Part 5

Indeed, anything à la mode is the right mode for Miss Gaunt!

Whee! Merely setting down such a list makes us feel as though we’d put on ten pounds. Pardon us while we unhook our stays!

And may you, Miss Gaunt, soon be doing the same! BUT—don’t overdo it! Mrs. Plenteous knows it is hard to melt. Set your goals to look and feel your best.

TABLE OF CALORIES

Take your calories in good, reliable, tasty, and health-building foods first. Expand cautiously.

DAIRY PRODUCTS Average Serving Calories

Whole Milk 1 glass (8 oz.) 170 Skimmed Milk 1 glass 85 Buttermilk 1 glass 85 Cheese (American) 1 ounce 110 Cottage Cheese, creamed ½ cup 120 Cream Cheese 2 tablespoons 110 Cream (coffee) 2 tablespoons 60 Cream (heavy) 2 tablespoons 100 Cream (whipped) 2 tablespoons 50 Half-and-half ¼ cup 80 Butter 1 tablespoon 100 Ice Cream ⅙ quart 205

VEGETABLES (raw)

Lettuce ¼ head 10 Cabbage 1 cup 25 Celery 2 stalks 5 Carrots 1 medium 20

GREEN VEGETABLES (cooked)

Cabbage ½ cup 20 Greens ½ cup 25 Asparagus ½ cup 20 Green Beans ½ cup 15 Broccoli ½ cup 20

ROOT VEGETABLES (cooked)

Carrots ½ cup 20 Beets ½ cup 35 Potato (plain) 1 medium 100 Potatoes (scalloped) ½ cup 120 Potatoes (mashed) ½ cup 120 Sweet Potato 1 medium 180

OTHER VEGETABLES (cooked)

Tomato (fresh) 1 medium 25 Tomato Juice ½ cup 25 Peas ½ cup 65 Corn ½ cup 70 Onions ½ cup 40 Hubbard Squash ½ cup 50

SALADS

Cabbage (vinegar dressing) ½ cup 50 Cabbage (cream dressing) ½ cup 85 Banana-Nut (mayonnaise) ½ cup 260 Mixed Green (Fr. dressing) ½ cup 70 Combination (lemon juice) 1 medium 40 Perfection (no dressing) ½ cup 85 Potato (mayonnaise) ½ cup 185 Waldorf (mayonnaise) 3 hp. tbsp. 140 Dressing, French 1 tablespoon 60 Dressing, fruit 1 tablespoon 50 Dressing, mayonnaise 1 tablespoon 90 Dressing, boiled 1 tablespoon 30

FRUITS (fresh)

Apple 1 medium 75 Apple (baked, sweetened) 1 large 200 Apricots 5 medium 80 Banana 1 medium 90 Avocado ⅓ pear 165 Grapefruit ½ medium 75 Lemon Juice 1 tablespoon 5 Orange 1 medium 70 Orange Juice 1 cup 110 Peach 1 medium 50 Pear 1 medium 65 Pineapple ¾″ slice 45 Raspberries ½ cup 35 Prunes (dried) 4 large 100 Cantaloupe ½ of 5″ melon 50

FRUIT (canned)

Apricots 3 large halves 100 Cherries (Royal Ann) ½ cup 100 Fruit Cup ½ cup 90 Peaches 2 large halves 100 Pineapple 3½″ × ½″ 50

CREAMED DISHES

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