The University of Texas Publication No. 4245 December 1, 1942 FOOD PRICE TABLES FOR USE IN DETERMINING FOOD COSTS Complied by ROSALIE S. GODFREY Business Director of Residence Halls Associate Professor of Home Economics The University of Texas MARY D. STOCKTON Assistant in Home Economics Pennsylvania State College Formerly Director, Little Campus Lunch Room The University of Texas PUBLISHED BY THE UNIVERSITY OF TEXAS AUSTIN Publications of The University of Texas PUBLICATIONS COMMITTEE E. J. MATHEWS R. H. GRIFFITH C. F. ARROWOOD C.D.LEAKE D.CONEY A. SCHAFFER A. C. WRIGHT General Publications R. H. GRIFFITH H. R. HENZE LOUISE BAREKMAN A. SCHAFFER FREDERIC DUNCALF E. G. SMITH FREDERICK EBY M. J. THOMPSON Administrative Publications E. J. MATHEWS B. MCLAURIN C. F. ARROWOOD C. D. SIMMONS ROGER J. WILLIAMS The University publishes bulletins four times a month, so numbered that the first two digits of the number show the year of issue and the last two the position in the yearly series. (For example, No. 4201 is the first publication of the year 1'942.) These bulletins comprise the official publica­tions of the University, publications on humanistic and scientific subjects, and bulletins issued from time to time by various divisions of the University. The following bureaus and divisions distribute publications issued by them; communications concerning publications in these fields should be addressed to The University of Texas, Austin, Texas, care of the bureau or division issuing the publication: Bureau of Business Research, Bureau of Economic Geology, Bureau of Engineering Research, Bureau of Industrial Chemistry, Bureau of Public School Service, and Division of Extension. Communications con­cerning all other publications of the University should be addressed to University Publications, The University of Texas, Austin. Additional copies of this publication may be procured from University Publications, The University of Texas, Austin, Texas, at 50 cents per copy. THI! UNIVERSITY OF TEXAS PRESS ~ The University of Texas Publication No. 4245: December 1, 1942 FOOD PRICE TABLES FOR USE IN DETERMINING FOOD COSTS Compiled by ROSALIE S. GODFREY Business Director of Residence Halls Associate Professor of Home Economics The University of Texas MARY D. STOCKTON Assistant in Home Economics Pennsylvania State College Formerly Director, Little Campus Lunch Room The University of Texas PUBLISHED BY THE UNIVERSITY FOUR TIMES A MONTH AND ENTERED AS SECOND•CLASS MATTIER AT THE POST OFFICE AT AUSTIN, TEXAS, UNDER THE ACT OF AUGUST 24, 1912 The benefit• of education and of uaeful knowledge, generally diffuaed through a community, are euential to the preaervation of a free govern· ment. Sam Hou.ton Cultivated mind ia the guardian genius of Democracy,and while guided and controlled by virtue, the nobleat attribute of man. It is the only dictator that freemen acknowledge, and the only aecurity which freemen desire. Mirabeau B. Lamar COPYRIGHT, 1943 BY THE BOARD OF REGENTS OF THE UNIVERSITY OF TEXAS CONTENTS PAGE Preface --------------------------------------------------------------------------------------------------------------5 Explanation and Application of the Food Price Tables____________ __________ __ _ ___ 7 Table I. Cereals and Cereal Products____________________ _____ _______ _______ _ __ 14 Table II. Prepared Breakfast Cereals____ ______________________________ _ __________ _ _____ 18 Table III. Dairy Products and Eggs_________ _ _____________________________________________ _ 21 Table IV. Fats ----------------------------------------------------------------------------------------------24 Table v. Fresh Fruits --------------------------------------------------------------------------------26 Table VI. Miscellaneous Groceries ------------------------------------------------------------31 Table VII. Leavening Agents ----------------------------------------------------------------------35 Table VIII. Meats ------------------------------------------------------------------------------------------36 Table IX. Sea Foods_______________ _ _ ________ ---------------------------------------------------------37 Table x. Sugars ----------------------------------------------------------------------------------------38 Table XI. Fresh Vegetables______________________________ _ ___ __ _________ _______________________ 41 APPENDICES A. List of Abbreviations. Appendix A_____ _________ _ ______ __ __ ___ __ __________ __ 47 B. List of Equivalents. Appendix B____________________________________________________ 47 C. List of Federal Standards. Appendix c______________ ____________________________ 48 D. Amount of Water in Cooking one Cup of Cereal and the Approx­imate Yield Obtained. Appendix D___________________ _ ____________ ___ ____ _ __ 48 PREFACE The purpose of this study was to combine food price tables into satisfactory workable forms, which would save time in the pricing of recipes, portions, and menus, and which would insure greater accuracy in such food cost deter­minations. It is hoped that these tables will encourage more people to main­tain records dealing with food cost. These tables have been planned for the use of all persons interested in determining food costs. The information is usable in private homes, school lunchrooms, commercial cafeterias, hospital dietary departments, dormitory dining halls, hotels, tearooms, and the like, and in those commercial concerns selling prepared food such as bake shops and delicatessen stores. Although the cost of preparing food includes that of labor, overhead expenditures, and other operating expenses, as well as the cost of the raw food, this study is concerned only with the cost of the food. No effort has been made to set a food cost percentage; the purpose has been to help people to keep within the allowance which they have set up. The various foods tabulated for this study were segregated into the major food groups of (1) Cereals and Cereal Products, (2) Prepared Breakfast Cereals, (3) Dairy Products and Eggs, ( 4) Fats, (5) Fresh Fruits, ( 6) Mis­cellaneous Groceries, (7) Leavening Agents, (8) Meats, (9) Sea Foods, (10) Sugars, and (11) Fresh Vegetables. From the low to the high range of their wholesale price level, a series of computations was derived for the most frequently used amounts of these foods, and these computations were arranged in tabular form. It was felt advisable not to include the tabulated price forms on cuts of meat before the completion of the research study on large quantity prepara­tion of the various cuts of meat, begun this spring, 1941, by a representative1 of the National Livestock and Meat Board at The University of Texas. In the