| | | | 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 ----------------------------+-----------+----------+--------
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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 cents (3 cents per quart); butter, 32 cents; cheese, 16 cents; eggs, 16 cents (24 cents per dozen); flour and meal, 2-1/2 to 3 cents; cereals, 5 to 8 cents; bread, 4 cents; potatoes and other vegetables, 1-1/2 cent (90 cents per bushel); bananas, about 8 cents (20 cents per dozen); oranges, about 7 cents (25 to 40 cents per dozen); apples, 1-1/2 cent per pound (90 cents per bushel).

It is probable that the above figures represent more nearly the average prices of the different food materials in the eastern part of the country than in the central and western portions, where meats, cereals, and many other products are somewhat cheaper.  It is also to be borne in mind that by observing the markets many food materials can be purchased much cheaper than here indicated, while on the other hand there may be times when they will be much more expensive.  The choice of vegetables and fruits will naturally be governed by their abundance and cost.