Science of food & cookery

We find, on examination, that good bread (entire wheat) possesses properties which so nearly represent the constituent parts of the human body as to make such bread ideal for building up the body and keeping it in a state of health. Such bread is rightly • called "the staff of life," and from time immemorial, has been so considered the world over. Good bread is an exceedingly digestible food; and experiments show that nearly 98% of the carbohydrate nutrients, and about 88% of the gluten or protein constituents, are assimilated by the body. Ip the matter of building material, bread yields about 10% of protein, or about the recognized dietary requirement in normal health. Good bread, therefore, of some kind, may justly be called the backbone of the meal. To this add the various fresh vegetables for their mineral value, flavor, and variety; and from day to day in rotation, one of the more solid foods as needed, such as noodles, beans, macaroni, etc., also varying proportions of nuts and dairy products. The following menus are designed to represent a fair combination, from the standpoint of nutrition, and also of agreement together. MENUS FOR ONE WEEK Sunday OATMEAL CREAM STEWED PRUNES CORN BREAD (ENTIRE) YOGURT BAKED POTATO COUNTRY GRAVY NEW PEAS LETTUCE WHEAT STICKS WALNUTS BAKED BANANA MILK TOAST ENGLISH BISCUIT MELON Monday STEAMED NATURAL RICE MILK GREEN PEAS TOAST PEAR SAUCE NEW ENGLAND BOILED DINNER OLIVES COTTAGE CHEESE ENTIRE WHEAT BREAD CORN FLAKES CREAM PRUNES ORANGES ZWIEBACK YOGURT Tuesday CANTALOUPE POACHED EGGS BAKED POTATO WHEAT PUFFS SOY COFFEE CREAM OF CORN SOUP FRESH TOMATO BEANS WITH NOODLES APPLE PIE RYE BREAD CHERRIES ORANGES LETTUCE AND EGG SANDWICHES CEREAL COFFEE Wednesday CRACKED WHEAT CREAM PLAIN OMELET STRAWBERRIES CORN DODGERS COMEINATION SALAD MACARONI FAMILY STYLE SPINACH OLIVES WALNUT STICKS CREAMED NATURAL RICE STEWED FIGS ENTIRE WHEAT BISCUIT MILK Thursday NUT AND POTATO HASH CREAM TOMATO TOAST CANTALOUPE POP-OVERS VEGETABLE SOUP POTATO SALAD LIMA BEANS BEET GREENS BROWN BREAD FRUIT SOUP BANANAS ORANGES CRACKERS CEREAL COFFEE Friday STEAMED WHEAT CREAM BAKED APPLE FAVORITE LENTIL PATTIES CORN BREAD HONEY SAVORY POT ROAST COLD SLAW BROWNED POTATO WALNUTS ENTIRE WHEAT BREAD YOGURT ORANGES SLICED PEACHES CREAM TOAST SOY COFFEE Saturday CORN MEAL PORRIDGE (ENTIRE) MILK BANANA CREAM TOAST STRAWBERRIES FRUIT BREAD LETTUCE AND TOMATO MAYONNAISE NOODLES AU GRATIN GRAHAM BUNS RAISIN PIE CREAM TOAST STEWED CHERRIES ORANGES ZWIEBACK CEREAL COFFEE In the making of menus, some provision is made for individual choice. Some persons will not require everything named on the menu, but each will choose such things and in such amounts as experience and sound judgment prove to be best suited to his necessities.