| Food Material. | Lbs. | Oz. | |||
| Whole | Milk, | 10 | cts. per qt. | 2 | 0 |
| " | " | 8 | " | 2 | 8 |
| " | " | 7 | " | 2 | 14 |
| " | " | 6 | " | 3 | 5 |
| " | " | 5 | " | 4 | 0 |
| " | " | 4 | " | 5 | 0 |
| Skim | " | 3 | " | 6 | 11 |
| Skim | " | 2 | " | 10 | 0 |
| Butter, | 24 | cts. per lb. | 0 | 7 | |
| Cheese, | 16 | " | 0 | 10 | |
| Beef, round, | 12 | " | 0 | 13 | |
| " sirloin, | 18 | " | 0 | 9 | |
| Mutton, loin, | 16 | " | 0 | 10 | |
| Pork, salt | 12 | " | 0 | 13 | |
| Cod, salt | 6 | " | 1 | 9 | |
| Eggs, | 22 | cts. per doz. | 0 | 11 | |
| Oysters, | 30 | cts. per qt. | 0 | 11 | |
| Potatoes, | 60 | cts. per bushel | 10 | 0 | |
| Beans, dried, | 8 | cts. per qt. | 2 | 8 | |
| Wheat flour, | 3 | cts. per lb. | 3 | 5 | |
Menu I.—For family equivalent to 4 men at moderate muscular work.
Menu II.—For family equivalent to 4 men at moderate muscular work.
In these menus the amount of milk has, as a rule, been taken as representing somewhere near the average consumption. The amount of milk can be increased in any of the menus given above either by substituting it to some extent for coffee or tea, or by using more milk and smaller quantities of meats, butter or eggs. Roughly speaking, 1 quart of whole milk could be substituted for half a pound of meat or eggs and the amount of nutrients would be the same, while a pint of milk would give as large a fuel value as 1-1/2 ounces of butter, and in addition considerable protein not furnished by the latter.
This replacement of meats by milk is illustrated in the following menu, in which a diet with a rather small quantity of milk is so changed as to include a much larger amount. Thus for breakfast in the modified ration a pint and a half of milk is made to take the place of half a pound of broiled steak. For dinner a quart of skim milk (or buttermilk) is called for, or a glass for each person unless some of it is used in the cooking. At the same time, 4 ounces less roast pork is required. In the same way a glass of whole milk is allowed each person for supper, or the bread can be made into milk toast and the most of the extra milk used in this way. This allows the canned salmon to be reduced 6 ounces.
Menu III.—For family equivalent to 4 men at moderate exercise.
| Weight of food. | ||||
| Food materials. | With small amount of milk. | With large amount of milk. | ||
| Breakfast. | Lbs. | Oz. | Lbs. | Oz. |
| Bananas, apples, or pears | 0 | 12 | 0 | 12 |
| Wheat preparation | 4 | 4 | ||
| Milk | 8 | 8 | ||
| Sugar | 2 | 2 | ||
| Broiled sirloin steak | 1 | 4 | 12 | |
| Baked potatoes | 1 | 8 | 1 | 8 |
| Hot rolls | 1 | 0 | 1 | 0 |
| Butter | 2½ | 2½ | ||
| Extra milk | 1 | 8 | ||
| Dinner. | ||||
| Tomato soup | 1 | 12 | 1 | 12 |
| Roast pork | 1 | 12 | 1 | 8 |
| Mashed potatoes | 1 | 4 | 1 | 4 |
| Turnips | 8 | 8 | ||
| Apple fritters: | ||||
| Apples | 8 | 8 | ||
| Flour | 2 | 2 | ||
| 1 egg | 2 | 2 | ||
| Lard | 1½ | 1½ | ||
| Bread | 8 | 8 | ||
| Butter | 2 | 2 | ||
| Extra skim milk | 2 | 0 | ||
| Supper. | ||||
| Canned salmon | 1 | 6 | 1 | 0 |
| Potatoes | 12 | 12 | ||
| Bread | 8 | 8 | ||
| Butter | 2 | 2 | ||
| Berries, canned or fresh | 8 | 8 | ||
| Extra milk | 2 | 0 | ||