No mention has been made of beverages upon the bills of fare. If any are used, hot milk or caramel coffee are to be preferred. Cooked fruit, either fresh, dried, or canned, is desirable for every meal, but the kind—as also of the fresh fruit upon the breakfast bill—may be arranged according to individual preferences and resources. The use of cream, sugar, and other accessories should be suited to circumstances.
It is intended that croutons be served with the soups, and in arranging the variety of breads, an effort has been made to provide one of harder texture for use with grains and other soft foods. The wafers mentioned are the whole-wheat and gluten wafers manufactured by the Sanitarium Food Co., which by many families are considered more convenient for general use as a hard bread than the crisps, sticks, etc., which upon some of the menus are designed for the same purpose.
Less variety may be used, and changes made to suit the taste and circumstances of those providing and partaking of the meals; but whatever is subtracted should still leave upon the bill of fare the more nutritious articles, like grains, whole-wheat bread, and other foods rich in nerve and muscle forming elements.
Whether the housewife follows the bills of fare given with such modifications as are best suited to the needs of her household, or provides some of her own choosing, she will find it a great saving of vexation and trouble to make them out for several days or a week ahead, at one time, rather than from day to day or from meal to meal. She can then plan her work and her resources so as the more nearly to make "both ends meet," and can provide a more varied fare, while if changes are needed, they can be easily made by substituting one article for another, as circumstances demand.
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.
| FOOD SUBSTANCES. | Water. | Albuminous elements. | Starch. | Grape Sugar. | Cane Sugar. | Free Fat. | Free Acid. | Pectose. | Non-Nitrog. Substances.[[1]] | Salts. | Cellulose. | Propor. Carbon to Nitrogenous. | Total Nutritive Value. |
| GRAINS. | |||||||||||||
| Wheat, Poland | 13.2 | 21.5 | 61.9 | X | 1.5 | X | X | X | 1 | X | 2.9 | 86.8 | |
| Wheat, Michigan White | 12.8 | 11.6 | 71. | X | 1.3 | X | X | X | 1.6 | 1.7 | 6.2 | 85.5 | |
| Wheat, Michigan Diehle | 12.2 | 13.8 | 72.2 | X | X | X | X | X | 1.8 | X | 5.2 | 87.8 | |
| Wheat, Japanese | 12.4 | 16.5 | 65.1 | X | 1.6 | X | X | X | 1.5 | 2.9 | 4. | 84.7 | |
| Rye, Winter | 8.7 | 11. | 74.6 | X | 1.9 | X | X | X | 2.3 | 1.5 | 6.9 | 89.8 | |
| Rye, German | 8. | 14. | 78. | X | X | X | X | X | X | X | 5.5 | 92. | |
| Barley | 24. | 10.5 | 66.7 | X | 2.4 | X | X | X | 2.6 | 3.8 | 6.5 | 82.2 | |
| Barley, So. Russian | 4. | 12.7 | 70.9 | X | X | X | X | X | 2.4 | X | 5.5 | 86. | |
