Family Economics Review [1975, Number 4]

              PROPERTY OF THE
LIBRARY
NOV 2 5 1975
UNIVERSITY OF NORTH CAROLINA
AT GREENSBORO
HIGHLIGHTS/FALL 1975
STRETCHING THE CLOTHING DOLLAR
ECONOMICAL MEALS FOR A MONTH
COST OF DOING LAUNDRY AT HOME
FOOD SPENDING BY BLACK HOUSEHOLDS
ARS-NE-36
Consumer and Food Economics Institute
Agricultural Research Service
U.S. DEPARTMENT OF AGRICULTURE
FAMILY ECONOMICS REVIEW is a quarterly
report on research of the Consumer and Food
Economics Institute and on information from
other sources relating to economic aspects of
family living. It is prepared primarily for home
economics agents and home economics
specialists of the Cooperative Extension
Service.
Authors are on the staff of the Consumer and Food
Economics Institute unless otherwise noted.
Editor: Katherine S. Tippett Assistant Editor: Marilyn Doss Ruffin
Consumer and Food Economics Institute
Agricultural Research Service
U.S. Department of Agriculture
Federal Building
Hyattsville, Md. 20782
STRETCHING THE CLOTHING DOLLAR
by Virginia Britton
To get the most for the clothing dollar,
today's family has· several alternatives-sewing
at home, making home repairs and alterations,
using handed-down clothing, purchasing used
clothing, and careful shopping for new cloth­ing.
A family may use all of these alternatives
at some time during a year. The method chosen
for acquiring any specific item will depend on
the type of item being acquired and its in­tended
use, the urgency for saving money, the
family's standards, the energy and skills of
family members and their time and equipment,
and the availability of local outlets.
Although most families acquire a major
portion of their clothing as new ready-to-wear
items, about one-fifth of the clothing acquired
by families with low to moderate incomes
comes from other sources. Specialists working
with families can help them to take an ob­jective
look at alternative ways of obtaining
clothing, develop flexibility and imagination in
adjusting to changing conditions, and be ready
to make speedy decisions to take advantage of
unusual opportunities for acquiring needed
garments.
Developing skills in shopping and in creating
and caring for garments plays a key role in
stretching the clothing dollar. The acquisition
of skills and information increases a person's
judgment of quality and appropriateness and
can increase her or his willingness to shop
widely for clothing and fabrics and to make use
of other means of acquiring clothing for the
family.
Paying for appropriate durability is im­portant.
How long and how hard will the
garment be worn and for what types of oc­casions?
Work clothes for construction
workers, farmers, garage mechanics, and facto­ry
workers in heavy industry need to be highly
durable to withstand severe daily wear and
many heavy washings. Underwear, nightwear,
and hosiery also need to withstand many
wearings and washings. On the other hand,
great durability of the fabric, notions, and
tailoring is not essential for garments that are
likely to be rapidly outmoded, outgrown, torn,
FALL 1975
lost, or used infrequently. For example, in­fants'
clothes may be outgrown long before
they are worn out. Active children rip garments
on nails and trees and lose gloves and boots,
and even shoes and socks in warm weather.
Some women quickly tear or snag their long
hosiery. Garments for special occasions, such as
parties, weddings, or graduation, may be worn
seldom and may be outdated or outgrown
before there are many opportunities for
wearing them.
Sewing at Home
About 41 million persons in the United
States probably do some home sewing in a
year1 and spend an estimated $4 billion a year
for fabrics, patterns, machines, and notions.2
Retail sales of yard goods for apparel rose from
636 million square yards in 1965 to 1,355
million square yards in 1974.3 Sales of knit
fabrics were 14 million square yards in 1967
and 623 million in 197 4.
About 46 percent of U.S. households
reported purchasing fabric in the 12 months
ending June 1972, according to a nationwide
survey of about 3,400 households interviewed
by telephone for the USDA.4 Twenty-one per­cent
of these "buyer" households had two or
more members that purchased fabric. Most of
the fabric buyers intended to do their own
sewing rather than having someone else do it
1 Estimated from percentage of households with one
or more purchasers of fabric (see footnote 4) and data
from the U.S. Bureau of the Census on the number of
households.
2 Hyde, N. S. A Pattern in the Home Sewing Indus­try?
The Washington Post, February 16, 1975, p. L 1.
3 National Cotton Council of America, Cotton
Counts Its Customers, Memphis, Tenn. Annual edition,
June 1975, p. 89 ($25 ); and personal communication
with G. Booker, Economic Research Department,
National Cotton Council of America.
4 Kaitz, E. F., and Stack, T. M. Consumers' Buying
Practices, Uses, and Preferences for Fibers in Retail
Piece Goods. U.S. Dept. Agr., Market. Res. Rpt.
No. 1013. Washington, D.C.: U.S. Government Printing
Office, 197 4. (Supply exhausted.)
3
for them. Fabric-buyer households averaged
more members than nonbuyer households, and
a higher proportion included children under 19
years of age. Buyer households averaged larger
total income than nonbuyer households, but
about equal income per capita. Nearly all of
the fabric buyers were females, of a wide age
span. During the year, the median purchase was
five pieces of fabric for spring or summer cloth­ing
and two pieces for fall or winter clothing.
Based on information on the last piece of
fabric bought, the clothing was generally made
for the same age group as the purchaser, which
probably means for the buyer herself. How­ever,
a sizable proportion of the last fabric
purchases by those 20 to 39 years was made
into garments for children under 13 years.
Homemade clothing comprised about 2 per­cent
of the quantity of clothing acquired in a
year by families with low to moderate income,
according to a survey taken in Des Moines,
Iowa, in 1965-66.5 However, broken down by
family member, homemade clothing amounted
to 5 percent for wives, 4 percent for girls 2 to
17 years, 2 percent for female heads of
families, 1 percent for infants, and less than
1 percent for boys 2 to 17 years and for male
heads of families. 6 The survey included
families who sewed and those who did not.
Reasons for sewing. Saving money is a major
reason for home sewing. In the USDA survey
mentioned above, 65 percent of the fabric
buyers gave "cheaper, more economical" as
one of the reasons for making garments rather
than purchasing them ready made. "Better fit"
was mentioned by 31 percent; "can make
exactly what you want" by 29 percent; "crea­tive
satisfaction" by 28 percent; and "better
quality, workmanship" by 16 percent. A few
other reasons were mentioned occasionally,
and some people gave more than one reason.
People who do not sew probably do not
consider home construction of garments a
choice activity. Some lack sufficient skills to
meet their own standards for completed
garments. Home sewing takes time which they
need or prefer to use in other ways, and they
can find acceptable readymade garments in the
5 See article by Britton, V., Family Economics
Review, pp. 3-5. September 1969.
'These percentages are believed to be similar today.
4
stores. Furthermore, they feel more certain of
its suitability when they are able to try on the
completed garment before making any expend­iture.
Money cost of home-constructed garments.
The money cost of home-constructed garments
varies greatly, depending on the cost of
materials selected and the skill and aspirations
of the home sewer. Persons with skill who sew
at home for enjoyment or because the finished
product is better suited to their needs may
select more expensive fabric and trimmings
than those who have limited skill or who sew
to save money. Thirteen persons-mostly staff
of the Consumer and Food Economics Insti­tute
(CFEI)-who had recently constructed
garments at home were asked about the cost of
these garments. This group had constructed 23
street dresses ranging in cost from $3 to $27;
15 pants outfits costing from $5 to $17; 13
party dresses for $6 to $22; and 8 pairs of
slacks for $2 to $10. These costs, however, do
not give any indication of savings because
savings from home sewing depend to a con­siderable
extent on the cost of the readymade
garment that would be selected as an alterna­tive
to the home-sewn one.
Direct comparison of the cost of garments
purchased at a retail outlet with an indentical
garment constructed at home is difficult, if not
impossible. The fabrics and trimmings found
on ready-to-wear garments are not generally
available in fabric stores at the same time, and
the styles are not always exactly duplicated in
current patterns. Nevertheless, an estimate can
be made of the cost of similar items by concen­trating
on simple styles such as those without
special trim and multiple fabrics.
In April 197 5 shoppers from CFEI priced
size 14 one-piece dresses and two-piece jacket­dress
costumes of machine-washable polyester
knit at a local shopping center used primarily
by moderate-income families. The shoppers
also priced items of similar types available in
large mail-order catalogs, and priced patterns,
fabrics, and notions similar to those used on
the ready -to-wear garments. 7 (No estimates
were made of costs of power to operate
equipment.)
7 Mary Lou Cooper, home economist, gave major
assistance with the pricing.
FAMILY ECONOMICS REVIEW
#
The one-piece dresses were constructed of a
one-color fabric, unlined, with set-in sleeves,
and had self-trimming only (except for clos­ures).
The ranges in costs per garment for three
types of one-piece dresses requiring different
yardages of 60-inch fabric were estimated as
follows:
Five dresses with short sleeves requiring about
1-3/4 yards of fabric-
Ready-to-wear .............. $11 to $15
Homesewn . ..... . ........... $5 to $11
Five dresses with long sleeves requiring about
2-1/2 yards of fabric-
Ready-to-wear . . ..... ....... $14 to $26
Homesewn .................. $7 to $15
' ..
Five dresses with long sleeves requiring about
2-3/4 yards of fabric for coat styles or tucking
and other features-
Ready-to-wear ........... ... $20 to $40
Homesewn ............. ..... $8 to $16
The range in cost for the "duplicate" home­sewn
dresses was due primarily to choice of
fabric which ranged from $1.74 to $3.99 a
yard. Lesser differences were due to choice of
pattern and some diversity in notions used on
various garments.
The two-piece jacket-dress costumes con­sisted
of a one-piece dress with set-in short
sleeves and a jacket with set-in long sleeves.
They were constructed of a single fabric with
self-trim only and required about 31;4 yards of
60-inch fabric. The fabric costs ranged from
$1.7 4 to $3.99 a yard for one-color fabrics and
from $2.29 to $6.99 a yard for multicolor
fabrics. The ranges in costs per costume were
estimated as follows:
Two two-piece costumes (unlined) made of
one-color fabric-
Ready-to-wear .............. $28 to $38
Homesewn ...... ............ $9 to $19
One two-piece costume (lined jacket) made of
one-color fabric-
Ready-to-wear .................... $64
Homesewn ................. $13 to $22
Four two-piece costumes (unlined) made of
multicolor fabrics-
Ready-to-wear .............. $15 to $56
Homesewn ...... .. ......... $11 to $29
FALL 1975
Two two-piece costumes (lined jackets; one not
marked ''machine washable") made of 111ulti­color
fabrics-
Ready-to-wear .......... : .. $95 to $100
Homesewn ................ . $16 to $37
Other costs. The direct money cost of
constructing clothing at home may help
determine whether to sew at home or not.
However, the other costs-time for doing the
construction and tqe initial cost of acquiring
the equipment necessary-should also be con­sidered.
Estimates of time spent in the home con­struction
of a garment are difficult to make
because of interruptions and the use of scat­tered
blocks of free time, and because shopping
for fabrics and notions and preparing the fabric
may be combined with other tasks. A previous
USDA study of homemade clothing showed
that the average time cost for constructing a
size 14 cotton daytime dress was 2.9 hours.
This garment, however, was made in a labora­tory
by a skilled seamstress who constructed
the garments according to the pattern, with no
alterations. Interruptions were carefully
recorded and subtracted from the total. The
CFEI sewers in 197 5, of varied skills and
interests, estimated that the street dresses they
made last year took 3 to 12 hours, with a
median of 7 hours. Median time was 6 hours
for party dresses and 7 hours for pants outfits.
The time spent varies according to the skill and
standards of the sewer, the type of pattern, the
necessity for altering the pattern for better fit
or changing the design, the use of fabric that
requires matching, and the equipment
available.
The cost of equipment adds to the cost of
home sewing. Home construction of garments
may be done with relatively simple or elaborate
equipment. The quality of the finished garment
does not necessarily reflect the quality of
equipment, nor does the amount of home
sewing always parallel the price of the equip­ment.
New sewing machines priced by the CFEI
shoppers ranged from under $100 for machines
with no features other than straight and zigzag
stitch to over $600 for machines with many
added features. The buyer needs to consider
how much she will be using the special features
5
before investing the extra money. Acceptable
garments aFe still being sewn in homes on quite
old machines with only a straight, forward
stitch. Of course, the special features may save
time or improve the product.
In addition to the sewing machine, other
equipment used in home sewing includes a
steam iron, ironing board, sleeve board, shears,
needles, pins, chalk, and hem marker. Many
additional pieces of equipment are available to
ease the job or improve the quality of the
product.
Additional costs of home sewing are not
usually considered. For example, the growing
collection of fabrics stored in the attic or closet
for some vague future use, the garments that
have been started and never completed, the
items that have been completed but not
enjoyed or worn, and the sewing machine and
other equipment which are seldom used.
When does home sewing pay best? Home
construction of garments probably pays best
for persons with wants or needs that are not
met by ready-to-wear garments in their price
range; for persons who can construct garments
for lower prices than the price of the compara­ble
readymade garment; and for persons who
sew frequently enough to spread the cost of
equipment over many garments.
Persons whose needs are not met by ready­to-
wear garments may prefer sewing even if the
savings per hour are not high. For some, home
sewing is a preferred leisure activity and the
time spent for shopping and coordinating
fashion fabrics, linings, interlinings, buttons,
zippers, and other notions and the time and
effort of perfecting skills may be considered
time better spent than shopping for ready­made
garments.
Greater savings may be possible by construc­ting
items such as street or party dresses, coats,
and suits rather than "basic apparel" such as
underwear or night wear. The home sewer who
can "build in quality" by replicating the more
highly styled dress will save more than the
sewer replicating a simple dress. However, a
simple coat or raincoat with straight lines may
be profitable to construct at home even with
lining and interlining, as these garments are
usually costly.
Leftover fabrics incorporated into new
garments; fabrics and notions purchased at
6
sales or as remnants; re-use of patterns, buttons
and perhaps zippers; and omission of facings,
linings, and interlinings when not required-all
increase savings. Savings per hour may be
increased by improving skills and by simpli- ·
fying standards and techniques.
Making Home Repairs and Alterations
The skills of the home sewer can be applied
toward repairing and altering clothing. Keeping
clothing in a good state of repair increases its
wearability and extends its useful life. · The fit
of garments can often be improved by simple
alterations such as enlarging or releasing darts
or changing hems on sleeves, pant legs, and
skirts. This is true for those garments already
owned as well as those newly acquired. Some
home sewers have the skill and time to d,o
extensive remodeling of garments for adults or
children-a major recycling, "ma}>:ing some­thing
out of nothing," which can be a highly
creative activity, as well as stretching the cloth­ing
dollar. On the other hand, time and money
may be wasted in excessive remodeling of worn­out
garments or those that will not be used.
Using Handed-Down Clothing
Handed-down clothing made up about 14
percent of the quantity of clothing acquired in
a year by families with low to moderate
income in the Des Moines survey, 1965-66. For
infants, handed-down clothing totaled 33 per­cent
of the amount received, including 21
percent from outside the family and 12 percent
from inside. For girls 2 to 17 years and boys in
the same age group, handed-down clothing
~ounted to about 20 percent-14 percent
from outside the family and 6 percent from
inside. Handed-down items, nearly all from
outside the family, amounted to 14 percent of
acquisitions for female heads of families, 9
percent for wives of male heads, and 6 percent
for male heads.
