illustrated in the following
menu, in which a diet with a rather small quantity of milk is so
changed as to include a much larger amount. Thus for breakfast in the
modified ration a pint and a half of milk is made to take the place of
half a pound of broiled steak. For dinner a quart of skim milk (or
buttermilk) is called for, or a glass for each person unless some of
it is used in the cooking. At the same time, 4 ounces less roast pork
is required. In the same way a glass of whole milk is allowed each
person for supper, or the bread can be made into milk toast and the
most of the extra milk used in this way. This allows the canned salmon
to be reduced 6 ounces.

MENU III.--_For family equivalent to 4 men at moderate exercise._

--------------------------+----------------------------------
| Weight of food.
|-----------------+----------------
Food materials. | With | With
| small | large
| amount | amount
| of milk. | of milk.
--------------------------+-----------------+----------------
| |
_Breakfast._ | Lbs. Oz. | Lbs. Oz.
| |
Bananas, apples, or pears | 0 12 | 0 12
Wheat preparation | 4 | 4
Milk | 8 | 8
Sugar | 2 | 2
Broiled sirloin steak | 1 4 | 12
Baked potatoes | 1 8 | 1 8
Hot rolls | 1 0 | 1 0
Butter | 2-1/2 | 2-1/2
Extra milk | | 1 8
| |
_Dinner._ | |
| |
Tomato soup | 1 12 | 1 12
Roast pork | 1 12 | 1 8
Mashed potatoes | 1 4 | 1 4
Turnips | 8 | 8
Apple fritters: | |
Apples | 8 | 8
Flour | 2 |