sea food group, only data on fresh oysters and fresh shrimp were compiled. Canned fruits and vegetables were not included. The procedure used in analyzing the section on eggs may be used as an illustration to clarify the method in which the series of computations was determined for the food price tables. Eggs are sold wholesale by the case, and are consumed in this large quantity by many institutions. In some in­stances, the price of a dozen eggs or of an individual egg is needed to deter­mine the cost of a recipe or the relative cost of a breakfast a la carte egg order. It was possible to arrive at a tabulated form that made a basic table usable for the cost determination of eggs by listing the wholesale prices in consecutive order, ranging from the lowest to the highest price; then after a calculation of the cost of a dozen eggs and of an individual egg, the computed figures were placed in the appropriate column vertically beneath the whole­sale price from which it was derived. In most cases, as in that of eggs, the lMiss Jessie Alice Cline. The University of Texas Publication flexibility of the tables was increased by including equivalents of both weight and measure. When computations could be given for these equivalents, they were listed in the same columnar form as above; otherwise the equivalents and yields were given as additional information. We wish to express appreciation to our colleagues and other friends for their cooperation, constructive criticism and generous contribution of time. ROSALIE s. GODFREY, MARY D. STOCKTON EXPLANATION AND APPLICATION OF THE FOOD PRICE TABLES The value of these food price tables lies in their practical application by the food director and litaff in pricing recipes, establishing cost of portions, planning menus that will come within the raw food cost allowance, and making market orders. The following discussion attempts to illustrate the practical uses of these food price tables by indicating how they are interpreted and by showing how the data found on them are adaptable in determining food cost. Recipe computations. The cost of the recipe for Grapenut Orange Muffins, as shown in Figure 1, was determined from the data on the tables. The quanti­ties and the ingredients are given in the first two columns of the recipe. The third column is the unit price taken from current purchase orders. In an organization that does not have purchase orders, the unit price may be obtained from the delivery tickets or from the perpetual food inventory file. The actual cost of the quantities used in this recipe is found in the fourth column and was derived from the data in the food price tables based on the current unit price. The following procedure was used to determine the actual price of the quantities used in the recipe from the food price tables. The first ingredient is white flour, with a unit price of $5.75 for a 196 Lb. barrel. White flour was found on Table I under the major food group of Cereals and Cereal 10 Dozen 60 Portions GRAPENUT ORANGE MUFFINS Quantity Ingredients Unit Price Cost---· 3¥2 Lb. ........ F1our, white .................. $5.75/196 Lb ..................... $0.1026 2 Oz.............Baking powder .............. 1.20/10 Lb. can................ .015 4 t ................. Soda .............................. 1.50/24-1 Lb.-Cs. ............ .0028 1 Oz. . ........... Salt ................................ .32/25 Lb. ·······'·············· .0011 12 Oz...........Grapenuts ...................... 3.90/ 24-Cs. ...................... .163 3 T. . ............. Orange rind, grated ...... ........................................... . 8 .................... Eggs .............................. 7.50/ Cs. ............................ .168 2 Lb............. Sugar, granulated ........ 5.25/100 Lb. .................... .105 1 Qt ............... Skim milk...................... .10/Gal. .......................... .025 1 Qt ............... Orange juice .................. 3.25/ No. 216's .................. .18 8 Oz............. Lard .............................. .105/Lb. .......................... .0525 $0.815 1~ Lb.........Butter, cut 48/Lb. ........ 10.88/32 Lb.-Cs. ................ .425 Total Cost .................... $1.24 Cost of One Portion ...... ...................... $0.0136 Cost of One Portion with Butter........ .0207 Fig. 1. Recipe with Cost Determinations. The University of Texas Publication Products and was the first tabulated food item on the second page of this table. From left to right, the top seventh column of the wholesale price range of white flour coincided with the current unit price. The quantity of the flour specified in this recipe was three and one-half pounds ( 3Vz Lb.). Down the column headed by $5.75, the price figure for one pound of flour was found to be $0.0293. This cost was multiplied by three and one-half, and it was determined that the cost of 3Vz Lb. of white flour was $0.10255. Since the fifth place from the decimal was five ( $0.00005), it was counted as one ($0.0001) and the final fi,gure $0.1026 was placed in the fourth column of the computed recipe. With this section on Cereals and Cereal Products open to view, a check was made with the recipe to see if there were any more ingre­dients within this major food group to be calculated. As there were not, the next item on the recipe was taken. Baking powder was found on Table VII, classified as a Leavening Agent. The unit price was given for a ten-pound can at $1.20 a can. Since the first table given for baking powder was for a five-pound container, the second tabulated form on baking powder was used because it coincided with the unit price and package used in this recipe. There was only one wholesale price given for a ten-pound can on the table, and it was identical with the unit price quoted on the recipe. Two ounces (2 Oz.) of baking powder were required in the recipe. As the column was read vertically from the unit price of $1.20 on the table, it was found that the cost of one ounce was $0.0075. Therefore, two ounces would cost $0.015, and this amount was placed in the fourth column of the recipe under the cost of flour. A glance over the recipe before ref erring to another table disclosed another leavening agent. This was soda, and the purchased unit price was $1.50 for a case of twenty-four one-pound packages. The unit price of $1.50 was in the fourth column from the left and was the first price in the wholesale range presented for soda. The quantity demanded in the recipe was in teaspoon measure. In the column headed by the unit price of $1.50, the cost of one teaspoon was shown to be $0.0007. Consequently, four times this amount would equal $0.0028, or the cost