Greater use of handed-down clothing can be
an excellent way of stretching the clothing
dollar for many families, particularly those
with children. Exchange plans in schools or
neighborhoods or among friends make impor­tant
additions to the amounts available within
families. Usefulness of the handed-down cloth­ing
is frequently enhanced by home repairs and
alterations, plus laundering or cleaning.
FAMILY ECONOMICS REVIEW
Purchasing Used Clothing
Used clothing items that were purchased by
the Des Moines families totaled only 2 percent
of the amount of clothing acquired. Purchase
of used clothing was relatively more important
for adults than for children. Regardless of
income, many families can profit by checking
the shops that offer used clothing and those
that rent clothing for an occasional formal use.
(For local shops, see the YELLOW PAGES
under "Clothing Bought and Sold" and
"Formal Wear-Rental.")
Thrift shops and bazaars run by charitable
and religious organizations offer used clothing
for the family. Outgrown and excess clothing is
generally contributed to the organization, and
the proceeds after minimal costs are used for
charitable purposes. The shops are simple and
the personnel frequently volunteer their ser­vices.
Children's clothing and adults' coats,
suits, dresses, sweaters, and party clothes are
available at fractions of their original prices,
some of which may have been quite high.
Thrift shops are especially useful for garments
that are wanted for short-tim,e wear such as
maternity clothes, party clothes, and garments
for graduation, vacation, or other special occa­sions;
for rebuilding depleted wardrobes in an
emergency situation; and for dressing rapidly
growing children or teenagers who want a large
variety of garments. Shirts, blouses, sweaters,
skirts, slacks, and dresses may be found for
$0.25 to $1, and 2- or 3-piece suits and coats
for $4. Some items are clean and ready for
wear off the rack; others require some repairs
or alterations or a good cleaning. A large un­fashionable
coat can provide beautiful fabric
for remodeling. The lack of labels showing
fibers and size (which some donors might pin
on the garment) makes a greater demand on
the buyer's shopping skills and judgment.
At a different level are resale shops for men
or women offering elegant clothing that is
slightly used at fractions of their original
FALL 1975
prices. Some of these items, such as designer
fashions, elaborate party dresses, and furs, are
placed on consignment at the shops by indi­viduals
who have worn the garment only a few
times. Prices for items that are slightly used
and fairly current in fashion may be about
one-third of the price of a new item. Prices
often range from $25 to $200, and special
markdowns are frequently offered.
Shopping for New Clothing
Most clothing is purchased new, readymade.
Items purchased new by the Des Moines fami­lies
amounted to about 70 percent of the total
amounts of clothing acquired, but ranged from
33 percent for infants under 2 years to 81 per­cent
for male heads of families. Other new
clothing acquired by those families included
gifts from outside the family (11 percent of
total family clothing acquisitions-31 percent
for infants), and items received as pay, bonus,
stamp purchase, or prize (1 percent). Except
for infants and little children, gifts are usually
confined to the smaller items which need fre­quent
replacement.
Clearance sales toward the end of the buying
season or occasional midseason and early­season
sales may offer sizable savings. A great
variety of clothing has been available at special
sales in recent months. Garments that are
slightly soiled or in need of minor repairs are
sometimes offered at reduced prices.
Other ways to save include comparative
shopping among various retail outlets and using
retail outlets that specialize in "basic" apparel
and offer less than "full services," such as cata­log
chains and their stores, variety stores, and
grocery supermarkets. Surplus stores operated
by catalog chains offer sizable savings. Dis­count
shops offer clothing from manufacturers'
closeouts. Some factory outlets for overstocks
of brand-name garments are located near the ,
factories. However, these outlets do not offer
full lines of clothing.
7
FOOD SPENDING PATTERNS OF SOUTHERN
BLACK HOUSEHOLDS
by Constance Ward
Food guidance materials used by black
families in budgeting and diet planning have
been based on food consumption patterns of
all U.S. households (black and white com­bined).
In the 1965-66 Household Food Con­sumption
Survey data were collected in spring
1965 from a sufficient number of black house­holds
in the Southern region to make a study
of black spending patterns and of the differ­ences
between patterns of blacks and whites. 1
Patterns of the Southern black households are
somewhat different from those of the U.S.
population as a whole and could be used as a
basis for interpreting current guidance materi­als
for black households in the South. Many of
the dietary problems that existed in households
in 1965-66 probably exist today. USDA's
annual estimates of disappearance of food (na­tional
food supply) and SUPERMARKETING
MAGAZINE's annual study of consumer
expenditures in grocery stores show no dra­matic
changes since 1965. However, these
studies provide information only for the
country as a whole, not for households at dif­ferent
economic levels.
Black households spent about $5.77 per
person in a week for food in spring 1965, al­most
one-third less than the amount spent by
white households. The survey data showed that
black households were larger than their white
counterparts and that more meals were served
to women and children. That black households
spent less is not surprising. They had less
money available for food because they had
lower incomes and more persons in a house­hold.
This situation has continued. In 1973,
black persons in the United States had a medi­an
income of $7 ,270; 31 percent were below
the Federal low-income threshold. The median
income of white persons in that same year was
'Findings are limited to black households in the
Southern region, since there were insufficient data for
detailed black-white comparisons in other regions.
8
$12,600. Because food demands a substantial
part of the family income, especially among
low-income households, black families have a
great need for obtaining a diet that is economi­cal
as well as nutritious.
Food Spending Patterns2
Black households used relatively large shares
of their food money for items regarded by
many persons as food selections typical of the
South-rice, cornmeal, and grits; and green and
yellow vegetables. The data indicate that these
selections are more typical of blacks than of
persons in the South as a whole. Significant
differences in food spending patterns were
found between black and white households.
Black households in the South apportioned
more of their food dollar to meat, poultry,
fish, and to grain products and less to milk
products, vegetables, and fruits than did
whites. Differences between black and white
households existed even when the households
were grouped by urbanization, income, and
quality of diet. Black households apparently
have a greater preference than white house­holds
for meat, poultry, fish, and grain pro­ducts.
Meat, poultry, and fish accounted for a
larger share of the food dollar in black than
white households (37 and 31 percent, respec­tively).
In black households 6 cents more of
the dollar were used to provide about the same
amount of this food group per person. The way
the money for meat was spent was not always
the same for black and white households. The
shares of the dollar allocated to bacon and salt
pork, variety meats, or lunch meats were simi­lar,
but blacks spent more of each dollar for
1 Tables showing the food spending patterns of black
and white households by urbanization, quality of diet,
income, and money value level are available on request
from the Consumer and Food Economics Institute. See
p. 2 for the address.
FAMILY ECONOMICS REVIEW
pork, poultry, and fish in contrast to the white
household's greater emphasis on beef. No
smaller breakdown of the meat dollar was
possible with available data, but it would be
helpful to know if the blacks' preference for
meat other than beef extended to choosing
bony cuts of pork, chicken wings, and the like
over ground beef.
Milk products," vegetables, and fruits-the
food groups most closely associated with diet
quality-accounted for a smaller share of the
dollar in Southern black than in Southern
white households (27 and 34 percent, respec­tively).
However, there were a few foods in the
milk and vegetable groups for which blacks did
allocate a larger share of their dollar than'
whites: Processed milk (probably reflecting the
presence of more bottle-fed babies and the use
of more donated dry milk) and dark-green and
deep-yellow vegetables, including leafy greens
and sweetpotatoes. Although over 70 percent
of the black households studied were located in
urban areas, their preference for greens and
sweet potatoes persisted even - though these
vegetables were probably less readily available
in urban than in rural areas. Fruit consumption
of black households was low. In fact, 20 per­cent
of black households in rural areas used no
fruit at all during the survey week.
Grain products took a larger share of the
food dollar in black than in white households.
This is consistent with the usual practice of the
use of more grains by low-income households.
Within this food group, black homemakers al­lotted
more of the dollar to rice, cornmeal,
grits, and bread and less to breakfast cereals
and baked goods other than bread than did
white homemakers.
Quality of Diets
Perhaps because of the food preferences and
the lower incomes of black households, a small­er
proportion of blacks than whites achieved
good diets.3 In spring 1965, only 36 percent of
black households achieved good diets, com­pared
with 52 percent of white households
'Households with good diets met Recommended
Dietary Allowances (RDA) for 7 nutrients-protein,
calcium, iron, vitamin A, thiamin, riboflavin, and as~or·
bic acid. Those with poor diets were below two·thirds
of the RDA for 1 to 7 nutrients; poor diets are not
synonymous with serious hunger or malnutrition.
FALL 1975
(table .1). Black households achieving good
diets in 1965 apportioned less of their food
dollar for milk, vegetables, and fruits. than
white households with good diets. But these
same black households allocated more of their
household food dollar to vegetables and fruits
and less to grains than black households with
poor diets .. Black households with good diets
also were smaller, had fewer children, and had
a higher income per person than other black
households. The food spending pattern of
black households having good and fair diets
was similar, although households with fair diets
averaged larger by about one additional person
and they spent about $3.50 less per person in a
week for food. The diets of black households
were most often short in calcium, vitamin A,
and ascorbic acid (table 2). Many more black
than white households failed to meet the
Recommended Dietary Allowar.ces for calcium
( 44 and 25 percent, respectively) and for ascor­bic
acid ( 32 and 18 percent, respectively).
These nutrients are contributed mainly by milk
and vegetables and fruits, the food groups to
which blacks allocated less money than whites.
Like other ethnic groups, black Americans
have a historical background which affects
their food choices and 'thus their food spending
pattern. The challenge to educators seeking to
help black persons improve their diets is to
influence a change in food spending patterns
that takes the preferences of blacks into ac­count.
Black households achieving good diets
in 1965 did so with a heavy reliance on grain
propucts and dark-leafy greens. Enriched and
seJf-rising grain products contribute essential
nutrients, such as B vitamins and calcium; and
the dark-leafy greens especially preferred by
black households contribute important
amounts of vitamins A and C. Nutrition edu­cators
who work with blacks in the South
might encourage the continued use of black­preferred
grains and greens as well as some
increase in the use of the less-preferred milk
and fruit.
To the extent that poor diets are the result
of low incomes, increased purchasing power,
such as that provided by the Food Stamp Pro­gram,
or supplementation of diets with es­sential
foods, such as those furnished by the
Special Supplemental Food Program for
Women, Infants, and Children (WIC), may
help. The menus, shopping lists, and recipes
9
Table 1. Adequacy of Southern household diets~ b~ urbanization and racel
All Urban Rural
Diet quality
White Black White Black White Black
Percent Percent Percent Percent Percent Percent
Good2
Fair3
Poor4 ' ............ .
52.2
29.0
18.8
36.3
28.5
35.2
51.3 37.8 53 . 3 32.3
31.6 30.4 25 .5 23 .5
17.1 31.9 21.3 44.2
1USDA Household Food Consumption Survey, Spring 1965, South.
2Met Recommended Diet Allowances (1968) for 7 ntltrients.
3Met 2/3 RDA or more for some nutrients, but below allowances for 1 to 7.
4Below 2/3 RDA for 1 to 7 nutrients; is ·not synonymous with serious hunger
or malnutrition .
Table 2. Per cent of Southern household diets with less than recommended
allowance~ 1 by urbanization and race 2
Nutrient White Black
Percent Per cent
Any of 7 ...................... . 47.7 63.7
Protein ..................... . 3.2 7.8
Calcium ..................... . 25.3 44.5
Iron ....................... · · 10.9 23 .0
Vitamin A .. · ................. . 27.4 33.2
Thiamin ..................... . 17.3 20.2
Riboflavin .................. . 9.1 18.5
Ascorbic acid .............. . . 18.4 32.4
1Recommended Dietary Allowances (1968).
2USDA Household Food Consumption Survey, Spring 1965, South.
10 FAMILY ECONOMICS REVIEW
starting on page 20 of this -issue of FAMILY
ECONOMICS ·REVIEW, while not designed to
specifically take the food preferences of South­em
black households into account, may help
families with little income shop for food.
Sources: Stiebling, H. K., Monroe, D., Coons, C. M.,
and othets, Family Food Consumption and Dietary
Levels, Consumer Purchases Study, Farm Series, U.S.
Dept. Agr. Misc. Pub. No. 405, 1941. Stiebling, H. K.,
Monroe, D., Phipard, E. F., and others, Family Food
Consumption and Dietary Levels, Consumer Purchases
Study, Urban and Village Series, U.S. Dept. Agr. Misc.
Pub. No. 452, 1941. U.S. Department of Commerce,
Bureau of the Census, The Social and Economic Status
of the Blach Population in the United Stales 1973
Current Population Reports, Special Studies,' Serie~
P-23, No. 48, Washington, D.C., 1974. U.S. Depart­ment
of Labor, Bureau of Labor Statistics, Consumer
Price Index. ·
ECONOMICAL MEALS FOR A MONTH
by Cynd1ia Cromwell and Bernice McGeary
Families that receive food stamps and other
families that want to economize on fpod may
find the sample meal plans on the following
pages helpful for obtaining a nutritious diet.
The meal plans, developed by the Consumer
and Food Economics Institute, include menus
for a month's meals and lists of foods and reci­pes
needed to provide the meals for a family of
four persons.
The menus include foods commonly used in
U.S. households. They are not expected to suit any family entirely. The family may not care
for some of the foods included or may prefer
to eat more informally than the menus suggest.
The menus do illustrate some ways food can be
combined into economical and nutritious
meals. These menus include generous amounts
of dry beans and peas, cereals, and products
made with flour-foods that generally provide
important nutrients at relatively low cost. They
include smaller amounts of meat, eggs, fruit,
and vegetables than many families use.
Amounts of foods on the lists will provide
nutritious diets for four-person families with
average sex-age composition of those receiving
food stamps. Amounts shown are for food
actually used during the period. Staple foods
that can be stored for later use may be pur­chased
in larger quantities than listed to save
time and money.
FALL 1975
The cost of foods on the family's food list
for the month was about $162 in June 1975 in
the Washington, D.C., area. This is the same as
the U.S. average cost of the economy food plan
for the family of four including two ele­mentary
school children in June 1975, and the
same as the food stamp allotment for the
household of four persons effective July 1 to
December 30, 197 5.
Recipes for some menu items are included.
These recipes were tested in the Institute's
food laboratories. Also, lunches and dinners .for
the month were prepared in the laboratory and
evaluated for suitability of yield, ease of prepa­ration,
and appearance. 1
The month's menus with food lists are ·
presented separately for four periods. Periods I,
II, and III are for 1 week; period IV is for 10
days. On the menus, amounts of some foods
that the family is expected to use are shown in
parentheses ( ). Weights refer to amount of
food as purchased unless otherwise specified.
Recipes for foods starred (*) on the menus are
shown alphabetically, starting on page 20.
1 Amanda Anderson and George Flynn conducted
these laboratory tests.
11
.....
~
~
~ ......
t"'
....::
t%J
(1
0 z
0
.~.....
