first. Serve with milk or cream.

* * * * *

The following pages contain advertisements of books by the same author or
on kindred subjects.

FEEDING THE FAMILY

BY MARY SWARTZ ROSE

Illustrated, $2.10

This is a clear and concise account in simple every-day terms of the ways
in which modern knowledge of the science of nutrition may be applied in
ordinary life. The food needs of the different members of the typical
family group--men, women, infants, children of various ages--are discussed
in separate chapters, and many concrete illustrations in the form of food
plans and dietaries are included. The problems of the housewife in trying
to reconcile the needs of different ages and tastes at the same table are
also taken up, as are the cost of food and the construction of menus. A
final chapter deals with feeding the sick.

"The volume is so simply and entertainingly written that it cannot but be
enjoyed by anyone interested in the planning or preparation of household
meals, and it would be difficult to imagine a more helpful book to put
into the hands of a reader desiring information along such
lines."--_Trained Nurse_.

THE MACMILLAN COMPANY

Publishers 64-66 Fifth Avenue New York

* * * * *

A LABORATORY HAND-BOOK FOR DIETETICS

BY MARY SWARTZ ROSE, PH.D.

Assistant Professor, Department of Nutrition, Teachers College, Columbia
University

Cloth, 8vo, $1.10

Investigations into the quantitative requirements of the human body have
progressed so far as to make dietetics to a certain extent an exact
science, and to emphasize the importance of a quantitative study of food
materials. This little book explains the problems involved in the
calculation of food values and food requirements, and the construction of
dietaries, and furnishes reference tables which will minimize the labor
involved in such work without limiting dietary study to a few food
materials.

Only brief statements of the conditions affecting food requirements have
been made, the reader being referred to general textbooks on the subject
of nutrition for fuller information, but such data have been included as
seem most useful in determining the amount of food for any normal
individual under varying conditions of age and activity.

TABLE OF CONTENTS

PART I

FOOD VALUES AND FOOD REQUIREMENTS

THE COMPOSITION OF FOOD MATERIALS.