of four teaspoons ( 4 t.) of soda required in the recipe. This figure, $0.0028, was placed in the fourth column of Figure 1. Salt was the next item on the recipe. According to the arrangement of the food price tables, salt was classified under Miscellaneous Groceries and was located the sixth food item on the second page of Table VI. Salt was pur­chased at a unit price of $0.32 for a twenty-five-pound bag. The tabulated form for cooking salt began with the wholesale quantity of a two-hundred­pound bag. However, after an examination of equivalents on the left of ~e table, calculations were given for 200, 100, 50, 25, and 1 Lb. bags. The price for a twenty-five-pound bag that coincided with the unit price of $0.32 on the recipe was chosen and was found in the seventh column from the left side of the table. Similar steps as those used for baking powder were followed. Under the column headed by $0.32 for a twenty-five-pound bag, the price for one ounce, $0.0011, was found. The quantity used in the recipe was one ounce Food Price Tables For Use in Determining Food Costs ( 1 Oz.) ; accordingly, the cost figure of $0.0011 was placed in the fourth column of the recipe form. Grapenuts were the next ingredient. These were found on Table II under the group of Prepared Breakfast Cereals. The unit price given on Figure 1 for grapenuts was $3.90 for a case of twenty-four packages. A reference to the table showed that the sixth column from the left gave the same price as the amount paid for the grapenuts used in this recipe. The equivalents on the table for grapenuts stated that one package contained twelve ounces, and at $3.90 a case, cost $0.163. The amount designated in the recipe was twelve ounces (12 Oz.); therefore, the cost of one package, $0.163, was placed in column four. Grated orange rind was not given any cost price because it was obtained from the oranges used for the orange juice in this recipe. Eggs are shown on Table III, the fifth food item tabulated under Dairy Products and Eggs. Eggs were purchased at $7.50 a case, the similar price was in the fifth column of the wholesale price range given for eggs on that table. Below in this column, the price of one egg at $7.50 a case was $0.021. Eight times this amount equaled the cost of eight eggs (8) used in this recipe. The cost figure of $0.168 was placed beneath the cost of the previously com­puted ingredients. Skim milk, another Dairy Product, was used in this recipe. The second page of this group gave skim milk with the price in the third column coinciding with the purChased unit price of $0.10 a gallon. The figure on the table directly under this price was that of one quart, and since the quantity used for the recipe was one quart (1 Qt.), the amount of $0.025 was placed on the recipe in its fourth column of costs. To obtain the cost of the granulated sugar used, reference was made to the major food group-Sugars, found on Table X as the fourth item. The unit price given on Figure 1 was $5.25 for a hundred-pound sack. Again the pro­cedure of reading across from left to right on the price range for a correspond­ing price unit was followed, and the price unit was found in the eighth column headed by $5.25. The next price factor underneath this figure on the table for sugar was the pound price of $0.0525. Since two pounds were required in the recipe, the cost of the sugar used was $0.105, and this amount was placed on the cost analysis for the muffins. The orange cost appears on the Fresh Fruit table on the third page of Table V. Oranges purchased at $3.25 for a box of number 216's gave a basis for determining the cost of one quart ( 1 Qt.) of orange juice used in the recipe. According to the equivalents on the left of this form, twelve number 216's make one quart of juice. The fifth column was headed by $3.25, and below, opposite the price of a number 216 orange, was the factor for multi­plying, $0.015. Twelve times $0.015 equaled $0.18, the cost of a dozen oranges or one quart of juice. Finally, $0.18 was placed on the recipe in the fourth column under the cost of skim milk. Table IV, which gives the computations for Fats, was used to obtain the unit price of $0.105 quoted for one pound of lard. It was necessary to refer to the range of prices in the pound unit. The fifth column from the left gave The University of Texas Publication the price of $0.10 a pound and the sixth column of $0.11 a pound; so the factor was halfway between these two figures. The recipe called for eight ounces (8 Oz.) or a half-pound, and the equivalent on the table stated that one pound of lard or shortening yielded two cups ( 1 Lb. -2 C.), which meant that one cup of lard weighed eight ounces. The food price table for lard gave the price of one cup as $0.05 and $0.055 respectively; since the factor was halfway between these two prices, the cost of eight ounces of lard at $0.105 a pound was $0.0525. This cost figure for lard was placed under the price of orange juice on Figure 1. Before a determination of the cost of the butter served with these muffins, the actual cost of the ingredients used in the recipe was totaled, a sum of $0.815 for ten dozen muffins. Since two muffins were served for an individual portion, this recipe yielded sixty portions. The cost of one portion without butter was $0.0136. In like manner, the cost of butter was obtained from food price Table IV, Fats. The purchased unit cost of $10.88 for a thirty-two pound case was found in the fifth column of the wholesale price range. The cost of one pound was tabulated as $0.34, and one and one-fourth times this amount gave the figure of $0.425, or the cost of the quantity used for sixty portions o.f butter when cut forty-eight squares to the pound. The total cost of the ingredients in the recipe, $0.815, plus the cost of the butter, $0.425, gave a total serving cost of $1.24 for sixty portions with butter. The cost of an individual portion with butter was $0.0207, which was deter­mined by dividing sixty into $1.24. In an organization that provides special recipe food cost cards for the use of its director, the cost of the portion is placed in the designated place. Figure 2 gives an illustration of the form furnished to the directors of the individual food service units in the residence halls of The University of Texas. The cost card was filled out for the recipe of Grapenut Orange Muffins, computed above, to show the method in which the data for the priced recipe and portion costs should be placed on the recipe cost card. When special cards are not available, the portion costs may be placed on the recipe as suggested in Figure 1. Portion costs. The explanation under recipe computations