(1
r:n
~
.<.....
t%J :;;
Milk Group
Milk, fluid, whole
Cheese, American processed
Ice cream
Nonfat dry milk (7-l/2 qts)
Vegetable-Fruit Group
Fresh:Y
Cabbage
Carrots
Celery
Green pepper
Lettuce
Potatoes
Onions
Radishes
Tomatoes
Apples, medium (6)
Bananas, small ( 6)
Pears, small (8)
Canned:
Beets
Green beans
Tomatoes
Orange juice
Peaches
Pickles
Frozen:
Broccoli
French fries
Kale
Peas
Grapefruit juice, cone.
Dry:
Raisins
5 qt
21 oz
1 qt
l .5 l b
1/2 l b
7 oz
14 ,DZ
l pepper
l head
4-3/4 lb
13 oz
6 oz
l lb
2 l b
2 l b
2 1 b
l l b
1 lb
l l b
46 fl oz
29 oz
4 oz
l 0 oz
9 oz
10 oz
10 oz
6 fl oz
3 oz
PERIOD I (7 DAYS): FOOD FOR A FAMILY OF FOURl/
~1eat Group Fat-Oil Group
Ground beef, regular
Beef or pork liver
Chicken, fryer, whole
Pork, shoulder, bone-in, cured
Tuna, canned
Bo 1 ogna
Eggs, large
Peanut butter
Split peas, dried
Kidney beans, canned
Bread-Cereal Group
Flour, enriched
Gingerbread mix
Rolled oats (oatmeal)
Farina
Ready-to-eat cereal
Macaroni, enriched
Rice, enriched
Bread, white, enriched (88
slices)
Refrigerator biscuits
Saltine crackers
Graham crackers
Pound cake
Cookies
Noodle soup, canned, condensed
l . 42 l b
.67 l b
3.00 lb
3.80 lb
6-l/2 oz
6 oz
14 eggs
9 oz
7 oz
l l b
l-2/3 l b
14 oz
9 oz
7 oz
18 oz
8 oz
7 oz
4 22-oz
loaves
8 oz
l /4 l b
5 oz
l l b
19 oz
10-l/2 oz
Margarine
Vegetable oil
Salad dressing, mayonnaise type
Salad dressing, French
Sugar-Sweet Group
l lb
4 fl oz
l /3 qt
4 fl oz
Granulated sugar l-2/3 lb
Brown sugar 2 oz
Flavored gelatin, dry mix 3 oz
Pudding, any flavor, dry mix 4 oz
Pudding, vanilla, dry mix (regular) 4 oz
Jelly 5 oz
Sirup 2 fl oz
Other~
Coffee, tea
Lemon juice
Pickle relish
Baking powder
Prepared mustard
Spices
Flavorings
l/ Amounts of foods shown wi 11 provide nutritious diets for four-person families with the average sex-age composition of those rece1v1ng
Toad stamps. Some families, such as those with teenage boys, may need to increase amounts of cereal products and reduce amounts of meat,
poultry, and fish to meet food needs within cost limits. Amounts are for food actually used during the period. Staple foods that can be
stored for later use may be purchased in larger quantities than listed to save time and money.
y Substitute other fruits and vegetables in season if they are better buys than those shown.
lJ Purchase amounts required in recipes and for preparation of other foods.
"%j
>
t"'
t"'
......
0:0
-..J
01
......
"'
B
R
E
A
K
F
A
s
T
L
u
N
c
H
D
I
N
N
E
R
s
N
A
c
K :
PERIOD I (7 DAYS): MENUS FOR A FAMILY OF FOUR
SUNDAY MONDAY TUESDAY HEDNESDAY THURSDAY FRIDAY SATURDAY
- '-- ..
Orange juice (2 c) Orange juice (2 c) Sliced bananas (2) Orange-grapefruit Pears (4) quartered Grapefruit juice Cinnamon peaches
Fried eggs (4) Ready-to-eat cereal in orange juice juice (2 c) Ready-to-eat cereal (2 c) (2 c peaches)
Oatmeal pancakes* (6 oz) (3/4 c) Scrambled eggs (5) (6 oz) Oatmeal (2- 3/4 c Ready-to-eat
Sirup (4 T) Toast (4 sl) and Farina (1 c dry) Fried potatoes Cinnamon toast dry) cereal (6 oz)
Beverage peanut butter Toast (4 sl) Homemade muffins (4 sl) Toast (4 sl) Homemade coffee
(4 T) Beverage (6) Beverage Beverage cake* (1 /2 cake)
Beverage Beverage Beverage
Baked picnic Ham salad sand- Peanut butter (8 T) Split pea soup* Bologna (6 oz) Tuna & egg sand- Grilled cheese
shoulder*(lO oz wiches (5) and jelly sand- Cheese (3 oz) sandwiches (5) wiches (5) (with (6 oz) sandwich-cooked
meat) (1- 1/2 c chopped wi ches ( 5) Crackers (20) Sliced tomato I 2 hard-cooked es (5)
Scalloped potatoes cooked picnic Celery sticks (1 c) Apples (4) (1/2 lb) eggs, dressing) Noodle soup
Green beans shoulder) Pears (4) Beverage Pickles Carrot sticks Apple-raisin slaw
Biscuits Radishes Pound cake Gingerbread (3/4 c) (1/2 salad)
Ice cream (2 c) Bananas ( 4) (1/3 cake) (1/2 cake) Ginqerbread Beverage
Beverage Beverage Beverage Beverage (i /2 cake)
Beverage
One-pan macaroni Beef patties* Ham, cheese, and Chicken and dump- Liver and onions* Creamed chicken Chili Con Carne
and cheese* French fried rice* lings* Buttered potatoes on toast* with beans and
Tossed salad potatoes Beets Broccoli Green peas Mashed potatoes macaroni*
( 1 ettuce, car- Kale Sliced tomatoes Gelatin salad (with Bread (4 sl) Apple-raisin slaw* Fresh vegetable
rots, radishes, Bread ( 4 sl) (1/2 1 b) celery, radish- Beverage (1/2 salad) salad (lettuce,
dressing) Pound cake Homemade muffins es) Rice pudding* celery, carrots,
Toast (4 sl) (1/3 cake) (6) Gingerbread Beverage dressing)
Pound cake Beverage Ice cream (2 c) j (1/2 cake) Bread (4 sl)
(1/3 cake) Beverage Beverage Gelatin with
Beverage 1 c peaches
Beverage
Cookies Pudding Graham crackers ! Cookies Cheese (3 oz) and Peanut butter Homemade coffee
(12) crackers (20) (4 T) and graham cake (1/2 cake)
!
crackers (8)
* Recipe included, beginning on p. 20 .
Notes: Amounts of some foods that the family is expected to use are shown in parentheses ( ). 11ei~hts refer to amount of food as purchased,
unless otherwise specified. Beverage is milk for children, with each meal; for adults, once each day. Adults may wish to add coffee or tea
to their meals. Cookies may be added to meals as an optional dessert .
>-'
,!:>
"l:J
~
~
><!
ttl
(')
0 z
0
-~ (')
r:n
::0
ttl -< ttl
::fJ
Milk Group
Milk, fluid, whole
Cheese, American protessed
Cheese, parmesan, grated
Ice cream
Nonfat dry milk (7-l/2 qts)
Vegetable-Fruit Group
Fresh:'Y
Cabbage
Carrots
Celery
Lettuce
Potatoes
Onions
Radishes
Tomatoes
Garlic
Oranges (2-3)
Apples, small (8)
Bananas, small (2)
Peaches, small (4)
Pears, small (4)
Canned:
Peas
Sauerk.raut
Tomatoes, stewed
Tomato sauce
Tomato paste
Pickles
Orange juice
Pineapple juice
Fruit cocktail
Frozen:
Corn
5 qt
12 oz
l oz
l/2 gal
'' l . 5 l b
2/3 lb
l /2 l b
15 oz
l small
head
6 l b
3/4 lb
6 oz
13 oz
l clove
l l b
2 l b
2/3 l b
l l b
l l b
lb
lb
lb
8 oz
6 oz
8 oz
46 fl oz
46 fl oz
l l b
10 oz
PERIOD II (7 DAYS): FooD FOR A FAMILY OF FOURl/
Meat Group Fat-Oil Group
Beef, chuck roast, bone-in
Ground beef
Fish fillets, frozen
Chicken, fryer, whole
Corned beef, cannerl
Frankfurters
Eggs, large
Peanut butter
Pork & beans
Lima beans, baby, dried
Bread-Cereal Group
Flour, enriched
Cornbread mix
Rolled oats (oatmeal)
Farina
Ready-to-eat cereal
Macaroni, enriched
Spaghetti, enriched
Rice, enriched
Bread, white, enriched (83
slices)
Refrigerator biscuits
Doughnuts, cake
Saltine crackers
Graham crackers
Cookies
3.40 lb
l .50 l b
l .00 l b
3. 00 l b
12 oz
l l b
15 eggs
9 oz
l l b
5 oz
l-l/2 lb
8 oz
12 oz
7 oz
18 oz
12 oz
6 oz
5 oz
4 22-oz
loaves
8 oz
16 oz
l/4 l b
l/4 l b
22 oz
Margarine
Shortening
Salad 'dress1ng, mayonnaise
type
Salad dressing, French
Sugar-Sweet Group
Granulated sugar
Brown sugar
Flavored gelatin, dry mix
Pudding, chocolate, dry mix
Sirup
Jelly
Other1/
Coffee, tea
Meat tenderizer
Beef bouillon cubes (7)
Vinegar
Preparl:!d mustard
Baking soda '
Baking powder
Spices
Flavorings
l lb
2/3 lb
l/3 pt
4 fl oz
l-l/3 lb
l lb
3 oz
4 oz
2 fl oz
5 oz
l/ Amounts of foods shown will provide nutritious diets for four -person families with the average sex-age composition of those rece1v1ng
food stamps. Some families, such as those with teenage boys, may need to increase amounts of cereal products and reduce amounts of meat,
poultry. and fish to meet food needs within cost limits. Amounts are for food actually used during the period. Staple foods that can be
stored for later use may be purchased in larger quantities than listed to save time and money.
Y Substitute other fruits and vegetables in season if they are better buys than those shown.
~ Purchase amounts required in recipes and for preparation of other foods.
~
~
t"'
.....
<0
-l
01
...... '
01
B
R
E
A
K
F
A
s
T
L
u
N
c
H
D
I
N
N
E
R
s
N
A
c
K
PERIOD II (7 DAYS): MENUS FOR A FAMILY OF FOUR
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY ~ . ~ FRIDAY SATURDAY
Orange quarters Orange juice (2 c) Orange juice (2 c) Pineapple-orange Pineapple juice Fruit cocktai 1 Pineapple juice
(2 oranges) Ready-to-eat cereal Farina (1 c dry) juice (2 c) (2 c) Oatmeal (2-3/4 c (2 c)
French toast (9 sl) (6 oz) Cake doughnuts (4) Soft-cooked eggs Ready-to-eat cereal dry) Ready-to-eat cereal
Sirup (4T) Toasted cornbread Beverage (4) (6 oz) Toast (4 sl) (6 oz)
Beverage ( 1 /2 pan) Toast (4 sl) with Toast(4sl) Beverage Toast (4 sl)
Beverage peanut butter Beverage Beverage
(4 T)
Beverage
Beef chuck roast* Gri 11 ed cheese Beef-macaroni soup* Hot dogs (5) in Chicken (8 oz) Frankfurter-bean Corned beef salad
(10 oz ckd meat) ( 5 oz) sandwich- Cheese (4 oz) sauerkraut sandwiches (5) soup* sandwiches* (4)
Oven potatoes es (5) Crackers (20) Bread (4 sl) Pickles Celery strips Apples (4)
Green peas Pickles Hor.enade oatmeal Graham crackers (8) Ice cream (2 c) (2/3 c) Peanut butter cake
Gravy Pear quarters (4 cookies Beverage Beverage Bread (4 sl) (l/3 cake)
Bread (4 sl) pears) Beverage Peanut butter cake Beverage
Ice cream (2 c) Homemade oatmeal (l/3 cake)
Beverage cookies Beverage
Beverage
Baked beans Beef stew I* Cheese meat loaf* Fried chicken* Fried fish Corned beef and Spaghetti with
Macaroni salad* Sliced tomato Baked potatoes Mashed potatoes Stewed tomatoes cabbage wedges* meat sauce*
Radishes (1 /2 l b) Corn Gravy Buttered rice Boiled potatoes Green salad
Cornbread (1/2 Biscuits Bread(4sl) Lettuce sa 1 ad (1 c raw) Bread (4 sl) (lettuce,
pan) Ice crean (2 c) Hot baked apples (lettuce, toma- Bread (4 sl) Fruit gelatin with celery, radishes,
Gelatin (made with Beverage ( 4) with ice toes, radishes, Peanut butter cake* banana slices (2 dressing)
l c orange juice) cream (1 c) dressing) (l/3 cake) sma 11 bananas) Bread (4 sl)
Beverage Beverage Chocolate pie Beverage Beverage Fresh sliced
(pudding mix peaches (l lb)
in pie shell) Beverage
Beverage
Homemade oatmeal Cake doughnuts (6) Ice cream (l c) Cake doughnuts (6) Cookies Cookies Peanut butter
cookies* Graham crackers (8) (4 T) and
crackers ( 20)
* Recipe included, beginnin~ on p. 20.
~lotes: Amounts of some foods that the family is expected to use are shown in parentheses ( ) . \1eights refer to amount of food as purchased,
unless otherwise specifieQ. Beverage is nilk for children, with each meal; for adults, once each day. Adults may wish to add coffee or tea
to their meals. Cookies may be added to meals as an optional dessert .
1-' "'
'%J
~
?
