"It is not beneath the dignity of any family to avoid useless expenditure no matter how generous its income, and the intelligent housekeeper should take as much pride in setting a good table, at a low price, as the manufacturer does in lessening the cost of production in his factory." l Calculation of the Cost of Food. — In counting the cost of foods, it is necessary to know not only the price per pound, quart, dozen, or package, but the measurement in cupfuls of the given weight. Most of the data for the list given below can be obtained from the notes on the weights and measures of various foods prepared from the "Ques- tions " of this text. The dashes indicate that data are not re- quired. The cost should be calculated to four decimal places. QUESTIONS From United States Department of Agriculture, Bulletin No. 28, find the Calories (see How Heat or Fuel Value is Measured, p. 356) yielded by one pound each of butter, whole milk, eggs, cheese, beef, wheat flour, and sugar. Express graphically the calorific value of the above list of foods. (Allow one eighth inch of space per one hundred Calories.) How many pounds, or what part of a pound, of each of the above foods can be purchased for twenty-five cents ? 1 United States Department of Agriculture, Farmers' Bulletin 391, "Economical Use of Meat in the Home," p. 43. '1 COST OP FOOD 355 Meas- Cost ure in Cost Cost pbe Cupfuls Cost per per Food Pound, OF per Table- Tka- Quart, Pound, Cupful spoon- spoon- etc. Quaet, etc. ful FUL r Baking powder (see p. 202) . Butter (see p. 254) .... Cocoa (see p. 99) Coffee (see p. 180) .... Corn meal (see p. 62) . . . Corn Starch (see p. 55) . . • Heap- ing table- spoon ful / Cream of Wheat (see p. 40) . Cream (see p. 102) .... Eggs (see Experiment 39, p. 93) One Flour, white (see p. 216) . . Flour, entire (see p. 215) . . Flour, graham (see p. 215) ; 1 Meat, chopped (see p. 132) Milk (see p. 99) Oil, Salad (see p. 260) . . . Potatoes (see p. 66) ... . Rolled Oats (see p. 40) . . Salt One potato Split peas (see p. 162) . . . Sugar, brown (see p. 318) . . Sugar, granulated (see p. 30) . One lump Sugar, powdered (see p. 30) . Tea (see p. 180) -♦ Wheatena (see p. 40) . . . r CHAPTER VII Measurement of the Fuel Value of Foods How Food is Assimilated. — In Part I, the uses of the foodstuffs, — carbohydrates, fats, protein, ash, and water — were given (see p. 181). It was stated that these foodstuffs either (a) burned (i.e. united with oxygen) and produced energy, (b) built the body, or (c) aided in regulating body processes. All parts of the body are composed of microscopic cells. By the process of digestion the foodstuffs are made entirely soluble (see Solution and Digestion, p. 29) ; they are then absorbed through the walls of the alimentary canal. The blood carries the soluble food materials to all parts of the body. The blood also carries oxygen, — which has been breathed into the body from the air, — to all parts of the body. The body cells then select the food materials that they need to carry on their work. Some cells pick out one of the fuel materials — carbohydrates, fat, or protein — and oxygen. Fuel foods under these conditions produce energy. Other body cells select one of the body builders — protein or ash — and use these for building or repairing tissue. The cells which build bone choose ash and the other ma- terials needed for building bones; the cells which build muscle choose protein and the other materials needed for building muscle.

AI-modernized reading of the original text

"It is not beneath the dignity of any family to avoid useless expenditure no matter how generous its income, and the intelligent housekeeper should take as much pride in setting a good table, at a low price, as the manufacturer does in lessening the cost of production in his factory." l Calculation of the Cost of Food. — In counting the cost of foods, it is necessary to know not only the price per pound, quart, dozen, or package, but the measurement in cupfuls of the given weight. Most of the data for the list given below can be obtained from the notes on the weights and measures of various foods prepared from the "Questions " of this text. The dashes indicate that data are not required. The cost should be calculated to four decimal places. From United States Department of Agriculture, Bulletin No. 28, find the Calories (see How Heat or Fuel Value is Measured, p. 356) yielded by one pound each of butter, whole milk, eggs, cheese, beef, wheat flour, and sugar. Express graphically the calorific value of the above list of foods. (Allow one eighth inch of space per one hundred Calories.) How many pounds, or what part of a pound, of each of the above foods can be purchased for twenty-five cents ? 1 United States Department of Agriculture, Farmers' Bulletin 391, "Economical Use of Meat in the Home," p. 43. '1 COST OF FOOD Meas- Cost ure in Cost Cost pbe Cupfuls Cost per per Food Pound, OF per Table- Tka- Quart, Pound, Cupful spoon- spoon- etc. Quaet, etc. ful FUL r Baking powder (see p. 202) . Butter (see p. 254) .... Cocoa (see p. 99) Coffee (see p. 180) .... Corn meal (see p. 62) . . . Corn Starch (see p. 55) . . • Heaping tablespoon ful / Cream of Wheat (see p. 40) . Cream (see p. 102) .... Eggs (see Experiment 39, p. 93) One Flour, white (see p. 216) . . Flour, entire (see p. 215) . . Flour, graham (see p. 215) ; Meat, chopped (see p. 132) Milk (see p. 99) Oil, Salad (see p. 260) . . . Potatoes (see p. 66) ... . Rolled Oats (see p. 40) . . Salt One potato Split peas (see p. 162) . . . Sugar, brown (see p. 318) . . Sugar, granulated (see p. 30) . One lump Sugar, powdered (see p. 30) . Tea (see p. 180) -♦ Wheatena (see p. 40) . . . r CHAPTER VII Measurement of the Fuel Value of Foods How Food is Assimilated. — In Part I, the uses of the foodstuffs, — carbohydrates, fats, protein, ash, and water — were given (see p. 181). It was stated that these foodstuffs either (a) burned (i.e. united with oxygen) and produced energy, (b) built the body, or (c) aided in regulating body processes. All parts of the body are composed of microscopic cells. By the process of digestion the foodstuffs are made entirely soluble (see Solution and Digestion, p. 29) ; they are then absorbed through the walls of the alimentary canal. The blood carries the soluble food materials to all parts of the body. The blood also carries oxygen, — which has been breathed into the body from the air, — to all parts of the body. The body cells then select the food materials that they need to carry on their work. Some cells pick out one of the fuel materials — carbohydrates, fat, or protein — and oxygen. Fuel foods under these conditions produce energy. Other body cells select one of the body builders — protein or ash — and use these for building or repairing tissue. The cells which build bone choose ash and the other materials needed for building bones; the cells which build muscle choose protein and the other materials needed for building muscle.

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