| breakfast food, 20c | .80 ||10 lb. other meats, boiling | |Cake and pastry purchased | 3.00 || pieces, rump roast, etc. | 1.00 |8 lb. butter, 30c | 2.40 || 5 lb. cheese, 16c | .80 |Tea, coffee, spices, etc. | .75 || 5 lb. oatmeal (bulk) | .15 |Mushrooms | .75 || 5 lb. beans | .25 |Celery | 1.00 ||Home-made cake and pastry | 1.00 |Oranges | 2.00 || 6 lb. butter, 30c | 1.80 |Potatoes | .25 || 3 lb. home-made shortening | .25 |Miscellaneous canned goods | 2.00 ||Tea, coffee, and spices | .40 |Milk | .50 ||Apples | .50 |Miscellaneous foods | 2.00 ||Prunes | .25 |3 doz. eggs | .60 ||Potatoes | .25 | |-------||Milk | 1.00 | |$23.45 ||Miscellaneous foods | 1.00 | | || 3 doz. eggs | .60 | | || -|----- | | || $|11.30 | -----------------------|-------------------------------
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“The tables show that one family spends over twice as much in the purchase of foods as the other family, and yet the one whose food costs the less actually secures the larger amount of nutritive material and is better fed than the family where more money is expended.”—­From Human Foods, Snyder.

The Source of the Different Foods.  All of our food comes from either the plant world or the animal world.  Broadly speaking, plants furnish the carbohydrates, that is, starch and sugar; animals furnish the fats and proteids.  But although vegetable foods yield carbohydrates mainly, some of them, like beans and peas, contain large quantities of protein and can be substituted for meat without disadvantage to the body.  Other plant products, such as nuts, have fat as their most abundant food constituent.  The peanut, for example, contains 43% of fat, 30% of proteids, and only 17% of carbohydrates; the Brazil nut has 65% of fat, 17% of proteids, and only 9% of carbohydrates.  Nuts make a good meat substitute, and since they contain a fair amount of carbohydrates besides the fats and proteins, they supply all of the essential food constituents and form a well-balanced food.

CHAPTER VI

WATER