How To Eat 'Ordinary Food' Without Starving
(Page 3 of 4)
November/December 1974
By Markanne Largberg
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BREAKFAST
Milk
Orange juice
Eggs (poached, scrambled, soft- or hard-boiled)
Toast (the 3 or 4 slices of bread left from last week)
LUNCH/SUPPER
Choose from:
Deviled ham
Tuna
Hard-boiled eggs
Deviled eggs with ham
French fries
Potato salad
Vegetables
Jell-O
Pudding
Milk
Deviled ham and tuna can be stretched by adding a dab of mayonnaise and some hard-boiled egg.
Potato salad is nutritious and easy to prepare. All you need is two medium-sized potatoes peeled and cut in cubes 1/2-inch thick. Boil them 15 minutes or until done. Cool the cubes and add 1 tablespoon mayonnaise, a hard-boiled egg and relish.
Frozen vegetables are a good choice for this diet because they contain many nutrients and don't have to be used all at one time: You can "thaw and cook" small portions as desired. In season, of course, fresh vegetables and fruits are always welcome means of economizing.
Leftovers from Week Number Two include salt, crackers, sugar, margarine and some eggs.
WEEK NUMBER THREE
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BREAKFAST
Milk
Orange juice
Eggs
Fruit
Homemade sweet rolls
LUNCH/SUPPER
Choose from:
Bread (make one loaf, or rolls)
Smoked ham with white sauce
Pork and beans
Macaroni and cheese
Any leftover vegetable from previous week
Cheese spread on crackers
Cottage cheese
Fruit
Milk
Homemade cookies
The cheapest way to buy pork for one is in the form of pressed ham or luncheon meat. It makes a good beginning for a meal, served on toast with white sauce (prepared from a little margarine, flour, salt and milk).
As you'll have noticed, this is breadmaking week . . . a real challenge and lots of fun. If you don't know how, you can send for a step-by-step booklet free from Fleischmann's Yeast, P.O. Box 509, Madison Square Post Office, New York, N.Y. 10010. All you need is:
2-1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1 package yeast
1/4 stick margarine
1-1/8 cups warm water
Rolls can be made from almost the same recipe but with a little less effort because some varieties don't have to be kneaded.
Leftovers from Week Number Three include salt, sugar, margarine, flour, cheese spread and possibly some vegetables or fruit.
