AgMAn

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FOOD PURCHASING GUIDE

FOR GROUP FEEDING

H. I. DEPT. OF A~'ICI;~ ,~~ \

IATIDBAl AG~ ·C'.tTiJR1L L~8~ur

JUL 14 1965

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Agriculture Handbook No. 284

Agricultural Research Service)

UN-ITED STATES DEPARTMENT OF AGRICULTURE
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FOOD ,PURCHASING GUIDE

FOR~ GR?2a~by FEEDING} r 'nETTY~TERKIN and BEATRICE ~V~N8 \-:-

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Consumer and Food Economics Research Division

Agricultural Research Service

U.S. DEPARTMENT OF AGRICULTURE

7CV' // '" \

..AgricultureHandboo~ No. 284 ..

u. S. DEPT. OF AGRI6ULTURE

NATIONAL AGRICULTURAL liBRARY

AUG311965

C & R·PREP.

This handbook is an expansion and revision of

Appendix E of "Planning Food for Institutions,"

Agriculture Handbook No. 16, U.S. Department of Agriculture
II

PREFACE

This Handbook presents information helpful to food ~anB:gers in estimating quantities of foods to be purchased for group feeding In small and

large institutions. Data for food items, including many of the new marketforms are presented for purchase units most commonly used. The latest

infordtation on yields from the weight "as purchased': to the w~ight ."as

served" was used to derive the estimated number of portIons of specified SIzes

from a purchase unit and the approximate number of purchase units needed

to serve 25 and 100 persons.

ACKNOWLEDGMENTS

Yield and weight data were developed in coopertion with the School

Lunch Division, Consumer and ~farketing Service, and the Human Kutrition

Research Division, Agricultural Research Service, both of the U.S. Department

of Agriculture, and the Fish and 'Vildlife Service of the U.S. Department of the

Interior. Basic yield and weight data for many foods used in the preparation

of this buying guide for institutions were also used in the preparation of a

buying guide including foods and serving sizes appropriate for school lunches

under the National School Lunch Program, "Food Buying Guide for Type A

School Lunches," Program Aid 270, U.S. Department of Agriculture, Revised

January 1964.

The authors express their appreciation to Dr. Eloise Cofer, a former

member of Olir staff, now with the Agricultural Extension Service, University

of North Carolina, Raleigh, N.C. She did much of the original work for this

guide. Special thanks are due the many specialists throughout the Department

for their contributions.

USDA ACCEPTANCE SERVICE FOR QUANTITY BUYERS

The COllsumer ~farketing Service of the U.S. Department of Acrricult~r~ offers a special "acceptance service:' to assist food buyersb

in

obtalllIng l~rge v?lumes of food products t.ailored to meet their specific

needs. ThIS serVIce can be used In purchaSIng fresh and processed fruits

and vegetables, meats a~d meat vroduct?, poultry and eggs, and dairy

prodllctS. For further InformatIon, wrIte to Deputy Administrator

1Iarketing Services, Consumer and ~ilarketing Ser,Tice, U.S. Department

of Agriculture, Washington, D.C., 20250.
CONTENTS

Page

Introduction____________________________________ 1

Explanation of terms used_- - - - _- - - _______________ 1

Quantities to purchase for 25 and 100 portions______ 3

Table 1.-Meat_______________________________ 3

Table 2.-Combination foods containing meat____ _ 8 Table 3.-Poultry___ __ 10

Table 4.-Combination foods containing poultry__ 12

Table 5.-Fish and shellfish_____________________ 13

Table 6.-Eggs__ - _- _- - - - - _- ___________________ 16

Table 7.-Nuts_______________________________ 17

Table 8.-Dairy products ______________________ 18

Table 9.-Vegetables-fresh_ ______ _____ ____ 20

Table 10.-Vegetables-canned - ___________ 23

Table 11.-Vegetables-frozen - ___________ 26

Table 12.-Vegetables-dried_ __________________ 28

Table 13.-Fruits-fresh_ ______________________ 29

Table l4.-Fruits-canned_____________________ 32

Table l5.-Fruits-frozen - _- _- _______ 34

Table 16.-Fruits-dried - --- 36

Table l7.-Flour, cereals, and mixes_-___________ 37

Table l8.-Bakery foods_ _ _ 40

Table 19.-Fats and oils_______________________ 41

Table 20.-Sugar and sweets - - - - _____ 42

Table 21.-Beverages - - - - - - - - _ 43

Page

Other useful information for estimating food quan- tities_ -- - - - - - - - - - - - - - - - _- _- - - - ______________ 44

Table 22.-Conversion factors for computing the

number of purchase units needed for portions of

various sizes- - - - - - - - - - - - - - - - - - - - ____________ 44

Table 23.-Cost per portion for food priced from 10

cents to $2 per purchase unit_ ___ _________ 44

Table 24.-Beef: Approximate percentage edible

meat from the carcass and wholesale cuts of

Choice, Good, and Standard grades of beef_____ 45

Table 25.-Lamb: Approximate percentage edible

meat from the carcass and wholesale cuts of

Prime, Choice, and Good grades of lamb_______ 45

Table 26.-Pork: Approximate percentage edible

meat from the carcass and wholesale trimmed cuts

from hogs of three weight groups_ - - ___________ 45

Table 27.-Vegetables and fruits: Approximate

amount of canned and frozen product obtained

from specified quantities of fresh vegetables and fruits -__________________________________ 46

Table 28.-Common can and jar sizes____________ 48

Ounce equivalents in decimal parts of pound_ _____ 48

Approximate scoop equivalents - - - - ___________ 48

Common food-measure equivalents_ _____________ 48

Government publications available_ _______________ 49

Index of foods in tables 1 though 21_ - - - - - - - - - _- ___ 51

I _

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W_a_s_h_in_g_t.L.~.:....~_,_D_._C_. I_s_su_e_d_Ju_n_e_1_9_6~

For sale by the Superintendent of Documents, U.S. Government Printing Office

Washington, D.C., 20402 - Price 40 cents

III
FOOD PURCHASING GUIDE FOR GROUP FEEDING ~)

Prepared by Betty Peterkin and Beatrice Evans, Consumer and Food Economics Research Division Agricultural Research

Service '

INTRODUCTION

This food purchasing guide contains information useful in estimating the number of purchase

units of foods to buy to serve a specific number of

portions.

