breadcrumbs, 3 oz. of cheese, 1-1/2 oz. of butter, 1 heaped-up
tablespoonful of Allinson wholemeal flour, a little nutmeg, and pepper
and salt to taste. Boil the cauliflower until half cooked, cut it into
pieces, and place them in a pie-dish. Boil the milk, adding the
seasoning, 1/2 oz. of the butter, and 1/2 a saltspoonful of the
nutmeg. Thicken with the wholemeal smoothed in a little cold milk or
water. Stir in the cheese and pour the sauce over the cauliflower.
Shake the breadcrumbs over the top, cut the rest of the butter in
bits, and place them over the breadcrumbs. Bake for 20 minutes to 1/2
an hour, or until the cauliflower is soft.
COMPÔTE OF ORANGES AND APPLES.
6 oranges, 8 fine sweet apples, 1 oz. of ground sweet almonds, syrup
as in "Orange Syrup." Peel the oranges and the apples, cut them across
in thin slices, coring the apples and removing the pips from the
oranges. Arrange the fruit into alternate circles in a glass dish,
sprinkling the ground almonds between the layers. Pour over the whole
the syrup. Serve when cold.
CRUST FOR MINCE PIES.
1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of medium oatmeal, 6 oz.
of butter or vege-butter, 1 cupful of cold water. Rub the butter into
the flour, add the water, and mix all into a paste with a knife. Roll
the paste out thin on a floured board, cut pieces out with a tumbler
or biscuit cutter. Line with them small patty pans, and fill them with
mincemeat; cover with paste, moisten the edges and press them
together, and bake the mince pies in a quick oven; they will be done
in 15 to 20 minutes.
GROUND RICE PANCAKES.
4 oz. of ground rice, 4 eggs, 1 pint of milk, jam, some sifted sugar,
and powdered cinnamon; butter or oil for frying. Make a batter of the
milk, eggs, and ground rice. Fry thin pancakes of the mixture,
sprinkle them with sugar and cinnamon, place a dessertspoonful of jam
on each, fold up, sprinkle with a little more sugar; keep hot until
all the pancakes are fried, and serve them very hot. When the pancakes
are golden brown on one side, they should be slipped on a plate,
turned back into the frying-pan, and fried brown on the other side.
MACARONI PANCAKES.
2 oz. of macaroni, 1/2 pint of milk, 3 eggs, 3 oz. of Allinson fine
wheatmeal, sugar to taste, the grated rind of a lemon, butter, and 1
whole lemon. Throw the macaroni into boiling water and boil until
quite soft; drain it and cut it into pieces 1 inch long. Make a batter
of the eggs, meal, and milk, add the lemon rind, sugar, and the
macaroni; fry pancakes of the mixture, using a small piece of butter
not bigger than a walnut for each pancake. Sift sugar over the
pancakes and serve them very hot with slices of lemon.
MINCEMEAT.
1 lb. of apples, 1 lb. of stoned raisins, 1 lb. of currants, 6 oz. of
citron peel, 3 oz. of blanched almonds, 1/2 lb. butter. Chop the fruit
up very finely, add the almonds cut up fine, oil the butter and mix
well with the fruit. Turn the mincemeat into little jars, cover
tightly, and keep in a dry and cool place.
MINCEMEAT (another).
1 lb. each of raisins, apples, and currants, 1/2 lb. of butter, 1/2
lb. of blanched and chopped almonds, 1/2 lb. of moist sugar, the juice
of 4 lemons, and 1/2 lb. of mixed peel. Wash and pick the currants,
wash and stone the raisins, peel, core, and quarter the apples, and
cut up the mixed peel; then mince all up together, and add the chopped
almonds. Melt the butter, mix it thoroughly with the fruit, fill it
into one or more jars, cover with paper, and tie down tightly.
ORANGE FLOWER PUFF.
1/2 pint of milk, 3 eggs, 4 ozs. of Allinson fine wheatmeal, and 2
tablespoonfuls of orange water, some butter or oil for frying. Make a
batter of the milk, eggs (well beaten), and meal, add the orange
water, and fry the batter in thin pancakes, powder with castor sugar,
and serve.
ORANGE SYRUP.