| Oats | 12. | 10.7 | 58.3 | X | 7.8 | X | X | X | 3.3 | 17.9 | 5.2 | 86.7 | |
| Corn, Flint | 13.1 | 10.2 | 68.5 | X | 4.8 | X | X | X | 1.4 | 1.7 | 7.1 | 84.9 | |
| Corn, Dent | 13.4 | 9.4 | 68.5 | X | 5. | X | X | X | 1.5 | 2.2 | 7.8 | 84.4 | |
| Corn, Sweet | 13.4 | 11.4 | 62.7 | X | 7.8 | X | X | X | 1.8 | 2.9 | 6.1 | 83.7 | |
| Rice | 12.6 | 6.7 | 78.5 | X | .9 | X | X | X | .8 | .5 | 11.8 | 86.9 | |
| Millet | 11.8 | 10.5 | 68.2 | X | 4.2 | X | X | X | 2.8 | 2.5 | 6.9 | 85.7 | |
| Buckwheat | 12.7 | 10. | 71.8 | X | 1.4 | X | X | X | 1.9 | 1.7 | 7.3 | 85.6 | |
| Iceland Moss | 16. | 22. | 36.3 | X | 1.4 | X | X | X | 1.4 | 2.9 | 2.6 | 81.1 | |
| FOOD SUBSTANCES. | Water. | Albuminous elements. | Starch. | Grape Sugar. | Cane Sugar. | Free Fat. | Free Acid. | Pectose. | Non-Nitrog. Substances.[[1]] | Salts. | Cellulose. | Propor. Carbon to Nitrogenous. | Total Nutritive Value. |
| FLOUR. | |||||||||||||
| Graham | 13. | 11.7 | 69.9 | X | 1.7 | X | X | X | 1.8 | 1.9 | 6.1 | 85.1 | |
| Wheat | 11.6 | 11.1 | 75.4 | X | 1.1 | X | X | X | .6 | .2 | 6.8 | 88.2 | |
| Rye | 13.7 | 11.6 | 69.7 | X | 2. | X | X | X | 1.4 | 1.6 | 6.1 | 84.7 | |
| Barley | 14.8 | 11.4 | 71.2 | X | 1.5 | X | X | X | .6 | .5 | 6.3 | 84.7 | |
| Oat | 7.7 | 15.1 | 67.2 | X | 7.1 | X | X | X | 2. | .9 | 4.9 | 91.4 | |
| Corn | 14.2 | 9.7 | 69.5 | X | 3.8 | X | X | X | 1.3 | 1.5 | 7.5 | 84.3 | |
| Buckwheat | 13.5 | 8.9 | 74.3 | X | 1.6 | X | X | X | 1. | .7 | 8.5 | 83.8 | |
| Bean | 10.3 | 23.2 | 59.4 | X | 2.1 | X | X | X | 3.3 | 1.7 | 2.6 | 88. | |
| Pea | 11.4 | 25.2 | 57.2 | X | 2. | X | X | X | 2.9 | 1.3 | 2.3 | 87.3 | |
| Banana | 14.9 | 2.9 | 77.9 | X | .5 | X | X | X | 2.2 | 1.6 | 27. | 83.5 | |
| Arrowroot | 18. | X | 82. | X | X | X | X | X | X | X | 82. | 82. | |
| FOOD SUBSTANCES. | Water. | Albuminous elements. | Starch. | Grape Sugar. | Cane Sugar. | Free Fat. | Free Acid. | Pectose. | Non-Nitrog. Substances.[[1]] | Salts. | Cellulose. | Propor. Carbon to Nitrogenous. | Total Nutritive Value. |
| BREADS. | |||||||||||||
| Barley | 12.4 | 9.4 | 64.4 | 4.7 | 1. | X | X | X | 3.8 | 4.3 | 7.4 | 83.3 | |
| Whole Wheat | 13. | 8.7 | 60. | 4. | 6. | X | X | X | 3. | 5.3 | 8. | 81.7 | |
| White | 45.1 | 5.3 | 46. | 2.3 | .8 | X | X | X | .5 | X | 9.2 | 54.9 | |
| Rye | 42.3 | 6.1 | 46.9 | 2.3 | .4 | X | X | X | 1.5 | .5 | 8.1 | 57.2 | |
| Swedish Speise Brod | 12. | 10. | 72.3 | 3.1 | 1.6 | X | X | X | X | 1. | 7. | 87. | |
| Zwieback, White | 13.3 | 8.5 | 73.3 | 1.8 | 1. | X | X | X | .6 | 1.5 | 9. | 83.2 | |
| Rye | 11.6 | 9.3 | 67.2 | 3.6 | 1. | X | X | X | 2.1 | 4.7 | 7.7 | 83.7 | |
| Macaroni | 13.1 | 9. | 76.8 | X | .3 | X | X | X | .8 | X | 8.5 | 86.9 | |
| Manna | 15.3 | 1.9 | 18.1 | 49.[[2]] | X | X | X | 5.6 | X | 10.1 | 67. | 72.7 | |