...::
t:rl
(")
0 z
-~ (")
r:n
:::0
t:rl
-<: t:rl :s
PERIOD III (7 DAYS): FooD FOR A FAMILY OF FOURl/
Milk Group Meat Group Fat-Oil Group
Milk, fluid, whole 5 qt Ground beef l 0 34 l b Mar9ari ne 19 oz
Cheese, American processed 13 oz Chuck steak, boneless 1.00 l b Shortening l /4 l b Cheese, cottage 8 oz Liver, pork or beef 0 67 l b Vegetable oil 9 fl oz
Nonfat dry milk (7-l/2 qts) l 0 5 l b Pork chops (Pork roast, sliced) l .50 l b Salad dressing, maYonnaise 2 fl oz Ice cream l qt Chicken, fryer, whole 3.00 lb type
Dried beef 3 oz Salad dressing, French 3 fl oz
Vegetable-Fruit Group Frankfurters l lb
Vienna sausage, canned 5 oz Sugar-Sweet Group
Fresh:Y Tunafish 6-l/2 oz
Cabbage 2/3 l b Eggs, large 17 eggs Granulated sugar l l b 15 oz
Carrots 7 oz Lentils, dried 5 oz Brown sugar 9 oz
Celery 3/4 lb Peanut butter 9 oz Flavored gelatin, dry mix 2 3-oz Green pepper l pepper Jelly 8 oz
Radishes 6 oz Bread-Cereal Group Sirup 3 fl oz
Tomatoes l /2 l b
Lettuce l head Flour, enriched l l b 15 oz Other.Y
Onion ll oz Gingerbread mix 14 oz
Potatoes 5 l b Cornmeal l /3 l b Coffee, tea
Apples, medium (6) 2-l/4 lb Rolled oats (oatmeal) ll oz Bouillon, chicken
Bananas, small (4) l-l/3lb Corn grits 6 oz Baking powder
Peaches, small ( 4) l lb Ready-to-eat cereal 18 oz Dry bread crumbs
Pears, small (5) l-l/3lb Rice, enriched 15 oz Baking soda
Oranges (2) 2/3 l b Noodles, enriched 6-l/2 oz Bouillon, beef
Canned: Bread, white, enriched (61 3 22-oz Worcestershire sauce
Tomatoes 2 1-lb slices) loaves Vinegar
Tomato paste 6 oz Refrigerator biscuits 8 oz Catsup
Peas 1 l b Refrigerator biscuits 10 oz Meat tenderizer
Green beans l lb Saltine crackers l /4 l b Prepared mustard
Pickles 4 oz Graham crackers l /4 l b Spices
Beets l lb Cake doughnuts 12 oz Fiavorings
Spinach l lb Tomato rice soup, canned, 10-l/2 oz
Peaches, sliced l lb condensed
Pineapple, crushed 8 oz
Frozen:
Brocco 1 i 10 oz
Orange juice, cone. 6 fl oz
Grapefruit juice, cone. 6 fl oz
Dried:
Raisins 2-l/2oz
l/ Amounts . of foods shown will provide nutritious diets for four-person families with the average sex-age composition of those rece1v1ng
food stamps. Some families, such as those with teenage boys, may need to increase amounts of cereal products and reduce amounts of meat,
poultry, and fish to meet food needs within cost limits. Amounts are for food actually used during the period. Staple foods that can be
stored for later use may be purchased in larger quantities than listed to save time and money.
2/ Substitute other fruits and vegetables in season if they are better buys than those shown.
~ Purchase amounts required in recipes and for preparation of other foods.
"%j > t""
t"" .....
(!:)
-J c:n
.....
-J
B
R
E
A
K
F
A
s
T
L
u
N
c
H
D
I
N
N
E
R
s
N
A
c
K
PERIOD III (7 DAYS}: MENUS FOR A FAMILY OF FOUR
SUNDAY
Apples (2) halved
Scrambled eggs {5)
Fried potatoes
Toast (4 sl)
Beverage
Braised chicken
with vegetab 1 es*
Rice (1 c raw)
Lettuce salad
(lettuce, radish-es,
dressing)
Bread (4 sl)
Peanut butter
cookies*
Beverage
Cornmeal pancakes
with vienna
sausages*
Oranges (2)
quartered
Sirup (4 T)
Beverage
t10NDAY
Orange juice {2 c)
Oatmeal (2-3/4 c
dry)
Toast (4 sl)
Beverage
Chicken patties*
Stewed tomatoes
Cottage cheese-pineapple
salad*
on lettuce (1/2
salad)
Gingerbread (1/2
cake)
Beverage
Pork chops
Top-of-stove
sea 11 oped pota­toes*
Beets
Bread (4 sl)
Raisin-rice
pudding*
Beverage
TUESDAY
Sliced peaches (lb)
Ready-to-eat cereal
(6 oz)
Toast (4 sl)
Beverage
Pigs in blankets
(frankfurters,
8 oz; refrigerator
biscuits, 8 oz)
Cottage cheese-pineapple
salad
on lettuce (1/2
salad)
Beverage
Meatballs in potato
cupS*
Bouillon gravy*
Spinach
Bread (4 sl)
Gingerbread (1/2
cake)
Beverage
Cheese {4 oz) and I Graham crackers (8) I Cake doughnuts (6)
crackers (20) and jelly
* Recipe included, beginning on p. 20·
WEDNESDAY
Orange (1 c) -
grapefruit (1 c)
juice
Ready-to-eat cereal
(6 oz)
Cinnamon toast
(4 sl)
Beverage
Cheese {5 oz)
sandwiches {5)
Tomato rice soup
Pickles
Bananas (4)
Graham crackers (8)
Beverage
Liver in barbecue
sauce*
Green beans (1 c)
and ·diced celery
(1- 1/3 c)
Noodles (2- l/3 c
raw)
Beverage
i Peanut butter I cookies
i
I
THURSDAY FRIDAY ,
Grapefruit juice Pears (1 lb)
(2 c) Soft-cooked eggs (4)
Grits (l c dry) Toast (4 sl)
Fried frankfurters Beverage
{8 oz)
Beverage
Pizza quickies* Tunafish salad
Tossed salad (with dressing,
(lettuce, car- green pepper,
rots, dressing) lettuce)
Peanut butter Tomato quarters
cookies (1 /2 lb)
Beverage Radishes
Crackers (20)
Beverage
Pan-broiled steak* Green bean and len-
Boiled potatoes til salad*
Broccoli Noodles with cheese
Bread (4 sl) sauce*
Stewed apples*(2 c) Oatmeal muffins*(6)
with ice cream Stewed apples (2 c)
(1 c) with ice cream
Beverage (1 c)
Beverage
Cake doughnuts (6) !Bread (6 sl) and
jelly
SATURDAY
Fresh peaches (1 lb
Ready-to-eat cereal
(6 oz)
Datmeal muffins (6)
Beverage
Creamed chipped
beef*
Toast (6 sl)
Peas
Radishes
Gelatin with fresh
pears (1/3 lb)
Beverage
Skillet dinner*
Cabbage wedges
Bread sticks*
Ice cream (2 c)
Beverage
Peanut butter
cookies
Notes: Amounts of some foods that the family is expected to use are shown in parentheses ( ). Weights refer to amount of food as purchased,
unless otherwise specified. Beverage is milk for children, with each meal; for adults, once each day. Adults may wish to add coffee or tea
to their meals. Cookies may be added to meals as an optional dessert .
......
CX>
"%j
~ ......
t"' ><
trl
0
0 z
~
0 rn
::0
trl
.<....!.
trl ::s
PERIOD IV (10 DAYS): FooD FOR A FAMILY OF FOURl/
Milk Group
Milk, fluid, whole
Cheese, American processed
Cheese, cottage
Cheese, parmesan, grated
Nonfat dry milk (10 qts)
Ice cream
Vegetable-Fruit Group
Fresh:.Y
Cabbage
Carrots
Celery
Lettuce
Radishes
Onions
Potatoes
Tomatoes
Spinach
Summer squash
Sweet potatoes
Apples, sma 11 ( 11 )
Bananas, small (6)
Cantaloup
Tangerines (4)
Canned:
Green beans
Tomatoes
Tomato sauce
Peaches
Prunes
Pickles
Vegetable noodle soup
Orange-grapefruit juice
Frozen:
Peas
Mixed vegetables
French-fried potatoes
Dried:
7 qts
12 oz
16 oz
l oz
2 l b
1/2 gal
2/3 lb
10 oz
13-l/2 oz
1 large head
6 oz
13 oz
6-l/3 lb
1 lb
l 0 oz
1/2 1 b
l 1 b
2-3/4 lb
2 1 b
l mel on
1 1 b
lb
lb
8 oz
l l b
l lb
4 oz
2 10-3/4 oz
46 fl oz
10 oz
10 oz
9 oz
Raisins 8 oz
Meat Group Fat-Oil Group
Ground beef
Chuck steak, boneless
Pork picnic, fresh, shoulder
slices
Dried beef
Frankfurters
Bologna
Tuna, canned
Eggs, large
Lima beans, baby, dried
Lentils, dried
Pork and beans
Peanuts, roasted, salted
Peanut butter
Bread-Cereal Group
Flour, enriched
Cornmeal
Rolled oats (oatmeal)
Farina
Corn grits
Brownie mix
Ready-to-eat cereal
Popcorn, ready-to-pop
Noodles, enriched
Rice, enriched
Hamburger rolls (8)
Bread, white, enriched
slices)
Refrigerator biscuits
Saltine crackers
Graham crackers
Cookies
Poundcake
(110
3. 67 1 b
3.00 lb
l . 75 1 b
3 oz
1 l b
6 oz
6-l/2 oz
20 eggs
7 oz
4 oz
l lb
8 oz
11 oz
3-1/4 lb
l /3 1 b
16 oz
7 oz
6 oz
22 oz
18 oz
2 oz
1/5 l b
19 oz
l 0 oz
5 22-oz
loaves
8 oz
1/4 1 b
9 oz
19 oz
1 1 b
Margarine
Shortening
Vegetable oil
Salad dressing,
type
Salad dressing,
Sugar-Sweet Group
Granulated sugar
Brown sugar
mayonnaise
French
Flavored gelatin, dry mix
Pudding, any flavor, dry mix
Pudding, butterscotch,
dry mix
Jelly
Sirup
Otherl./
Coffee, tea
Vinegar
Prepared mustard
Catsup
Lemon juice
Baking powder
Worcestershire sauce
Meat tenderizer
Bouillon cubes, beef
Soy sauce
Spices
Flavorings
1-l/3 lb
7 oz
7 fl oz
7 fl oz
5 fl oz
1 lb 6 oz
2 oz
2 3-oz
4 oz
4 oz
8 oz
2 f1 oz
1/ Amounts of foods shown will provide nutritious diets for four-person families with the average sex-age composition of those receiving
rood stamps. Some families, such as those with teenage boys, may need to increase amounts of cereal products and reduce amounts of meat,
poultry, and fish to meet food needs within cost limits. Amounts are for food actually used during the period. Staple foods that can be
stored for later use may be purchased in larger quantities than listed to save time and money.
2/ Substitute other fruits and vegetables in season if they are better buys than those shown.
~ Purchase amounts required in recipes and for preparation of other foods.
"%j > t"'
t"'
......
<0
-.]
c.n
......
<0
B
R
E
A
K
F
A
s
T
L
u
N
c
H
D
I
N
N
E
R
s
N
A
c
K
l
PERIOD IV (10 DAYS): MENUS FOR A FAMILY OF FOUR
SUNDAY . MONDAY TUESDAY \~EDNESDAY THURSDAY FRIDAY SATURDAY
Broiled tomatoes Orange-grapefruit Prunes Orange-grapefruit Fried apple rings* Oran9e-grapefruit Cantaloup (l/2
(2) halved with juice (l-3/4 c) Ready-to-eat cereal juice (2 c) Grits (1 c dry) juice (2 c) melon)
parmesan cheese Farina (l c dry) (6 oz) Oatmeal (2-3/4 c Toast (4 sl) ScraMbled eggs (4) Ready-to-eat
Fried eggs (4) Toast (4 sl) Raisin bread (l/3 dry) Bevera9e with chopped cereal (6 oz)
Hash brown Beverage loaf) Cinnamon toast frankfurters (4) Toast (4 sl)
potatoes Beverage ( 4 sl) Toast (4 sl) Beverage
Beverage Beverage Beverage
Picnic pork chops Peanut butter (8 T) r1eat loaf sandv1i ch- Bologna sandwiches Peanut butter- Vegetable noodle Grilled cheese
with gravy* and jelly sand- es (5) (5) rai ~ in* sandwich soup (2 cans) (4 oz) and
Rice (l c raw) wiches (5) Carrot sticks Pickles es (5) Cheese (4 oz) tomato (l/2 lb)
Mixed green salad Apples (4) (3/4 c) Bananas (4) Tangerines (4) Crackers (20) sandwiches (5)
(lettuce, Brownies (l/3 cake) Brownies (l/3 cake) Beverage GrahaM crackers (8) Beverage Potato salad (l/2
spinach, dress- Beverage Beverage Beverage salad)
ing) Pound cake (l/4
Bread (4 sl) cake)
Pudding Beverage
Beverage
Limas in tomato Meat loaf* (2/3 Beans and franks Beef stew II* Creamed chipped Sloppy Joes on Tuna wrap-up with
sauce* loaf) (6 frankfurters) Tossed salad beef* buns* (4) celery sauce*
Apple salad* Scalloped potatoes Tart cabbage* (lettuce, radish- Rice (l c raw) Potato salad* (1/2 Sweetpotatoes
Corn muffins (6) Wilted spinach* Biscuits es, dressing) Green peas salad) Bread (4 sl)
Brownies (l/3 Corn muffins (6) Fruit flavored Bread sticks* Bread (4 sl) Green beans Beverage
cake) . Beverage gelatin Butterscotch pie Butterscotch pie Pound cake (l/4
Beverage Beverage (l/2 pie) (l/2 pie) cake) with ice
(pudding mix in Beverage cream (l c)
pie shell) Beverage
Beverage
Popcorn (l/4 c Raisin bread* (l/3 Peanuts (8 oz) Raisin bread Cookies Graham crackers Ice cream (2 c)
unpopped) loaf) (l/3 loaf) (12)
* Recipe included, beginning on p. 20.
Notes : Amounts of some foods that the family is expected to use are shown in parentheses ( ) . Heights refer to amount of food as purchased,
unless otherwise ·specified. Beverage is milk for children, with each meal; for adults, once each day. Adults may ~1ish to add coffee or tea
to their meals. Cookies may be added to meals as an optional dessert .
t-;)
0
"%j
~ .......
t"' ....:
t1'.1
0
0 z
~ .......
0 en
~
t1'.1 < .......
t1'.1 ::e
PERIOD IV (10 DAYS): MENUS FOR A FAMILY OF FOUR--CONTINUED
B
R
E
A
K
F
A
s
T
L
u
N
c
H
D
I
N
N
E
R
s
N
A
c
K
SUNDAY
Cantaloup (l/2
melon)
Pancakes
Sirup (4 T)
Beverage
S1~iss steak* (10
oz cooked Meat)
t1i xed vegetables
Noodles (2-111 c
raw)
Bread ( 4 sl)
Ice cream (2 c)
Beverage
Hamburgers (3/4 lb
ground beef) on
buns (4)
French-fried
potatoes
Radishes
Gelatin with
peaches ( l /3 c
peaches)
Beverage
Toasted pound cake
(l/4 cake)
MONDAY
Orange juice (2 c)
Oatmeal (2-3/4 c
dry)
Toa~t (4 sl)
Beverage
Fruit salad with
cottage cheese
(2 c), peaches
(rest of l lb
can), lettuce
(4 leaves)
Graham crackers (3)
Pound cake (l/4
cake)
Beverage
B ~ef roll* with
Boui llon gravy*
Baked potatoes
Tomatoes (about
l c) and summer
squash
Bread (4 sl)
Ice cream (2 c)
Beverage
Bread and jelly
sandwiches ( 4)
* Recipe included, beginning on p. 20·
TUESDAY --
Sliced bananas (2)
in orange juice
(l c)
Ready-to-eat cereal
(6 oz)
Toast (4 sl)
Beverage
Lentil soup with
rivels*
Cheese (4 oz) and
crackers (20)
Beverage
Fried rice and ~ eat*
Tossed salad (let­tuce,
carrots,
radishes, dressing)
Bread (4 sl)
Beverage
Graham crackers (8)
and ice cream (l c)
sandwiches
Notes: Amounts of some foods that the family is expected to
use are shown in parentheses ( ). Weights refer to amount of
food as purchased, unless otherwise specified. Beverage is
milk for children, with each meal; for adults, once each day.
Adults may wish to add coffee or tea to their meals. Cookies
may be added to meals as an optional dessert .
