5.1 4.5 Per cent. 0.6 .7 .5 .8 .7 5.5 .8 .7 .6 .5 .6 .6 3.1 3.2 2.9 .5 .6 .6 .5 .8 13.9 2 .7 .5 .5 .4 2.3 Calo- ries. 910 1,025 Ribs Round, medium Shoulder and clod Beef, dried and smoked Veal: Cutlets, round 1,135 890 715 790 695 Leg . . 625 Mutton: Leg 890 1,415 Pork, fresh: Loin, chops 1,245 Ham 1,320 Pork, salted and smoked: 2,720 Ham 1,635 Salt, fat 3,555 Poultry: Fowl 25.9 22.7 29.9 765 Turkey 1,060 Fish, fresh: Cod, dressed 220 44.7 40.4 370 Shellfish: 88.3 40.2 63.5 65.5 87.0 90.5 74 11 225 Fish, preserved and canned: Cod, salt 24.9 325 915 £jggs, uncooked . . . 11.2 635 Whole milk 310 165 865 Butter 3,410 308 DOMESTIC SCIENCE Showing Nutrients and Energy of Digestible Portions of SOME Common Foods (continued) Kind of food materials O Digestible nutrients a C •r, a Calo- ries 1,640 1,800 1,620 1,625 1,635 1,680 1,200 1,925 1,520 160 115 295 100 440 95 190 260 295 150 150 VEGETABLE FOOD Cereals, etc.: Cornmeal Oat breakfast food Rye flour Rice Wheat flour, patent pro- cess ' Wheat breakfast food . . Bread, etc.: I Bread, white wheat .... Crackers, cream Vegetables: I Beans, white, dried . . . . ' Beets, fresh Cabbage Potatoes Squash Sweet potatoes, fresh , Tomatoes Fruits: Apples Bananas Grapes Oranges Strawberries Per cent. Per cent. 12.5 7.8 12.9 12.3 12 9.6 35.3 6.8 12.6 70 77.7 62.6 44.2 55.2 94.3 63.3 48.9 58 63.4 85.9 Per cent. 3.3 5.1 2.9 2.9 3.4 3.8 2.9 4.5 7.9 1.2 .4 1.6 .5 1.2 1.6 17 1 1 Per cent. 7.8 14.2 5.8 9.7 10.3 7.8 8.2 17.5 1.1 1.2 1.5 .6 1.2 .7 Per cent. 1.7 1.2 10.9 1.6 .1 .2 .1 .2 .5 .4 Per cent. 73.9 64.9 77.1 77.4 73.6 73.7 52 68.3 57.8 7.3 4.6 14 4.3 20.8 3.7 9.7 12.9 13 7.7 6.3 Per cent. .8 1.4 .5 .3 1.3 The principal data in the table are shown in graphic form in the diagram on page 20. composition of food materials The selection of menus requires considerable thought and knowledge of the tastes of the individuals to be served, together with the composition and nutritive value of the foods, their cost, and what the market offers. A marketing list of available foods and their prices can be easily arranged and will prove of great value to a house- keeper in her visits to market and in planning her meals. PLANNING MENUS 309 Well-balanced dietaries may be provided with little work by using instinct and good judgment in the selection of food combinations and by avoiding too many foods of the same kind. Breakfast consists of three courses: (1) fruit, (2) cereal and (3) meat courses. Serve each course separately, and remove all dishes pertaining to each course before serving the next. Serve fruit on small plates set on the service plate. Pass finger bowls after the fruit course. Serve the cereal in a tureen, set in front of the host, and place cereal dishes to host's left. The waitress removes the cover for the host; allow no water to drip on the cloth. Remove tureen after cereal is served. The meat course may consist of meat, eggs, potatoes, toast, bread, and cakes, and is served by the host and on warm plates. The hostess pours the coffee at the beginning of the meat course.

AI-modernized reading of the original text

5.1 4.5 Per cent. 0.6 .7 .5 .8 .7 5.5 .8 .7 .6 .5 .6 .6 3.1 3.2 2.9 .5 .6 .6 .5 .8 13.9 .7 .5 .5 .4 2.3 Calories. 1,025 Ribs Round, medium Shoulder and clod Beef, dried and smoked Veal: Cutlets, round 1,135 Leg . . Mutton: Leg 1,415 Pork, fresh: Loin, chops 1,245 Ham 1,320 Pork, salted and smoked: 2,720 Ham 1,635 Salt, fat 3,555 Poultry: Fowl 25.9 22.7 29.9 Turkey 1,060 Fish, fresh: Cod, dressed 44.7 40.4 Shellfish: 88.3 40.2 63.5 65.5 87.0 90.5 Fish, preserved and canned: Cod, salt 24.9 £jggs, uncooked . . . 11.2 Whole milk Butter 3,410 Showing Nutrients and Energy of Digestible Portions of SOME Common Foods (continued) Kind of food materials O Digestible nutrients a C •r, a Calories 1,640 1,800 1,620 1,625 1,635 1,680 1,200 1,925 1,520 VEGETABLE FOOD Cereals, etc.: Cornmeal Oat breakfast food Rye flour Rice Wheat flour, patent process ' Wheat breakfast food . . Bread, etc.: I Bread, white wheat .... Crackers, cream Vegetables: I Beans, white, dried . . . . ' Beets, fresh Cabbage Potatoes Squash Sweet potatoes, fresh , Tomatoes Fruits: Apples Bananas Grapes Oranges Strawberries Per cent. Per cent. 12.5 7.8 12.9 12.3 9.6 35.3 6.8 12.6 77.7 62.6 44.2 55.2 94.3 63.3 48.9 63.4 85.9 Per cent. 3.3 5.1 2.9 2.9 3.4 3.8 2.9 4.5 7.9 1.2 .4 1.6 .5 1.2 1.6 Per cent. 7.8 14.2 5.8 9.7 10.3 7.8 8.2 17.5 1.1 1.2 1.5 .6 1.2 .7 Per cent. 1.7 1.2 10.9 1.6 .1 .2 .1 .2 .5 .4 Per cent. 73.9 64.9 77.1 77.4 73.6 73.7 68.3 57.8 7.3 4.6 4.3 20.8 3.7 9.7 12.9 7.7 6.3 Per cent. .8 1.4 .5 .3 1.3 The principal data in the table are shown in graphic form in the diagram on page 20. composition of food materials The selection of menus requires considerable thought and knowledge of the tastes of the individuals to be served, together with the composition and nutritive value of the foods, their cost, and what the market offers. A marketing list of available foods and their prices can be easily arranged and will prove of great value to a housekeeper in her visits to market and in planning her meals. Well-balanced dietaries may be provided with little work by using instinct and good judgment in the selection of food combinations and by avoiding too many foods of the same kind. Breakfast consists of three courses: (1) fruit, (2) cereal and (3) meat courses. Serve each course separately, and remove all dishes pertaining to each course before serving the next. Serve fruit on small plates set on the service plate. Pass finger bowls after the fruit course. Serve the cereal in a tureen, set in front of the host, and place cereal dishes to host's left. The waitress removes the cover for the host; allow no water to drip on the cloth. Remove tureen after cereal is served. The meat course may consist of meat, eggs, potatoes, toast, bread, and cakes, and is served by the host and on warm plates. The hostess pours the coffee at the beginning of the meat course.

Domestic science, principles and application