| FOOD SUBSTANCES. | Water. | Albuminous elements. | Starch. | Grape Sugar. | Cane Sugar. | Free Fat. | Free Acid. | Pectose. | Non-Nitrog. Substances.[[1]] | Salts. | Cellulose. | Propor. Carbon to Nitrogenous. | Total Nutritive Value. |
| FRESH FRUITS. | |||||||||||||
| Apple | 84.8 | .4 | X | 7.2 | X | .8 | 4.8 | X | .5 | 1.5 | 18. | 13.7 | |
| Apricot | 81.2 | .5 | X | 4.6 | X | 1.2 | 5.4 | X | .8 | 5.3 | 9.2 | 13.5 | |
| Blackberry | 86.4 | .5 | X | 4.1 | X | .2 | 1.4 | X | .4 | 7. | 6.2 | 8.1 | |
| Banana | 73. | 1.9 | X | X | .6 | X | X | 23.9 | 1. | .3 | .3 | 26.7 | |
| Cherry | 79.8 | .7 | X | 10.2 | X | .9 | 1.8 | X | .7 | 5.9 | 14.5 | 14.8 | |
| Cranberry | 89.6 | .1 | X | 1.5 | X | 3.3 | X | X | .2 | 6.3 | 15. | 4.1 | |
| Currant | 84.7 | .5 | X | 6.4 | X | 2.3 | .9 | X | .7 | 4.6 | 12.8 | 10.7 | |
| Grape | 78.2 | .6 | X | 14.3 | X | .8 | 2. | X | .5 | 3.6 | 13.8 | 18.2 | |
| Gooseberry | 85.7 | .5 | X | 7.1 | X | 1.4 | 1.4 | X | .4 | 3.5 | 14.2 | 10.8 | |
| Pear | 83.2 | .4 | X | 8.2 | X | .2 | 3.3 | X | .3 | 4.4 | 20.5 | 12.4 | |
| Prune | 81.2 | .8 | X | 6.2 | X | .8 | 4.9 | X | .7 | 5.5 | 7.7 | 13.4 | |
| Plum | 84.9 | .4 | X | 3.6 | X | 2.5 | 4.6 | X | .7 | 4.3 | 9. | 10.8 | |
| Peach | 80. | .7 | X | 4.5 | X | .9 | 7.1 | X | .7 | 6.1 | 6.4 | 13.9 | |
| Raspberry | 85.7 | .4 | X | 3.9 | X | 1.4 | .7 | X | .5 | 7.4 | 9.7 | 6.9 | |
| Strawberry | 87.6 | 1.1 | X | 6.3 | .5 | .9 | .5 | X | .8 | 2.3 | 6.1 | 10.1 | |
| Whortleberry | 78.4 | .8 | X | 5. | X | 1.6 | .9 | X | 1. | 12.3 | 6.2 | 9.3 | |
| FOOD SUBSTANCES. | Water. | Albuminous elements. | Starch. | Grape Sugar. | Cane Sugar. | Free Fat. | Free Acid. | Pectose. | Non-Nitrog. Substances.[[1]] | Salts. | Cellulose. | Propor. Carbon to Nitrogenous. | Total Nutritive Value. |
| DRIED FRUITS. | |||||||||||||
| Prune | 29.3 | 2.3 | .2 | 44.5 | .5 | X | 2.7 | 4.3 | 13.4 | 1.4 | 1.5 | 19.6 | 69.2 |
| Pear | 29.4 | 2. | 10.8 | 29.1 | .4 | X | .8 | 4.5 | 14.9 | 1.7 | 6.9 | 19.9 | 63.7 |
| Apple | 27.9 | 1.3 | 5.6 | 42.8 | .8 | X | 3.6 | 4.8 | 6.5 | 1.6 | 5.1 | 37.8 | 67. |
| Cherry | 49.8 | 2. | X | 31.2 | X | .3 | X | X | 14.3 | 1.6 | 2.4 | 15.7 | 47.8 |
| Raisin | 32. | 3.4 | X | 54.6 | X | .6 | X | X | 7.5 | 1.2 | 1.7 | 23. | 66.3 |
| Fig | 31.2 | 4. | X | 49.8 | X | X | X | X | X | 2.9 | 12.1 | 12.4 | 36.7 |
| Date | 33. | 9. | X | X | 58. | X | X | X | X | X | X | 6.4 | 67. |
| FOOD SUBSTANCES. | Water. | Albuminous elements. | Starch. | Grape Sugar. | Cane Sugar. | Free Fat. | Free Acid. | Pectose. | Non-Nitrog. Substances.[[1]] | Salts. | Cellulose. | Propor. Carbon to Nitrogenous. | Total Nutritive Value. |
| NUTS. | |||||||||||||
| Chestnut | 7.3 | 14.6 | 69. | X | X | 2.4 | X | X | X | 3.3 | 3.4 | 4.8 | 89.3 |
