| | | |
_Supper._ | | | |
| | | |
Beef, warmed in gravy | 1 8 | 3 | .086 | 598
Hot biscuit | 2 0 | 6 | .340 | 2,600
Butter | 2 | 3 | ... | 434
Milk, 1 quart | 2 0 | 6 | .033 | 325
|-----------+----------+---------+----------
Total | | 18 | .259 | 3,957
|===========|==========|=========|==========
Total per day | | 55 | 1.134 | 3,645
|===========|==========|=========|==========
Total for one man | | 14 | .285 | 3,411
----------------------------+-----------+----------+---------+----------

DISCUSSION OF THE MENUS.

These menus attempt to give, as nearly as convenient, the range of
food materials and the variety of combination which might be found in
the average well-to-do household. Some of the menus are more varied
and costly than others, and a few are given showing the effect of the
use of more milk, and also how a diet might easily become one-sided.
The quantities of the different foods used per meal will not, it is
believed, be found out of proportion to each other, though of course
they will not suit every family. The weights of all materials,
oatmeal and other cereals, meat, vegetables, etc., are for these
substances as purchased.

The calculation of the quantities of nutrients contained in the
different foods is based upon the average percentage composition of
these materials. Inasmuch as the fats and carbohydrates are used
simply as fuel they are not shown in the menus, only the quantity of
protein and the fuel value of the food being of interest.

The cost of the different food materials must of necessity be more or
less of a varying quantity, depending upon the season of the year, the
character of the markets, large or small, city or country, etc. Of the
more important food materials the assumed price per pound is as
follows: Beef loin, 18 to 25 cents; shoulder, 12 cents; round, 14
cents; chicken, 15 cents; mutton loin, 16 cents; lamb leg, 20 cents;
bacon, 16 cents; sausage, 10 cents; milk, 3 cents (6 cents per quart);
skim milk, 1-1/2