Foods have been listed by major groups in

tables 1 through 21. Within each group the

:' individual foods are arranged alphabetically. For

each purchase unit specified, these data are given:

Weight of the unit of purchase, yield from weight

"as purchased" to weight "as served," size and

description of portion, number of portions from

each purchase unit, and the approximate number

of purchase units needed for 25 and 100 portions.

Table 22 presents an easy method for computing

the number of purchase units needed for portions

of sizes other than those given in tables 1 through

21. Table 23 gives an easy method for finding

the cost of a portion of food.

The yields of edible meat from the carcass of

wholesale cuts of beef, lamb, and pork given in

tables 24 to 26 are useful to institutions that raise

their own meat animals or purchase meat by the

carcass or wholesale cuts. The yields of canned

and frozen products from fresh vegetables and

fruits given in table 27 are useful to institutions

that produce and preserve their own vegetables

and fruits.

Table 28 gives the common can and jar sizes,

and on page 48 equivalents used frequently by

food planners are given.

EXPLANATION OF TERMS USED

Food as purchased.-Foods are described in the

forms as purchased-fresh, frozen, canned, dried.

Further descriptive information that would affect

the yield is also given, such as: for meats-bone in,

bone out; for carrots-with tops, without tops;

and for potatoes-to be pared, ready-to-cook.

Unit oj purchase.-Sizes of cans, packages, or

other containers and weights of units in common

use in the wholesale and retail markets are given.

Usually, data for the I-pound unit are given; from

these the yield of any weight purchase unit can be

determined.

J;Veight per unit.-Weights given for purchase

units refer to weights as purchased on the market.

Legal weights for contents of such units as bushels,

lugs, crates, and boxes may vary in different

States. The lowest of these weights is used to

insure that the specified portions can be obtained.

Weights for canned goods are the same as those

given as net weight on the label.

Yield as served.-Yield as served refers to the

weight of food "as served" as a percentage of

weight "as purchased." Absence of information

in this column means a weight yield was not used

to determine the number of portions per purchase

unit.

The same item "as purchased" may have more

than one yield, depending on the way it is served.

For example, 1 pound of fresh carrots without tops

will yield 0.75 pound cooked and 0.82 pound

grated raw.

The yield does not always refer to a serving that

is all edible. For example, because pork chops are

usually served with bone, the yield given is the

percentage of the "as purchased" weight represented by the cooked chop with the bone in. On

the other hand, the yield of the chuck roast, usually

served without bone, is the percentage of the

chuck "as purchased"-that is, cooked and served

without the bone. For meats, the yield of cooked

lean is given in an additional column.

The amount of ready-to-serve food obtained

from a given alllount of food "as purchased"

may \Tary widely, depending on the size, grade,

and general condition of the food, discards in

preparation, and the method and time of cooking.

For yields given in this Handbook, it is assumed

that the food used is in good condition (free of

rot, insect infestation, bruising), that only usual

amounts are discarded in preparation, and that

usual cooking methods and time of cooking for

the food specified are used.

For yields given, discard of inedible nlaterial

such as bones, pits, and shells, except where

otherwise specified, is assumed. Also assumed

as discard are some foods that could be eaten

but are usually discarded, such as potato parings

and outer leaves of vegetables.

1
2 AGRICULTURE HANDBOOK 284, U.S. DEPT. OF AGRICULTURE

Tile yields presented in these tables were

obtttilled from Agriculture Handbook No. 102,

"Food Yields Summarized by Different Stages

of Preparation," and unpublished data from the

Agricultural Research Service of the U.S. Departnlent of Agriculture and from the Fish and Wildlife Service of the U.S. Departnlent of the Interior.

Yields for conll11ereially prepared nleat combinations (table 2) tlre based on minimum meat

requirements for meat food prodllcts packed for

interstate shipnlent ullder Federal inspection.

Contents of cooked poultry meat in poultry

products are based on regulations governing the

inspection of poultry and poultry products,

effecti'Te January 1, 1965.

Size and des\Cl'~·l)t£on of pOftion.-"reight or ,~olume of portion eomi11ollly used is given.

This portion for B10st foods refers to the amount

served. For foods often used in combination

,vith other foods, such as canned milk, Ilonfat

dry milk, eggs, nuts, flour, and uncooked cereals,

a portion refers to a mea~ure commonly called

for in institution recipes.

For meat, poultry, and fish, data for two sizes

of portions are given. The larger portion nlay

be appropriate for all adult serving; the snlaller

may be sufficient for a child's meal or a luncheon

menu. The size of Illeat portions is given (1) in

ounces of eooked nleat as served including fat

and, ill ~ome eases, bOIle; and (2) in ounces of

cooked lean OIlly.

For vegetnbles UIld fruits, the portion size is

gellerally· the weight of }~ cup rounded to the nearest OtInce. It is assumed that canned, cooked

fresh, and cooked dried fruits are served with

sirup, and that heated canned vegetables and

cooked fresh and frozen vegetables are served

drained. It is assumed that ;olid-paek fruits are

served witllout liquid.

Institutions that use a different portion size

tllan those given may adjust the amount to

purchase by the lllethod given in table 22.

Portions per p1.tl'chase unit.-In obtaining the

portions per purchase unit or the yield of a purchase unit in portions, average. quant~ties of

refuse and usual weight losses In cookIng are

assumed. The number of portions may vary

from that shown if the condition of the food

purchased is poor or unusual waste occurs in

preparation and cooking.

To obtain the number of units to purchase, the

number of portions per purchase unit can be

divided into the nunlber of persons to be served.

This may be the most practi~al me~ho~ of ?omputing the amount to purchase if the mstltutlon does

not serve 25 or 100 persons or easy multiples of

these numbers of persons.

For example, if 1 pound of meat will serve 2.57

portions of the size desired, the food m~n!1ger of

an institution serving 580 persons may dIVIde 580

by 2.57 to get the amount of meat needed-226

pounds. It is because of such use of these figures,

and not because the figures represent this degree

of accuracy, that they hav-e been carried to the· . nearest one-hundredth of a portion. Had the

portions per pound of meat been rounded to the

nearest number of portions per pound (3), the

food manager would purchase only 193 pounds of

meat-33 pounds short of the best estimate of his

needs.

