prune jam. Fresh milk diluted with barley water.

Cost of additional foods for Wednesday: Beans 5 cents, frankfurters 10 cents, fresh milk 10 cents, carrots and parsley 5 cents,—total 30 cents.

THURSDAY (Thanksgiving).

Breakfast.—Rolled wheat porridge with butter.

Dinner.—Apple salad with lettuce. Blood or liver sausage with rolled rye or black bread or baked oatmeal with cranberry sauce and celery.

Supper.—Tomato and lentil soup with fried bread.

Cost of additional foods for Thursday: Lettuce 5 cents, sausage 15 cents,—total 20 cents.

FRIDAY.

Breakfast.—Porridge from any kind of cereal with butter.

Dinner.—Cooked greens (pick some mustard or yellow dock on the street). Bread or flour dumplings with creamed fresh or salted codfish.

Supper.—Milk soup from stale bread and skim-milk.

Cost of additional foods for Friday: Fish 10 cents, skim-milk 5 cents,—total 15 cents.

SATURDAY.

Breakfast.—Mixed rolled rye and wheat porridge with butter and syrup.

Dinner.—Cabbage with mutton and bread and butter.

Supper.—Soup of mutton with rice and crackers. One-half quart of milk with barley water and toast for two children.

Cost of additional foods for Saturday: None.

REMARKS: Prepare sufficient bread for two weeks. If cabbage is left over, prepare it with fat, vinegar and flour and keep for Tuesday.

SUNDAY.

Breakfast.—Lettuce with syrup dressing and buckwheat cakes.

Dinner.—Rice soup with milk and raisins. Nuts.

Supper.—Left-over meat soup and bread for three. Milk and toast for two children.

Cost of additional foods for Sunday: None.

MONDAY.

Breakfast.—Oatmeal porridge with hot milk.

Dinner.—Lettuce with syrup dressing. Roman meal cakes. Hash of mutton.

Supper.—Baked apples in oil with black bread and residue of leaf lard with fried onions. One pint of milk and toast for two children.

Cost of additional foods for Monday: None.

REMARKS: Cut the leaf lard very fine, fry it in a pan with apples and a little oil.

TUESDAY.

Breakfast.—Cornmeal mush with hot milk.

Dinner.—Bean soup with bread. Cabbage and frankfurters.

Supper.—Pearl barley porridge with milk and cracker (for all).

Cost of additional foods for Tuesday: Frankfurters 5 cents,—total 5 cents.

WEDNESDAY.

Breakfast.—Three raw apples with black bread and lard.

Dinner.—Noodles and kidney stew. Bread if desired.

Supper.—Cream of green pea soup with bread and celery.

Cost of additional foods for Wednesday: Celery 5 cents, kidney 5 cents,—total 10 cents.

THURSDAY.

Breakfast.—Mixed rolled rye and wheat porridge with hot milk.

Dinner.—Mixed boiled dinner of beans, carrots and potatoes.

Supper.—Milk of soup for all.

Cost of additional foods for Thursday: Carrots and parsley 5 cents,—total 5 cents.

REMARKS: Keep one-half of the beans separate and bake for Sunday.

FRIDAY.

Breakfast.—Cornmeal pancakes with lettuce and syrup dressing.

Dinner.—Cream of corn soup. Meat croquettes and stewed dried apples. Bread.

Supper.—Bread soup with milk (for all).

Cost of additional foods for Friday: Canned corn 10 cents, Hamburg steak 5 cents, skim-milk 5 cents, lettuce 5 cents,—total 25 cents.

REMARKS: Prepare the corn soup with fat and flour, then add hot skim-milk. Use one pint of fresh milk for the bread soup and the balance skim-milk.

SATURDAY.

Breakfast.—Oatmeal porridge with hot milk.

Dinner.—Baked noodles with milk and frankfurters.

Supper.—Mustard greens or yellow dock with lentils. Milk and toast for two children.

Cost of additional foods for Saturday: Frankfurters 5 cents, total 5 cents.

SUNDAY.

Breakfast.—Three raw apples and black bread with lard.

Dinner.—Lettuce salad with French dressing. Baked beans and bread.

Supper.—Milk toast for all.

Cost of additional foods for Sunday: Lettuce 5 cents, milk 5 cents,—total 10 cents.

REMARKS: Re-boil the skim-milk from Friday for cooking or baking.

MONDAY.

Breakfast.—Lettuce with syrup dressing. Cornmeal pancakes.

Dinner.—Milk soup with Roman meal. Bran biscuits with cheese and stewed dried apples.