RECIPES
APPLE-RAISIN SLAW
Makes 8 servings, about L/2 cup each .
2 medium apples, cut up
l tablespoon lemon juice
l/2 small head cabbage, finely cut up
l/4 cup raisins
About l/4 cup mayonnaise or salad dressing
l/4 teaspoon salt
Mix apples with .lemon juice in a large bowl.
Add rest of ingredients. Mix lightly.
APPLE SJl.LAD
Makes 4 servings, about 3/4 cup each .
l stalk celery, chopped
3 apples, cut-up
l/4 cup raisins
l/4 cup mayonnaise or salad dressing
Mix all ingredients.
BAKED PICNIC SHOULDER (Cured Pork)
Makes 4 servings, plus meat for later use
(see Note below) .
3.8 pounds, cook-before-eating, cured picnic
shoulder, w~th bone ~
Place pork , with fat side up, on a rack in a
baking pan. Do not add water; do not cover.
Bake picnic shou lder at 325"F for 2 hours and
40 minutes .
Note: Save about 3-2/3 c cooked, cured pork to
be used in other meals .
RECIPES--continued
BEEF CHUCK ROAST (Pot Roast)
Makes 4 servings, plus meat f or later use (see
Note).
l/3 cup flour
1-l/2 teaspoons salt
1/4 teaspoon pepper .
3.4 pounds lean chuck, with bone
2 tablespoons fat ·or oil
About 1/2 cup water
Mix flour, salt, and pepper. Coat meat with
mixture.
Heat fat in fry pan. Brown meat on all sides.
Add w~ter as needed to prevent over-browning.
Cover t1ghtly. Cook over low heat or in the oven
at 350.F about 2 to 3 hours, until meat is tender.
Note: Save about 3-l/4 cups cut-up cooked meat
for other meals .
BEEF-t~ACARONI SOUP
Makes 4 servi ngs, about l - l/2 cups each .
2 stalks celery, with leaves
1 medium carrot
l-l/4 quarts (5 cups) water
3 beef bouillon cubes
3/4 teaspoon salt
About 1-1/4 cups chopped, cooked lean beef (left
from Beef Chuck Roast)
1 cup uncooked elbow macaroni
Cut celery in thin l-inch pieces. Finely chop
carrot.
Boil water. Add vegetables. Cover and cook
about 5 minutes.
Add rest of ingredients. Boil qently about 15
minutes until vegetables and macaroni are tender.
BEEF PATTIES
Makes 4 servings .
2 slices bread, finely crumbled
l/4 cup water
l small onion, finely chopped
3/4 pound ground beef
1/2 teaspoon salt
Pepper, as desired
Put bread and water in a bowl. Add rest of
ingredients.
Mix well and shape into four l/2-inch thick
patties.
Cook in greased fry pan over medium heat turning
once to brown both sides.
FALL 1975
BEEF ROLL
Makes 4 ser vings .
1 cup flour
l-l/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortenino
About 1/3 cup liquid instant nonfat dry milk
l-2/3 cups finely chopped, moist, cooked beef (left
from Swiss Steak)
l/4_smal1 onion, finely chopped
Bou1llon Gravy, made with beef bouillon cube (see
recipe)
Mix flour, baking powder, and salt Mix in fat
with a fork until crumbly . ·
Add milk to make a soft, slightly sticky dough.
Stir just until mixed. ·
Knead dough liohtly on a floured surface about
5 times. "
Pat or roll dough into 8-inch square .
. Spread meat and onion over dough. Roll like a
Jelly roll. Cut into 8 slices. Place on a
grea~ed bakin~ pan, cut side down.
Bake at 425 F about 20 minutes until browned
Serve with Bouillon Gravy. ·
BEEF STHJ I
Makes 4 servings, about l - l/2 cups each .
2-1/4 cups water
3 beef bouillon cubes
About 2 cups cut-up, cooked lean beef (left from
Beef Chuck Roast)
2 medium onions, cut up
2 medium carrots, cut up
2 medium potatoes, cut up
2 stalks celery with leaves, cut up
Salt and pepper, a~ desired
3 tablespoons flour
Bring 2 cups water and bouillon cubes to boiling.
Add meat, vegetables, salt, and pepper. Cover
and boil gently about 30 minutes until vegetables
are tender.
Mix l/4 cup water and the flour until smooth.
Slowly pour and stir into stew. Cook and stir over
medium heat until thickened .
BEEF STE~J I I
Makes 4 servings, about l - l/4 cups each .
1 pound boneless beef chuck
l/4 cup flour
Salt and pepper, as desired
2-3/4 cups water
l medium onion, cut up
4 medium potatoes, cut up
2 medium carrots, cut up
21
RECIPES--continued
Trim excess fat from meat. Heat in a heavy
pan to get fat for frying meat. Remove pieces of
fat.
Cut meat in small pieces. Dip in flour. (Save
leftover flour).
Brown meat on all sides; pour off excess fat.
Sprinkle meat with salt and pepper, add 2-l/2
cups water. Cover tightly and cook slowly about
l-l/2 hours until meat is almost tender.
Add vegetables. Sprinkle with salt. Cover an~
boil gently about 25 minutes until vegetables are
tender, stirring only to keep from sticking.
Mix leftover flour and l/4 cup water. Stir
gently into mixture. Cook until thickened.
BOUILLON GRAVY
(Make Bouillon Gravy when you have no meat or
poultry drippings or broth for gravy.)
Makes about 3/4 aup.
l tablespoon margarine
2 tablespoons flour
l cup water
1 beef or chicken bouillon cube
Salt and pepper, if desired
Melt fat in fry pan. Remove from heat. Stir in
flour.
Stir in water and add crumbled bouillon cube.
Cook and stir until smooth and thickened.
BRAISED CHICKEN WITH VEGETABLES
Makes 4 servings.
3-pound fryer chicken, cut up (see Note)
About l/3 cup flour
l-l/2 teaspoons salt
Pepper, as desired
2 tablespoons fat or oil (or pieces of fat cut
from chicken)
3/4 cup water
l chicken bouillon cube
l medium carrot, sliced
l stalk celery, sliced
l medium onion, chopped
Coat chicken with a mixture of the flour, salt,
and pepper.
Heat fat to cover bottom of fry pan. Brown
chicken over medium heat. Drain off fat.
Add water and bouillon cube, cover tightly and
boil gently about 30 minutes unti} chicken is
almost tender.
Add vegetables and cook about 20 minutes until
carrots are tender. Add a little water during
cooking, if needed.
Note: Save neck, wings, back, l thigh, and
breast quarter for Chicken Patties.
22
BREAD STICKS
Makes 4 servings .
6 slices bread
2 tablespoons softened margarine
l/2 teaspoon garlic salt, if desired
Pepper, as desired
Spread slices 'of bread with margarine . Sprinkle
with garlic salt, if used, and pepper.
Stack bread and slice into sticks about l/2-inch
thick.
Spread in baking pan. Bake at 300"F about 25
minutes until crisp and lightly browned.
CHEESE MEAT LOAF
Makes 4 servings .
3/4 pound ground beef
l/2 cup liquid instant nonfat dry milk
l egg
3/4 teaspoon salt
2 slices bread, crumbled
l small onion, finely chopped
l/2 cup cut-up cheese
Mix all ingredients well. Shape in a loaf in a
baking pan.
Bake at 350"F about 50 minutes until well done.
CHICKEN AND DUMPLINGS
Makes 4 servings.
Chicken in Gravy
6 pieces stewed chicken, plus giblets (see Note)
2-l/2 cups chicken broth (or 2-l/4 cups for thick
gravy)
l/3 cup flour
l/4 cup water
Dumplings
2/3 cup flour
l teaspoon baking powder .
l/4 teaspoon salt
l /3 cup milk*
To make Chicken in Gravy--Remove excess skin
and fat from chicken and broth. Leave chicken and
broth in stewing pan.
Mix flour and water in a small bowl until smooth.
Stir in some of chicken broth. Stir mixture
gently into rest of broth in pan with chicken.
Cook and stir gently until sauce is slightly
thickened.
For Dumplings--Mix flour, baking powder, and
<;;~lt
FAMILY ECONOMICS REVIEW
RECIPES--continued
Add milk and stir just until dry ingredients are
wet.
Drop dough onto gently boiling ch4cken mixture
to make 8 dumplings.
Cover pan tightly and cook slowly 15 minutes
without lifting lid.
Note: From Stewed Chicken (see recipe), use the
drumsticks, l thigh, 3 breast quarters, and the
giblets and broth.
CHICKEN PATTIES
Makes 4 servings, 2 p~tties each.
l egg
2 tablespoo.ns liquid instant nonfat dry milk
About 1-1/2 cups finely chopped, cooked chicken
(see Note, Braised Chicken recipe)
l/2 small onion, finely chopped
3 slices bread, finely crumbleG
l/2 teaspoon poultry seasoning
1/2 teaspoon salt
3 tablespoons fine dry bread crumbs
2 tablespoons fat or oil
Bouillon Gravy, made with chicken bouillon cube
(see recipe)
Mix egg and milk.
Add chicken, onion, bread, and seasonings. Mi x
and shape into 8 patties. Coat with bread crumbs.
Cook patties slowly in heated fat in a fry pan,
turning to brown both sides.
Serve with gravy.
CHILI CON CARNE WITH BEANS AND MACARONI
Makes 4 servings, about l cup each.
1 tablespoon fat or oil
2/3 pound ground beef
1 small onion, chopped
l/4 green pepper, chopped
2 cups canned tomatoes
16-ounce can kidney beans, drained
I cup bean liquid and ~ater
2 or 3 teaspoons chili powd~r
1 teaspoon salt
3/4 cup uncooked elbow macaroni
Heat fat in a large fry pan. Add meat, onion,
and green pepper. Cook and stir until lightly
browned. Drain off fat.
Add rest of ingredients. Boil gently ~ bout
20 minutes until macaroni is tender. St1r only to
keep from sticking. Add a little water during
cooking, if desired.
FALL 1975
COFFEE CAKE
Makes 8 servings .
Cpke batter
l-l/2 cups flour
2 teaspoons baking powder
l/2 teaspoon salt
l/2 cup sugar ·
1/4 cup margar.ine or shortening
1 egg
l/2 cup liquid instant nonfat dry milk
Topping
1/4 cup brown sugar, packed
tablespoon flour
1 teaspoon cinnamon
1 tablespoon margarine
For cake batter--Mix flour, baking powder, and
salt. Set aside.
Mix sugar, fat, and egg. Beat well.
Stir in milk and flour mi xture all at once, just
until mixed.
Put in a greased 8- or 9-inch square baking pan .
For topping--Mix all ingredients and sprin kle
over cake batter.
Bake at 400 •F about 25 to 30 minutes until cake
springs back when lightly touched near center.
CORNED BEEF AND CABBAGE WEDGES
Makes 4 servings, about 2/3 cup each .
2 tablespoons margarine
1/2 small head cabbage, cut in 8 pieces
l/4 cup water
Salt and pepper, as desired
2/ 3 can (12-ounce size) corned beef
Heat margarine in fry pan. Add cabbage and
water. Sprinkle with seasonings.
Cover tightly and cook slowly about 15 minutes
until cabbage is tender. Add a little water
during cooking, if needed.
Place pieces of corned beef on the cabbage. Do
not stir. Cover and heat.
Note : Save l/3 can of corned beef for sandwiches.
CORNED BEEF SALAD SANDWICH FILLING
Makes filling for 4 sandwiches .
1/3 can (12-ounce size) corned beef
1 small carrot, shredded or finely chop~ed
About 1/4 cup mayonnaise or salad dress1ng
Mix all i ngredients.
23
RECIPES--continued
CORNMEAL PANCAKES WITH VIENNA SAUSAGES
Makes 4 servings , 6 small pancakes each .
l cup flour
l cup cornmeal
4 teaspoons baking powder
l tea spoon salt
2 tablespoons sugar
2 eggs
l-l/2 cups liquid instant nonfat dry milk
5-ounce can vienna sausage, chopped
l/3 cup melted fat or oil
Mix dry ingredients in a large bowl. Set
aside.
Combine beaten eggs, milk, vienna sausage, and
fat. Add to flour mixture and stir just until
mixed, leaving batter lumpy.
Drop batter for pancakes from a spoon into a
heated, greased fry pan. Cook pancakes until
covered with bubbles. Turn and brown other side.
COTTAGE CHEESE-PINEAPPLE SALAD
Makes 8 servings, about l/3 cup each .
3-ounce package fruit-flavored gelatin
l cup boiling water
B-ounce can crushed pineapple, undrained
l cup cottage cheese
l/4 cup liquid instant nonfat dry milk
Dissolve gelatin in boiling water. Add pine­apple.
Chill until slightly thickened.
Stir in rest of ingredients.
Chill overnight or until set.
CREAMED CHICKEN ON TOAST
Makes 4 servings, each about 2/3 cup creamed
chicken and l-l/2 slices toast .
l/4 cup flour
l cup liquid instant nonfat dry milk
l cup chicken broth or bouillon
About l-l/2 cups cut-up, cooked chicken (see Note)
Salt and pepper, as desired
Poultry seasoning, as desired
2 tablespoons margarine or chicken fat (omit if
broth is fatty)
6 slices toast
Mix flour and l/4 cup of milk in saucepan until
smooth.
Stir in rest of liquids, chicken, seasonings,
and fat. Cook and stir until thickened.
Serve on toast.
Note: From Stewed Chicken (see recipe), use 1
thigh, l breast quarter, and the wings, neck, and
back.
24
CREAMED CHIPPED BEEF
Makes 4 servings, each about 2/3 cup creamed
beef.
3 tablespoons margarine
3 tablespoons flour
2 cups liquid instant nonfat dry milk
3-ounce package dried beef, cut up
l hard-cooked egg, cut up
Melt margarine. Remove from heat. Stir in
flour.
Gradually stir in milk. Add beef. Cook and
stir until thickened.
Add egg. Do not stir.
FRANKFURTER-BEAN SOUP
Makes 4 servings , about l cup each .
3/4 cup dry lima beans
4 cuos water
l medium onion, chopped
3/4 teaspoon salt
l/2 pound frankfurters
Wash and drain beans.
Put beans and water in a pan and bring to boil­ing.
Boil 2 minutes. Remove from heat. Cover
and let stand 1 hour.
Add onion and salt. Cover and boil gently
about l hour until beans are tender. Mash beans
slightly.
Chop frankfurters and lightly brown in a fry
pan. Add to soup.
FRIED APPLE RINGS
Makes about 8 rings.
2 medium apples
2 tablespoons margarine
2 tablespoons sugar
1 tablespoon lemon juice, if desired
Core apples and cut in l/2-inch thick circles
(about 8 slices).
Melt fat in a fry pan. Add sugar and lemon
juice (if used).
Add apple slices and cook slowly about 15
minutes until tender. Turn as needed to brown.
FRIED CHICKEN
Makes 4 servings .
3-pound fryer chicken, cut up (see Note)
About l/3 cup flour
1 teaspoon sa 1t
FAMILY ECONOMICS REVIEW
RECIPES--continued
Pepper, as desired
l/4 cup fat or oil
Coat chicken with a mixture of the flour, salt,
and pepper.