The number of portions per purchase unit can

be used with the cost of the purchase unit and

table 23 in obtaining the cost for one portion.

Approxima.te purchase units for 25 and 100

p011tions.-These columns represent 25 and 100

divided by the number of portions per purchase

unit in the preceding column. The resulting

number of purchase units is always carried to the

next even one-quarter (~~) unit. Thus, the number of purchase units specified is always sufficient

if the yield and portion size are as shown in the

table. If the purchase units serve many portions,

such as a bushel of apples or a No. 10 can of vegetables, this 7~ purchase unit may be very significant. If the purchase unit serves few portions as

in the case of a pound of meat, the 7~ purchase

unit is relatively unimportant.









































44 AGRICULTURE HANDBOOK 284, U.S. DEPT. OF AGRICULTURE

OTHER USEFUL INFORMATION FOR ESTIMATING FOOD QUANTITIES

TABLE 22.-Conversion jactors for computing the number oj purchase units needed for portions of various

sizes

Portion size given Conversion factors for specified portion size, ounces

in purchase tables

(ounces) 6 7 8 9 10 1 2 3 4 5

1_____________________ 1.00 2.00 3. 00 4. 00 5. 00 6. 00 7. 00 8. 00 9.00 10. 00

2_____________________ .50 1.00 1. 50 2.00 2. 50 3. 00 3. 50 4. 00 4. 50 5. 00

3--------------------- .33 .67 1. 00 1.33 1. 67 2. 00 2. 33 2. 67 3.00 3. 33

4_____________________ .25 .50 .75 1.00 1.25 1.50 1.75 2. 00 2.25 2. 50

5_____________________ .20 .40 .60 .80 1. 00 1. 20 1. 40 1. 60 1. 80 2. 00

6_____________________ .17 .33 .50 .67 .83 1. 00 1. 17 1. 33 1. 50 1. 67

7_____________________ .14 .29 .43 .57 .71 .86 1.00 1. 14 1.29 1.43 8_____________________ .12 .25 .38 .50 .62 .75 .88 1. 00 1. 12 I 1. 25

How To Use Table 22:

This table is to be used to help determine the number

of purchase units if the size of portion is different from

that specified in tables 1 to 21. For example, for 3- ounce portions of snap beans, five No. 10 cans are required

(table 10); for other size portions, conversion factors in

this table can be used to determine the number of No. 10 cans required.

The figures in the left-hand column of the conversion

table represent the portion sizes given in tables 1 to 21.

The figures across the top represent portion sizes that

may be desired. If a 4-ounce instead of a 3-ounce portion

of canned snap beans is to be used, for example, find the

3-ounce line in the left-hand column of the conversion

table. Follow this line across to the factor in the 4-ounce

column. Multiply this factor (1.33) by the number of

purchase units (five No. 10 cans) given in table 10 for

100. Thus: 5 (No. 10 cans) X 1.33=6.65 No. 10 cans (round to 6% No. 10 cans) to serve 100 people each a 4-

ounce portion.

Portion sizes in the purchase tables are sometimes given

in terms of tablespoons, cups, slices, etc. Any of these measures can be substituted for ounces in this conversion

table and the same computations performed.

TABLE 23.-Cost per portion for food priced from 10 cents to $2 per purchase unit

number. Then locate in that column the number horizontal to the pri?e paid for the purchase unit in the left-hand

colum? Thls number represents the approximate cost of a portIon.

ow To Use Table 23.

Determine the number of portions per unit of purchase

through use of the food item or from the column "Portions per purchase unit," in appropriate table. 'Locate

the column in the table above that is nearest to that

Price per purchase

Cost per portion for indicated portions per purchase unit

unit (cents)

I

4 6 8 10 12 16 20 24

Cents Cents Cents Cents Cents Cents Cents Cents 10______________________ 2.5 1.7 1.2 1.0 0.8 0.6 o. 5 O. 4 15______________________ 3.8 2.5 1.9 1.5 1.2 .9 .8 .6 20______________________ 5. 0 3.3 2. 5 2. 0 1.7 1.2 1.0 .8 25 ______________________ 6.2 4.2 3.1 2.5 2.1 1.6 1.2 1.0 30______________________ I 7.5 5. 0 3. 8 3. 0 2.5 1.9 1.5 1.2

35______________________ 8.8 5.8 4. 4 3. 5 2.9 2. 2 1.8 1.5 40 ______________________ 10.0 6. 7 5. 0 4.0 3. 3 2.5 2. 0 1.7 45 ______________________ 11. 2 7. 5 5.6 4.5 3.7 2. 8 2.2 1.9 50______________________ 12.5 8. 3 6.2 5. 0 4.2 3.1 2. 5 2.1 60______________________ 15.0 10.0 7.5 6.0 5. 0 3. 8 3.0 2.5

70 ______________________ 17.5 11. 7 8.8 7.0 5.8 4.4 3.5 2. 9 80 ______________________ 90______________________ 20. 0 13.3 10.0 8. 0 6.7 5. 0 4.0 3. 3

100______________________ 22.5 15.0 11. 2 9. 0 7. 5 5.6 4.5 3. 7

110____________________ 25. 0 16.7 12.5 10.0 8. 3 6.2 5. 0 4. 2 27.5 18.3 13.8 11. 0 9.2 6.9 5.5 4.6

120____________________

130____________________ 30.0 20.0 15. 0 12. 0 10. 0 7.5 6. 0 5. 0

140____________________ 32. 5 21. 7 16.2 13.0 10.8 8.1 6.5 5. 4

150______________________ 35. 0 23.3 17.5 14. 0 11. 7 8. 8 7.0 5. 8

160_____________________ 37.5 25.0 18.8 15.0 12.5 9. 4 7.5 6. 2 40. 0 26. 7 20. 0 16.0 13.3 10.0 8. 0 6. 7

170____________________ 180____________________ 42.5 28.3 21. 2 17.0 14.2 10.6 8. 5 7.1

190____________________ 45. 0 30. 0 22. 5 18.0 15.0 11. 2 9. 0 7. 5

200____________________ 47.5 31. 7 23. 8 19.0 15.8 11.9 9.5 7.9 50.0 33. 3 25. 0 20. 0 16.7 12.5 10. 0 8. 3