Supper.—Cream of tomato soup with toast and celery.

Cost of additional foods for Monday: Celery 5 cents,—total 5 cents.

TUESDAY.

Breakfast.—Chopped apples with syrup dressing and raw rolled rye.

Dinner.—Cream of lentil soup. Tripe with tomato sauce and potatoes.

Supper.—Toast with apple sauce and hot milk diluted with barley water.

Cost of additional foods for Tuesday: Tripe 10 cents,—total 10 cents.

WEDNESDAY.

Breakfast.—Rolled wheat porridge with butter.

Dinner.—Mustard greens and unleavened pancakes with syrup or fruit sauce.

Supper.—Cream of pea soup with toast.

Cost of additional foods for Wednesday: Skim-milk 5 cents,—total 5 cents.

REMARKS: Flavor the greens with bacon. Use skim-milk and three eggs for the pancakes. Set part of the skim-milk for cottage cheese.

THURSDAY.

Breakfast.—Oatmeal porridge with hot milk.

Dinner.—Lima beans with potatoes and frankfurters or bologna.

Supper.—Apple pie with hot milk.

Cost of additional foods for Thursday: Frankfurters 5 cents,—total 5 cents.

FRIDAY.

Breakfast.—Buckwheat cakes with lettuce or yellow dock and syrup dressing.

Dinner.—Lentil and tomato soup. Cottage cheese with apple salad.

Supper.—Bread pudding with fruit sauce.

Cost of additional foods for Friday: Lettuce 5 cents,—total 5 cents.

HOW TO FEED A FAMILY OF FIVE ON $5.00 PER WEEK OR 14 CENTS PER PERSON PER DAY DURING THE FALL AND WINTER.

Buy the same staple foods as suggested for the foregoing menus; add to it: Oranges, bananas, cream, peanut-butter, eggs, bacon, cheese, tomatoes, apples, rice, peas, celery, string beans, grapes or other fruits or vegetables.

HOW TO FEED A FAMILY OF FIVE (2 ADULTS AND 3 CHILDREN) ON $3.50 PER WEEK OR 10c. PER DAY DURING SPRING AND SUMMER.

REMARKS: Use plenty of parsley, pick green leaves such as mint, yellow dock, mustard greens and others on the road or in the country. Keep the eggs on ice or in salt water in a cool place.

SATURDAY.

Breakfast.—Mustard greens on toast.

Dinner.—Lettuce salad with baked beans and bread with butter.

Supper.—Rice and tomato soup with cracker or fried bread.

Cost of additional foods for Saturday: Lettuce 5 cents,—total 5 cents.

SUNDAY.

Breakfast.—Cereal salad with apples, onions and lettuce.

Dinner.—Steamed pudding with apricot sauce.

Supper.—Fresh milk and toast with tomato or apricot jam.

Cost of additional foods for Sunday: Milk 10 cents,—total 10 cents.

MONDAY.

Breakfast.—Cream of wheat porridge with butter and raw cucumbers.

Dinner.—Green pea soup with raw carrots. Left-over pudding.

Supper.—Buttermilk rice with prunes.

Cost of additional foods for Monday: Carrots 5 cents, buttermilk 5 cents,—total 10 cents.

REMARKS: Cook sufficient pea soup for two meals. (Use two-thirds of the two pounds of peas.)

TUESDAY.

Breakfast.—Mashed potatoes with buttermilk and bacon sauce. Black toast.

Dinner.—Apple salad with peanut dressing and raw rolled rye or wheat.

Supper.—Cream of pea soup with toast and celery or parsley.

Cost of additional foods for Tuesday: Fresh milk 10 cents,—total 10 cents.

REMARKS: Use a pint of milk for the left-over pea soup.

WEDNESDAY.

Breakfast.—Cornmeal mush with hot milk.

Dinner.—Lima beans with carrots, potatoes and parsley.

Supper.—Yellow dock (raw or cooked) and egg toast with stewed prunes.

Cost of additional foods for Wednesday: Carrots 5 cents,—total 5 cents.

THURSDAY.

Breakfast.—Mashed turnips or carrots and toast with butter.

Dinner.—Lettuce salad with unleavened apple pancakes.

Supper.—Meat soup of lamb with rice and tomatoes. Toast with butter.

Cost of additional foods for Thursday: Shoulder or neck of mutton 15 cents, lettuce 5 cents,—total 20 cents.

REMARKS: Cut the meat in five pieces, cover with a little hot vinegar for half an hour, pour off; then add soup stock and keep in gelatine until Saturday.

FRIDAY.