illustrated the definite steps taken in using the material on the compiled food price tables. Likewise, it gave the method for determining portion costs from the total cost of the recipe. Another method in determining the cost of one portion will be described. Suppose that an item on a breakfast menu, as "Bowl of Oatmeal, with Bottle of Whole Milk, lOc," should appear on the a la carte order of a restaurant or coffee shop. In a calculation of the portion cost, the food price tables were used in the following manner. On Table I, Cereals and Cereal Products, tabulations were found for both raw and cooked oatmeal. By the same procedure for using the tables as explained under the recipe computation, it was found that one cup of cooked oatmeal at $2.00 a case cost $0.0052. If the portion served measured two-thirds of a cup,2 then the cost of the oatmeal was $0.0035. As each customer varies Food Price Tables For Use in Determining Food Costs the amount of sugar used on his cereal, an approximate measure of one table­spoon of sugar was used. The cost of a tablespoon of sugar at $5.25 for a hundred-pound sack was taken from the tabulated form under the major group of Sugars, on Table X. This cost was foun,d to be $0.0016. With bottled milk purchased on a contract price of $0.025 a half-pint bottle, the total estimated cost of this a la carte order of oatmeal and milk would total $0.0301. A portion-cost sheet might be itemized, as shown on Figure 3, with a per­centage column of portion cost to portion sales included. This portion-cost sheet can be divided into the various menu items as it increases in scope and size. GRAPENUT ORANGE MUFFINS Little Campus Lunch Room by ....MDS.... .... Yr.... .'41.. .. (with butter) 60 ........$0.0136 No. Portions (Size 2" diam.) 60 ........ $0.0207 ........ $ ........ 10 Doz... $0.815 Total Yield (120 muffins) 10 Doz. $1.24 ........ $ ........ Quantity Ingredients Quantity Quantity .. 3Y2 Lb. ·······--·----------Flour, white 20z. ........................ Baking powder 4 t. ------------------·-·····---Soda 1 Oz. --------·······---------Salt 12 Oz. ----------------------Grapenuts 3T --------------------·-----Orange rind, grated 8 ------------------------------Eggs 2 Lb. ------------------------Sugar, granulated 1 Qt. ------------------------Skim milk 1 Qt. ------------------------Orange juice 8 Oz. -----------------------.Lard ------------------------····-----­ 1~Lb. --------------------Butter, cut 48/Lb. Fig. 2. Recipe Cost Card. The portion-cost sheet has several practical uses. It provides a form for keeping the estimated costs of the individual portions in one place and serves as a means of quick reference for the director. By having a comparison of the portion cost with the selling price, it gives information helpful toward keeping within the budgetary limits in making menus; and it facilitates the planning of menus because it has a classification of menu item suggestions with predetermined portion costs of these items. Menus and market orders. In one of the low-cost feeding units at The Uni­versity of Texas, plate lunches were featured on the noon and evening menu. A maximum total raw-food cost to selling price was maintained at 60 per cent.. When the menus for these plate lunches were planned, care had to be taken to choose items that would fall within the maximum food-cost allowance. 2Fowler, Sina Faye, and Bessie Brooks West, Food for Fifty (New York: John Wiley and Sons, 1937), p. 31. The University of Texas Publication PORTION COST SHEET Item Size Selling Price Cost Per Cent Bowl of Oatmeal, Bottle of Milk .... 2/ 3 C. Grapenut Orange Muffins...... ...... 2 Ea. $0.10 .05 $0.0301 .0207 30.1 41.5 Fig. 3. Record Form for Portion Costs. Figure 4 illustrates the skeleton menu used with the defined limitations. On both of the plate lunches the clientele were able to make certain substitutions, such as a salad for a hot vegetable or a dessert for a beverage. The following discussion describes how the food price tables may be applied to menu planning and to making the market order. PLATE LUNCH ANALYSIS Items Selling Price: $0.25 $0.20 Meat or Main Dish ····----------·------·--·-··········-·········-------······---$0.07 $0.055 Two Vegetables ····--····--·------·····--·-······--····------------·····--------··· .03 .03 Salad ·----···········-········--··--··········----···························-------······· .015 Dessert or Beverage ·····-····--···········--·----------··········-··-··--····-· .015 .015 Two Rolls, Butter ····---------··········-··················'·····-·-----········· .02 .02 Food Cost Allowance: $0.15 $0.12 Per Cent of Food Cost to Sales-60 % Fig. 4. Distribution of Food Cost Allowance on Plate Lunches. The outlined menus, Figure 4, show an allowance of $0.03 for two vege­tables or approximately $0.015 for each vegetable serving. Naturally on some days the vegetables will cost more than the combined amount of $0.03 which Food Price Tables For Use in Determining Food Costs means that on the succeeding days the vegetables must cost enough less in proportion to balance the difference, or another item on the menu must be less than the allowance outlined. This circumstance occurs because of the necessity of providing variety in the menu and because of the limited number of low-cost vegetables during certain months of the year. When the vegetables are to be selected for the menu, the food price tables and the current market quotations from local concerns can be used together. Suppose fresh green beans are quoted at $3.00 a bushel. By a reference to Table XI, under Fresh Vegetables, the table for snap beans is found to be the fourth vegetable item computed on the table. Immediately the price of a thirty-pound bushel at $3.00 may be located in the fifth column of the price range for snap beans. Vertically down the column opposite the equivalents on the table is the cost of a 3 Oz. portion, $0.02. It would be possible to have green beans on the above menu, provided the serving portion corresponds approximately with the equivalent used on the table, and also if the second vegetable chosen is an inexpensive one that will keep the cost of the two vegetables within the $0.03 ultimate limit. If not, then another less expensive green vegetable should be chosen and the green beans used at another time during the week or later in the month when the market price is lower. To find a second and less expensive vegetable to be served with the fresh green beans, a glance at the market quotations might show that carrots are selling for $0.02 a pound. Attention to the food price tables under Fresh Vegetables shows that a fifty-pound bushel of carrots ,at $1.00 a