|Carbo- |Mineral|
| Water |Protein|  Fat  |hydrate|Matter |Calories
Name         |  %    |   %   |   %   |   %   |   %   | per lb.
-------------+-------+-------+-------+-------+-------+------

--
Cheese       |  34.2 |  25.2 |  31.7 |   2.4 |   3.8 |  1,950
Eggs         |  73.7 |  13.4 |  10.5 |   ... |   1.0 |    720
Milk         |  87.0 |   3.3 |   4.0 |   5.0 |   0.7 |    310
Beef         |  54.8 |  23.5 |  20.4 |   ... |   1.2 |  1,300
Cod          |  58.5 |  11.1 |   0.2 |   ... |   0.8 |    209
Salmon       |  64.0 |  22.0 |  12.8 |   ... |   1.4 |    923
Peas         |  85.3 |   3.6 |   0.2 |   9.8 |   1.1 |    252
Baked Beans  |  68.9 |   6.9 |   2.5 |  19.6 |   2.1 |    583
Lentils      |  15.9 |  25.1 |   1.0 |  56.1 |   1.1 |  1,620
Peanuts      |   9.2 |  25.8 |  38.6 |  24.4 |   0.2 |  2,490
String Beans |  93.7 |   1.1 |   0.1 |   3.8 |   1.3 |     92
Walnuts      |   2.5 |  18.4 |  64.4 |  13.0 |   1.7 |  3,182
Almonds      |   4.8 |  21.0 |  54.9 |  17.3 |   2.0 |  2,940

THE ECONOMY OF MEAT AND MEAT SUBSTITUTES

Don’t buy more than your family actually needs.  Study and know what the actual needs are, and you will not make unnecessary expenditures.

Learn what the various cuts of meat are, what they can be used for, and which are best suited to the particular needs of your household.

Study the timeliness of buying certain cuts of meats.  There are days when prices are lower than normal.

Always check the butcher’s weights by watching him closely or by weighing the goods on scales of your own.

Always buy a definite quantity.  Ask what the pound rate is, and note any fractional part of the weight.  Don’t ask for “ten or twenty cents’ worth.”

Select your meat or fish personally.  There is no doubt that high retail prices are due to the tendency of many housewives to do their buying by telephone or through their servants.

Test the freshness of meat and fish.  Staleness of meat and fish is shown by loose and flabby flesh.  The gills of fresh fish are red and the fins stiff.

Make all the purchases possible at a public market, if you can walk to it, or if carfare will not make too large an increase in the amount you have set aside for the day’s buying.

A food chopper can be made to pay for itself in a short time by the great variety of ways it furnishes of utilizing left-overs.

If possible, buy meat trimmings.  They cost 20 cents a pound and can be used in many ways.

Buy the ends of bacon strips.  They are just as nutritious as sliced bacon and cost 50 per cent. less.

Learn to use drippings in place of butter for cooking purposes.

Buy cracked eggs.  They cost much less than whole ones and are usually just as good.

Keep a stock pot.  Drop into it all left-overs.  These make an excellent basis for soup stock.

Don’t throw away the heads and bones of fish.  Clean them and use them with vegetables for fish chowder or cream of fish soup.