Breakfast.—Cream of wheat porridge and butter.

Dinner.—Cooked spinach with fish and baked noodles.

Supper.—Strawberries with toast and scrambled eggs.

Cost of additional foods for Friday: Fish 15 cents, strawberries 10 cents,—total 25 cents.

SATURDAY.

Breakfast.—Left-over noodles with tomato sauce.

Dinner.—Raw cabbage salad with mayonnaise dressing and lamb in gelatine. Bread.

Supper.—Cream of tomato soup with fried bread and celery.

Cost of additional foods for Saturday: Cabbage 5 cents, celery 5 cents,—total 10 cents.

SUNDAY.

Breakfast.—Creamed boiled cabbage with stale bread or toast.

Dinner.—Fruit salad of apricots or peaches and lettuce with rolled rye and nuts (4 to 8 walnuts per person).

Supper.—Pancakes or cornmeal patties with fruit sauce.

Cost of additional foods for Sunday: Nuts 10 cents, fruit 10 cents, lettuce 5 cents,—total 25 cents.

MONDAY.

Breakfast.—Rice soup of buttermilk or milk with prunes.

Dinner.—Mixed boiled dinner of lima beans, carrots and potatoes.

Supper.—Egg toast or pancakes with fruit sauce.

Cost of additional foods for Monday: Skim-and buttermilk 10 cents, carrots 5 cents,—total 15 cents.

REMARKS: Use part of the milk for pancakes. Leave some for clabber milk.

TUESDAY.

Breakfast.—Stale bread with peanut-butter and apples.

Dinner.—Clabber milk with zwieback, doughnuts or pancakes (prepared with eggs).

Supper.—String beans and meat stew with dumplings.

Cost of additional foods for Tuesday: String beans 10 cents, meat 10 cents,—total 20 cents.

WEDNESDAY.

Breakfast.—Cherries with corn bread or egg toast.

Dinner.—Yellow dock on toast. Steamed rice pudding with fruit sauce.

Supper.—Raspberries and fresh milk with toasted bread.

Cost of additional foods for Wednesday: Cherries 10 cents, raspberries 10 cents, milk 10 cents,—total 30 cents.

THURSDAY.

Breakfast.—Left-over yellow dock and Roman meal cakes or bran muffins.

Dinner.—Julienne soup with fried bread. Apple rice with peanut sauce. Raw celery.

Supper.—Asparagus with French dressing or butter sauce and frankfurters or chipped beef and bread.

Cost of additional foods for Thursday: Asparagus 10 cents, meat 5 cents, celery 5 cents,—total 20 cents.

FRIDAY.

Breakfast.—Rolled wheat porridge with butter.

Dinner.—Baked noodles with tomato sauce and lettuce.

Supper.—Milk soup with black crusts.

Cost of additional foods for Friday: Lettuce 5 cents, skim-milk 5 cents,—total 10 cents.

A few staple foods, such as coffee, bran and a few cereals, are supposed to be left over from the last two weeks.

Use peanut butter in place of butter.

SATURDAY.

Breakfast.—Green onions and radishes with bread and butter.

Dinner.—Tomato salad and lettuce. Creamed horse beans with parsley. Bread.

Supper.—Rice and tomato soup. Celery.

Cost of additional foods for Saturday: None.

SUNDAY.

Breakfast.—Mashed carrots. Lettuce salad and horse beans.

Dinner.—Apple and lettuce salad. Nuts (4 to 8 per person).

Supper.—Lemon pie with black malt coffee.

Cost of additional foods for Sunday: None.

MONDAY.

Breakfast.—Cream of wheat with butter.

Dinner.—Lamb or beef stew with dumplings. Celery.

Supper.—Green pea soup with fried bread or left-over dumplings.

Cost of additional foods for Monday: Meat 10 cents,—total 10 cents.

REMARKS: Prepare enough pea soup for the next day.

TUESDAY.

Breakfast.—Fruit salad of apricots, peaches or plums, and lettuce with rolled raw wheat or rye.

Dinner.—Pea roast or steamed bread pudding with tomato sauce. Celery.

Supper.—Fresh berries and toast with milk.

Cost of additional foods for Tuesday: Fruit 5 cents, lettuce 5 cents, celery 5 cents, berries 10 cents, milk 10 cents,—total 35 cents.

WEDNESDAY.

Breakfast.—Roman meal cakes with lettuce and syrup dressing.

Dinner.—Buttermilk soup with rice and raisins. Nuts (4 to 6 per person).

Supper.—Egg toast and lettuce with fruit sauce.