bushel costs $0.02 a pound. The equivalents to the left of the table under bulk carrots show that one pound of carrots, diced and cooked, yield three cups. One cup at $0.02 a pound therefore costs $0.0067. A five-ounce portion of carrots, slightly less than 1 C., would cost $0.0063. These two vegetables used together on the menu would therefore come within the $0.03 allowance shown on the Plate Lunch Analysis. On the food price tables, equivalent information was included even in cases where a cost price could not be given. These equivalents can be used to com­pare yields and also to furnish a guide in preparing the market order. At the bottom of the forms for green beans and carrots the approximate number of portions and their size was stated for a bushel quantity. A thirty-pound bushel of snap beans yielded approximately 150, 3 Oz. portions, and a fifty-pound bushel of carrots yielded approximately 150, 5 Oz. portions. If an organiza­tion was feeding fifty people, a third of a bushel of green beans, or from nine to eleven pounds, would be ordered, depending on the method of prepara­tion and the size of the portion. If the specified weights, kinds of containers, sizes of cans, and the number of packages in a case are included on the food price tables, reference can be made to the table with the data for the particular food item when a question arises as to the way of specifying the item needed on the market order. The purchased items may be checked when delivery is made, with the food price tables or the market orders as a check list for weights, measures, and sizes of the products. The University of Texas Publication TABLE I CEREALS AND CEREAL PRODUCTS Barley Bran Cornmeal Cornstarch Flour, Rye Flour, Swansdown Flour, White Flour, Whole Wheat Hominy Grits Macaroni, Elbow Noodles Oatmeal Rice Spaghetti Tapioca, Minute Tapioca, Minute Tapioca, Pearl TABLE I CEREALS AND CEREAL PRODUCTS ,., .,., ,.,_..,, ltUIO •111.111 12 Pq.-c•. ltLM '*'-"' on _n-. M• .118 l "'-··l "'· !'Ire· ""'" nCC _ ...... nho .n..i l Lll.-2 c.J. c. -"" .N>&. N>&. nnT .MT o.. -""" ... ... .mk .nn l i...raw-6 c.eookodJ\ c. .O> .M?< • c. nns• 01 .007 ""' :uu 25 Lb.-511:. 51.1>.-a. I.11. Ql.-s 0..21> Q\. l c.-2 o.. c. °"­ It "" It _i;o ,••70 It .BO It .9o '* ·"' '* .llo _,, _,.. _n(; .to .16 .t& •os _n,, Mlo MO ... .no 012 0•6 .,,, ... .nn• 01 018 "'' _nno nnoo nnu nn• nnh.c . Ml< .004 nn.. nno< nn.. _nn1 nno .nnn• ""'" CCBIS'UEB z4 l'ltc--Co. l l'lrc··l Lll. !'Ire· 1 "··J c.31' c. i c.-5 l/J o.. Jc l c. l o..-J t.Jk Os. • '*'·'° 100.lln ,.... '•• "" ,.... ""' .1n .... .1ng " _n., M• ... n.c .n•s _n,, ••« .nn• ...__, n•O - """• ""'-• nn~ ""' nnn• .... .... """'' 11.00ll, :ilU'1JC)U 12 l'lrc...Co. 1 l'lrc·-2 3/1< Lll. !'Ire· l Lll.-1 Q\.a1t\od211 ,... l Qt.-li C.alf\a4 c. "· , .._Ian llo,f.o ;., •n ~••on Ill.40 o..oo ••-on .on .OSl .20 ~· .z• °'' '"' MO M• .n» n•• .na' -"'-• "°' _n,, ... _no 001 .OlS 0>4 0°"' ... ..,. .... nnn nn• nm~ 001• 1Bryan, :Mary de Garmo, The School Cafeteria, •p. 646. "Fowler, Sina Faye, and Bessie Brooks West, Food for Fifty, •p. 17 ; hp, 20. •Hart, Constance C.. Recipes at ModeTate Cost, •p. 5; bp, 5; •p. 8; •p. 8; •p. 8; fp. 8; •p. 8; •p. 8; •p. 9. TABLE I CEREALS AND CEREAL PRODUCTS-(Continued) BOlllllT GRITS 24 Pi!.-j.l!..'!!.!._j.l!.IZl!.-.j.l.:~.\lll...-+i<:..!!l...-~:.s:!L...j!o~L...j!o::.:fL..-/ 1 Pltg.-24 Oa, l Plcg.-4 c. Pltg. 1----l.--'!al!'-l-...:!l!U-l--:l!~-l-..tll.LL.l--..l!J~l--L:l.L2.-l--'~1....j._.!d!l.li....j.....:J~-l--tl!2!l..-l-.LI.!~ l Lb,-2 2/3 C. Lb. l-----1-"'-'"-1-""'"'-11-""'"-1-""'"-1--"''-1--"'U...l-..,.;U..4--""'"'-4--"""'-.J---""""--.J---"""'--1 i c.-6 o.. c. 1----l.--'21.!lil..l-.....;u.:i:~-:l!~"!-..tll.l.L!!.l--.l!!l~l--t!ll:u..t__,~l!!.l-_.!!-"l-l-...:J~l.i.-tl!~-l-...!1i~ c.raw-5 c.cooked. iOODUS l Lb.-1! c,2A l -lO Oa. OlTl!kL 12 J>q.-c•• 1---,..,"2!-.jL!"'"2!-..i.t.'"'""!-..j.ll...s!L...j.ll~L..-l!o:..l!!l.-~;;.;:i_-IJ.;;..:i;i_.Jl<:.iJ::l....Jll.i.!!L..-L----1 l ~.-3Lb. fl<4!:·~---i--'~24-'A.l.l'-+.-"""'-t-..U.1...-l-..U:~-l-.t.l!!L-l-~!!-.o;Q .4o .4• .o;o cc .6o .6• .70 .7' _., .90 1.nn .o4 04'i O'i .0" .o6 ~· 07 07' ·"" .n'l .10 08 .o9 ,10 .11 .I> .H .th "" .16 ... .on 0> o" .O>'i 0•8 O> OH .o.c 0•8 ,oh nlo < .nc 01 011• .o..c Qth 01" .016• Ol1c n•O .M Mo• .nor O>l Qoll M > Q>'l "'" .o.c .o» .nil .Oln .ohQ .nc• .one 00~ .001 007 .6 FG:.-c•• .. ~ 1 Pt:g. ..& Oz. P~. n<• l Lb .-2 3/4 ~t Lb. .l» c. "'''''' Oz. .M7~ 1 Lb.nw-7~ c.cook:ed.Jcc. .016, 1 c. .0082 •Bryan, Mary de Garmo, The School Cafeteria, •p. 653. "Fowler, Sina Faye, and Bessie Brooks West, Food for Fifty, •p, 23. •Hart, Constance C., Recipes at Moderate Cost, •p. 13; bp. 14; •p. 14; •p. 14; •p. 14; .6o lt.2,7/"I 1<2 80 l Pi<6.-l0 01. Picg. 10 ,1 04 . 108 •,, 4 .117 l Pl<£.-6j; .:, c. .016 .nlhh .0171 .0182 .0107 l C,-1 3/5 Oz. Oz . . 01 .0104 .010 8 .0114 .0117 i:.n 'Pi..~ -Ca , •.96 s .~a Isi.oo Sl.O> I4 P•r -r.• 1•• "' h,70 h,SO 1u.qo ls4 oo <4.ro IS4. >0 l Pq.-12 oz!' Pk&· ·" •,,4 .1<8 • 161 . 1&7 171 .17< l Pkg.-Jt c.lh c. .046 ro41 .o4Q .o• , 0'1 .0" .o•4 i c.-3 3/4 o•• Cz. o;o Pu.-c•• .01' . ~!' . 011 .014 . 014 . 014 . 01• .., 00 ., 0' ., '" 1.::.1 .01 I <1.oQ l ••• -1 Oz •..+ C. Pu. .0> .oxii: , Q>I .0014 0>18 ux 24 Pk&.-c•• l Pq.-7 Os. Pkg. l Pkf:.-s c. o•• , c _,,. 01 c. it 6o .061 .00% .0084 u.so .07' a0107 ,:>094 12.00 . 061 ouq . 0104 <> on , nO? .0111 .on~ s2.40 IS2.6o .10 .108 0141 Q14 .o>• 1Bryan, Mary de Garmo, The School Cafeteria, •p. 643 ; bp. 643 ; •p. 643 ; dp. 643 ; •p. 643 ; fp, 645 ; rp. 644 ; hp, 644 ; Ip, 644; Ip, 644; •p. 644; Ip, 644; mp. 644; np. 644. ?'owler, Sina Faye, and Bessie Brooks West, Food for Fifty, •p. 19. The University of Texas Publication TABLE II PREPARED BREAKFAST CEREALS-(Contlnued) BAL~O~ 18 Cke.-Cs. '"'·"' .•. "' i.. •o " ~ lh.9n l.i•."" 1 ~::g-.-24 01.lc l'lq;. _,q4 .:>n """' .. ... ??? Lb. ·'""' ·"" .1'7' .t407 ''"·· 148 l l'q.-6 c. c. •"'"' "'" .o•4• MCo o•<• "" l C.-11 Os . o •• """' .nns• """' 0085 ,,,.,, """• 1 C----" i /-t c.--k~r.. ·"""· .01 .010• 0"'' OtOq 0111 &.I.~;Oii• .;~a,t. .?4 Fla!.-Ce. l Pq.-12 Os. l Plq;.-6t c. C.1-_ _.i----i----l-~O'~...._.,l-~·O~lt~SLl-7_.,0~"""'-Q '41-~0~'';.._1---1---·l---I----+---~ n.. 0094 .oogg .Qt0' Ot04 n .oo It1. .o• 1•1.Qi-11s,,,11;.:.;,.?7c_l---t----1----1-----1----1 l "'"·-1 Os.-! C. F<~. .02 .0206 .?21 llJICLS 7.llllTXR(,'l!l!l.B:> lu. ··., 1~ Pk..... -C•. Fk4;.-9 Os. l'lc6·1----1---1----+-~1~0~·-r----+---1-----1-----1----1----l----l-----I l pq.-5 c. C.1---1---1---1-~·C~·,.__1----l----l----l----+----+----+----l----I l c.-1 4/5 °"·==="'~·'4===l==~===l'==·~::'l~J1"'-l====?=='4===l===I==~==~==~==~ o;o ""•.-Co le1 ,to t F~~.