Heat fat in fry pan. Cook chicken over medium
heat about 20 minutes until browned on one side.
Turn and cook slowly 25 to 40 minutes longer
until chicken is browned on other side and is
tender.
Note: Save the neck, wings, back, 1 thigh, and
1 breast quarter for sandwich meat.
FRIED RICE AND MEAT
Makes 4 servings, about Z cup each.
2/3 pound ground beef
1/2 small onion, chopped
About 2-1/4 cups cooked rice (3/4 cup uncooked)
2 or 3 tablespoons soy sauce
1 egg, beaten
Cook ground beef and onion in a fry pan until
meat changes color. Drain off fat.
Add rice and soy sauce. Lower heat and cook
for 10 minutes.
Stir egg into mixture. Cook a few minutes
longer, stirring gently as needed to cook egg.
GREEN BEAN AND LENTIL SALAD
Makes 4 servings, about 2/3 cup each.
1-1/2 cups drained, cooked lentils (about 2/3 c
uncooked)
l cup drained, cooked or canned green beans
l/2 small onion, thinly sliced
l/4 cup sugar
l/4 teaspoon salt
l/4 cup vinegar
2 tablespoons oil
Put lentils, green beans, and onions in a bowl.
Stir rest of ingredients together and mix gently
with lentil mixture.
Cover and refrigerate at least 6 hours. Mix
gently before serving.
HAM (Cured Pork), CHEESE, AND RICE
Makes 4 servings, about Z cup each .
1 medium onion, sliced
1 tablespoon fat or oil
1-3/4 cups water
3/4 cup uncooked rice
About 1-1/2 cups cut-up, cooked cured pork (left
from Baked Picnic Shoulder)
FALL 1975
l/4 teaspoon salt
l/2 cup liquid instant nonfat dry milk
2/3 cup cut-up cheese
Cook onion in fat in a medium saucepan until
lightly browned.
Add water and heat to boiling. Stir in rice,
pork, and salt. Return to boiling. Cover and
cook over low heat about 25 minutes until rice is
tender.
Gently stir in milk and cheese. Heat until
cheese is melted.
LENTIL SOUP WITH RIVELS
Makes 4 servings, about l-Z/2 cups each.
2/3 cup dry lentils
l/2 small onion, chopped
1 stalk celery, finely chopped
1-1/4 quarts (5 cups) water
3 beef bouillon cubes
1 teaspoon sa 1 t
Pepper, as desired
2 tablespoons margarine
About 3/4 cup flour
1 egg
Wash lentils.
Put all ingredients, except flour and egg , in a
pan.
Cover and boil gently until lentils are almost
tender, about 15 minutes.
Stir most of flour and the egg together until
crumbled into small pieces called "rivels." Add
a little more flour if needed to crumble mi xture.
Break apart any large rivels.
Stir rivels in with lentils. Cover and boil
gently about 5 minutes until lentils are tender
and rivels are cooked .
LIMAS IN TOMATO SAUCE
Makes 4 servings, about Z/2 cup each .
1 cup dry lima beans
3 cups water
1 teaspoon salt
l/4 cup brown sugar, packed
l/3 cup tomato sauce
1 tablespoon margarine or meat fat drippings
1 tablespoon prepared mustard
4 teaspoons vinegar
Salt, as desired
Wash beans. Put beans and water in a large pan
and bring to boiling. Boil 2 minutes. Let stand
1 hour. . .
Add 1 teaspoon salt, and heat to bo1l1ng. Cover
when most of foam is gone. Boil beans gently about
1 hour until tender.
Pour off most of bean liquid. (Save liquid.)
25
RECIPES--continued
Add rest of ingredients to beans. Cover and
boil gently about 30 minutes to blend flavors.
Add more bean cooking liquid, as needed.
LIVER AND ONIONS
Makes 4 servings .
2 tablespoons fat ~r oil
2/3 pound sliced beef or pork liver
About 3 tablespoons flour
3/4 teaspoon salt
Pepper, as desired
l large onion, sliced
3 tablespoons water
Heat fat jn fry pan.
Coat liver with flour and put in pan. Cook
until browned on one side.
Turn liver. Sprinkle with salt and pepper.
Place onion on top. Add water.
Cover pan tightly and cook liver over low heat
about 20 minutes until tender. Add a little water
during cooking, if needed.
LIVER IN BARBECUE SAUCE
Makes 4 servings .
l tablespoon fat or oil
2/3 pound sliced beef or pork liver
About 3 tablespoons flour
3/4 teaspoon salt
Pepper, as desired
2 tablespoons brown sugar, packed
1 teaspoon worcestershire sauce
l tablespoon vinegar
l/4 cup catsup
1/3 cup water
Heat fat in fry pan over medium heat.
Coat liver with flour and brown on both sides.
Mix rest of ingredients and pour over liver.
Cover and cook slowly about 20 minutes until
liver is tender. Add a little water to thin
sauce, if needed.
MACARONI SALAD
Makes 4 servings, about l cup each .
1 stalk celery, chopped
l/2 small onion, chopped
1/3 cup mayonnaise or salad dressing
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon prepared mustard
3/4 teaspoon salt
Pepper, as desired
26
About 3 cups cooled, drained, cooked macaroni
(1-l/2 cups uncooked)
hard-cooked egg, cut up
Mix all ingredients, except macaroni and egg, in
a large bowl.
Add macaroni and egg. Mix lightly. Chill
before serving.
MEATBALLS IN POTATO CUPS
Makes 4 servings .
About 2 cups seasoned, mashed potatoes (5 medium
potatoes, uncooked)
l egg
l/2 small onion, finely chopped
l stalk celery, finely chopped
2/3 pound ground beef
l/2 cup uncooked, quick rolled oats
l/3 cup liquid instant nonfat dry milk
l/2 teaspoon salt
Pepper, as desired
Bouillon Gravy, made ~lith beef bouillon cube (see
recipe)
Mix potatoes and egg. Make 8 mounds on large,
greased baking pan.
Mix rest of ingredients except gravy. Make 8
meatballs. Press a meatball part way into center
of each potato mound.
Bake at 350.F about 40 minutes until meat and
potatoes are browned.
Serve with gravy.
MEAT LOAF
Makes 4 servings, plus meat for later use (see
Note) .
1 small onion, finely chopped
l-1/2 pounds ground beef
2/3 cup rolled oats
1-1/4 teaspoons salt
Pepper, as desired
1 egg
1/2 cup tomato sauce
1/4 cup water
Mix all ingredients well. Shape into a loaf in
a baking pan.
Bake at 35o·F about l hour until well done.
Note: Save about 1/3 of meat loaf for sandwiches.
FAMILY ECONOMICS REVIEW
'!
·I
RECIPES--continued
NOODLES WITH CHEESE SAUCE
Makes 4 servings, about 2/3 cup each.
2 tablespoons margarine
3 tablespoons flour
l/4 teaspoon salt
l-l/3 cups liquid instant nonfat dry milk
l/2 teaspoon prepared mustard, if desired
l cup cut-up cheese
About 2 cups drained, cooked noodles (2-l/3 cups ·
uncooked)
Fine dry bread crumbs, as desired
Melt margarine in a pan. Remove from heat. Mix
in flour and salt. Add milk slowly, stirring
until smooth. Cook and stir until thickened.
Add mustard and cheese. Stir over low heat
until cheese is melted.
Mix cheese sauce with hot noodles. Top with
fine dry bread crumbs, if desired .
OATMEAL COOKIES
Makes 3 dozen cookies.
l/2 cup softened margarine
l/2 cup granulated sugar
l/2 cup brown sugar, packed
l egg
l tablespoon water
l/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups uncooked, quick rolled oats
Put margarine, granulated sugar, brown sugar,
egg, and water in a large bowl. Beat well until
creamy.
Stir in vanilla.
Add flour, baking soda, and salt. ~tx until
smooth.
Stir in rolled oats. Let stand about 10 minutes.
Drop from a teaspoon on a greased baking sheet.
Bake at 375 •F about 10 to 12 minutes until
lightly browned. Remove from pan while hot.
OATMEAL MUFFINS
Makes Z2 muf fins .
1-1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1 cup uncooked, quick rolled oats
1 egg
1 cup liquid instant nonfat dry milk
l/3 cup melted fat or oil
FALL 1975
Mix flour, baking powder, salt, and sugar in a
large bowl. Stir in rolled oats. Set aside.
Beat egg and add milk. Add fat. Pour over
flour mixture.
Stir just until mixed, leaving batter lumpy.
Fill greased muffin tins half full.
Bake at 4oo•F about 20 to 25 minutes until
browned.
OATMEAL PANCAKES
Makes 4 servings , 3 pancakes each .
1 cup uncooked, quick rolled oats
1/4 cup flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup liquid instant nonfat dry milk
2 eggs, beaten
Mix dry ingredients well.
Add milk and eggs. Beat until well mixed. Let
stand 5 minutes.
Drop batter for pancakes into heated, greased
fry pan over medium heat. Spread quickly with a
spoon.
Cook pancakes until covered with bubbles. Turn
and brown other side.
ONE-PAN f1ACARONI AND CHEESE
Makes 4 servings, about 2/3 cup each.
About 2 cups drained, cooked elbow macaroni (1 cup
uncooked)
1/2 cup water
2/3 cup instant nonfat~ milk
1 cup cut-up or shredded cheese (4 ounces)
Leave drained macaroni in cooking pan.
Mix water and dry milk; add to macaroni.
Add cheese. Stir over low heat until cheese is
melted.
PAN-BROILED STEAK
Makes 4 servings .
1 pound boneless beef chuck steak, l/2- to
3/4-inch thick
Commercial meat tenderizer
Treat meat with tenderizer as directed on
tenderizer label.
Slash fat around edge to keep meat from curling.
Cook steak in a hot, greased fry pan over medium
heat. Turn to brown both sides.
Stick po i nted knife into meat to test doneness.
Allow 10 to 18 minutes for medium done steak.
27
RECIPES--continued
PEANUT BUTTER CAKE
Makes l2 servings.
2 cups flour
2 teaspoons baking powder
l/2 teaspoon baking soda
l teaspoon salt ·
l/2 cup · peanut butter
l/4 cup softened margarine or shortening
l-l/2 cups brown sugar, packed
2 egg·s
2/3 cup liquid instant nonfat dry milk
l teaspoon vanilla, if desired
Mi x flour, baking powder, baking soda, and
salt. Set aside.
Mix peanut butter, fat, and sugar in a large
bowl until smooth. ·
Add eggs and beat until creamy.
Add half the flour mixture .and half the milk.
Beat well.
Mix in rest of flour mixture and milk until
smooth. Add vanilla if desired.
Pour into greased, floured baking pan, about
10 by 7 by 2 inches.
Bake at 350.F about 30 minutes until cake springs
back when lightly touched near center.
Cool cake 10 minutes before removing from pan.
PEANUT BUTTER COOKIES
Makes 5- l/2 dozen cookies .
2-l/2 cups flour
l/2 teaspoon salt
l/2 teaspoon baking soda
l/2 cup margarine
l/2 cup shortening
l cup peanut butter
1 cup granulated sugar
l cup brown sugar, packed
2 eggs
Mix flour, salt, and baking soda. Set aside.
Mix fat and peanut butter. Add granulated
sugar and brown sugar. Mix well. Add eggs and
beat well until creamy.
Stir flour mixture into peanut butter mixture.
Drop dough from a teaspoon onto baking pan.
Flatten with a fork .
Bake at 375•F about 10 to 15 minutes until
l i ghtly browned .
PEANUT BUTTER-RAISIN SANDWICH FILLING
Makes filling for 5 sandwiches.
3/4 cup peanut butter
l/4 cup raisins, chopped
Mix ingredients.
28
PICNIC PORK CHOPS
Make~ 4 servings .
l-l/2 pounds fresh pork {picnic) shoulder slic€s
3/4 teaspoon salt
Pe~per, as desired
Cook pork slices in a hot, greased fry pan over
medium heat. Turn to brown both sides and. cook
well. Sprinkle with salt and pepper.
Allow about 20 minutes for 3/4-inch thick slices.
PIZZA QUICKIES
Makes lO small pi zzas.
10 ounce pkg. refrigerator biscuits
6 ounce can tomato paste
l tablespoon water
l teaspoon oregano
l small onion (if desired), finely chopped
l cup shredded or finely chopped cheese (4 ounces)
Roll out or pat biscuits into 4-inch circles on
a greased baking pan.
Mix tomato paste, water, and oregano. Cover
biscuits with mixture. Sprinkle with onion (if
used) and cheese.
Bake at 425.F about 8 or 9 minutes until lightly
browned.
Quickly loosen pizzas from pan.
POTATO SALAD
Makes 8 servings, about 2/ 3 cup each.
8 medium potatoes, cooked, cut up
2 stalks celery, finely chopped
1/2 small onion, finely chopped
2 hard-cooked eggs, cut up
1/2 cup mayonnaise or salad dressing
1 tablespoon s~ar
1 tablespoon vinegar
1 teaspoon prepared mustard
2 teaspoons salt
Pepper, as desired
Put vegetables and eggs in a bowl.
Mix rest of ingredients and pour over top. Toss
lightly to mix. ·
Chill before serving.
RAISIN BREAD
Makes l loaf.
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
FAMILY ECONOMICS REVIEW
RECIPES--continued
l teaspoon cinnamon, if desired
l/3 cup softened margarine or shortening
l/2 cup sugar
2 eggs
3/4 cup liquid instant nonfat dry milk
l cup raisins
Mix flour, baking powder, salt, and cinnamon
(if used). Set aside.
Mix fat and sugar until smooth. Stir in eggs
and beat well.
Add half of the flour mixture and half the milk
to sugar mixture. Stir in rest of flour and milk
just until smooth.
Stir ·in raisins.
Pour into a greased loaf pan.
Bake at 350.F about 40 minutes until browned.
Cool bread in pan for 10 minutes. Remove from
pan.
RAISIN-RICE PUDDING
Makes 4 servings, about 3/4 cup each.
2 cups water
l/2 cup uncooked rice
l/2 teaspoon salt
l/2 cup raisins
l tablespoon margarine
l cup instant nonfat~ milk
l/3 to l/2 cup sugar, as desired
l cup water
l teaspoon vanilla
Heat 2 cups water to boiling. Stir in rice,
salt, raisins, and fat.
Lower heat. Cover and cook 30 minutes. Remove
from heat.
Mix ~milk, sugar, and l cup water until
smooth. Add to rice.
Add vanilla.
Stir over low heat until hot. Cool to thicken.
RICE PUDDING
Makes 4 servings, about 3/4 cup each.
l-l/2 cups water
l/4 cup uncooked rice
l/3 cup raisins
l/4 teaspoon salt
3- to 4-ounce package vanilla pudding and pie
filling mix (not instant)
2 cups liquid instant nonfat dry milk
l/2 teaspoon cinnamon
Boil water. Add rice, raisins, and salt.
Cover and cook slowly about 25 minutes until
rice is tender and water is gone.
Stir milk into pudding mix in a pan. Cook by
package directions. Stir in rice and cinnamon.
Serve warm or cold.
FALL 1975
SKILLET DINNER
Makes 4 servings, about Z cup each.
