4 ALBERT R. MANN LIBRARY AT CORNELL UNIVERSITY 1924 073 868 097 DATE DUE GAYLOHO PRINTED IN U S.A Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924073868097 Production Note Cornell University Library produced this volume to replace the irreparably deteriorated original. It was scanned at 600 dots per inch resolution and compressed prior to storage using CCITT/ITU Group 4 compression. The digital data were used to create Cornell's replacement volume on paper that meets tiie ANSI Standard Z39.48-1992. The production of this volume was supported by the United States Department of Education, Higher Education Act, Tide II-C. Scanned as part of the A. R. Mann Library project to preserve and enhance access to the Core Historical Literatiire of the Agricultural Sciences. Tides included in this collection are listed in the volumes published by the Cornell University Press in the series The Literature of the Agricultural Sciences, 1991-1996, Wallace C. Olsen, series editor. Analysis and Cost of Ready-to- Serve Foods A STUDY IN FOOD ECONOMICS F. C. GEPHART Chemist of the Russell Sage Institute of Pathology, in affiliation with the Second Medical Division of Bellevue Hospital WITH AN INTRODUCTION BY GRAHAM LUSK Professor of Physiology of the Cornell University Medical College, and Sciertific Director of the Russell Sage Institute of Pathology NEW YORK CHICAGO Press of American Medical Association Five Hundred and Thirty-Five North Dearborn Street I91S ^c Tyrry Copyright, 1915 BY THE American Medical Association TABLE OF CONTENTS I. Introduction, Including Table 4 showing the cost of food portions arranged in the order of their increasing price. II. Description of Methods. III. Key to Table 7. IV. Table 7. Analyses of 242 ready-to-serve foods. V. Special Tables of orders repeatedly analyzed. a. Boston baked beans, 6 analyses. b. New York baked beans, 7 analyses. c. Two fried eggs, 2 analyses. d. Cabinet pudding with vanilla sauce, 2 analyses. e. Corned beef sandwich, 18 analyses. f. Cream, 2 analyses. g. Ham sandwich, 18 analyses. h. Rice croquettes with bacon, 2 analyses. i. Small steak, 2 analyses, j. Tomato omelet, 2 analyses, k. Plain omelet, 8 analyses. 1. Creamed codfish on toast, 2 analyses, m. Cream chipped beef, 2 analyses, n. Creamed chicken on toast, 2 analyses, o. Wheat cakes with maple-cane syrup, 6 analyses. p. Oyster sandwich, 2 analyses, q. Deviled crab, 2 analyses, r. Graham crackers, 2 analyses, s. Lamb stew, 2 analyses, t. Large oyster fry, 2 analyses, u. Ham and eggs, 9 analyses. V. Beef stew with vegetables, ' 9 analyses, w. Butter cakes and butter, 2 analyses. VI. Discussion of Results. VII. Table 9. The restaurant cost and caloric value of food portions arranged in alphabetical order, includ- ing estimated wholesale cost of ingredients. Table 10. Wholesale prices. VIII. Table 11. Summary of the cost of 2,500 calories with reference to the kind of food purchased. IX. Table 12. Classified list of portions arranged in groups according to their caloric value. ANALYSIS AND COST OF READY-TO- SERVE FOODS A STUDY IN FOOD ECONOMICS F. C. GEPHART Chemist of the Russell Sage Institute of Pathology^ in affiliation with the Second Medical Division of Bellevue Hospital WITH AN INTRODUCTION BY GRAHAM LUSK Professor of Physiology of the Cornell University Medical College, and Scientific Director of the Russell Sage Institute of Pathology NEW YORK I. INTRODUCTION BY GRAHAM LUSK Very early in his scientific career, in the year 1877, Atwater turned his attention to the question of the nutrition of the people. The many valuable bulletins published by the United States Department of Agri- culture testify to much splendid study into the prob- lems of food for the multitude. And yet little prac- tical use has come of it all. Why then talk about nutrition ? A critic writes, "We need food, but do we need books to remind us of our need? And as an unanswerable challenge another critic cries, "Does Professor X eat his own diet?" It is truly stated that normal nutrition is associated with appetite, and it is therefore argued that the appetite is not to be con- trolled by knowledge. One has only to recall the appetite for drink to realize the utter fallacy of this argument. A glass of beer or a glass of wine taken at the end of a wearisome day is not of demonstrable evil and may be of benefit to the digestion. Yet to follow the appetite when it leads to drink in excess is of injury to the body, the mind