Cost of additional foods for Wednesday: Raisins 5 cents, buttermilk 5 cents,—total 10 cents.

THURSDAY.

Breakfast.—Water or muskmelon. Raw rolled rye mixed with chopped apples and lettuce.

Dinner.—Cherries and unleavened pancakes with syrup dressing.

Supper.—Green grapes and black bread with cream cheese.

Cost of additional foods for Thursday: Melon 10 cents, cherries 10 cents, grapes 5 cents, cheese 10 cents—total 35 cents.

REMARKS: Leave one-half of the cream cheese for Saturday.

FRIDAY.

Breakfast.—Rolled rye and wheat porridge with hot milk and raw cucumbers.

Dinner.—Cucumber salad. Green peas with dumplings and creamed fish.

Supper.—Bread soup (with buttermilk).

Cost of additional foods for Friday: Fresh milk 10 cents, buttermilk 10 cents, peas 5 cents, cucumbers 5 cents, fish 10 cents,—total 40 cents.

SATURDAY.

Breakfast.—Stale bread with cream cheese and left-over raw greens.

Dinner.—Meat croquettes (of soup meat) with creamed beets and bread.

Supper.—Rice and tomato soup with soup stock. Celery.

Cost of additional foods for Saturday: Soup bone 5 cents, tomatoes 10 cents, beets 5 cents, celery 5 cents,—total 25 cents.

SUNDAY.

Breakfast.—Salad of chopped apples and celery with mayonnaise dressing and raw rolled wheat or rye.

Dinner.—Cherry-or currant-or apple-rice. Nuts.

Supper.—Tomato salad and egg toast.

Cost of additional foods for Sunday: Fruit 5 cents,—total 5 cents.

MONDAY.

Breakfast.—Corn meal mush with hot milk.

Dinner.—Tomato salad. Stewed lentils with creamed onions.

Supper.—Lentil and tomato soup with toast or bread.

Cost of additional foods for Monday: Milk 10 cents,—total 10 cents.

REMARKS: Dilute the left-over lentils and tomatoes with water, add onions. Cook for 20 minutes, run through a colander, mix with flour and fat, add hot milk.

TUESDAY.

Breakfast.—Creamed potatoes with frankfurters and parsley.

Dinner.—Cherries and corn meal pudding with lemon sauce.

Supper.—Milk soup of rice with black crusts.

Cost of additional foods for Tuesday: Cherries 5 cents, frankfurters 5 cents, skim-milk 5 cents,—total 15 cents.

REMARKS: Use left-over corn meal for pudding; add 4 to 5 eggs.

WEDNESDAY.

Breakfast.—Raw cabbage salad with mayonnaise dressing and bread with butter.

Dinner.—Meat stew with dumplings and lettuce salad.

Supper.—Bran muffins and tomato puree. Boiled skim-milk.

Cost of additional foods for Wednesday: Meat 10 cents, lettuce 5 cents, cabbage 5 cents,—total 20 cents.

THURSDAY.

Breakfast.—Cream of wheat gems and lettuce with syrup dressing.

Dinner.—Mixed boiled dinner of string beans, potatoes and pears. Cornbread.

Supper.—Corn starch pudding with boiled hot or cold milk and black crusts.

Cost of additional foods for Thursday: Beans 5 cents, milk 10 cents, pears 5 cents,—total 20 cents.

FRIDAY.

Breakfast.—Rolled rye porridge with butter and syrup.

Dinner.—Bread dumplings or fritters with pea puree or stewed pears.

Supper.—Creamed cabbage with frankfurter and bread.

Cost of additional foods for Friday: Frankfurter 5 cents,—total 5 cents.

HOW TO FEED A FAMILY OF FIVE ON $5.00 PER WEEK OR 14 CENTS PER PERSON PER DAY DURING SPRING AND SUMMER.

Buy about the same staple foods as suggested for the foregoing menus. Use less bread and cooked porridge or mushes. Buy more starchy fruits, such as bananas, stone fruits, melons and raw vegetables; combine them with toasted bread or raw cereal flakes. For those who eat two meals per day and have a late breakfast, it is better to combine fruits with nuts for breakfast in place of cereals. Use rich milk or cream with fruits for supper in place of those foods suggested in menus for supper. For other combinations study menus.

SUGGESTIVE MENUS DURING THANKSGIVING WEEK.

WEDNESDAY.

Breakfast.—Fried sweet potatoes with fried bacon and apple sauce.

Dinner.—Stuffed turkey neck with cranberry sauce.

Supper.—Tomato soup with fried bread.

THANKSGIVING.