2/3 pound ground beef
l/2 green pepper, chopped
l medium onion, chopped
2 cups canned tomatoes
3/4 cup water
l teaspoon salt
Pepper, as desired
2/3 cup uncooked rice
Cook beef, green pepper, and onion in
fry pan until browned. Pour off excess
Add tomatoes, water, and seasonings.
boiling.
a large
fat.
Heat to
Stir in rice. Cover and cook over low heat
about 25 minutes until rice is tender. Add a
little water during cooking, if needed.
SLOPPY JOES ON BUNS
Makes 4 sandwiches .
3/4 pound ground beef
l small onion, chopped
3/4 teaspoon salt
l/3 cup catsup
2 tablespoons prepared mustard
l tablespoon vinegar
l tablesppon sugar
4 hamburger rolls
Crumble beef in a heated fry pan. Add onion and
salt. Cook and stir until meat is browned. Pour
off excess fat.
Stir in catsup, mustard, vinegar, and sugar.
Cook slowly until hot. Add a little water if
mixture is too thick.
Serve on rolls.
SPAGHETTI WITH MEAT SAUCE
Makes 4 servings, each about 3/4 aup sauce and
3/4 cup spaghetti .
3/4 pound ground beef
l medium onion, chopped
l clove garlic, finely chopped
8-ounce can tomato sauce
6-ounce can tomato paste
l teaspoon salt
2 teaspoons worcestershire sauce
l cup water
3 cups hot, cooked spaghetti (about 6 ounces
uncooked)
Put beef, onion, and garlic in a large fry pan.
Cook and stir over medium heat until browned. Pour
off excess fat.
29
RECIPES--continued
Add rest of ingredients except spaghetti.
Cover and boil gently about 30 minutes to blend
flavors. Add water to thin sauce, as desired.
Serve sauce over spaghetti.
SPLIT PEA SOUP
Makes 4 servings, about l cup each .
1 cup dry split peas
1 medium onion, chopped
2 tablespoons margarine or meat drippings
3 cups water
About 2/3 cup finely chopped, cooked cured pork
(left from Baked Picnic Shoulder)
teaspoon salt
Wash and drain split peas.
Cook onion in fat in a medium saucepan until
tender.
Add rest of ingredients to onion. Bring to
boiling. \
Cover and boil gently about 40 minutes until
peas are tender. Add a little water if desired.
STEWED APPLES
Makes 8 servings, about l/2 cup each.
2/3 cup sugar
Sprinkle of salt
l-l/2 cups water
4 medium-large tart apples, peeled, sliced
1~ix sugar, salt, and water in a pan. Heat to
bciling.
Add apples. Cover and boil gently 10 to 15
minutes until apples are tender.
STEWED CHICKEN
(Use in Chicken and Dumplings and Creamed Chicken)
Makes about 3- l/2 cups cut- up cooked poultry.
3-pound fryer chicken, cut up
3 cups water
l teaspoon salt
Cut apart chicken legs and thighs. Cut breast
into quarters.
Gently boil chicken, water, and salt in a covered
pan until chicken is tender, 45 minutes to l hour.
S~JISS STEAK
Makes 4 servings, plus meat for later use (see
Note) .
2 pounds boneless beef chuck steak, l/2-inch thick
30
Commercial meat tenderizer
l/4 cup flour
Salt and pepper, as desired
1 cup canned tomatoes
l medium onion, sliced
Trim off excess fat and cut meat into serving
size pieces. Treat meat with tenderizer as
directed on tenderizer label.
Heat in fry pan to get fat for frying steak.
Remove pieces.
Mix flour and seasonings; 'use to coat meat.
Brown meat on both sides in fry pan, turning
once. Drain off excess fat.
Add rest of ingredients. Cover tightly and cook
over low heat until meat is tender, about l-l/2 to
l-3/4 hours.
Note : Save about l-2/3 cups cut-up cooked meat for
Beef Roll.
TART CABBAGE
Makes 4 servings, about l/2 cup each .
l very small head cabbage, sliced
2 tablespoons margarine
2 tablespoons water
l/4 cup vinegar
1 tablespoon sugar
3/4 teaspoon salt
Pepper, as desired
Put cabbage slices, margarine, and water in a
pan.
Cover tightly and cook slowly for 6 to 8
minutes until cabbage is tender.
Add rest of ingredients; stir to mix.
Cook a few minutes longer until liquid is
almost gone.
TOP-OF-STOVE SCALLOPED POTATOES
Makes 4 servings, about 3/4 cup each.
l-l/2 cups liquid instant nonfat dry milk
5 medium potatoes, sliced
l small onion, sliced
l-l/2 teaspoons salt
Pepper, as desired
2 tablespoons margarine
2 tablespoons flour
l/4 cup fine dry bread crubs
Put milk in a pan. Add potatoes, onion, salt,
and pepper.
Cover and cook over low heat 15 to 20 minutes
until potatoes are tender.
Melt margarine. Stir in flour. Mix in most of
the hot milk from potatoes.
Pour flour mixture over potatoes and heat gently
until sauce is thickened.
Sprinkle potatoes with bread crumbs,
FAMILY ECONOMICS REVIEW
RECIPES--continued
TUNA WRAP-UP WITH CELERY SAUCE
Makes 4 servings.
Sauce and tuna
2 tablespoons margarine
2 tablespoons flour
1 teaspoon salt
1 cup liquid instant nonfat dry m1lk
1 stalk celery, finely chopped
6-1/2-ounce can tuna, drained
Milk to thin sauce, as desired
Dough ·
1 cup flour
1-1/2 teaspoons baking powder
l/2 teaspoon salt
3 tablespoons shortening
1/3 cup liquid instant nonfat dry milk
To make sauce--Melt fat in pan. Remove from
heat. Mix in flour and salt. Slowly stir in milk.
Add celery.
Cook and stir until thickened. Set aside.
For dough--Mix flour, baking powder, and salt in
a bowl. Mix in fat with a fork until crumbly.
Add milk. Stir just enough to wet dry ingredi­ents.
Roll out dough on lightly floured surface. Roll
about 7 by 12 inches. Place in greased baking
pan.
FALL 1975
Pile tuna lengthwise down center of dough. Pour
about half of sauce over tuna. Set aside rest of
sauce.
Fold dough over tuna to just overlap on top.
Turn up and seal ends of dough.
Bake at 450•F about 20 minutes until browned.
Thin rest of sauce with milk, and heat to serve
over Tuna Wrap-Up.
WILTED SPINACH
Makes 4 servings, about l cup each.
3/4 of 10-ounce package fresh spinach, coarsely
chopped
l/2 small onion, finely chopped
2 tablespoons margarine
1 tablespoon flour
2 tablespoons sugar
l/2 teaspoon salt
1/4 cup water
l/4 cup vinegar
Wash spinach and drain well. Put in large bowl.
Add onion.
Melt fat in fry pan. Remove from heat. Stir in
flour, sugar, and salt.
Slowly mix in water and vinegar until smooth.
Cook and stir until thickened.
Pour boiling hot dressing over spinach. Mix
~1ell.
31
THE COST OF DOING LAUNDRY AT HOME
by Lucile F. Mork
What does it cost to do a load of laundry at
home? That will depend on several things: The
initial investment in laundry equipment, the
frequency with which the equipment is used,
the quantities of fuel and water used and the
rates paid for these utilities, and the cost of the
supplies used. The use made of equipment will
vary widely from family to family and the
costs from place to place. The table below
shows estimates of current costs per load of
laundry done at home in the Washington, D.C.,
area for loads of washing in three sizes, with
heated or cold water, and for drying periods of
30, 45, and 60 minutes.
The estimated costs for washing and drying
done at home were calculated based on an
automatic washer and dryer bought on credit
and costing $305 and $229, respectively, and
local prices for operating expenses and sup­plies.
The initial investment in the equipment
was distributed over the expected lifespan of
the piece of equipment-about 11 years for the
washer and 14 years for the 9ryer. Five percent
of the purchase price was added to cover the
cost of repairs for a year.
The amount of electricity required by the
appliances was estimated at 0.4 kilowatthours
(kwh) for the washer and ranged from 2.8 kwh
to 5.6 kwh for the dryer depending on the
length of drying time. The rate used for elec­tricity
was $12.66 per 250 kwh. Also used in
making the estimates were the costs of water at
a rate of $1.08 per 1,000 gallons and gas to
heat the water at the rate of $0.25 per therm.
Cost of a detergent was based on a 3-pound
1-ounce box costing $1.45 which amounted to
about 9 cents a cup. A chlorine disinfectant
cost $0.93 a gallon.
The table is easy to use. For example:
Suppose you want to know about what it costs
per week to wash an average-size load (12
pounds) of clothes with heated water. Glance
32
down the left-hand column (under the heading
for a 12-pound load) to the total with heated
water and across to the column showing the
number of loads done at home in a week. You
will find a cost of 53 cents for three loads and
46 cents for four loads per week. For a cold
water washing the estimated cost is 4 cents less
per load. If the washing is air-dried, this repre­sents
the total cost of the load of washing. If,
however, you generally dry your washing in the
dryer and you want to see what the cost is,
continue down the left-hand column to the
lower half of the table until you locate the
approximate time required to dry and again
move across to the appropriate column. For a
drying period of 45 minutes in an electric dry­er,
the estimated total cost per load is about 39
cents for three loads per week and 34 cents for
four loads. By adding the two estimates to­gether-
53 cents for washing and 39 cents for
drying-you have an estimated total cost per
load of 92 cents for three loads per week and
80 cents ( 46 and 34 cents) for four loads.
This method of figuring the cost of doing
laundry assumes that the service life of the
appliance and its repair costs are the same re­gardless
of how often the appliance is used.
Under this assumption, the cost per load of
wash declines as the number of loads per week
increase. A decrease in service life or an in­crease
in repair costs associated with the in­creased
use of the equipment would, of course,
slightly change the cost per load.
Sources: Mork, L. F. Figuring the cost of doing Jaun·
dry at home, Family Economics Review, pp. 6-7,
December 1970. Tippett, K. S., and Ruffin, M.D., Ser­vice-
life expectancy of household appliances, Family
Economics Review, pp. 3-6, Summer 1975.
FAMILY ECONOMICS REVIEW
Estimated cost per load of laund:t>y done at home in the Washington, D.C., area, 1975 costs
Item
Number of loads done at home per week
3 4 5 6 8 10
TO WASH
8 pound load:
Equipmentl ••••• •••• • 0. 0. 0 $0.28 $0 . 21 $0 . 16 $0.14 $0.10 $0.08
Operation2 ..............
Suppli.es3 ... ........ ~ . ..
.09 .09 .09 .09 .09
.11 .11 .11 .11 .11
Total :
With heated water ..... .48 .41 .36 .34 .30
With cold water •• 0 •••• .44 . 37 .32 .30 .26
12-pound load:
Equipmentl •••• 0 •• 0 •••••• .28 .21 .16 .14 .10
Operation2 •• 0 ••• 0 •••••• 0 .10 .10 .10 .10 .10
Supplies3 •• 0 0. 0. 0 ••••••• .15 .15 .15 .15 .15
Total:
With heated water ..... .53 .46 .41 .39 .35
With cold water ....... .49 .42 .37 .35 .31
14-pound load:
Equipmentl •••••••••• 0 ••• .28 .21 .16 .14 .10
Operation2 •••••• 0 ••• 0 ••• .12 .12 .12 .12 .12
Supplies3 •••••• 0 •••••••• .17 .17 .17 .17 .17
Total:
With heated water ..... .57 .so .45 .43 .39
With cold water ....... .52 .45 .40 .38 .34
TO DRY
30 minutes:
Equipmentl .............. .18 . 13 .11 .09 .07
Operation4 • 0 •••••••••••• .14 .14 .14 .14 .14
Total •••••• 0 •• •• ••••• 0 •• .32 .27 .25 .23 .21
45 minutes:
Equipmentl ••••••••••• 0. 0 .18 .13 .11 .09 .07
Operation4 .............. .21 .21 .21 .21 .21
Total •• ••• 0 •••• 0 ••••••• 0 .39 .34 .32 .30 .28
60 minutes:
Equipmentl •••• 0 ••• 0 . 0 ••• .18 .13 .11 .09 .07
Operation4
••••••• 0 0 ••• 0. .29 .29 .29 .29 .29
Total • 0 •••••••••••• 0 •••• .47 .42 .40 .38 .36
1Estimates based on a new automatic washer costing $305 and a new electric dryer
costing $229 on a 24-month installment plan, with average life expectancy of about
11 years for washer and 14 years for dryer and 5 percent of cost of appliances per
year allowed for repairs.
.09
.11
.28
.24
.08
.10
.15
.33
.29
.08
.12
.17
.37
.32
.OS
.14
.19
.OS
.21
.26
.OS
.29
.34
2Includes cost of electricity to operate washer, water, and gas to heat about
two-thirds of the water. Based on 1975 rates in the Washington, D.C., area. Amount
of water adjusted for size of load.
3A detergent and a disinfectant at 1975 prices in the Washington, D.C., area.
Amounts adjusted for size of load.
4Includes cost of electricity to operate dryer.
FALL 1975
33
BLS URBAN FAMILY BUDGETS--AUTUMN 1974 ·
The Bureau of Labor Statistics' (BLS) three
hypothetical budgets for a family of four
ranged from $9,198 a year at the lower level,
to $14,333 at the intermediate level, and
$20,777 at the higher level in autumn 1974
(see table). Between autumn 1973 and autumn
197 4 the lower budget rose 12.4 percent, the
intermediate budget 13.5 percent, and the
higher budget 14.2 percent. The costs are for
an urban family of four: A 38-year-old hus­band,
his wife who is not employed, a boy of
13, and a girl of 8. The budgets illustrate three
different levels of living bas~d on estimates of
costs for di,fferent . specified types and amounts
of · goods and services rather than actual ex­penditures
by families.
Budgets covering consumption items-food,
housing, transportation, clothing, personal
care, and medical care-were updated by ap­plying
changes in the Consumer Price Index to
autumn 197 3 costs for each main class of
goods and services. Consumption costs rose by
approximately 11 percent in all three budgets
primarily because of substantial increases in
foe>d, housing, and transportation, which
account for over 70 percent of consumption
costs. There were also large increases in the
costs of personal care and medical care.
The increase in food prices had a greater
impact on the lower budget than on the two
other levels because food accounts for a larger
proportion of the total cost of consumption at
that level of living. On the other hand, the
increase in housing costs had a greater impact
on the higher and intermediate budgets because
housing accounts for a larger proportion of the
total cost of consumption at those levels.
In the lower budget, total housing costs,
which include only rental housing, increased by
8.1, percent between autumn 1973 and autumn
197 4. In the intermediate and higher budgets
where housing includes both rental housing and
homeownership, costs rose 11.3 and 11.7
percent, respectively. The housefurnishings and
operations' component of housing costs rose
19 percent in all three budgets.
Annual budge t s for a 4-person family at 3 levels of living, urban
United St ates, autumn 19?4
Component
Total budget ................ .
Total family consumption .... .
Food ...................... .
Housing ................... .
Transportation ............ .
Clothing .................. .
Personal care ............. .
Medical care .............. .
Other family consumption .. .
Other items ................. .