The rind of 3 oranges, 1/2 pint of water, 4 oz. of sugar. Boil the
ingredients until the syrup is clear, then strain it and pour over the
fruit.
ORANGES IN SYRUP.
Peel 6 oranges, carefully removing all the white pith. Put the rinds
of these into 1/2 pint of cold water; boil it gently for 10 minutes.
Strain, and add to the water 6 oz, of loaf sugar. Boil it until it is
a thick syrup, then drop into it the oranges, divided in sections,
without breaking the skins. Only a few minutes cooking will be needed.
The oranges are nicest served cold.
RASPBERRY FROTH.
The whites of 5 eggs, 3 tablespoonfuls of raspberry jam. Beat the
whites of the eggs to a very stiff froth, then beat the jam up with it
and serve at once in custard glasses. This recipe can be varied by
using various kinds of jam.
RICE FRITTERS.
6 oz. of rice, 1 pint of milk, 8 oz. of sugar, 1 oz. of fresh butter,
6 oz. of apricot marmalade, 3 eggs. Let the rice swell in the milk
with the butter and the sugar over a slow fire until it is
tender--this will take about 1/2 of an hour; when the rice is done,
strain off any milk there may be left. Mix in the apricot marmalade
and the beaten eggs, stir it well over the fire until the eggs are
set; then spread the mixture on a dish, about 1/2 an inch thick. When
it is quite cold, cut it in long strips, dip them in a batter, and fry
them a nice brown. Strew sifted sugar over them, and serve.
SNOWBALLS.
1-1/2 pints of milk, 4 eggs, sugar and vanilla to taste, and 1
tablespoonful of cornflour. Boil the milk with sugar and a piece of
vanilla or with 1 dessertspoonful of vanilla essence. Smooth the
cornflour with a little cold milk, and thicken the milk with it. Whip
the whites of the eggs to a very stiff froth with 1 spoonful of castor
sugar, and drop spoonfuls of the froth into the boiling milk. Allow to
boil until the balls are well set, turning them over that both sides
may get done. Lift the balls out with a slice, and place them in a
glass dish. Beat up the yolks of the eggs, stir them carefully in the
hot milk; let the custard cool, and pour it into the glass dish, but
not over the snowballs, which should remain white.
SPONGE MOULD.
9 stale sponge cakes, some raspberry jam, 2 pints of milk, 8 oz. of
Allinson cornflour, sugar to taste, a few drops of almond essence.
Halve the sponge cakes, spread them with jam, arrange them in a
buttered mould, and soak them with 1/2 pint of the milk boiling hot.
Boil the rest of the milk and thicken it with the cornflour as for
blancmange; flavour with the essence and sugar; pour the mixture over
the sponge cakes, and turn all out when cold.
STEWED PEARS AND VANILLA CREAM.
Get 1 tin of pears, open it, and turn the contents into an enamelled
stewpan, add some sugar and liquid cochineal to colour the fruit, and
let them stew a few minutes. Take out the pears carefully without
breaking them, and let the syrup cook until it is thick. When the
pears are cold lay them on a dish with the cores upwards, and with a
spoon scoop out the core, and fill the space left with whipped cream
flavoured with vanilla and sweetened; sprinkle them with finely
shredded blanched almonds or pistachios, and pour the syrup round
them.
SWISS CREAMS.
4 oz. of macaroons, a little raisin wine and 1 pint of custard, made
with Allinson custard powder; lay the macaroons in a glass dish and
pour over enough raisin wine to soak them, make the custard in the
usual way, let it cool and then pour over the cakes; when quite cold
garnish with pieces of bright coloured jelly.
TAPIOCA ICE.
1 teacupful of tapioca, 1/2 teacupful of sifted sugar, 1 tinned
pineapple. Soak the tapioca over night in cold water; in the morning
boil it in 1 quart of water until perfectly clear, and add the sugar
and pineapple syrup. Chop up the pineapple and mix it with the boiling
hot tapioca; turn the mixture into a wet mould. When cold turn it out
and serve with cream and sugar.
TIPSY CAKE.
12 small sponge cakes, 1/2 lb. jam, 1 pint of custard made with
Allinson custard powder. Soak the sponge cakes in a little raisin
wine, arrange them on a deep glass dish in four layers, spread a
little jam on each layer and pour the custard round, decorate the top
with candid cherries and almonds blanched and split.
