Figs (dry), large................. 1-1/2 100 C.
1 large................ 65 C.
Prunes (dry), large............... 3 100 C.
1 large................ 35 C.
Stewed, 4 medium, with
4 tbsp. juice....... 200 C.

BREAD AND CRACKERS

Brown Bread, 1 slice, 3 in. in diam., 3/4 in. thick 100 C.
Corn Bread, 3 x 2 x 3/4 1-1/2 oz. 100 C.
Victory Bread, 1 slice, 3 x 4 x 1/2 in. 100 C.

White, gluten, rye, whole wheat, etc., practically same caloric value
per same weight. There is so little difference between the caloric value
of gluten bread and other breads that it is not necessary for reducing
to try to get it. (Toasted bread has the same caloric value that it had
before toasting. It is more easily digested, but just as fattening.
Advised, however, because it makes you chew.)

1 French or Vienna roll 100 C.
Zweiback 3/4 oz. 100 C.
1 slice, 3-1/4 x 1-1/4 x 1/2 in., 35 C.
Graham Crackers 3 100 C.
1 c., 3 in. sq. 35 C.
Oyster Crackers 24 100 C.
Soda Crackers 4 100 C.
1 c. 25 C.
Pretzels 5 100 C.
1 p. 20 C.

BREAKFAST FOODS, ETC.

Farina or Cream of Wheat 6 oz. 100 C.
2 h. tbsp 60 C.
Force 1 oz. 100 C.
5 h. tbsp 65 C.
Grapenuts scant 1 oz. 100 C.
2 tbsp 100 C.
Griddle Cakes, 4-1/2 in. in diam. 100 C.
A.h., 3 cakes 300 C.
(This does not include butter and syrup, remember.)
Hominy 4 oz. 100 C.
2 h. tbsp 85 C.
Macaroni, plain 4 oz. 100 C.
2 h. tbsp 90 C.
Macaroni and cheese (depends on amt. cheese)
2 h. tbsp 200-300 C.
Muffin, average 3/4 m. 100 C.
1 muffin 125 C.
Oatmeal 5 oz. 100 C.
1 small cup 100 C.
Puffed Rice 1 oz. 100 C.
5 h. tbsp 50 C.
Popcorn