Taxes and deductions ........ .
Social security and
disability . . ............ .
Personal income taxes ..... .
Lower
$9,198
7,318
2,763
1,758
643
759
231
738
423
415
1,463
553
910
Intermediate
$14,333
10,880
3,548
3,236
1,171
1,085
310
742
786
662
2,790
780
2,010
Higher
$20' 777
14,976
4,453
4,900
1,521
1,589
439
774
1,297
1' 113
4,686
787
3,899
Note : Because of r ounding , sums of individual items may not equal totals.
34 FAMILY ECONOMICS REVIEW
Transportation costs rose the most in the
budget for the higher level of living which con­tains
the largest proportion of automobile
owners.
Estirpated annual costs of consumption for
families · of different size and composition and
the costs for 40 metropolitan areas and 4 non-metropolitan
areas are available in BLS News
Release USI:lL-75-190, April 9, 1975.
Source: U.S. Department of Labor, Bureau of Labor
Statistics. Urban Family Budgets and Comparative
Indexes for Selected Urban Areas, Autumn, 1974.
News, USDL Release 75-190, April9, 1975.
MOBILITY OF THE POPULATION OF THE UNITED STATES,
MARCH 1970 to MARCH 1974
Thirty-seven percent of the population 4
years and older,' or 72.4 million persons,
moved between March 1970 and March 1974.
Most moves ( 43.5 million persons) were to
another dwelling within the same county. Of
persons moving to a different county, slightly
more moved out of the State than to another
county within the State (14.8 million com­pared
with 14.2 million).
Population Trends
Central cities of metropolitan areas con­tinued
to experience net outmigration ( 5.9
million persons 4 years and older), as in the
1960's. The mostly suburban part of metro­politan
areas outside the central cities con­tinued
to experience net inmigration ( 4.0
million). Persons moving to central cities were
slightly younger than those moving from the
cities, with median ages of 24.8 years and 27
years, respectively. Blacks constituted 12.1
percent of inmigrants to central cities but only
7.6 percent of outmigrants.
Metropolitan areas experienced a net
migration loss to nonmetropolitan areas of 1.8
million persons, though not a total population
loss or a decline in urbanization. A large part of
the net movement from metropolitan areas is
attributed to continued urban development
around the fringes of metropolitan areas and
the ease of commuting from communities just
beyond metropolitan boundaries.
The South and the West had net inmigration,
whereas the Northeast and North Central
1 Age as of March 1974. Population includes civilian
noninstitutional population of the United States plus
approximately 1,067,000 members of the Armed
Forces in the United States living off post or with their
families on post in 1974, but excludes all other
members of the Armed Forces.
FALL 1975
regions had net outmigration during this
period.
Characteristics of Movers
Mobility rates are highest among persons in
their twenties, reflecting formation of new
households by· young adults who have just
finished school, recently married, or newly
entered the labor force. Sixty-seven percent of
persons 25 to 29 and 62 percent of persons 20
to 24 changed their residence during the 4-year
period.
The presence and age of children in a family
influence the likelihood of moving. Among
married men 25 to 34 years living with their
wives at the survey date, those with no children
under 18 were more mobile than were those
with children under 18. Husband-wife families
with children all under school age (6) were
more mobile than were those whose children
were older.
Although nearly the same percentage of
blacks and whites moved during the period
(38.2 and 37.0 percent, respectively), blacks
were more likely to move within the same
county and whites twice as likely to move to a
different county.
College graduates were more likely to move
between counties or States than were high
school graduates (25.8 percent of persons 18
and over compared with 14.9 percent). Only
7.3 percent of persons with 8 years of
education or less moved from one county or
State to another.
Source: U.S. Department of Commerce, Bureau of
the Census, Current Population Reports, Series P-20,
No. 273, Mobility of the Population of the
United States : March 1970 to March 1974,1974.
35
FAIR CREDIT BILLING ACT
The Fair Credit Billing Act, an amendment
to the Truth in LE;nding Act, became effective
on October 28, 1975. This act requires credi­tor~
extending open-end credit (such as depart­ment
stores and banks) to: (1) Include with the
monthly bill a statement informing the cus­tomer
of his or her rights in questioning the bill
and giving the address to which all inquiries
must be serit, (2) mail billing statements to the
customer at least 14 days before the date that
payments are due, (3) settle all billing disputes
within 90 days, ( 4) refrain from making ad­verse
statements to credit reporting agencies
and from turning accounts over to collection
agencies when. an account is in dispute, and
(5) credit all payments, overpayments, and
returned merchandise promptly to accounts.
The law also provides that a seller may no
longer be restricted by bank-card issuers from
offering discounts for cash, and reverses the
doctrine of "holder in due course" under
which the third party holding the credit con­tract
had no obligation for the merchandise
received by the customer.
In the event that a consumer questions some
portion of the billing statement, the consumer
must submit written notice to the card issuer
within 60 days of the bills transmittal. The
creditor must acknowledge such inquiries in
writing within 30 days. Creditors not following
the procedures outlined in the act for correc­ting
billing errors forfeit the right to collect the
amount in question and any finance charges,
provided the amount is no more than $50.00.
Source: Public Law 93·495, Title Ill, 93d Cong.,
H.R. 11221, Fair Credit Billing Act, October
28, 1974 ..
SOME NEW USDA PUBLICATIONS
(Please give your ZIP code in your return address when you order these.)
Single copies of the following are available free from the U.S. Department of Agriculture. Please
address your request to the office indicated.
From Office of Communication, Washington, D.C., 20250:
• INSECTS AND DISEASES OF VEGETABLES IN THE HOME GARDEN. AB 380.
March 1975.
• BEEF AND VEAL IN FAMILY MEALS. G 118. Revised June 1975.
• BAKING FOR PEOPLE WITH FOOD ALLERGIES. G 147. Revised May 1975.
From Economic Research Service, Division of Information, Washington, D.C. 20250:
• CONSUMER SATISFACTION WITH FOOD PRODUCTS & MARKETING SERVICE.
AER 281. March 1975.
• THE REVIVAL OF POPULATION GROWTH IN NONMETROPOLITAN AMERICA.
ERS 605. June 197 5.
• Leaflets based on OUR LAND AND WATER RESOURCES-CURRENT AND
PROSPECTIVE SUPPLIES AND USES. M 1290. May 1974:
1. WATER RESOURCES FOR AGRICULTURE-WILL THE WELL RUN DRY?
AB 384. April1975.
2. FARMLAND RESOURCES FOR THE FUTURE. AB 385. April1975.
From Agricultural Research Service, Consumer and Food Economics Institute, Room 325A,
Federal Building, Hyattsville, Md. 20782:
36
• NUTRITION PROGRAMS FOR THE ELDERLY-A GUIDE TO MENU PLANNING,
BUYING, AND THE CARE OF FOOD FOR COMMUNITY PROGRAMS. ARS-NE-59.
Revised May 1975.
FAMILY ECONOMICS REVIEW
INDEX OF ARTICLES IN 1975 ISSUES
CLOTHING & TEXTILES
Clothing and Textiles: Supplies, Prices, and
Outlook for 1975.
Nonwoven Fabrics: An Overview
Stretching the Clothing Dollar
USDA Clothing Budgets: 1975 Costs
FAMILY FINANCE
BLS Urban Family Budgets-Autumn 1974
The Cost of Doing Laundry at Home
Fair Credit Billing Act
Trends in Overtime Hours and Pay
FOOD
Animal Care, Plant Care, and Food Care-for
Consumer Protection
Convenience and the Cost of Baked Products
Economical Meals for a Month
Food Plans and Family Budgeting
Food Spending Patterns of Southern
Black Households
Nutrition Labeling-Tools for Its Use
The Outlook for Food Supplies, Demand,
and Prices
USDA Family Food Plans, 1974
Zinc in Foods
HOUSING
Expenditures for Improving and Repairing
the Family Home
Federal Home Loan Bank Board Prohibits
Sex Discrimination in Home Lending
Housing in Multiunit Buildings
Real Estate Settlement Procedures Act of 1974
Service-Life Expectancy of Houshold Appliances
MISCELLANEOUS
Children of Working Mothers, March 1974
Composition of the Labor Force
Dr. Bernice Watt Retires
Energy Conservation Publications
Energy: Some Trends and Developments
Farm Population of the United States 1973
Mobility of the Population of the United States,
March 1970 to March 1974
New Legislation
Occupational Structure of U.S. Jobs: ·
1960 and 1970
Poverty in 1973
FALL 1975
Page
13
10
3
13
34
32
36
6
18
14
3
8
16
16
3
16
11
13
18
9
3
21
10
23
9
7
20
35
22
19
20
Issues
Winter
Summer
Fall
Summer
Fall
Fall
Fall
Summer
Winter
Spring
Fall
Spring
Fall
Summer
Winter
Winter
Spring
Spring
Spring
Summer
Summer
Summer
Winter
Spring
Winter
Summer
Summer
Summer
Fall
Winter
Summer
Summer
37
COST OF FOOD AT HOME
Cost pf food at home estimated fo~ food plans dt th~e
aost levels, June 1975, U.S. ave~age y
Sex-age groups
FAMILIES
Family of 2: 2/
20-54 years: .........
55 years and over ....
Family of 4:
Children--
1-2 and 3-5 years ..
6-8 and 9-11 years.
INDIVIDUALS 'ij
Child:
7 months to 1 year ...
1-2 years ............ j
3-5 years ........... .
6-8 years ........... .
9-11 years .......... .
~1ale:
12-14 years ......... .
15-19 years ......... .
20-54 years ......... .
55 years and over ... .
Female:
12-19 years ......... .
20-54 years .......•..
1
55 years and over ...•
Pregnant ............. 1
Nu rs1• ng . ... .......... I
1
Cost
Low-cost
plan
DoUa~s
28.70
25.40
40.40
48.90
5.40
6.50
7.80
10.10
12.70
13.50
14.90
14.50
12.70
12.00
11.60
10.40
14.30
15.20
for 1 week Cost for 1 month
Moderate- Liberal Low-cost Moderate-
1
\ Liberal
cost plan plan plan cost plan plan
!
DoU~s Doll~s Dolla~s Doll~s Doll~s
36.10 43.40 124.40 156.50 188.20
31.70 37.90 110. 20 137.30 164.30
50.40 60.70 174.90 218.80 262.80
61.40 73.80 211.90 266.30 320.00
6.60 7.80 23.40 28.70 34.00
8.00 9.60 28.10 34.70 41.40
9.60 11.60 33.70 41.80 50.30
12.70 15.20 43.90 55.00 66.10
15.90 19.10 54.90 69.00 82.80
16.90 20.30 58.40 73.20 87.90
18.70 22.50 64.70 81.10 97.60
18.30 22.10 62.80 79.40 95.80
15.90 19.10 55.10 68.80 82.70
14.90 17.80 52.10 64.70 77.30
14.50 17.40 50.30 62.90 75.30
12.90 15.40 45.10 56.00 66.70
17.70 21.10 62.00 76.70 91.60
19.00 22.70 66.00 82.30 98.30
1/ These estimates were computed from quantities in food plans published in
Family Economics Review, Winter 1975. The costs of the food plans were first
estimated by using the average price per pound of each food group paid by urhan
survey families at three selected food cost levels in 1965-66. These prices were
adjusted to current levels by use of Retail Food Prices by Cities released
periodically by the Bureau of Labor Statistics.
2/ 10 percent added for family size adjustment. See footnote 3.
3/ The costs given are for individuals in 4-person families. For individuals
in-other size families, the following adjustments are suggested: 1-person--add
20 percent; 2-person--add 10 percent; 3-person--add 5 percent; 5-person--subtract
5 percent; 6-or-more-person--substract 10 percent.
38 FAMILY ECONOMICS REVIEW
CONSUMER PRICES
Conswner pr>iae index for urban wage earners and aleriaal workers
Group
All items ......... • ..•. .......
Food ...•............. . . . .. .
Food at home •.. . .. .• .....
Food away from home .. ... .
Housing .. . ..... . ... .. . . ... .
Shelter ..•.... . . • . . .. ....
Rent .....•. • ...... ..• ..
Homeowne rsh i p .. . .. • ... .
Fuel and utilities • . •... .
Fuel oil and coal . .... .
Gas and electricity .. . .
Household furnishings
and operation .... • . ••• .
Apparel and upkeep •.... . .. .
Men's and boys' •. . . • . •. . .
Women's and girls' .. . . .• .
Footwear ..••.•.•.... . .. . .
Transportation ....•.... . •..
Private .•.. • ...•.. . . • . . . •
Public ..•........•..•.. • .
Health and recreation ..... .
Hedical care ...•..... • . • .
Personal care .... . ...• • ..
Reading and recreation . . •
Other goods and services.
(1 967 = 100)
July 1975
162.3
178.6
179.9
174.2
167.1
170 .2
137 .3
182.3
168.0
234 .1
170.4
158.3
141.1
140.5
136.5
143.1
152.6
152 .3
155.0
154 .0
169.8
151.2
144 .4
147.6
June 1975
160.6
174 .4
174.9
173.1
166.4
169.4
136 .9
181.4
166 .9
230 .6
169.4
158 .1
141 .4
142 .1
136 .3
143.8
149 .8
149.3
154 .1
153.2
168.1
150.3
144 .1
147 .3
May 1975
159.3
171.8
171.6
172 .8
165.3
168.2
136.4
180 .1
165.5
230.2
167.3
157.4
141.8
142.8
136.7
144.5
147.4
146 .8
152.5
152 .6
166 .8
149.9
143.8
147 .1
Source: U.S. Department of Lab or , Bureau of Labor Stat i sti cs .
Index of priaes paid by f armers for family living items
(1967 = 100)
Item Aug. July June Aug.
1975 1975 1975 1974
All items ......•....•........ 179 178 176 164
Food and tobacco ....... .• .• - -- --- 179 -- -
Clothing .. • •....•... . .• ···· 183 - -- - -- ---
Household operation . . . . •.. . --- 173 --- -- -
Household furnishings .. • . . . - -- 156 --- ---
Building materials, house .. --- --- 187 ---
July
1974
161
- --
---
---
- --
---
Source : U.S. Department of Agriculture, St at i s ti ca l Reporting Ser vice .
FALL 1975
July 1974
148.3
160.5
160.6
160.4
150.9
154.4
130.3
163.2
150.9
218 .5
146.2
141.4
135.3
136.0
132.9
136.9
142.6
141.9
148.6
141.0
151.4
137 .8
134 .6
137.7
June
1974
160
161
167
152
138
177
39
Stretching the Clothing Dollar
Virginia Britton
FAMILY ECONOMICS REVIEW
FALL 1975
CONTENTS
Page
3
Food Spending Patterns of Southern Black Households ...................... : . . . . . 8
Constance Ward
Economical Meals for a Month . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Cynthia Cromwell and Bernice McGeary
The Cost of Doing Laundry at Home
Lucile F. Mork
BLS Urban Family Budgets-Autumn 1974
Mobility of the Population of the United States,
32
34
March 1970 to March 1974 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Fair Credit Billing Act . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Regular Features
Some New USDA Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Index of Articles in 1975 Issues 37
Cost of Food at Home . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Consumer Prices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Issued November 1975
40 FAMILY ECONOMICS REVIEW