A WEEK'S MENU
I have written the following menus to help those who are beginning
vegetarianism. When first starting, most housewives do not know what
to provide, and this is a source of anxiety. I occasionally meet some
who have been vegetarians a long time, but confess that they do not
know how to provide a nice meal. They usually eat the plainest foods,
because they know of no tasty dishes. When visitors come, we like to
provide tempting dishes for them, and show them that appetising meals
can be prepared without the carcases of animals. I only give seven
menus, that is, one for each day of the week; but our dishes can be so
varied that we can have a different menu daily for weeks without any
repetition. The recipes here written give a fair idea to start with.
Instead of always using butter beans, or haricot beans, as directed in
one of these menus, lentils or split peas can be substituted. I have
not included macaroni cheese in these menus, because this dish is so
generally known; it can be introduced into any vegetarian dinner. I
have allowed three courses at the dinner, but they are really not
necessary. I give them to make the menus more complete. A substantial
soup and a pudding, or a savoury with vegetables and sauce and a
pudding, are sufficient for a good meal. In our own household we
rarely have more than two courses, and often only one course. This
article will be of assistance to all those who are wishing to try a
healthful and humane diet, and to those meat eaters who wish to
provide tasty meals for vegetarian friends.
Anna P. Allinson.
4, Spanish Place,
Manchester Square,
London, W.
_MENU I._
TOMATO SOUP.
1 tin of tomatoes or 2 lbs. of fresh ones, 1 large Spanish onion or
1/2 lb. of smaller ones, 2 oz. of butter, pepper and salt to taste, 1
oz. of vermicelli and 2 bay leaves. Peel the onions and chop up
roughly; brown them with the butter in the saucepan in which the soup
is made. When the onion is browned, add the tomatoes (the fresh ones
must be sliced) and 3 pints of water. Let all cook together for 1/2 an
hour. Then drain the liquid through a sieve without rubbing anything
through. Return the liquid to the saucepan, add the seasoning and the
vermicelli; then allow the soup to cook until the vermicelli is soft,
which will be in about 10 minutes. Sago, tapioca, or a little dried
julienne may be used instead of the vermicelli.
VEGETABLE PIE.
1/2 lb. each of tomatoes, turnips, carrots, potatoes, 1 tablespoonful
of sago, 1 teaspoonful of mixed herbs, 3 hard-boiled eggs, 2 oz. of
butter, and pepper and salt to taste. Prepare the vegetables, scald
and skin the tomatoes, cut them in pieces not bigger than a walnut,
stew them in the butter and 1 pint of water until nearly tender, add
the pepper and salt and the mixed herbs. When cooked, pour the
vegetables into a pie-dish, sprinkle in the sago, add water to make
gravy if necessary. Cut the hard-boiled eggs in quarters and place
them on the top of the vegetables, cover with a crust made from
Allinson wholemeal, and bake until it is brown.
SHORT CRUST.
10 oz. of Allinson wholemeal, 8 oz. of butter or vege-butter, 1
teacupful of cold water. Rub the butter into the meal, add the water,
mixing the paste with a knife. Roll it out, cut strips to line the rim
of the pie-dish, cover the vegetable with the crust, decorate it, and
bake the pie as directed.
GOLDEN SYRUP PUDDING.
10 oz. of Allinson wholemeal, 3 eggs, 1 pint of milk, and 1/2 lb. of
golden syrup. Grease a pudding basin, and pour the golden syrup into
it; make a batter with the milk, meal, and eggs, and pour this into
the pudding basin on the syrup, but do not stir the batter up with the
syrup. Place a piece of buttered paper on the top of the batter, tie a
cloth over the basin unless you have a basin with a fitting metal lid,
and steam the pudding for 2 1/2 hours in boiling water. Do not allow
any water to boil into the pudding. Dip the basin with the pudding in
it for 1 minute in cold water before turning it out, for then it comes
out more easily.
_MENU II._
CLEAR CELERY SOUP.
