Creamed Eggs 1, ¼ cup sauce 175 Creamed Carrots ½ cup 70 Macaroni and Cheese ¾ cup 350 Cheese Souffle ¾ cup 150 MEAT, FISH, POULTRY, EGGS Steak (broiled, gravy) 2″ × 3″ × ½″ 100 Lamb Chop 1 medium 130 Pork Chop (broiled, lean) 1 medium 200 Roast Beef 3¾″ × 3½″ × ¼″ 150 Meat Loaf (beef) 4″ × 2½″ × ½″ 150 Hamburger 1 medium 200 Beef Hash ¾ cup 200 Ham (boiled, lean) 5″ × 5″ × ⅛″ 115 Liver 4″ × 3″ × ½″ 100 Bacon 2-3 Slices 100 Lamb Stew 1 cup 390 Fish (steamed, broiled) 1 medium serv. 100 Salmon ⅓ cup 100 Chicken ¼ cup 100 Egg (soft-cooked, poached) 1 75 Egg (pan scrambled) 1 120 BREAD STUFFS AND CEREALS Griddle Cakes 2 med. cakes 120 Waffle 1 medium 215 Biscuits 2 small 130 Bread l-ounce slice 75 Cooked Cereal ½ cup 70 Muffin 2¾″ diam. 135 Zwieback 3¼″ × 1¼″ × ½″ 35 Corn Bread 2″ × 2″ × 2″ 140 French Toast 4″ × 3¾″ × ½″ 150 Rye Wafer 1 small 20 Cracker (saltine) 2″ square 15 LENTILS AND NUTS Limas (dried, cooked) ½ cup 140 Limas (fresh, cooked) ½ cup 75 Navy Beans (stewed) ½ cup 100 Baked Pork and Beans ½ cup 160 Peanut Butter 1 tablespoon 90 Peanuts 10 50 Pecans 6 50 Cashews 6-8 90 DESSERTS AND PASTRY