Breakfast.—Creamed onions with bread and butter.

Dinner.—String bean salad with French dressing. Turkey with apple dressing, celery, cranberry compote. Plum pudding with sauce. Black coffee.

Supper.—Apple pie with black coffee.

FRIDAY.

Breakfast.—A fast or some fruit juice.

Dinner.—Plain water rice with turkey gravy.

Supper.—Green pea soup with fried bread.

SATURDAY.

Breakfast.—Roman meal cakes with cranberry sauce.

Dinner.—Brown flour soup from turkey bones. Left-over plum pudding.

Supper.—String bean salad. Baked squash with fried bacon.

REMARKS: Cut the turkey into pieces and preserve in gravy.

SUNDAY.

Breakfast.—Apple salad with lettuce and mayonnaise dressing. Bread.

Dinner.—Green pea soup. Mince pie and cheese.

Supper.—Fruit cake with coffee.

MONDAY.

Breakfast.—Codfish cakes with apple-or tomato-rice.

Dinner.—Boiled onions. Turkey with steamed potatoes and gravy. Celery.

Supper.—Squash or pumpkin pie with black coffee.

TUESDAY.

Breakfast.—Buckwheat groats with hot cream.

Dinner.—Turkey hash or salad with tomatoes and lettuce.

Supper.—Huckleberry soup with sago or dumplings.

RECIPES FOR MIXED BOILED DINNERS.

They are much appreciated in many foreign countries by people of moderate means. The housekeeper who does her own work can save much time by introducing a few of these menus at her table. The preparation of foods in this manner requires less water, it is more of a steaming process, and fewer dishes and utensils are needed.

Dishwashing becomes a burden in many a large household and the intelligent homekeeper studies economy in all directions.

I ask in advance that you try the recipes; lay aside prejudice against some of the good old-fashioned dishes, to which you are not accustomed, and stop wasting your time over new and fashionable recipes that ruin your health. Simplicity and knowledge are a great help for a low purse.

I.
Lima Beans with Carrots and Potatoes.

Soak one pound of lima beans in rain or soft water over night, cook for half an hour, add salt, and then add five good sized carrots cut to the size of the beans. Cook both for half an hour, then add four or five potatoes and cook all together until done. Thicken the broth with corn starch, add chopped parsley and butter. A tablespoon of vinegar and sugar may be added to the sauce if the flavor is desired. The carrots may be cooked by themselves; when done, add the water to the beans and potatoes, pour a little diluted vinegar over the carrots, let stand 20 minutes, drain off the vinegar and add the carrots to the beans and potatoes. This is preferable for people who dislike the sweet taste of the carrots. Serve with pork, bacon, frankfurters or without meat. Bread is not needed at this meal, as potatoes and carrots furnish sufficient carbohydrates. If bread is desired, it should be eaten in place of dessert with a little unsweetened black coffee or malt coffee.

II.
Small White or Brown Beans with Carrots and Potatoes.

Prepare the same as the foregoing. The time for cooking beans depends on the quality. The carrots should not be added until the beans are nearly done.

III.
Dried Green Peas with Carrots and Pork.

Prepare the same as the foregoing. Young green peas or string beans may be used in place of dried ones. The latter are excellent during the summer in combination, with salted pickled herring or creamed chipped beef.

IV.
Green Dried Peas with Dumplings.

See recipe for bread or flour dumplings. Cook the dumplings in salted water and serve with the peas in place of meat or prepare a pea soup and boil the dumplings in the soup. This makes a perfect meal for dinner.

Use one-fourth to one-half a cup of dried peas per person, according to size and age of the individual. Green fresh peas may be substituted in the summer. Fried bacon is a good addition.

V.
Dumplings with Potatoes and Prunes.

Steam the potatoes. Prepare some nutritious dumplings from flour or bread with eggs. Heat some butter, bacon fat or oil, add finely chopped onions, fry until brown, remove from the fire and add two tablespoons of syrup and some lemon juice or vinegar. Pour the potatoes and dumplings on a dish, mix with stewed cold or warm prunes, pour the syrup sauce over it and serve. Serve with lettuce. The syrup sauce can be thickened with flour and strengthened with the water in which the dumplings have been cooked; the prune juice can be added in place of the syrup. Serve with fried bacon. Good during the summer.

VI.
Potatoes, Macaroni and Prunes.

Cook the macaroni until very tender, drain off the water, combine and serve in same manner as the foregoing.

VII.
Fried Dumplings.

Cut left-over dumplings into thin slices, fry in hot fat or butter until brown. Flavor with onions if desired.