1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz.
of butter, pepper and salt to taste, and 1 blade of mace. Chop the
onion and fry it brown in the butter (or vege-butter) in the saucepan
in which the soup is to be made. When brown, add 4 pints of water, the
celery washed and cut into pieces, the mace, the pepper and salt. Let
all cook until the celery is quite soft, then drain the liquid from
the vegetables. Return it to the saucepan, boil the soup up, and add 1
oz. of vermicelli, sago, or Italian paste; let the soup cook until
this is quite soft, and serve with sippets of Allinson wholemeal
toast.
BUTTER BEANS WITH PARSLEY SAUCE.
Pick the beans, wash them and steep them over night in boiling water,
just covering them. Allow 2 or 3 oz. of beans for each person. In the
morning let them cook gently in the water they are steeped in, with
the addition of a little butter, until quite soft, which will be in
about 2 hours. The beans should be cooked in only enough water to keep
them from burning; therefore, when it boils away, add only just
sufficient for absorption. The sauce is made thus: 1 pint of milk, 1
tablespoonful of Allinson wholemeal, a handful of finely chopped
parsley, the juice of 1/2 a lemon, pepper and salt to taste. Boil the
milk and thicken it with the meal, which should first be smoothed with
a little cold milk, then last of all add the lemon juice, the
seasoning, and the parsley. This dish should be eaten with potatoes
and green vegetables.
GROUND RICE PUDDING.
1 quart of milk, 6 oz. of ground rice, 1 egg, and any kind of jam.
Boil the milk, stir into it the ground rice previously smoothed with
some of the cold milk. Let the mixture gook gently for 5 minutes, stir
frequently, draw the saucepan to the side, and when it has ceased to
boil add the egg well whipped, and mix well. Pour half of the mixture
into a pie-dish, spread a layer of jam over it, then pour the rest of
the pudding mixture over the jam, and let it brown lightly in the
oven.
_MENU III._
CARROT SOUP.
4 good-sized carrots, 1 small head of celery, 1 fair sized onion, a
turnip, 3 oz. of Allinson breadcrumbs, 1-1/2 oz. of butter, 1 blade of
mace, pepper and salt to taste. Scrape and wash the vegetables, and
cut them up small; set them over the fire with 3 pints of water, the
butter, bread, and mace. Let all boil together until the vegetables
are quite tender, and then rub them through a sieve. Return the
mixture to the saucepan, season with pepper and salt, and if too thick
add water to the soup, which should be as thick as cream. Boil the
soup up, and serve.
CURRIED RICE AND TOMATOES.
1/2 lb. of Patna rice, 1 dessertspoonful of curry powder, salt to
taste, and 1 oz. of butter. Wash the rice, put it over the fire in
cold water, let it just boil up, then drain the water off. Mix 1 pint
of cold water with the curry powder, put this over the fire with the
rice, butter, and salt. Cover the rice with a piece of buttered paper
and let it simmer gently until the water is absorbed. This will take
about 20 minutes. Rice cooked this way will have all the grains
separate. For the tomatoes proceed as follows: 1 lb. of tomatoes and a
little butter, pepper, and salt. Wash the tomatoes and place them in a
flat tin with a few spoonfuls of water; dust them with pepper and
salt, and place little bits of butter on each tomato. Bake them from
15 to 20 minutes, according to the size of the tomatoes and the heat
of the oven. Place the rice in the centre of a hot flat dish, put the
tomatoes round it, pour the liquid over the rice, and serve.
APPLE CHARLOTTE.
2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas,
1 heaped-up teaspoonful of ground cinnamon, 2 oz. of blanched and
chopped almonds, sugar to taste, Allinson wholemeal bread, and butter.
Pare, core, and cut up the apples and set them to cook with a
teacupful of water. Some apples require much more water than others.
When they are soft add the fruit picked and washed, the cinnamon, and
the almonds and sugar. Cut very thin slices of bread and butter, line
a buttered pie-dish with them. Place a layer of apples over the
buttered bread, and repeat the layers of bread and apples until the
dish is full, finishing with a layer of bread and butter. Bake from
3/4 of an hour to 1 hour.
_MENU IV._
RICE SOUP.
3 oz. of rice, 4 oz. of grated cheese, 1 breakfastcupful of tomato
juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till
tender in 2-1/2 pints of water, with the butter and seasoning. When
quite soft, add the tomato juice and the cheese; stir until the soup
boils and the cheese is dissolved, and serve. If too much of the water
has boiled away, add a little more.
