Cherries.......................... 5 oz. 100 C.

A.h., 1 small cup..... 100 C.

Grapes............................ 5 oz. 100 C.

A.h., 1 small bunch... 100 C.

Lemons (5 oz. each)............... 2 100 C.

They won't make you thin.

Average size........... 30 C.

Oranges (9 oz. each).............. 1 100 C.

Peaches (5 oz. each).............. 2 100 C.

Average size........... 50 C.

Pears (6 oz. each)................ 1 100 C.

Average size........... 90 C.

Pineapple, fresh.................. 7 oz. 100 C.

2 slices, 1 in. thick. 100 C.

Plums, large..................... 3 or 4 100 C.

1 plum................. 30 C.

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

Large slice............ 15 C.

Dates (dry), large................ 3-4 100 C.

1 large................ 25 C.

Figs (dry), large................. 1-1/2 100 C.

1 large................ 65 C.

Prunes (dry), large............... 3 100 C.

1 large................ 35 C.

Stewed, 4 medium, with 4 tbsp. juice....... 200 C.

BREAD AND CRACKERS

Brown Bread, 1 slice, 3 in. in diam., 3/4 in. thick 100 C.

Corn Bread, 3 x 2 x 3/4 1-1/2 oz. 100 C.

Victory Bread, 1 slice, 3 x 4 x 1/2 in. 100 C.

White, gluten, rye, whole wheat, etc., practically same caloric value per same weight. There is so little difference between the caloric value of gluten bread and other breads that it is not necessary for reducing to try to get it. (Toasted bread has the same caloric value that it had before toasting. It is more easily digested, but just as fattening.

Advised, however, because it makes you chew.)

1 French or Vienna roll 100 C.

Zweiback 3/4 oz. 100 C.

1 slice, 3-1/4 x 1-1/4 x 1/2 in., 35 C.

Graham Crackers 3 100 C.

1 c., 3 in. sq. 35 C.

Oyster Crackers 24 100 C.

Soda Crackers 4 100 C.

1 c. 25 C.

Pretzels 5 100 C.

1 p. 20 C.

BREAKFAST FOODS, ETC.

Farina or Cream of Wheat 6 oz. 100 C.

2 h. tbsp 60 C.

Force 1 oz. 100 C.

5 h. tbsp 65 C.

Grapenuts scant 1 oz. 100 C.

2 tbsp 100 C.

Griddle Cakes, 4-1/2 in. in diam. 100 C.

A.h., 3 cakes 300 C.

(This does not include b.u.t.ter and syrup, remember.) Hominy 4 oz. 100 C.

2 h. tbsp 85 C.

Macaroni, plain 4 oz. 100 C.

2 h. tbsp 90 C.

Macaroni and cheese (depends on amt. cheese) 2 h. tbsp 200-300 C.

m.u.f.fin, average 3/4 m. 100 C.

1 m.u.f.fin 125 C.

Oatmeal 5 oz. 100 C.

1 small cup 100 C.

Puffed Rice 1 oz. 100 C.

5 h. tbsp 50 C.

Popcorn (cups) 1-1/2 100 C.

A.h. depends on b.u.t.ter added.

Rice, boiled 4 oz. 100 C.

1/2 cup 100 C.

Shredded Wheat Biscuit 1 100 C.

Triscuits (_2_) 100 C.

Waffles scant 1/2 w. 100 C.

1 waffle 225 C.

CANDY, PASTRIES AND SWEETS

Chocolate creams, medium. 1 100 C.

Chocolate, 1 lb 2880 C.

Cherries, candied 10 100 C.

Cup Custard, 1/3 cup 100 C.

Chocolate Nut Caramels 1 x 1 x 4/5 in. 100 C.

Other candies, reckon sugar, nuts, etc.

Cookies, plain, diam. 3 in. 2 100 C.

1 cookie 50 C.

If raisins or nuts in them, count extra.

Doughnut scant 2/3 100 C.

1 average size 160 C.

Ginger-snap 5 100 C.

1 gingersnap 20 C.

Honey h. tbsp. 1 100 C.

Thick syrups approximately the same.

Ladyfingers scant 1 oz. 100 C.

1 ladyfinger 35-50 C.

Macaroons 2 100 C.

1 macaroon 50 C.