H
FOOD PURCHASING GUIDE 45

TABLE 24.-BEEF: Approximate percentage of edible meat 1 from the carcass and wholesale cuts of Choice

Good, and Standard grades of beef '

[Steers ranging from 11 to 21 months in age]

Beef

Carcass _

Wholesale cuts: Brisket _

Chuck_------------------- _ Flank _ Foreshank _

Loinend ---- _ Round, ~thhindshank_-- _ Rump, knuckle out _ Shonloin _ Standingrib _ Shonpbte _

Grade of carcass

Choice Good Standard

Percent Percent Percent

85 84 82

88 87 85

86 85 83

100 100 100

58 58 56

89 88 86

85 84 82

87 86 84

90 89 87

85 83 80

90 89 86

1 The remaining percentage of beef consists of bone, ligament, and tendon.

,. TABLE 25.-LAMB: Approximate percentage oj edible meat 1 from the carcass and wholesale cuts of Prime,

Choice, and Good grades of lamb

Lamb

Carcass ------ _

Wholesale cuts:

Breast and flank - _- - - __ - _- - __ - - - - - - - - - - - - - - Leg _

Loin ------- Neck ------

Rib cut (9 ribs) - _- - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Shoulder (3 ribs) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - --

Grade of carcass

Prime Choice Good

Percent Percent Percent

86 83 82

89 86 86

87 85 84

90 87 86

79 75 75

86 82 80

87 85 84

1 The remaining percentage of lamb consists of bone and ligament.

TABLE 26.-PORK: Approximate percentage of edible meat 1 from the carcass and wholesale trimmed cuts

from hogs of 3 weight groups

Weight of carcass 2

Pork

200 pounds 225 pounds 250 pounds liv~ 158 liv~ 178 liv~ 197

pounds dressed pounds dressed pounds dressed

Carcass ---------

Wholesale cuts: Bacon ------ IIaDl -----

Shoulder, ~i~~~~~_~~~~~~============================================= full cut - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -- Shuulder, ribs - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Spareribs -------

Percent

79

92

85

47

78

84

40

58

Percent

80

93

85

50

79

85

42

61

Percent

82

94

86

53

79

86

45

63

1 The remaining percentage consists of bone and skin. 2 The average yield of lard per hog slaughtered is 14

percent per 100 pounds live weight. This percentage ineludes lard and rendered pork fat, and excludes bacon and

salt pork.
TABLE 27.-VEGETABLES OR FRUITS: Approximate amount of canned and frozen product obtained from specified quantities offresh

vegetables and fruits

Vegetables: Quarts Number Pounds Asparagus 2~~ to 4}~ pounds______ 1 8 to 9 pounds_________ 1 _

1 crate_______________ 7-12 1 crate_______________ 3-4 1 crate_______ 15 _ Beans, lima _______________________ 3 to 5 pounds 1_ _ _ _ _ _ _ _ 1 5 pounds 2 _ _ _ _ _ _ _ _ _ _ _ _ 1 ______________ __________ _ _

1 bushel 1_ _ _ _ _ _ _ _ _ _ _ _ _ 6-11 1 bushel 2__ _ _ _ _ _ _ _ _ _ _ _ 6 1 bushel 2_ _ _ _ _ 29 _ Beans, snap 1~ to 2}~ pounds______ 1 4 to 5 pounds_________ 1 _

1 bushel_ _____________ 12-20 1 bushel_ _____________ 6-8 1 bushel_ _____ 24 _ Beets, without tops ________________ 2 to 3}~ pounds - ____ 1 8 pounds _- ___________ 1 _

1 bushel__ ____________ 15-26 1 bushel__ ____________ 6-7 _

Broccoli - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - _____________________ - - - - - __ - - __________ 1 crate_ ______ 23 _

Carrots, without tops 2 to 3 pounds_________ 1 8 pounds_____________ 1 _

1 bushel______________ 17-25 1 bushel______________ 6-7 1 bushel______ 25 _ Corn, sweet, in husks 3 to 6 pounds_________ 3 1 17 to 18 pounds_______ 3 1 _ 1 bushel_ _____________ 3 6-12 1 bushel_ _____________ 3 2 1 bushel_ _____ 3 8 _ Okra 1}~ pounds____________ 1 7 pounds_____________ 1 _

Tomato sauce - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Fruit-tosugar

ratio

32 _

27 _

10-11 _

Yield,

frozen

Frozen

Fresh

1 bushel _

1 bushel _

1 bushel 2 _

1

6-8

1

3

1

2-3

1

7

1

4-5

1

2-3

1

1-2

1

3-4

Yield of

#10 cans,

canned

Fresh

Commercial canning methods

4 to 5 pounds 2 _

1 bushel 2 _

17 to 18 pounds _ 1 bushel _ 8 pounds _ 1 bushel _ 7pounds _ 1 bushel _ 12 pounds _ 1 bushel _ 19 pounds _ 1 bushel _

40 to 41 pounds _ 1 bushel _ 21 pounds _ 1 bushel _

Yield,

Fresh canned

Home canning methods

Vegetables or fruits

Tomato paste - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Peas, green - _- - 3 to 6 pounds 1_ _ _ _ _ _ _ _ 1

1 bushel 1_____________ 5-10

Pumpkin and winter squash - - - - 1}~ to 3 pounds - ___ 1 1 bushel_ _____________ 17-33

Spinach, other greens - - 2 to 6 pounds - _- - 1

1 bushel_ _____________ 3-10

Sweetpotatoes - __ - - - - 2 to 3 pounds_ ________ 1

1 bushel______________ 17-25

Tomatoes - - _- - - - - 2}~ to 3}~ pounds ______ 1

1 bushel -_______ 15-21

Tomato catsup - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Fruits: Apples

_

Berries, except strawberries_

Cherries, sour_

Peaches_

Pears_

PluDls_

Strawberries_

2~ to3 pounds._

1 bushel._ 1~ to 3 pounds _ 1 crate _ 2 to 2~~ pounds _ 1 bushel _ 2 to 3 pounds _ 1 bushel_. _ 2 to 3 pounds _ 1 bushel _