HOT-POT.
2 lbs. of potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned
tomatoes or 1/2 lb. of sliced fresh ones, 1 teaspoonful of mixed
herbs, 1-1/2 oz. butter, pepper and salt to taste. Those who do not
like tomatoes can leave them out, and the dish will still be very
savoury. The potatoes should be peeled, washed, and cut into thin
slices, and the onions peeled and cut into thin slices. Arrange the
vegetables and tomatoes in layers; dust a little pepper and salt
between the layer, and finish with a layer of potatoes. Cut the butter
into little bits, place them on the top of the potatoes, fill the dish
with hot water, and bake the hot-pot for 2 hours or more in a hot
oven. Add a little more hot water if necessary while baking to make up
for what is lost in the cooking.
CABINET PUDDING.
4 slices of Allinson bread toasted, 1-1/4 pints of milk, 8 eggs, 1 oz.
of butter, sugar to taste, 2 oz. of chopped almonds, 1 teacupful of
mixed currants and sultanas and any kind of flavouring--cinammon,
lemon, vanilla, or almond essence. Crush the toast in your hands, and
soak it in the milk. Whip the eggs up, melt the butter, and add both
to the soaked toast. Thoroughly mix all the various ingredients
together. Butter a pie-dish and pour the pudding mixture into it; put
a few bits of butter on the top, and bake the pudding for 1 hour in a
moderately hot oven.
_MENU V._
LEEK SOUP.
2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of
potatoes, pepper and salt to taste, and the juice of 1 lemon. Cut off
the coarse part of the green ends of the leeks, and cut the leeks
lengthways, so as to be able to brush out the grit. Wash the leeks
well, and see no grit remains, then out them in short pieces. Peel,
wash, and cut up the potatoes, then cook both vegetables with 2 pints
of water. When the vegetables are quite tender, rub them through a
sieve. Return the mixture to the saucepan, add the butter, milk, and
seasoning, and boil the soup up again. Before serving, add the Lemon
juice; serve with sippets of toast or Allinson rusks.
MUSHROOM SAVOURY.
4 slices Allinson bread toast, 8 eggs, 1 pint of milk, 3 oz. of butter,
1 lb. of mushrooms, 1 small onion chopped fine, and pepper and salt to
taste. Crush the toast with your hand and soak it in the milk; add the
eggs well whipped. Peel, wash, and out up the mushrooms, and fry them
and the onion in the butter. When they have cooked in the butter for
10 minutes add them to the other ingredients, and season with pepper
and salt. Pour the mixture into a greased pie-dish and bake the
savoury for 1 hour. Serve with green vegetables, potatoes, and tomato
sauce.
CHOCOLATE MOULD.
1 quart of milk, 2 oz. of potato flour, 2 oz. of Allinson fine
wheatmeal, 1 heaped-up tablespoonful of cocoa, 1 dessertspoonful of
vanilla essence, and sugar to taste. Smooth the potato flour,
wheatmeal, and cocoa with some of the milk. Add sugar to the rest of
the milk, boil it up and thicken it with the smoothed ingredients. Let
all simmer for 10 minutes, stir frequently, add the vanilla, and mix
it well through. Pour the mixture into a wetted mould; turn out when
cold, and serve plain or with cold white sauce.
_MENU VI._
ARTICHOKE SOUP.
1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of
butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and
cut into dice the artichokes, potatoes, and onion. Cook them until
tender in 1 quart of water with the butter and seasoning. When the
vegetables are tender rub them through a sieve. Return the liquid to
the saucepan, add the milk and boil the soup up again. Add water it
the soup is too thick. Serve with small dice of bread fried crisp in
butter or vege-butter.
YORKSHIRE PUDDING.
4 eggs, 1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, pepper and
salt to taste, 1 oz. of butter. Thoroughly beat the eggs, make a
batter of them with the flour and milk, and season it. Well butter a
shallow tin, pour in the batter, and cut the rest of the butter in
bits. Scatter them over the batter and bake it 3/4 of an hour. Serve
with vegetables, potatoes, and sauce. To use half each of Allinson
breakfast oats and wheatmeal flour will be found very tasty.
BAKED CARAMEL CUSTARD.