-1 Cs -' C. pu, 1Bryan, :Mary de Garmo, The School Cafeteria, •p. 645 ; bp. 645 ; •p. 645 ; •p. 644; •p. 644 ; fp. 644 ; rp.644 ; •p. 644; •p. 646: lp. 645. Food Price Tables For Use in Determining Foor Casts TABLE III DAIRY PRODUCTS AND EGGS Buttermilk Cheese Cream, Heavy Cream, Light Eggs Milk, Condensed Milk, Evaporated Milk, Evaporated Milk, Skim Milk, Whole TABLE Ill DAIRY PRODUCTS AND EGGS llUTT.i:lllLIL1 Gal. l G&l.-4 «t. qt. Pt. l qt.-4 c. c. l c. 1 C -'~ T. 'l s .1' .·"" ,0>8 .o• .01Q 02~ .ooq• 0'"' .0047 ,..,,.;, ·'"""" Mng °'''--"""l.l.l.--'>U..;12..L.-OJ"'"".U..-"'IA!!!U....--"".a.lU--""Ul!.'--lll.02.ll--'.,,_,.UJ.__. ..... .iJ.._.,""'..._......,.....,_...,..'""'"i .t.aerlcan Cheeae: Cottage CbHH: Cr.a Chene: '-iH Cheeee; 6 Lb.-100, l Os. Port1ona18 1 Lb. Gre.t.ed or_Grcnmd -l qt..Ja 1 12 Lb.-100, 1.92 Oz . PorUou 'I l Lb. -2 C,JD 3 Lb.-24. 2 Oz. Portion•: 16, 3 Os. PorU011a; 12, 4 Os. PorUoni.10 Lb.-6o t.o 120 PorUona 2 t.o l 1 Os.ld. CUU!, BEA VT-40;' Gal. •o.1"1 l ae.1-4 <:0 l Gal.-4 qt. '.t"· '° l 'l2~~>12~~j.li~~j.lia,~j.l!!::li!=!.-j.e"2!.--!A2~i.._~~~.jAjlial&...jAj~l!ll...jAj~l!ll..-l l Ca .Ml•.Wt .-!il! Lb~'Dos. 1-""''-1-....,"--1-'""''-1-.,..U-l-_.'-l-.Mi>"-l-.Mi>.,_l-_...,,'--4--L'""'-l--""'-4--""""+-_.......,"-t lla.l-'""""-f--'.><>.:'-+-" ..... -+--"'."+---'""-"'+--""""-I l Lb~.P.-82& Lb. 1-""'"'-1-U..._1-....,"'-l-~IL.l-....,"'-l-_...."'-l-....."'-l-....,'-4--"""'4--""""..j.....-'->6>+-....L~"-t i Lb.-2 c~b c.,__"'-'"'-'--""'"'-'--"""'-'-"""'-'---"""'--'---"""'-'--""""'-.L...."""''-..__...,....__..,,...__..LAu.......1.""'~ t.o med 1Bryan, :Mary de Garmo, The School Cafeteria, ap, 435; bp. 436: •p. 446: •p. 437~ •p. 451. 2Fowler, Sina Faye, and Bessie Brooks West, Food for Fifty, ap. 19: bp. 19; • p. 21; •p. 21. •Hart, Constance C., Recipes at Moderate Cost, ap. 7; •p. 7; •p. 8; •p. 8; •p. 9. Food Price Tables For Use m Determining Food Costs TABLE III DAIRY PRODUCTS AND EGGS-(Continued) 1111£, rlUORATf.D i.8 fl-Co, l Can-lJ 01. Con i c.-s o .. c. i c. l Os.-2 T. 01. T. 1111£, SQll Gal. l !lal.-4 Q\. Q.. P;. l Q\,-4 c. c. ! c. • llJ!£, 1101.E Gal. l 0..1.-~ Q\. Q\. P\, l J.9 .ool!E; ~""'" 00'1 OO>S ,••lO • .1, 0'7< O>< n•o< 01 •• ,..,,,_ nno4 nn.­ .nn41 .0004 """" It-'' .ng7< nh•g 0>19 n" "'"" The University of Texas Publication TABLE IV FATS Butter Lard and Shortening Oleomargarine Salad Oil Food Price Tables For Use m Determining Food Costs TABLE JV FATS LARD .um tiBORT:i:NlHO llO Lb.·Can 4 ,l.J 1 r !Jt) l L. ;,1 1 70 1'.,.) le 1J ,, ·•o " ,.,,, 10 io ".20 "" 7. 70 8 80 50 Lb .-Ca.o l.M l..00 •;.<;O 6 C>1 6. '>0 1.00 7 "'' c 00 a<;.; 25 Lb.-Pa il , .~ fV\"JC . .."''"" . 0•44 .o-::'~" . ooi. 7 .no1 ~ . 060• O'tl.., •~6•6 . 0..,"'" .06~'' 0.,11 4 . 0 11 " oi.6 0 1< . O't7r'. on1 . Oi.91 .o·n • .0h~)7 'Bryan, Mary de Garmo, The School Cafeteria, •p. 463. "Fowler, Sina Faye, and Bessie Brooks West, Food for Fifty, •p. 17. •Hart, Constance C., Recipes at Moderate Cost, •p, 6; •p. 9; •p. 11. The University of Texas Publication TABLE V FRESH FRUITS Apples Apricots Avocadoes Bananas Berries Cherries Cranberries Dates Grapefruit Grapes Lemons Limes Melons Oranges Pears Peaches Pineapple Plums Prunes Tangerines TABLE V FRESH FRUITS APPl.l:S ~ox 88 -la. 100 -Ea. nJ -Ea. 125 -la. 1)8 -l:o.. 150 -.... 175 -:i:... ...oo <>.oo •4."" 1.-.00 I •1.00 1<1 -"' •4.oo ..-"" "·"' .02, .o,4 .C,7 .on .011 .028 .o4 .04' .0'1 ,o, 01 .oo .01' .04 .04' 0" .0" 0' ~o .011 .m• 02? .006 .0'1 .o4 044 .o" . 008 .oo< 01• .016 .o• .0•4 04 0'6 .a'° QOO 007 .011 O?< .o•Q .014 .o,6 .018 .011 007 ,on .on .011 .o, 01 .o• .021 .011 ooq .M6 02, .on .014 .011 .02 026 .029 ~t Lb.-100, 3 Oz. Portio~s (Sauce)5a l Lb • .l.P.-1 Q.t. alieed.; al Lb. diced -41 C. U lnch cubea):2b l Lb. -2~ to l mwHwn.2c 'Bryan, Mary de Garmo, The School Cafeteria, •p. 608; •p. 509; •p. 510; •p. 638; •p. 641. 2Fowler, Sina Faye, and Bessie Brooks West, Food for Fifty, •p; 16; •p. 16; •p. 16 · •p. 16; •p. 16; tp. 17: • p. 23; •p. 24. 8Hart, Constance C., Recipes at Moderate Cost, •p. 6; •p. 6; ~p. 6. 'Gillam, Margaret, Portion Cost Skeet, •p, 1 ; •p. 1. • Administrative Section, Quanaity Food Service Recipes, The American Dietetic Association, •p. 433; •p. 438. •Bananas, Recipes and Infomation, Fruit Dispatch Company, •p. 1. TABLE V FRESH FRUITS-(Continued) l4 .>4 .lb 18 lO ·"6 .Qlil; .o, . 04 .o4• . 06 .o6• c. .02• .o• .J'" 2" Lb • ?21i I·ort1ona.4b 1 Lb. -? r:. J ell ied Snuce2a LKl:ObS '\00 -1'0Y 1•4 00 • h o< .,. •o !.i,,,. ,.. 00 •< o< !•< '"' !•6 00 •< ~ n 00 ,., co .. ~ l llo•-25 Doz. Doz. .1 6 .17 .18 ,1q 20 ,:>1 , :>o ,oh .06 o8 •n .•o l Lb.-4, f3002 g Ea .01i: .014 .01< .016 ,Ql7 018 .018 . 02 .noo , C?' O?o .007 ..,.,.. -~-­ $4.00 $4.?5 $4.,0 $4.75 ~5.0:J $5-25 $5°50 s;6.oo $6.50 $7.00 $7.50 $8.00 l lloz-JO Do" Doz. ·"' .142 l• .1<8 .167 17" .18• ~ .>17 ·°'' 2• .:>67 la 011 Ol? .01 • . on 014 01.; 01" 017 . 01g Olq ·"' 0?? J.Jllll 'Bryan, Mary de Garn10, The School Cafeteria, •p. 515; bp, 516 : •p, 515. "Fowler, Sina Faye, and Bessie Brooks West, Food for Fifty, •p. 19; hp, 19; •p. 19; 4p. 20 : •p. 20; tp, 20; Cp, 21. • Hart, Constance C., Recipes at Moderate Cost, •p. 8 ; bp, 9. 'Gillam, Margaret, Portion Cost Sheet, •p. 1 ; bp. 1 ; •p. 1 ; dp. 1 ; •p. 1. • Administrative Section, Qua1'tit11 Food Service Recipes, The American Dietetic Association, &p. 483. TABLE V FRESH FRUITS-(Continued) Pli:ACHES 48 Lb.-Bu. ~--if-""-..r.;.'-f-""-"""'--f-""-_.....'-...,.'°""''-\.li=.'-t<"-'-"''--fLl"-"''--fot.l~'--f""='--f"'='--+----1 Lb.-3 to sJf Lb. '---'-'"""'-'--""-"'.ll..-"'=U.....-"""'-'-..._-""""'-~"'-'.=l-'-""''-'"--""""<..1...-'-""'-'oU--""="-----i 20 Lb, SUcocl -12, 'Bryan, Mary de Garmo, The School Cafeteria, •p. 527; bp. 527; cp. 527; •p. 527; •p. 535; 'Gillam, Margaret, Portion Cost Sheet, •p. 2; •p. 2. Food Price Tables For Use in Determining Food Costs TABLE VI MISCELLANEOUS GROCERIES Almond Paste Gingerale Bread, Pullman Ice Cream Chocolate Marshmallows Cocoa Mustard Coffee Potato Chips Extract Salt Gelatin Vinegar TABLE VI MISCELLANEOUS GROCERIES 1~·-­ BRIO\D, l'UW:AN 2 Lb.-Loa.t I< , 10 • 12 s ,14 IS .16 I• _,. s .on I< _,, I< ., 24-! 1.neh tl l cH2a Slice 004 oo• 006 . 007 . 008 .008 """ """ ~heh dtc.. 2b Slice .00?'\ ,oo, .oo" ,004 ,004') ,oo, .oo" .oo" all.lfll 5 J.b.-­ si..oo si..10 .. .,.., si..,0 .. ..,., ... .,. l ~~.-1 ~t.31 J.b, .so ,g2 .. -"" .ss .'lo l c.-4 01. c. , on """ _,, ... ?? - l o..-4 t.JJ o•. o• 0 01 001 .a.4 nee nc< t. .0'"' ,Ol>S °'" 011' 0' n14 t .nn4, 004 ~•-> 004' ooh.! ""'" 1Bryan, Mary de Garmo, The School Cafeteria, •p. 347. •Fowler, Sina Faye, and Bessie Brooks West, Food for Fifty, •p. 17 ; •p. 17. •Hart, Constance C., Recipes at Moderate Cost, •p. 7; •p. 7; •p. 7; •p, 7; •p. 7; 'p. 7; .gp. 7; hp. 7; lp, 9; lp, 9. TABLE VI MISCELLANEOUS GROCERIES-(Continued) ICll CUlll 1 PorUone-Q.t.. 8 PorUone-Q.t. 10 Port1on1-Q.t. 12 PcrUone-Q,t. 16 Portion.1...Q.t. '1::3 p--• I -n--'"'-• Clal. «t. P\. Jla, JI&, JI&, Jla, k. ... •.70 Is .80 .... .