10 PER CENT. 5 PER CENT. CENTS
Bread and ^ lb. salt cod 47
Bread and 'A il>. smoked ham 48
Bread and ■^ lb. cheese 51
Bread and 2i4 lbs. milk 53
Bread and VA lbs. loin pork 56
Bread and IVz lbs. leg of mutton 56
Bread and 1!< lbs. cod steak, fresh 58
Bread and X'A lbs. sirloin beef 66
Bread and VA R-J. turkey 78
In considering the cost, which has become a
necessity to the person of hmited income, in rela-
tion to the nutritive value of food, the question
of waste is an important factor. The Depart-
ment of Agriculture has estimated the food
waste as high as twenty per cent, in most Ameri-
can homes. The causes are : The purchase of
expensive material providing little nutrition, the
amount of food thrown away or poorly prepared,
the selecting of food out of season, and poorly
constructed ovens.
By checking this waste, the purchasing power
of a person's income would be increased, and
a corresponding degree of efficiency obtained.
CHAPTER II
The Proper Proportion of Food
The different kinds of food — water, salts,
sugar, starch, fat, and albumen — must be com-
bined in our diet to form a nutritious whole. A
substance which fulfills but one of the purposes
required in our food will not support life. A
man cannot live on water or salt, yet he would
soon die without them. A diet composed exclu-
sively of fats, starch, or sugar is equally incap-
able of supporting life. The albuminous foods,
although they are considered the most nutritious,
must be combined with the others to produce
the desired result.
The only substance prepared by nature ex-
pressly as an article of food is milk. This when
analyzed is found to contain water, salt, fat,
sugar, and casein — the five elements of food. It
has enough of the flesh-producing elements to
restore the daily waste, and enough heat-giving
elements to feed the oxygen in breathing.
Eggs also contain all the necessary elements.
A diet of seven eggs a day will furnish all the
8
TRUE FOOD VALVES
nutrition a person needs ; but the elements in eggs
are too highly condensed, and consequently are
not properly proportioned for a continuous diet.
It is very important to proportion our food
so that one kind will supply what another lacks,
A certain bulk is also necessary in our food to
produce a thorough action of the digestive fluids.
If the quantity of food taken is not sufficient to
distend the stomach, the churning motion of the
muscular coats cannot affect every part of the
food. Indigestion is often caused by lack of
sufficient quantity of food, and by weakness of
the muscles of the stomach. A certain quantity
of innutritious food may be required to furnish
the necessary bulk and in this way give all parts
of the digestive apparatus their proper work to
perform.
Many persons argue in favor of a strictly vege-
table diet, as we can obtain all the necessary
elements in vegetables; others claim to thrive best
on a diet almost wholly of animal food. As a
rule we find the highest degree of bodily and
mental vigor among those who make use of a
mixed diet. Nature seems to have arranged this
to her own satisfaction, as shown in the
physiological arrangement of the teeth and the
alimentary canal. Part of the teeth are of the
AND THEIR LOW COSTS
carnivorous, or flesh-eating, kind, and part of
the herbivorous, or vegetable-eating, kind. The
alimentary canal is likewise equally well adapted
to the digestion of both animal and vegetable
foods, or of an admixture of both. The proper
proportion, by weight, may be estimated as one-
third animal and two-thirds vegetable food.
Nature has furnished us with an unerring
guide in the form of an unperverted appetite, to
aid us in the proper selection of our diet, and it
may generally be trusted to indicate the proper
food necessary to the preservation of health.
Page 3
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
10 PER CENT. 5 PER CENT. CENTS
Bread and 1/4 lb. salt cod 47
Bread and 1/4 lb. smoked ham 48
Bread and 1/4 lb. cheese 51
Bread and 2 1/4 lbs. milk 53
Bread and 1 1/4 lbs. loin pork 56
Bread and 1 1/2 lbs. leg of mutton 56
Bread and 1 1/4 lbs. cod steak, fresh 58
Bread and 1 1/4 lbs. sirloin beef 66
Bread and 1 1/4 lbs. turkey 78
In considering the cost, which has become a necessity to the person of limited income, in relation to the nutritive value of food, the question of waste is an important factor. The Department of Agriculture has estimated the food waste as high as twenty per cent, in most American homes. The causes are : The purchase of expensive material providing little nutrition, the amount of food thrown away or poorly prepared, the selecting of food out of season, and poorly constructed ovens.
By checking this waste, the purchasing power of a person's income would be increased, and a corresponding degree of efficiency obtained.
CHAPTER II The Proper Proportion of Food
The different kinds of food — water, salts, sugar, starch, fat, and albumen — must be combined in our diet to form a nutritious whole. A substance which fulfills but one of the purposes required in our food will not support life. A man cannot live on water or salt, yet he would soon die without them. A diet composed exclusively of fats, starch, or sugar is equally incapable of supporting life. The albuminous foods, although they are considered the most nutritious, must be combined with the others to produce the desired result.
The only substance prepared by nature expressly as an article of food is milk. This when analyzed is found to contain water, salt, fat, sugar, and casein — the five elements of food. It has enough of the flesh-producing elements to restore the daily waste, and enough heat-giving elements to feed the oxygen in breathing.
Eggs also contain all the necessary elements. A diet of seven eggs a day will furnish all the
nutrition a person needs ; but the elements in eggs are too highly condensed, and consequently are not properly proportioned for a continuous diet.
It is very important to proportion our food so that one kind will supply what another lacks, A certain bulk is also necessary in our food to produce a thorough action of the digestive fluids. If the quantity of food taken is not sufficient to distend the stomach, the churning motion of the muscular coats cannot affect every part of the food. Indigestion is often caused by lack of sufficient quantity of food, and by weakness of the muscles of the stomach. A certain quantity of innutritious food may be required to furnish the necessary bulk and in this way give all parts of the digestive apparatus their proper work to perform.
Many persons argue in favor of a strictly vegetable diet, as we can obtain all the necessary elements in vegetables; others claim to thrive best on a diet almost wholly of animal food. As a rule we find the highest degree of bodily and mental vigor among those who make use of a mixed diet. Nature seems to have arranged this to her own satisfaction, as shown in the physiological arrangement of the teeth and the alimentary canal. Part of the teeth are of the
carnivorous, or flesh-eating, kind, and part of the herbivorous, or vegetable-eating, kind. The alimentary canal is likewise equally well adapted to the digestion of both animal and vegetable foods, or of an admixture of both. The proper proportion, by weight, may be estimated as onethird animal and two-thirds vegetable food.
Nature has furnished us with an unerring guide in the form of an unperverted appetite, to aid us in the proper selection of our diet, and it may generally be trusted to indicate the proper food necessary to the preservation of health.