| Walnut | 7.2 | 15.8 | 13. | X | X | 57.4 | X | X | X | 2. | 4.6 | 4.4 | 88.2 |
| Hazelnut | 7.1 | 17.4 | 7.2 | X | X | 62.6 | X | X | X | 2.5 | 3.2 | 4. | 89.7 |
| Sweet Almond | 6.2 | 23.5 | 7.8 | X | X | 53. | X | X | X | 3. | 6.5 | 2.6 | 87.3 |
| Peanut | 6.5 | 26.3 | 1.8 | X | X | 46.2 | X | X | X | 3.3 | 13.9 | 1.7 | 79.6 |
| Cocoanut | 46.5 | 5.6 | 8. | X | X | 35.9 | X | X | X | 1. | 2.9 | 7.8 | 50.5 |
| Syrup | 24.6 | X | X | 26.2 | 44.9 | X | X | X | 2. | 2.3 | X | 71. | 75.4 |
| Honey | 20.6 | .8 | X | 72.8 | 1.8 | X | X | X | 3.8 | .2 | X | 91. | 78.1 |
| FOOD SUBSTANCES. | Water. | Albuminous elements. | Starch. | Grape Sugar. | Cane Sugar. | Free Fat. | Free Acid. | Pectose. | Non-Nitrog. Substances.[[1]] | Salts. | Cellulose. | Propor. Carbon to Nitrogenous. | Total Nutritive Value. |
| VEGETABLES. | |||||||||||||
| Carrot | 85.8 | 1.2 | X | X | .3 | X | X | 9.2 | 1. | 1.5 | .2 | 11.7 | |
| Winter Cabbage | 80. | 4. | X | 1.2 | .9 | X | X | 10.4 | 1.6 | 1.9 | .5 | 18.1 | |
| Red Cabbage | 90. | 1.8 | X | 1.7 | .2 | X | X | 4.2 | .8 | 1.3 | 1. | 8.7 | |
| White Cabbage | 90. | 1.9 | X | 2.3 | .2 | X | X | 2.6 | 1.2 | 1.8 | 1.3 | 8.2 | |
| Spinach | 38.5 | 3.5 | X | .1 | .6 | X | X | 4.3 | 2. | 1. | .2 | 10.5 | |
| Celery | 84.1 | 1.5 | X | .8 | .4 | X | X | 11. | .8 | 1.4 | .8 | 14.5 | |
| Head Lettuce | 94.3 | 1.4 | X | X | .3 | X | X | 2.2 | 1. | .8 | 1.8 | 4.9 | |
| Potato | 75. | 2.2 | X | X | .2 | X | X | 21. | 1. | .6 | .1 | 24.4 | |
| White Turnip | 92.5 | 1.5 | X | X | .2 | X | X | 3. | .7 | 2.1 | .1 | 5.4 | |
| Beet | 87.5 | 1.3 | X | X | .1 | X | X | 9. | 1.1 | 1. | .1 | 11.5 | |
| Sugar Beet | 71.6 | 2. | X | 12.6 | .5 | X | X | .7 | 1. | 11.6 | 21.5 | 23.3 | |
| Parsnip | 82. | 1.2 | X | X | .6 | X | X | 7.2 | 1. | 8. | .5 | 10. | |
| Sweet Potato | 71.8 | 1. | X | X | .2 | X | X | 25.3 | .7 | 1. | .2 | 27.2 | |
| Cucumber | 95.2 | 1.2 | X | 1. | X | X | X | 1.4 | .4 | .8 | .8 | 4. | |
| Asparagas | 93.7 | 1.8 | X | .4 | .3 | X | X | 2.3 | .5 | 1. | .4 | 5.3 | |
| Cauliflower | 90.9 | 2.3 | X | 1.2 | .3 | X | X | 3.4 | .8 | .9 | .6 | 8.2 | |
| Melon | 90.4 | 1. | X | 2.2 | .3 | X | X | 4. | .7 | 1.4 | 2.1 | 3.8 | |
| Squash | 90.3 | 1.1 | X | 1.4 | .1 | X | X | 5.2 | .7 | 1.2 | 1.3 | 8.5 | |
| Onion | 86. | 1.7 | X | 2.8 | .1 | X | X | 8. | .7 | .7 | 1.7 | 13.3 | |
| Pumpkin | 90.3 | 1.1 | 5.1 | 1.5 | .1 | X | X | X | .7 | 1.2 | 6. | 8.5 | |
| Tomato | 92.4 | 1.6 | X | 2.5 | .3 | 1.8 | X | X | .6 | .8 | 1.8 | 6.8 | |
| Peas, green, garden | 78.4 | 6.4 | 12. | X | X | .5 | X | X | X | .8 | 1.9 | 2. | 19.7 |
| Peas, small | 10.3 | 24.6 | 52.6 | X | X | 3.5 | X | X | X | 2.6 | 6.4 | 2.2 | 83.3 |
| Peas, African | 6.5 | 23.4 | 57.8 | X | X | 6. | X | X | X | 3. | 3.3 | 2.7 | 90.2 |
