In the arrangement of her menus she will find it well to select first the grain and breads to be used, since being among the most nutritious of all foods, they may well form the chief and staple food, around which all other articles upon the bill of fare are grouped.  If the grain chosen be rice, farina, or one largely composed of starch, the remainder of the menu should include some foods rich in nitrogenous elements, such as macaroni, whole-wheat or Graham breads, the legumes, eggs, etc.  If the choice of grain be one containing a high percentage of nitrogenous material, less of this element will be required in the accompanying foods.  As an aid in determining the nutritive value of any given food substance, the following table, presenting the results of the chemical analysis of the more common articles used as food, which we have compiled from the most recent scientific authorities, will be found helpful:—­

TABLE SHOWING THE NUTRITIVE VALUES OF COMMON FOOD SUBSTANCES.

(1)Water. (2)Albuminous elements. (3)Starch. (4)Grape Sugar. (5)Cane Sugar. (6)Free Fat. (7)Free Acid.

GRAINS. 
FOOD SUBSTANCES  (1)    (2)   (3)    (4)  (5)   (6)   (7)
Wheat, Poland   13.2   21.5      61.9      X    1.5    X
Mich.  White    12.8   11.6      71.        X    1.3    X
"    Diehle   12.2   13.8      72.2      X     X     X
Japanese       12.4   16.5      65.1      X    1.6    X
Rye, Winter      8.7   11.       74.6      X    1.9    X
German          8.    14.       78.        X     X     X
Barley          24.    10.5      66.7      X    2.      X
So.  Russian     4.    12.7      70.9      X     X     X
Oats            12.    10.7      58.3      X    7.8    X
Corn, Flint     13.1   10.2      68.5      X    4.8    X
Dent           13.4    9.4      68.5      X    5.      X
Sweet          13.4   11.4      62.7      X    7.8    X
Rice            12.6    6.7      78.5      X     .9    X
Millet          11.8   10.5      68.2      X    4.2    X
Buckwheat       12.7   10.       71.8      X    1.4    X
Iceland Moss    16.    22.       36.3      X    1.4    X

FLOUR. 
FOOD SUBSTANCES  (1)    (2)   (3)    (4)  (5)   (6)   (7)
Graham          13.    11.7      69.9      X    1.7    X
Wheat           11.6   11.1      75.4      X    1.1    X
Rye             13.7   11.6      69.7      X    2.      X
Barley          14.8   11.4      71.2      X    1.5    X
Oat              7.7   15.1      67.2      X    7.1    X
Corn            14.2    9.7      69.5      X    3.8    X
Buckwheat       13.5    8.9      74.3      X    1.6    X
Bean            10.3   23.2      59.4      X    2.1    X
Pea             11.4   25.2      57.2      X    2.      X
Banana          14.9    2.9      77.9      X     .5    X
Arrowroot       18.       X       82.        X     X     X

    BREADS. 
    FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7)
    Barley 12.4 9.4 64.4 4.7 1.  X
    Whole Wheat 13. 8.7