1-1/2 pints of milk, 5 eggs, vanilla essence, 4 oz. of castor sugar
for the caramel, and a little more sugar to sweeten the custard. Heat
the milk, whip up the eggs, and carefully stir the hot milk into the
beaten eggs; flavour with vanilla and sugar to taste. Meanwhile put
the castor sugar into a small enamelled saucepan and stir it over a
quick fire until it is quite melted and brown. Add about 2
tablespoonfuls of hot water to the caramel, stir thoroughly, and pour
it into a tin mould or a cake tin. Let the caramel run all round the
sides of the tin; pour in the custard, and bake it in a moderate oven,
standing in a larger tin of boiling water, until the custard is set.
Let it get cold, turn out, and serve. This is a very dainty sweet
dish.
_MENU VII._
POTATO SOUP.
2 lbs. of potatoes, 1/2 a stick of celery or the outer stalks of a
head of celery, saving the heart for table use, 1 large Spanish onion,
1 pint of milk, 1 oz. of butter, a heaped-up tablespoonful of finely
chopped Parsley, and pepper and salt to taste. Peel, wash, and cut in
pieces the potatoes, peel and chop roughly the onion, prepare and cut
in small pieces the celery. Cook the vegetables in 8 pints of water
until they are quite soft. Rub them through a sieve, return the fluid
mixture to the saucepan; add the milk, butter, and seasoning, and boil
the soup up again; if too thick, add more water. Mix the parsley in
the soup just before serving.
BREAD AND CHEESE SAVOURY.
1/2 lb. of Allinson bread, 3 oz. of grated cheese, 1 pint of milk, 3
eggs, pepper and salt to taste, a little nutmeg, and some butter. Cut
the bread into slices and butter them; arrange in layers in a
pie-dish, spreading some cheese between the layers, and dusting with
pepper, salt, and a little nutmeg. Finish with a good sprinkling of
cheese. Whip up the eggs, mix them with the milk, and pour the mixture
over the bread and cheese in the pie-dish. Pour the custard back into
the basin, and repeat the pouring over the contents of the pie-dish.
If this is done two or three times, the top slices of bread and butter
get soaked, and then bake better. This should also be done when a
bread and butter pudding is made. Bake the savoury until brown, which
it will be in about 3/4 of an hour.
ORANGE MOULD.
The juice of 7 oranges and of 1 lemon, 6 oz. of sugar, 4 eggs, and 4
oz. of Allinson cornflour. Add enough water to the fruit juices to
make 1 quart of liquid; put 1-1/2 pints of this over the fire with the
sugar. With the rest smooth the cornflour and mix with it the eggs
well beaten. When the liquid in the saucepan is near the boil, stir
into it the mixture of egg and cornflour. Keep stirring the mixture
over a gentle fire until it has cooked 5 minutes. Turn it into a
wetted mould and allow to get cold, then turn out and serve.
A WEEK'S MENU
Nutritive Value and Chemical Composition of Various Fruits, Nuts,
Grains, and Vegetables.
(Analysis of the _edible portion_.)
PROFESSOR ATWATER'S ANALYSIS.
Proteid Calories
per cent. in one lb.
FRUIT--FRESH.
Apples .4 290
Apricots 1.1 270
Bananas 1.3 460
Blackberries 1.3 270
Cherries 1.0 365
Cranberries .4 215
Currants 1.5 265
Figs 1.5 380
Grapes 1.3 450
Huckleberries .6 345
Lemons 1.0 205
Musk-melons .8 90
Nectarines .6 305
Oranges .8 240
Pears .6 295
Persimmons .8 630
Pineapple .4 299
Plums 1.0 395
Pomegranates 1.5 460
Raspberries 1.0 255
Strawberries 1.0 180
Water-melons .4 140
Whortleberries or Wimberries .7 390
FRUIT--DRIED.
Apples 1.6 1350
Apricots 4.7 1290
Citron .5 1525
Currants 2.4 1495
Dates 2.1 1615
Figs 4.3 1475
Grapes 2.8 1205
Pears 2.8 1635
Prunes 2.1 1400
Raisins 2.6 1605
Apricots (canned) .9 340
Marmalade .6 1585
Pears (canned) .3 355
Pineapple " .4 715
GREEN VEGETABLES