| Peas, green shelled | 12.7 | 21.7 | 57.7 | X | X | 1.9 | X | X | X | 2.8 | 3.2 | 2.7 | 84.1 |
| Beans, field | 13.5 | 25. | 48.3 | X | X | 1.7 | X | X | X | 3.5 | 8. | 2. | 78.5 |
| Beans, French or Kidney | 11. | 23.7 | 55.6 | X | X | 2.2 | X | X | X | 3.7 | 3.8 | 2.4 | 85.2 |
| Beans, white | 15. | 26.9 | 48.8 | X | X | 3. | X | X | X | 3.5 | 2.8 | 1.9 | 82.2 |
| Beans, Lima | 9. | 21.9 | 60.6 | X | X | 1.6 | X | X | X | 2.9 | 4. | 3.1 | 93. |
| Beans, String beans | 88.7 | 2.7 | 5.5 | 1.2 | X | .1 | X | X | X | .6 | 1.2 | 2.5 | 10.1 |
| Lentils | 12.3 | 25.9 | 53. | X | X | 1.9 | X | X | X | 3. | 3.9 | 2.1 | 83.8 |
| Lentils, German | 11.7 | 33. | 30.3 | X | X | 8.7 | X | X | X | 2.7 | 13.6 | 1.2 | 74.7 |
| FOOD SUBSTANCES. | Water. | Albuminous elements. | Starch. | Grape Sugar. | Milk Sugar. | Free Fat. | Free Acid. | Pectose. | Non-Nitrog. Substances.[[1]] | Salts. | Cellulose. | Propor. Carbon to Nitrogenous. | Total Nutritive Value. |
| MILK AND BUTTER. | |||||||||||||
| Mother's milk | 89.2 | .9 | X | X | 5.4 | 3.2 | X | X | X | .4 | X | X | X |
| Cows' milk | 86. | 4.1 | X | X | 5.2 | 3.9 | X | X | X | .8 | X | 2.2 | 14. |
| Cream | 66. | 2.7 | X | X | 2.8 | 26.7 | X | X | X | 1.8 | X | 11. | 34. |
| Swedish Butter | 13.8 | .6 | X | X | .6 | 84.4 | X | X | X | .6 | X | 141. | 86.2 |
| French Butter | 12.6 | X | X | X | .2 | 86.4 | X | X | X | .8 | X | 86.6 | 87.4 |
| Cheese, Stilton | 32. | 26.2 | X | X | 34.5 | 3.3 | X | X | X | 4. | X | 1.4 | 68. |
| Skimmed milk | 88. | .4 | X | X | 3.8 | 1.8 | X | X | X | .8 | X | 1.4 | 10.4 |
| Buttermilk | 88. | 4.1 | X | X | 3.6 | .7 | X | X | X | .8 | X | 1. | 9.2 |
| Milk of Cow Tree | 58. | 1.7 | X | 2.8 | X | 35.2 | X | X | X | .5 | X | 2.2 | 40.2 |
| FOOD SUBSTANCES. | Water. | Albuminous elements. | Starch. | Grape Sugar. | Cane Sugar. | Free Fat. | Free Acid. | Pectose. | Non-Nitrog. Substances.[[1]] | Salts. | Cellulose. | Propor. Carbon to Nitrogenous. | Total Nutritive Value. |
| MEATS. | |||||||||||||
| Lean Beef | 72. | 19.3 | X | X | X | 3.6 | X | X | X | 5.1 | X | .18 | 28. |
| Lean Mutton | 72. | 18.3 | X | X | X | 4.9 | X | X | X | 4.8 | X | .26 | 28. |
| Veal | 63. | 16.3 | X | X | X | 15.8 | X | X | X | 4.7 | X | .93 | 37. |
| Pork | 39. | 9.8 | X | X | X | 49.9 | X | X | X | 2.3 | X | .49 | 61. |
| Poultry | 74. | 21. | X | X | X | 3.8 | X | X | X | 1.2 | X | .18 | 26. |
| White Fish | 78. | 18.1 | X | X | X | 2.9 | X | X | X | 1. | X | .16 | 22. |
| Salmon | 77. | 16.1 | X | X | X | 5.5 | X | X | X | 1.4 | X | .34 | 23. |
| Entire Egg | 74. | 14. | X | X | X | 10.5 | X | X | X | 1.5 | X | .75 | 26. |
| White of Egg | 78. | 20.4 | X | X | X | X | X | X | X | 1.6 | X | X | 22. |
| Yolk of Egg | 52. | 16. | X | X | X | 30.7 | X | X | X | 1.3 | X | 1.9 | 48. |