1~ to 2~' pounds_

1 bushel._

1~' to3 pounds_

1 crate_

1

15-201

12-241

22-281

15-251

15-241

19-321

12-24

10pounds_

1 bushel. - - - - - 5pounds _ 1 crate - - - -- 7 pounds - - - - 1 bushel. --- 7poundB _ 1 bushel _ 8 pounds _ 1 bushel _ 5 pounds - - 1 bushel_. _ 6 pounds _ 1 crate _

t

4-517181

6-71

5-61

9-1016

-i -bu8h;l~=====----2&:3i - -----5-toi

-i -cr~t~=

======--- -- - -34- -----4-toi

-i -b{i;hel~=====-------53- -----4-toi

-i -b~;hel~=

====- ---4i~44 - -----3-toi

-------------- ---------- ---------- 1 crate_______ 42 3 to 1

1 In pods.

2 Shelled basis.

8 Whole kernel.
48 AGRICULTURE HANDBOOK 284, U.S. DE,PT. OF AGRICULTURE

TABLE 28.-Common can and jar sizes

Container

Consumer description Principal products

Can size (Industry Average Cans per term) Average net weight or fluid measure per can 1 (check label) cups per case

can

NumJber Number

8ounces_____________ 8 0 unces____ - - - - - - - - - - - - - - - - - - 1 48 and 72 Small cans-ready-to-Rerve soups,

fruits, and vegetables.

No. 1 picnic_________ 10}~ to 12 ounces_______________ 1~~ 48 Small cans-condensed soups, some fruits, vegetables, meat, and fish.

No. 300_____________ 14 to 16 ounces______ ---------- 1% 24 Small cans-fruits, vegetables, some meat and poultry products, and

ready-to-serve soups.

No. 303 _____________ 16 to 17 ounces _____ - - - - - - - - -- 2 24 Do.

No. 2_______________ 1 pound, 4 ounces (20 ounces) 21 / 24 Family size-juices, ready-to-serve ;2

or 1 pint, 2 fluid ounces (18 soups, and some fruits.

No. 2~~ ______________ fluid ounces).

1 pound, 13 ounces Family size-fruits and some vege- (29 ounces) __ 3}2 24

tables.

No. 3 cyHnder _______ 3 pounds, 3 ounces (51 ounces) 5% 12 "Economy family size"-fruit and

or 1 quart, 14 fluid ounces vegetable juices. Institutional

(46 fluid ounces). size-condensed soups, some vegetables, and meat and poultry

No. 10______________ products.

6 pounds, 8 ounces (104 ounces) 12 to 13 6 Institutional size-fruits, vegetables,

to 7 pounds, 5 ounces (117 and some other foods.

ounces).

1 The label on one product may show net weight that

differs slightly from the label on another product in cans or jars of identical size. (An example would be lima beans

(1 pound) and blueberries (14 ounces) in the same size

can.)

Source: National Canners Association.

Level measure

3~~ tablespoons

2% tablespoons 2}~ tablespoons

1% tablespoons

.~

Ounce equivalents in decimal parts of pound

Ounces Pound Ounces Pound 1 0.06 9___________________________________________ .56

2___________________________________________ .12 10___________________________________________ .62

3___________________________________________ .19 11___________________________________________ .69

4_ __________________________________________ . 25 12_ __________________________________________ . 75

5_ __________________________________________ . 31 13_ __________________________________________ . 81

6_ __________________________________________ . 38 14_ __________________________________________ . 88

7___________________________________________ .44 15___________________________________________ .94

8___________________________________________ .50 16 -- 1.00

Approximate scoop equivalents

Scoop No.1 Level measure Scoop NO.1 6 %cup 20 _ 8_-- 7~ cup 24 _ 10 %cup 30 _

12__________________________________________ 7~ cup 40_- _

16_-________________________________________ cup

1 A serving spoon may be used to replace a scoop.

Since serving spoons are not identified by number, it is

necffisary to measure or weigh the quantity of food from

size.s of spoons used to obtain the approximate serving size

deSIred.

Common food-measure equivalents

3 teaspoons - - - - - - _- - - - __ 1 tablespoon

2 tablespoons - - - - - - - - - - - - - - - _- - - 1 fluid ounce 4 tablespoons - - - - _- _- ~~ cup

6 tablespoons - - - - - - - - - - - - - - - __ ~~ cup

8 tablespoons - - - - - - - - - - - - _- - _ }~ cup

16 tablespoons 1 cup

~?;fs~ ~ ~ == ==== ========== == ========= !~~a~tounces
FOOD PURCHASING GUIDE

GOVERNMENT PUBLICATIONS _1\VAILABLE 1

49

Food Preparation

Basic fish cookery. USDI Test Kitchen Series 2,

26 pp. 1948.

Dry beans, peas, lentils ... modern cookery.

USDA Leaflet 326, 24 pp. (Rev. 1957.)

Eggs in family meals-a guide ~for consumers.

USDA Home and Garden Bulletin No. 103,

32 pp. 1965.

Green vegetablesfor good eating. USDA Home and

Garden Bulletin N"o. 41, 16 pp., illus. (Rev.

1964.)

Hoti' to cook clams. USDI Test Kitchen Series 8,

14 pp. 1953.

How to cook crabs. USDI Test Kitchen Series 10,

14pp. 1956.

How to cook lobste1-. USDI Test Kitchen Series 11,

14 pp. 1957.

How to cook oysters. USDI Test Kitchen Series 3,

12 pp. 19,5;3.

How to cook scallops. USDI Test Kitchen Series

13, 17 pp. 1959.

Hou) to cook shrimp. USDI Test Kitchen Series 7,

14 pp. 1952.

JIeatfor. th1'i:t!y me~s. USD~ Home and Garden

Bulletlll )\0. 2" 47 pp., illus. (Rev. 1963.)

20 cents.

Potatoes in popular ways. USDA Home and

Garden Bulletin Xo..55, 22 pp. 1957.

Root vegetables in everyday meals. USDA Home

and Garden Bulletin ~o. 33, 12 pp. 1961.

Tomatoes on your table. USDA Leaflet 278, 15

pp. (Re,~. 1964.)

Food Purchasing

Fresh and ~frozen fish buying manual. USDI

Circular 20, .50 pp. 1954.

Shopper's guide to U.S. grades jor food. USDA

Home and Garden Bulletin No. 58, 13 pp.

(Slightly rev. 1964.)

