Cream soups, average...............3 oz. 100 C.

A.h........... 4 oz., 125 C.

Consommes, no fat.................30 oz. 100 C.

A.h........... 4 oz., 15 C.

DAIRY PRODUCTS AND EGGS

b.u.t.ter, 1 level tbsp. scant .... 1/2 oz. 100 C.

1 ball............... 120 C.

Cheese (American, Roquefort, Swiss, etc.)..... 1-1/8 cu. in 3/4 oz. 100 C.

Cottage Cheese.................... 3 oz. 100 C.

A.h.................. 100 C.

Whole Milk........................ 5 oz. 100 C.

1 gla.s.s.............. 160 C.

Skim Milk........................ 10 oz. 100 C.

1 gla.s.s............... 80 C.

Malted Milk (dry).............1 h. tbsp. 100 C.

b.u.t.termilk, natural.............. 10 oz. 100 C.

1 gla.s.s............... 80 C.

Koumiss........................... 6 oz. 100 C.

1 gla.s.s.............. 130 C.

Condensed, unsweetened............ 2 oz. 100 C.

1 tbsp................ 35 C.

Condensed, sweetened, 1-1/4 tbsp....... 100 C.

Cream, average.................1-1/3 oz. 100 C.

1 tbsp................ 50 C.

Cream, whipped................ 1-1/3 oz. 100 C.

1 h. tbsp............ 100 C.

Eggs, 1 large..................... 1 100 C.

Average egg........... 80 C.

Boiled or poached; if fried, C. depend upon fat adhering.

VEGETABLES

When not otherwise indicated, the method of cooking is by boiling. The caloric value of sauces served with them not included.

Asparagus, large stalks........... 20 100 C.

1 stalk................ 5 C.

Beets........................... 1 lb. 100 C.

2 h. tbsp............. 30 C.

Beans, Baked, home.............1-1/2 oz. 100 C.

3 h. tbsp............ 300 C.

Beans, Baked, canned...........2-1/2 oz. 100 C.

3 h. tbsp............ 150 C.

Beans, Lima....................... 3 oz. 100 C.

3 h. tbsp............ 130 C.

Beans, String..................... 1 lb. 100 C.

2 h. tbsp............. 15 C.

Cabbage....................... 1-1/2 lb. 100 C.

3 h. tbsp............. 10 C.

Carrots........................... 1 lb. 100 C.

3 h. tbsp............. 20 C.

Cauliflower....................... 1 lb. 100 C.

3 h. tbsp............. 20 C.

Celery, uncooked.................. 1 lb. 100 C.

6 stalks.............. 15 C.

Corn, canned.................. 3-1/3 oz. 100 C.

2 h. tbsp............ 100 C.

Corn, green, 1 ear............ 3-1/3 oz. 100 C.

Medium size.

Cuc.u.mber...................... 1-1/2 lb. 100 C.

10 to 12 thin slices.. 10 C.

Lettuce....................... 1-1/2 lb. 100 C.

A.h................. 5-10 C.

Mushrooms......................... 8 oz. 100 C.

Onions, 2 large................... 8 oz. 100 C.

Parsnips.......................... 8 oz. 100 C.

A.h............ 2 oz., 25 C.

Peas, green....................... 3 oz. 100 C.

A.h., 3 h. tbsp...... 100 C.

Potatoes, sweet............... 1-1/2 oz. 100 C.

1 medium............. 200 C.

Potatoes, white................... 3 oz. 100 C.

1 medium............. 100 C.

Potato Chips......scant........... 1 oz. 100 C.

A.h., 8-10 pieces.... 100 C.

Radishes.......................... 1 lb. 100 C.

A.h., 6 red b.u.t.ton.... 15 C.

Spinach....................... 1-1/2 lb. 100 C.

A.h., 1/2 cup......... 25 C.

Squash............................ 1 lb. 100 C.

A.h., 2h. tbsp........ 25 C.

Tomatoes.......................... 1 lb. 100 C.

A.h., 1 large......... 50 C.

Turnips........................... 1 lb. 100 C.

A.h., 2 h. tbsp....... 25 C.

FRUITS

Apple............................. 7 oz. 100 C.

1 average size......... 50 C.

Banana............................ 5 oz. 100 C.

1 small............... 100 C.

Berries.............average....... 5 oz. 100 C.

1 small cup........... 100 C.

Cantaloupe........................ 1 lb. 100 C.

A.h., 1/2 melon....... 100 C.