3541. In "Mrs. Hale's New Cook Book," and in the following directions, the art is made plain; and the process may, by practice, be easily acquired.
3542. Proportions of Nutriment in articles of Food.—See "Mrs. Hale's New Cook Book—Introductory," etc.
3543. Bread contains eighty nutritious parts in one hundred; meal thirty-four in one hundred; French beans, ninety-two in one hundred; common beans, eighty-nine in one hundred; peas, ninety-three in one hundred; lentils, ninety-four in one hundred; cabbages and turnips, the most aqueous of all the vegetables compared, produce only eight pounds of solid matter in one hundred pounds; carrots and spinach produce fourteen in the same quantity; while one hundred pounds of potatoes contain twenty-five pounds of dry substance.
3544. From a general estimate it results, that one pound of good bread is equal to two pounds and a half or three pounds of potatoes; that seventy-five pounds of bread and thirty of meat may be substituted for three hundred pounds of potatoes.