1 Publications indicated for sale may be obtained only

from the Superintendent of Documents, U.S. Government

Printing Office, Washington, D.C., 20402; USDI publications may be obtained from the Bureau of Commercial

Fisheries, U.S. Department of the Interior, Washington,

D.C., 20240; USDA publications may be obtained from

the Office of Information, U.S. Department of Agriculture,

Washington, D.C., 20250.

Home Canning and Freezing

Home ca'nning of jruits aT/;d vegetables. USDA

Honle and Garden Bulletin NO.8, 48 pp.,

illus. (Rev. 1964.)

Home canning of meat. USDA Home and Garden

Bulletin No.6, 16 pp., illus. (Rev. 1958.)

Home jreezing oj j1-uits and vegetables. USDA ~ome and Garden Bulletin No. 10, 48 pp.,

illus. (Rev. 1964.)

Home jreezing oj poult1-y. USDA Home and

Garden Bulletin No. 70, 24 pp. (S1. rev.

1964.)

Nutrition

Food jor fitness . . . a daily .food guide. USDA

Leaflet 424, 8 pp. (Rev. 1964.)

Food jor groups oj yo'ung children cared jor during

the day. U.S. Children's Bureau Pub. Xo. 386,

.58 pp. 1960. 25 cents.

Foods your child1'en need. IT.S. Children's Bureau

Unnumbered, 15 pp. 1958. 10 cents.

Nutrition and healthy growth. U.S. Children'~ Bureau Pub. 1\0. :3,5:2,35 pp. 19.55. 20 cents.

Nutrition 'Hj) to date . . . up to you. Reprint

from lTSD... Home and Garden Bulletin No.1,

Family Fare, Separate 1, 28 pp., illus. (Rev.

1960.)

Nutritive value of foods. USDA Home and Garden

Bulletin Xo. ·72, 30 pp. (Rev. 1964.)

Quantity Food Service

.L4. guide jor planning and equipping school lunchrooms. USD...-\. Program Aid 292, 60 pp. 1956.

35 cents.

Fish cookery jor one hundred. USDI Test Kitchen

Series 1,44 pp. 1950.

Fish recipes jor school lunches. USDI Test Kitchen Series 5, 15 pp. (Rev. 1959.)

Food buying guide jor type A school lunches.

USDA Program Aid 270, 75 pp. 1964. $1.25.

Quantity recipes .for type A school lunches (card

file) . USDA Program Aid 631.

Recipes jor quantity service. USDA Home Economics Research Report No.5, 225 pp. 19.58.

$2.50.
INDEX OF FOODS IN TABLES 1 THROUGH 21

38

40

5

29

43

23

20

26

17

20

26

20

38

37

20

18

18

18

18

32

29

34

17

10

10

12

12

12

12

12

12

12

12

12

12

12

12

12

10

21

8

8

8

Page

AJIIlonds_______________________________________ 17

Apple butter, canned_ ___________________________ 42

Apple juice, canned__ ____________________________ 32

Apples: canned_____________________________________ 32

dried_______________________________________ 36

fresh_______________________________________ 29

frozen______________________________________ 34

Applesauce: canned_____________________________________ 32

dried_______________________________________ 36

Apricots: canned_____________________________________ 32

dried_______________________________________ 36

fresh_______________________________________ 29

frozen______________________________________ 34

Asparagus: canned_____________________________________ 23

fresh_______________________________________ 20

frozen______________________________________ 26

Avocados, fresh_ ________________________________ 29

Bacon_________________________________________ 5

Bananas, fresh__________________________________ 29

Beans, butter (lima) frozen _______________________ 26

Beans, dried: canned_____________________________________ 23

raw________________________________________ 28

Beans, lima, green: canned_____________________________________ 23

fresh_______________________________________ 20

frozen______________________________________ 26

Beans, snap, green or wax: canned ._____________ 23

fresh_______________________________________ 20

frozen______________________________________ 26

Bean sprouts, canned_ ____ __ __ _________ 23

Beans with frankfurters in sauce, canned_ __________ 8

Beans with ham in sauce, canned__________________ 8

Beans with meat in chili sauce, canned_ ____________ 8

Beef:canned_____________________________________ 5

dried_______________________________________ 5

fresh or frozen ______________________________ 3

Beef goulash: canned_____________________________________ 8

frozen______________________________________ 8

Beef stew, canned_______________________________ 8

Beef with barbecue sauce, canned_ ________________ 8 Beef with gravy, canned_ ________________________ 8

Beet greens, fresh _______________________________ 20

Beets:canned_____________________________________ 23

fresh_______________________________________ 20

Biscuit mix - __________________ 39

Blackberries: canned_____________________________________ 32

fresh_______________________________________ 29

frozen______________________________________ 34

Blackeye peas: fresh_______________________________________ 20

frozen______________________________________ 26

Blueberries: canned_____________________________________ 32

fresh_______________________________________ 29

frozen______________________________________ 34

Boysenberries, canned - - - - - - - - - - - - - - - - - - - - - - - - 32

Page Branflakes 38

Bran flakes with raisins_ _________________________ 38

Brazil nuts_ ____________________________________ 17

Bread__________________________________________ 40

Broccoli: fresh_______________________________________ 20

frozen______________________________________ 26

Brunswick stew, canned_ _________________________ 8

Brussel sprouts: fresh_______________________________________ 20

frozen______________________________________ 26

Bulgar, cracked wheat___________________________ 37

Butter_________________________________________ 41

Cabbage, Chinese, fresh_ _________________________ 20

Cabbage, fresh_ _________________________________ 20

Cake:rnixes _ ready-to-eat _ Canadian bacon _ Cantaloup, fresh - __ - - __ Carbonated drinks _

Carrots: canned _ fresh _ frozen _ Cashewnuts _

Cauliflower: fresh _ frozen _

Celery, fresh - - - - - - - - - - - - - - - - - - - - - - -

Cereals: ready-to-eat _ uncooked _

Chard, fresh - - - - - - - - - - - - - - - - - - - - - - - - - - - Cheese: cheddar _ cottage _ crearn _ processed _