>O ,n.. .10 MC no.,; ,no,o o" ,.,,,. .02 n•"' nt67 """ nt.,. nn•• """' MARSl!llALL011~ 2 Box-Ci. I *1 _..., I 01 .Qn IS.,OO l lloz-5 Lb. llox .90 .Q• LM Lb. .ll .1Q .20 o.. n1i. .nnQ 010C l Lb.-80 (1+ inch)2.a k, .0021 .0024 .002'i llUSliRD l Jar-1 Gal. It ... It . 10 It .tc It .lit> Lb ,-5 Qt.)& 8 Os. PO'rA!O CBIPS Lb, • .on . ,. ... .on 4 Os, .17• .10 .nH .n1• 0'1 .o6l .10 2 Oz. MC MO nlili .018 .Oii n10 .noo noc n•< Oll l Oz. 4 Jara-Ca. I" {.n 1*".nn lltl;.4n IOb..Qn I&11.lio Gal. .9o .nn l.10 1.2211 ],'" Qt. . ooc ... 27'1 .l06 .... c. n°"' _ni;, _ni;q 011 -­ !. .001• .00'9 .tlnk• .mW ·"""' \. .nnt .mu .m14 -""'~ .nnu i Lh.-16 1 n. 'I!....... ... _ ... n'I"' '1:!> 1 /> n. u._...._ "Fowler, Sina Faye, and Bessie Brooks West, Food for Fifty, •p. 21; •p. 24. •Hart, Constance C., Recipes at Moderate Cost, •p. 13; •p. 14. The University of Texas Publication TABLE VI MISCELLANEOUS GROCERIES-(Continued) TIHQAi Cal. «t. c. '· t ._,. 1 • . •h ••lo!> • . •n •.00 la ·"'­ lo -•• AO< ... .... ~· .o4• ·~ ""• ... • ..L .... nn .n•Q n•£ 0" nN'o7 .nn10 .001 ,001' ~·· """"' ~·· .... .... ..... ~ ..... 000• .'~" Food Price Tables For Use m Determining Food Costs TABLE VII LEAVENING AGENTS Baking Powder Baking Soda Yeast TABLE VII LEAVENING AGENTS "Fowler, Sina Faye, and Bessie Brooks West, Food for Fifty, •p. 24. •Hart, Constance C., Recipes at Moderate Cost, •p. 5 ; hp, 5; •p. 5; •p. 5. The University of Texas Publication TABLE VIII MEATS Bacon, Sliced Ground Meat Frankfurters TABLE VIII MEATS e)gJl(])iu:o' l.b.1----+'......,~+"-........_,f'L-"'"""-+'._...,...__........,._,1-L-J...,,_-+''--"....__..........._1-"-"""--l'L->;'"'--+-----1 l C••1 O.. t Lb. 1--'--f-....t.>ai-+._..."'-1,__."""--!-....t.ll.Cl...j....J.l!!~,__....,._-!--";.L.....j....""""'i.J....1--'Ll<'.......j.-Ll.i0.4--~ tl.b·l--'--f--"'U-+-...;,;~,__.""-'L+-!l!.11.:l+-~'-i'-'~+....iQ:l...j......sl<:lil!--'a.!12.....+~.!2.tl:~-~ 18ryan, Mary de Garmo, The School Cafeteria, •p. 601. Food Price Tables For Use m Determining Food Costs TABLE IX SEA FOODS Oysters Shrimp TABLE IX SEA FOODS The University of Texas Publication TABLE X SUGARS Molasses Sugar, Brown Sugar, Cube Sugar, Granulated Sugar, Powdered Syrup, Corn Syrup, Maple Food Price Tables For Use m Determining Food Costs TABLE X SUGARS SUGAB, CUBJ: 24PJ<&-Ca. l""u;::'--<.sa...,'--<1.a&'-""'--...._,,...~...._'-"''--l.ti"-"'-l.ti""''--+.li-""'--j.D-""~--!J°""""--l'"-'-""--4---~ l PkC.•l Lb. Lb. ~z.!lll~'--z.!lll~:,_»!S~:,_&ll!i~:,_.l.l!J:......l-~(.:.21-.l.l!J~l-.oll.Jl.D.l-..l!l~l-..l!l!l..l-..ii;Ll----l l Lb.·95 Loa!lia .i:a. l--...il!.!l!j.-:~!4--"~4--'"=L+-...&ll~l-.&lll=l--~~--''2!4-"~l!.l--'"!.!!.!;!.l-...i!>Oi2..__--..J l Lb.-210 Cub..( •) ra. SUG.\R, por.nzREn 24 Pi<;:.·Ca. l Pkg.-1 L), Lb. l Lb.-21-2 J/4 c)d c~ o•• '· '· • -.. ....A taa '3 -r/h c. nr.• lBryan, Mary de Garmo, The School Cafeteria, •p. 661; •p. 661. •Fowler, Sina Fa.ye, and Bessie Brooks West, Food for Fifty, •p. 21. •Hart, Constance C., Recipes at Moderate Cost, •p. 14; •p. 14; 'P· 14; •p. 14. 'Gillam, Margaret, Portwn Cost Sheet, •p. 16. 4o The University of T exas Publication TABLE X SUGARS-(Continued) 8Tl!DP, CORll 6 ;10-c• • l Can-J c · °'~' ,00'1 OC'1l . ".Y.' 't ") . ()..... ,,'1: .001 . 001 . OC'l , ()('11 ·°"" ,OS87 .0"92 .o6 ol;ng 0617 . 0016 . 00'7 .0018 .0018 . 00'9 ' ::iJilJl; . WAl'U & ;i~c• • H.~1 "' bu >7 . 7~ l:i.7. f;.J " 'JO •• 00 liM< .10 !&,?() ~~. i.n 1 CaA-l:J J.. b .-1 "81 . l '"t. .-2 £.b. <.;on -,_\ . 1 ?' · "~ ..~.7 -· 6g l . ;>o 't . 'l' ~g 1. '~ . v, 1.1> ." 1,"' .'" '·" ·'"' l.1b7 1 . 'to l .,..,.-i. ~i::. is H . .1"'' ,,.,, 4 l bOli ·'"" .16i::. "'" ! bas . 110; .17:>'1 1 c . -10 vi . c. ,,,., . 0 7C.:0'J DOD> . D;Jl ' , :>8" n• 4 o.i.i. , OS" 05h• T. :>;>4<; ·''" .oo, "":' :>,)., , (Xl'? .~,., ~.. .nor.I. . · ""'6 ()')l 7 0017 0017 <)') 17 ()()17 .tYng .mi 8 oms :i.O. .}"< .! "67 120' ,,.. _, _.. .1 '" , n 61 \,6, -· . 0-: 115 . :1.~7Y .()()~ , '.>CRl . 0081! . 00(1; '1 ,0064 0:>8< .M d. Food Price Tables For Use in Determining Food Costs TABLE XI FRESH VEGETABLES Artichokes Asparagus Beans, Lima Beans, Snap Beets, Bulk Beets, Bunched Broccoli Brussel Sprouts Cabbage Carrots, Bulk Carrots, Bunched Cauliflower Celery Corn Cucumbers Greens Eggplant Lettuce Mushrooms Okra Onions Parsley Parsnips Peas, Blackeyed Peas, English Peppers, Green Potatoes Potatoes, Idaho Potatoes, New Potatoes, Sweet Radishes Rhubarb Rutebagas Spinach Squash, Summer Tomatoes Tomatoes Turnips Watercress TABLE XI FRESH VEGETABLES Dos•f-'-L'U.--1~"""'-+..!J..J.;;L-j....L"'".:J.....l-J0""'-1-"'""'-+-"'""--+.......""--l Duncb.-~21 Lb:b Bunch '-'""'"-'---'"""'-f-'-""'-'-~·u..J-'---"-'""'--'---'-''""--'--'""=--'---"'-"'--'---""'"--'-....,-'--'-'-"'~'--'="-i Aho f&Cked ta. 1 do:ien buncbea i.-er crate and 1a bulk sold by the Lb. '·J..,.e:n{;e n~rgr etalkB ill 21: Lb. buncbz 12-14, b-s ~..._<&-J-+--""'"'-+-,_.,"'--f-"""'--lf-""""-i l C. l.P.-li Os~' C. '--==!-'~'-4-'"""'""l---"~"+-"""'L.j......&.>"""'-f--""..U..4-....:"-+--""=~=='--"'-'"-"'--"'-''""-1 3 Os.-3/li c. °"' 3 Os. '-'""'""'"-""'-....l...-""UO:.l-"""£!Li-'"'--'--"'"-""'--""""''-""-'-'-'"-'-'......-"''-""'-'--""'-'-"""""-I 0'1. Por\1001. ia=s. 50 Lb.-llu. llUU l tb.-li-5 M .01 0" ·°" 00' ,..,,,, ~·· 00.. 0 ~Q 011 .0" 01t .018 """ .....o m 013 01' Do•· !~ri:'oI' 1-~--+--l-~ +s.J~~ ·=-lio lwach . . . 025 . . .011 . JBOCCCLI Lb•f--'--l--'""'"'-l-'!li:.l....f.-LIOU"-1--""'--l---""""lt-..tl.:i-l--~.lL'l'-1-.M.:l.---!----l---I--~ i ::::26~b,; Os. lluncb f--'--l'--'"".l-l-'A"--+-'-""-''--l--""'-+_...=+.....:"--+--'-"-il..+-.....'--1----f---1--~ Po to,:,. 4 Oc TABLE XI FRESH VEGETABLES-(Continued) 1~ 51>o1.-Cr. ~~--l~Ll!<-~..:U--11-!!.t!.!l-l-!lU!l--lj..L!.li!l--lj..LU!l--lj....!!.!!!!!--l!--'l!...l!L.j.....;""!\!..j.....;4.!l!L.i.----" 41>o1.-er. ~"""'--~"""'--~""''--....,,"""'-1--"'""''--1--"'"-""'--j...ll.""'-'--1-&..,,.'--'-'""""-I-""'"'-'-,,.,,"--'-'----' Lb. ~""--4--""""-4---"""'--l-"""""-+-_....""-+-""'"-..._.""'--+-"'°""--+---'u;!!!t.j.---":il'...+-....&;""'-+-~---" la. '--"""J-1'--""".l.-<'--""""-1'--""'-1--...,,,,_l-......J.....l-U.S:.J.-l-u.>~1-....Z-1--""-1--"'"""-'-'--~ i c.-11 01. c. ~!IJJ:i..l..-"'!!LL.:LL...1!!!!2....IL...!11.-L....J!,~..L..!!!!l!.'.2.l....J"'2.i::U....l!!l2:U--tl!il.1-...l!Jl:LJ._1&£U.~--I 1 \o 2 llwlcheo li. P. diced or cubed -l Qt. -l Lb~d,Ja • k•e4 on I Doun. 1Bryan, Mary de Garmo, The School Cafeteria, •p. 678; •p. 677: •p. 679; "P· 684; •p. 685; 'p. 685. •Fqwler, Sina Faye, and Bessie Brooks West, Food for Fifty, •p. 17; •p. 17; •p. 17; dp, 18. •Hart, Constance C., Recipes at Moderate Cost, •p. 6; •p. 8; •p. 8. TABLE XI FRESH VEGETABLES-(Continued) Lft!