Chapter II: Study of Foods

Apples, 27

Almonds, 21

Asparagus, 19

Apricots, 26

Boiled Milk, 35

Berries, 25

Blackberries, 26

Bananas, 27

Bread, 41

Brazil Nuts, 21

Beans (dried), 18

Beans (green), 18

Barley, 31

Cereals, 29

Cabbage, 19

Cauliflower, 19

Celery, 19

Carrots and Parsnips, 19

Corn, 20

Cucumbers, 21

Chestnuts, 22

Cherries, 26

Cranberries, 29

Compotes or stewed fruits, 28

Cheese, 32

Certified Milk, 35

Cream, 35

Cocoanuts, 22

Desserts, 40

Dates, 29

Eggs, 32

Fish, 34

Fats, 37

Fruits, 23

Fruit Jellies, 28

Figs, 29

Grapes, 24

Grapefruit, 27

Hazelnuts, 22

Lentils, 18

Lemons, 27

Lettuce, 21

Limes, 27

Legumes, 18

Muffins, 41

Meat, 32

Muskmelon, 29

Milk, 34

Nuts, 24

Nut-Butter, 22

Nectarines, 27

Oats, 31

Oranges, 27

Peanuts, 22

Plums, 28

Pineapples, 27

Peaches, 26

Pears, 26

Pancakes, 41

Peas (dried), 18

Peas (green), 18

Pine Kernels, 22

Rice, 31

Raspberries, 26

Rye, 30

Sago, 31

Soups, 42

Sugar, 38

Strawberries, 25

Spices, 39

Turnips, 19

Tapioca, 31

Tomatoes, 20

Vegetable Foods, 17

Wheat, 30

Watermelons, 29

Walnuts, 22