Foods and household management

It is evident that we have enough protein, and as a good share of it is from milk, we know that it will satisfy the children's requirements in the best possible way. The adults will get theirs largely from the salmon and meat. Comparing this list with our first tentative one, we find that we have used in building up our dietary 21 portions of milk, 5 of cereal, 5 of fruit (not including lemon juice), 4.1 of green vegetable, 8 of meat (including salmon), 18 of bread, and 22 of butter, but no eggs. We have a good representation of the different kinds of foodstuffs, with this exception, and as the boys would need the eggs most, we could put them in for their breakfast, thus adding about 140 total Calories and 50 protein Calories. With this addition we are still slightly deficient in total energy, but to add one or two hundred Calories is a very simple matter. A second serving of potatoes, an extra roll for those whose fuel requirement is highest, or a slightly more liberal use of butter, might well solve the problem. This dietary calculation shows how the menu may help in getting a balanced diet, and how knowledge of food values can be applied as a check on the menu. If we had had fewer dishes in each meal, we should have had to plan to serve larger portions of some or all of them, or to use more freely such staples as bread, butter, and milk. Each family must find out the kind of menu best suited to its resources. Some typical meal plans suitable for everyday use are given below. Typical Breakfast Plans Fruit Fruit Fruit Fruit Fruit Toast Cereal Meat Cereal Cereal Beverage Toast Toast Meat Meat Beverage Beverage Toast Beverage 1 other hot dish Toast Beverage Typical Luncheon Plans II III Hot dish Hot dish Soup Bread and Bread and Another hot butter butter dish Beverage Simple dessert Bread and Beverage butter Dessert Beverage Soup 2 other hot dishes Salad Dessert Beverage Typical Dinner Plans 2 hot dishes (as meat and vegetable) Bread and butter Dessert Soup 2 or 3 other hot dishes (as meat and one or two vegetables) Bread and butter Dessert Beverage Soup 2 or 3 hot dishes A relish (as jelly or pickle) Bread and butter Salad Dessert Beverage More elaborate plans than these should usually be reserved for state occasions. The cost of the dietary. — The types of menu used will depend very largely upon the income of the family. It is comparatively easy to plan attractive bills of fare if one does not have to consider the amount of work involved in preparing them, or the cost of the materials to be used. With knowledge of food values an expensive dietary may be wholesome, but there is great temptation to overeating and waste of food, and it is wise to keep meals simple for the sake of good digestion. Most families have to consider carefully the cost of food if any money is to be saved for books or travel or emergencies. A dietary such as planned on page 313 will probably cost from $1.50 to $2.(X) for the day, or from 1 J to 2 cents per 100 Calories, depending on the locality. Nothing is allowed for waste, which may, if the cook and those who eat the food are not careful, amoimt to from 10 to 15