Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

HomeBalanced Rations › Group II. Fats and Fat Foods

Group II. Fats and Fat Foods

Nuts-continued.

Butternuts, unshelled 4 per pound.

Butternuts, shelled.. 32 per pound.

Oil. 41 per pound.

Coconut in shell, Suet. 34 per pound. without milk. 14 per pound.

Cream, 18 per cent. 9 per pound pound or per pint.

Hickory nuts, un- Cream, 40 per cent. 17 per pound or per pint. shelled. 12 per pound.

Fat meats:

Hickory nuts, Bacon. 26 per pound. shelled... 33 per pound.

Pork, salt. 281½ per pound.

Pecans, unshelled. 17 per pound.

Pork sausage.. 21 per pound.

Pecans, shelled. 33 per pound.

Nuts:

Walnuts, California, Almonds, unshelled. 16 per pound. unshelled. 81½ per pound.

Almonds, shelled. 29 per pound.

Walnuts, California, Brazil nuts, unshelled 16 per pound. shelled. 32 per pound.

Brazil nuts, shelled. 32 per pound.

Chocolate. 28 per pound.

← Food MaterialsGroup III. Cereal Foods →