Cherries: canned _ fresh _ frozen _ Chestnuts _

Chicken: canned _

fresh or frozen - - - - - - - - - - - - - - - - - - - - - - - - - - Chicken combinations, canned or frozen: ala king _ burgers _ cacciatore _

crearned

~~~~~:r~_~~===============================_ fricassee _

minced, barbecue - - - - - - - - - - - - - - - - - - - - - - --- no0d.!es or dumplings_ - - - - - - - - - - - - - - - - - - - - - - - potple _ &iced~th gravy _ stew _ tarnales _

Ch!cken parts, fresh or frozen_ - - - - - - - - - - - - - - - - - - - - Chlcory _

Chili con carne, canned_ - - - - - - - - - - - - - - - - - - - - - - - - - Chili con carne with beans, canned_ - - - - - - - - - - - - - - - Chili mac, canned - - - - - - - - - - - - - - - - - - - - - ---

51
52 INDEX

Chop suey or chow mein vegetables with meat: Page canned-____________________________________ 9

frozen______________________________________ 9

Chop suey vegetables, canned___ __________________ 23

Clam chowder__________________________________ 14

Clamjuice 14

Clams: fresh (Iive in shell) - 14

fresh or frozen, shucked - 15

frozen, breaded____ __________________________ 15

minced_____________________________________ 14

Cocoa__________________________________________ 43

Coconut________________________________________ 17

Cod, dried - 13

Coffee__________________________________________ 43

Collards: canned_____________________________________ 23

fresh_______________________________________ 20

frozen______________________________________ 26

Cookies: mixes______________________________________ 39

ready-to-eat________________________________ 40

Corn:canned_____________________________________ 23

fresh_______________________________________ 20

frozen______________________________________ 26

Cornfiakes 38

Corn grits - 37

Cornmeal______________________________________ 37

Crabcakes, frozen _______________________________ 15

Crabmeat: canned_____________________________________ 14

fresh or frozen_ _____________________________ 15

Crabs: fresh (Iive in shell) __________________________ 14

fresh or frozen (cooked in shell) _______________ 15

Crackers_______________________________________ 40

Cranberries: canned_____________________________________ 32

fresh_______________________________________ 29

Cranberry juice_________________________________ 32

Cream_________________________________________ 18

Cucumbers, fresh__ ______________________________ 21

Dates, dried_ ___________________________________ 36

Desserts, dry ___________________________________ 42

Duck, fresh or frozen ____________________________ 11

Eggplant_______________________________________ 21

Eggs___________________________________________ 16

Endive_________________________________________ 21

Escarole________________________________________ 21

Farina_---------------------------------------- 37

Figs:canned_____________________________________ 32

fresh_______________________________________ 29

Filberts________________________________________ 17

Fish:canned_____________________________________ 13

dried______________________________________ 13

fresh or frozen: drawn_________________________________ 13

dressed_________________________________ 13

fillets__________________________________ 13

steaks__________________________________ 13

whole or round_ -- - - - - - - - - - - - - - __________ 13

Fish (portions), frozen: breaded______________________________ 14

unbreaded__ --------------------____________ 14

Fish sticks, breaded - - - - - - - - - - - - - - - - _- _- ______ 14 Flour__________________________________________ 37

Frankfurters____________________________________ 7

Frosting mixes__ - - - - - - - - - - - - - - - - - - - - - - - - _- ______ 38

Fruit cocktail or salad: canned_______________________________ 33

dried_____________________________ 36

Fruit juices. (See specific kind.) - - - - - - - - - -

Gefiltefish, canned_ --- - - - - - - - - - - - - - - - - - - - _- ______ 13

Gelatin, flavored - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Goose, fresh or frozen- -- - - - - - - - - - - - - - - - - - - - - - - - - - Grapefruit: canned sections- - - - - - - - - - - - - - - - - - - - - - - - - - - - - fresh---------------------------------------

fresh segments- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - frozen sections- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Grapefruit juice:

canned-------------------------------------

frozen concentrate---------------------------

Grape juice, frozen concentrate - - - - - - - - - - - - - - - - - - - Grapes, fresh_ - - - - - - - - - - - - - - - -- - - - - - - - - - - - - - - ---

Honey Hash, beef, canned- - - - - - - - - - - - - -- - - - - - - - - - - - - - - -_

Honeydewrnelon--------------------------------

Hot bread mixes- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Ice cream- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Jam _ Jelly _

Kale:canned _ fresh _ frozen - _

Kohlrabi, fresh_ -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Lamb, fresh or frozen_ - - - - - - - - - - - - - - - - - - - - - - - - - - - Lamb stew, canned_ - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Lard _

Lemonade, frozen concentrate---- - - - - - - - - - - - - - - --- Lemon juice: canned _ frozen concentrate _

Lemons, fresh_ - _- - - - - - - - - - - - - - - - - - - - - -- - - - - - - - - - Lentils - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - --- Lettuce _

Lime juice, canned - - - - - - - - - - - - - - - - - - - - - - - --- Limes, fresh - - _- - - - - - - - - - - - - - - - - - - - - - - - - - Lobster, fresh or frozen (cooked in shell) - - - - - --- Lobster meat, fresh or frozen - - - __ - - - - - - - - - - - Lobster, spiny tails, frozen - _- - - - - - - - - - - --- Luncheon meats (all meat varieties) - __ - _- - __ 11acaroni _

11acaroni and beef in tomato sauce, canned _ 11ackerel, canned _ 11angoes _ 11argarine _ 11arrnalade _

Meatballs with gravy: canned _ frozen _

Melon, honeydew _ 11elon scoops, frozen _ Milk _

11ixes: cake _ cookie _

~Olj{~~l:lff~-~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ uffin mix _

Mushrooms: canned _ fresh _

Mustard greens: canned------------------------------------- fresh _

Noodles frozen ======================== _

~~~dles with chicken, canned

Oat:.-~~n~d------------------------------------- ------------------------------------- Okra:

~:~h~~~------------------------------------ ------------------------------------ frozen--------------------------------------
INDEX 53

6

5

6

9

9

9

21

27

24

24

41

39

33

36

30

35

33

17

17

Potatoes-Continued Page fresh_______________________________________ 21

frozen______________________________________ 27

Prunes:

canned_____________________________________ 33

dried_______________________________________ 36

Pudding, instant mix 43

Pudding mix_ -- - - - - - - - - - - - - - - ___________________ 43

Pumpkin: canned_____________________________________ 24

fresh_______________________________________ 22

Ftadishes_______________________________________ 22

Raisins_ - - - - - - - - - - - -- - - - - - - - - - - - - ______________ 36

Raspberries: canned_____________________________________ 33

fresh_______________________________________ 31

frozen______________________________________ 35

Ftavioli with meat in sauce, canned_ _______________ 9

Rhubarb: fresh_______________________________________ 31

frozen______________________________________ 35

Rice___________________________________________ 37

Rice, pufJed_ - - - - - - - - - - - - - - - - - -- - - ______________ 38 Ricefiakes 38