\JCX -Ic9Mr& 41 14.-cr~b 6o 114,.er;• l'ilSLU l Doo.-2* ~~l ~ ~Z,.L~;~k J Oa.ohoppo• .n. O> o.. "" .oh 0>4 l Lb.-11 PorUou II o.. ~·· .m n. .. .0"' nng o" ao u ., -,,,,_ la 0. ...... 4--11 PIAS, WCUDD Lb·e----!-~llJ:l.L!-->ll=sl.j.-.>!!lcl!Z.l!.q.--"'l.ll.l.4---+----l :>-~ Lb.A.P.-1 ",ll.P.:t.>~ '---'-'""'"""-'.i.,1;121._..,......._..l..!U:U.....\J""'-"1..-"""""'l-....:lW"1...~~=.1-~.._..I---'----! 21 L"D. JQ. 7blh apprclaat•17 75 PorUona• . • Bryan, Mary de Garmo, The School Cafeteria, •p. 687; •p. 692; B 28-J2Lb.-llu. 11"-'"'-''--1-A"-""''--1-"''-"''--µs:"'""''--f"..,.;'--.µ.:L'-"l'-.µ.:L:..::2...-.µ.:U.:ZL...µ.:u..i;l....~W.:"-.~U..:Zll-...ja:~ll-~ l Lb .A .P.-1 C • .I.~ Lb~ l-""""'-l-"""-l-»l.lc.:2...l--""U..1-...,;"--1--."1!'--l--..t.l.!'2...-l--....i.l.L.j-....i.O....j-....i.l..l...+.....J.2-.+-..U.2L~ 2a Lb.A.~,-l Lb. i.~bLb, 1-""-""'-l-"'4>"'-l-U.SL!'....1-"'-""'--1-.U:..1-...-l--..0...::2...--l--"''--1-_..:;U..,+.-.&J.U.,+.-...J.l..l...-l--...UJ..:l..-lo-...&.!!ll.­l Lb.A.P.-3 f'ort1 cml 4 l:..'\. L~.z.l.l-""5"'-".L-~;:;_L-"'°"";J.J.J_~ll.LJ.J_.>.l!,l..l.l.l--"""l2....l--l.ll..IZ..J......&!IC~J....~:t!.lU.......l!lL..L..>l!nl~ l Bu.A.P.-7 Q.\.i..J.' , or s: J,b.6.P:b 30 Lb. lhi, yieli!s approximA.tely 100, l/J c. rort.1on1, 28 Lb. Bu. :rl•ld• approxi- C, • Ba•ed on Lb . :Bu. P&PPE!!S ,Giil1.);N 25 Lb.-])u. 1£!.~'--~~'-j.t.<.:l:.'-µ.l-""'--.µ.:..C.2...-.j.l""'-::l!L-~L>.l'-1--"""''-1--..0.:L--1-.a..llL--l-.i..1!2...--l-.>!fll._-l-..:ill._,+.-.&!lll-+.-....Cl--l--...a.2!1...+-...a.Z!L~ 1 Lb .-5-7 mei~c Lb. ~.:<:'-i--~'--1--.:.!:.'-1--~;._-l-..J.:l.-+.-...i.ii:.....-l-....:!L-+.-...:l......j.__.&.l!L-l-...UL-l--....;~..L-"!l!l..~1 ~k·~:Pi~~~~ed-C. i--.ill.~l--<.!l.Jd.J--Ll~../ POTATGES, ItlA.BOS Ito 7• Box O'lill OO's-.Ea. ,0?7< lOO'a-r.a. O•OC i4o•s-"'.... 'Bryan, Mary de Garmo, The School Cafeteria, •p. 703; bp, 703; , 3 Os. PorUon•.4a • oa I J.: Bil. ,_to:&I li0-56 I.b.->u. jli:.il&.._4Jti:JJQ.....jii"'2~1-"""u..:2.-4Jil-"!>!....4-t-l.s..:l..-l.IJ.:..2.i.-fU...U..-j.t:~il--!ll..0-!~2!..-tJ:J.io~ l Lb.-)-4 ...t.lb Lb~ l--""'"-l--""L-,f-"""'-l-""'"'--1--"""-l-_.,.,""-l-.a>!.J"'--f---"""'-t---"""'-+-_.,."'-+-.£>.:'-+-_....._-t J.1',-zi C.41cod"* C. L....all.l.l.l.L......~=L.....&.>!l:::!.z.L......°""~L....>!l.<:z.2.L....~il:..L....~l!U.1-.&ll.;l!IZ.l-.&ll.;~.l-~1&2.l-.Lll!:tt!J....a.ll!~"l J7 Ll». 71.i.4• approxlahl7 100, 3 Os. PorUona.5b l Ba.. Tield1 approx1mc.tel7 200, 3 01. PorUooa, aliced.2'b • L • 1Bryan, Mary de Garmo, The School Cafeteria., •p. 711; •p. 715. •Fowler, Sina Faye, and Bessie Brooks West, Food for Fifty, •p. 25; •p. 30; •p. 25; •p. 30. • Hart, Constance C., Recipes at Moderate Cost, •p. 14; •p. 15; •p. 15. 'Gillam, Margaret, Portion Cost Sheet, •p. 4; •p. 4. • Administrative Section, Quantity Food Service Recipes, The American Dietetic Association, •p. 433; •p. 433. APPENDIX A LIST OF ABBREVIATIONS A.P.................................................. As Purchased Av .................................................... Average Bbl. ................................................. Barrel Bskt .................................................. Basket Bu.................................................... Bushel C ...................................................... Cup Cr .................................................... Crate Cs.................................................... Case Doz .................................................. Dozen Ea.................................................... Each E.P.................................................. Edible Portion Gal. ................................................. Gallon Hd.................................................... Head r~~~.___ :::::::::::::::::::::::::::::::::::::::::::::~:U~~er Med. . .............................................. Medium Oz.................................................... Ounce Pkg. . ................................................ Package Pt.................................................... Pint ~~: :::::::::::::::::::::::::::::::::::::::::::::::::::~:ckt T ......................................................Tablespoon t ........................................................ Teaspoon APPENDIX B LIST OF EQUIVALENTS 3 t. equals 1 T. 16T. " 1 c. 2C. " 1 Pt. 4C. " 1 Qt. 2Pt. " 1 Qt. 4Qt. " 1 Gal. 8Pt. " 1 Gal. 16 c. " 1 Gal. 16 Oz. " 1 Fluid Qt. 16 Oz. " 1 Lb. APPENDIX C LIST OF FEDERAL STANDARDS FOR FRESH FRUITS AND VEGETABLES USED IN THIS STUDY* Beans, Lima ..................................32 Lb.-Bu. Beans, Snap .................................. 30 Lb.-Bu. Cabbage ........................................ 50 Lb. and 55 Lb. Hmpr. Carrots .......................................... 50 Lb.-Bu. Cauliflower ....................................39 Lb. Cr. Cherries ........................................ 10 Lb., 15 Lb., and 20 Lb.-Box Corn -·····-········--·-··············-----··-·····35 Lb.-Bu. Eggplant ....................................... .33 Lb.-Bu. Grapefruit .................................... #36, 46, 54, 64, 70, 80, 96, 126 Lemons .......................................... :f:/:300 and 360 Melons: Cantaloupes .............................. :f:/:18, 27, 36, 45, and 54 Honey Dews ·····-·····-·--··-············#6, 8, 9, 11, 12, and 15 Casabas ···················-···-··-······-----#5-8 Persians ·················-·--··-··--···-····#3-4, 4-6, 5-8, 6-10 Oranges .......................................... #96, 126, 150, 176, 200, 216, 250, 288 Parsnips ........................................ 50 Lb.-Bu. Pears -············-····················-··-·-·····-:f:/:135, 150, and 165 Peas, English ................................ 30 Lb.-Bu. Peppers, Green .............................. 25 Lb.-Bu. Pineapple ...................................... :f:/:18, 24, and 30 Plums ............................................ 16 Lb. and 20 Lb.-Box Potatoes ........................................ 60 Lb.-Bu. Prunes ..........................................56 Lb.-Bu. Spinach .......................................... 18 Lb.-Bu. Tangerines .................................... :f:/:60, 90, 120, 144, 168, 196, and 216 *Bryan, Mary de Garmo, The School Cafeteria (New York: F. S. Crofts and Company, 1936), pp. 504-543, 663-711. APPENDIX D THE AMOUNT OF WATER USED IN COOKING ONE CUP OF CEREAL AND THE APPROXIMATE YIELD OBTAINED Amount Water Cooked Yield Cream of Wheat .................................. 1 C. 3Yz C. 4Yz c. Oatmeal ·········-·····-················--·-············ 1 C. 2%C. 2~C. Ralston ................................................ 1 C. 3C. 31/a c.