Rolls:rnix________________________________________ 39

ready-to-eat________________________________ 41

Rutabagas, fresh________________________________ 22

Salad dressing__________________________________ 41

Saladoil 41

Salmon, canned_________________________________ 13

Sardines, canned: ~aine_____________________________________ 13

Pacific_____________________________________ 13

Sauerkraut, canned______________________________ 24

Sausage________________________________________ 6

Scallops: fresh or frozen, shucked______________________ 15

frozen, breaded_____ _________________________ 15

Sherbet________________________________________ 19

Shortening_____________________________________ 41

Shrimp: canned_____________________________________ 14

fresh or frozen (cooked and raw) ______________ 15

frozen, breaded______________________________ 15

Sirup:blends_____________________________________ 42

corn_______________________________________ 42

maple______________________________________ 42

Soups: canned_____________________________________ 25

condensed__________________________________ 25

ready-to-serve - _ 25

Spaghetti______________________________________ 37

Spaghetti with meatballs and sauce, canned_________ 9

Spinach: canned_____________________________________ 25

fresh_______________________________________ 22

frozen______________________________________ 27

Split peas - - - - - - - - -- - 28

Squash, summer: canned_____________________________________ 25

fresh_______________________________________ 22

frozen______________________________________ 27

Squash, winter: canned_____________________________________ 25

fresh_______________________________________ 22

frozen______________________________________ 27

Strawberries: canned_____________________________________ 33

fresh_______________________________________ 31

frozen______________________________________ 35

Succotash: canned_____________________________________ 25

frozen______________________________________ 27

Sugar__________________________________________ 42

14

15

15

15

14

21

21

Page

Okra and tomatoes, canned - - ___________ 23

:)lives, canned- - - _- - - - - - - - - - - - - - - - - _____________ 24

)nions:

:I fresh: ~~~===================================== ~~

;

:,Irange juice: ~:~~~e~================================ ~~ r canned_____________________________________ 33

f frozen concentrate_- - - - - - - - - - - - - - - - - - - - - - - - - - 35

franges:

fresh--------------------------------------- 30 fresh segments_ - - - - - - - - - - - - - - - - - - - - - - ___ 30 mandarin, canned___________________________ 33

ysters:

',' canned_-- - - - - - - - - - - - - - - - - - - - - - - - - - - - - _ fresh (live in shell) - _- - - - _- - - _ fresh or frozen, shucked__ - - - _ frozen, breaded _

~~~~y~~-~=================================== ~anmdps _

!~aches: : canned _ dried _ fresh _

"., frozen - - - - - _- _- - _ spiced _

:'eanut butter _ ~Ieanuts _

l'iears:

; canned_____________________________________ 33

fresh_______________________________________ 30

.Jeas, dried_____________________________________ 28

· !~s, green: canned_____________________________________ 24

fresh_______________________________________ 21

frozen______________________________________ 27

:eas and carrots: .: canned 24

, frozen______________________________________ 27

·~cans----------------------------------------- 17 · :'eppers, green: : fresh _ .~ frozen _ jckle relish _ · 'ickles _ .!e, ready-~o-eat- _ · 'lecrust mlX _

· ,'!e ~g, fI1;rit. (Bee appropriate fruit.) · ·le filling, mIX_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 43

imientos, canned_ ______________________________ 24

· ~neapple: canned_____________________________________ 33

.~ fresh_______________________________________ 31

hozen______________________________________ 35

· ·'ineapple iuice: i canned_____________________________________ 33

frozen concentrate__ _________________________ 35

,lums: canned_____________________________________ 33

fresh_______________________________________ 31

ork:canned _ cured _ hesh _

· ark with barbecue sauce: canned _

in waxed tub - - - - - - - - - - - - - - - - - - - · ork with gravy, canned _

,otatoes:

, canned_____________________________________ 24

·i dried - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 28
54 INDEX

Sweetpotatoes: Pa(Je

canned_____________________________________ 25

dried______________________________________ 28

fresh_______________________________________ 22

frozen______________________________________ 27

Tamales, frozen _________________________________ 9

Tamales with gravy or sauce, canned_ _____________ 9

Tangerine juice, frozen concentrate_ _______________ 35

Tangerines, fresh_ _______________________________ 31

Tea____________________________________________ 43

Tomatoes: canned_____________________________________ 25

fresh_______________________________________ 22

Tomato products: catsup_____________________________________ 25

chili sauce__________________________________ 25

juice, concentrate ___________________________ 25

Tuna, canned___________________________________ 13

Turkey: canned_____________________________________ 11

fresh or frozen_ _____________________________ 11

stuffed, whole, frozen_ _______________________ 11

Turkey combinations, canned or frozen: alaking 12

crearned____________________________________ 12

fricassee_ ___________________________________ 12

Turkey etc.-Continued potpie _

sliced with gravy_- - - - - - - - - - - - - - - - - - - - - - - - - - - Turkey parts, fresh or frozen - - - - - - - - - - - - - - - --- Turkey rolls, frozen - - - - - - - - - - - - - - - - - - - - - - - - --- Turnip greens: canned _ fresh _ frozen _

Turnip greens with turnips, frozen_ - - - - - - - - - - - - - - - - Turnips, fresh_ -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Veal, fresh or frozen _- - - - - - - - - - - - - - - - - - - - - - - - - - - - Vegetable juices, canned_-- - - - - - - - - - - - - - - - - - - - - - - - Vegetables, mixed: canned _ frozen _

Vienna sausage__ - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - VValnuts _

VVatercress, fresh - - - - - - - - - - - - - - - - - - - - - - - - --- VVatermelon, fresh - - - - - - - - - - - - - - - - - - - - - - - - - - - Wheat: flakes _ puffed _

puffed, presweetened - - - - - - - - - - - - - - - - - - - --- rolled _ shredded _ whole _

U.S. COVERNMENT PRINTING OFFICE: 196!\