and the economic welfare of the individual and therefore inimical to the welfare of the state. But why repeat such self-evident truths? Has no( enough been said? Are not words wasted in repeti- tion of the obvious? In defense one may recall a scene at the New York Academy of Medicine in which Sir William Osier maintained that the essence of suc- cessful teaching consisted in "Reiteration, reiteration, reiteration." One of the audience present qualified this definition by adding the words, "without irrita- tion." If successful teaching be accepted as "reitera- tion without irritation," let the following presentation be an attempt in that direction. Food has been defined as a well-tasting mixture of foodstuffs of such a composition that the body is not injured by its use, and of sufficient quantity to main- tain the body in good condition. One may consider this definition under three head- ings. 1. Value of flavor. 2. Importance of composition. 3. Importance of quantity. VALUE OF FLAVOR It is known to all that the sight of appetizing food "makes the mouth water." It is known, however, to comparatively few that the sight of such food "makes the stomach water" in the same sense. That is to say, a flow of gastric juice is set up in the stomach. This flow is accelerated by the actual taste of the food, so that a large amount of valuable digestive fluid is set to flowing merely through the psychic appreciation of flavor. When food is taken without appetite, this important preliminary flow of gastric juice does riot take place and proper digestion is rendered more difficult. Not only this, but the glands lying deeper down in the intestines yield their digestive juices in larger measure, the greater the quantity of gastric juice which passes from the stomach into the intes- tine. The appetite is hke a magic wand influencing the whole of the digestive process. Fear and anger lead to a parched throat, and in an entirely similar manner to a parched stomach, so that food cannot be well digested under these circumstances. It is familiar to all that the sight, smell or sound of anything repel- lant will cause loss of appetite. The writer has seen an artist faint when an operation of Dr. Carrel became the subject of a dinner conversation where men and women were present. The appetite is favored by the extraneous refinements of civilized life, such as a spot- less table cloth. It would also be affected by the cleanliness of the preparation of the food could one always look behind the scenes. It is affected by the atmosphere of cheer at the table. Neither scolding parents nor snarling children facilitate the digestion of the Christmas dinner. The question of flavor in all its ramifications is therefore a very important one. It is one of the pit- falls of the prescribing physician, because he is very likely to believe that what he likes is excellent and what he detests is bad. The great multitude of peo- ple like pickles, but some do not ; the latter class must not argue that pickles are therefore injurious. The common foods of life, such as potatoes, tomatoes, and bananas, all have their personal enemies based on dietetic prejudices which are largely imaginary, although as a psychosis the manifestations of repul- sion are very real. IMPORTANCE OF COMPOSITION A celebrated school mistress once asked that a book be written which would tell her what apple sauce was without introducing the terms protein, carbohydrate and fat. Alas, that is impossible. It would be like teaching architecture without mentioning brick, gran- ite and marble ! 8 But the knowledge is not recondite. Protein is the characteristic solid constituent of muscle. The pro- tein framework is essential for the manifestation of those properties whose aggregate is called life. And besides this, water and salts enter into the organization of the living particles. These salts are as varied as are those of the sea water and they are essential to living things. In vertebrates, salts are further used to build the larger framework of the bones. When various molecules of protein are united in a certain definite order with water and salts, life is possible. If the definite order is disturbed, death results. Life depends on the arrangement of the particles. One recalls the story of the Yankee who, during the win- ter months, sold a "sure cure for potato bugs" with the caution "not to be opened till wanted for use" and with the promise of instructions for use inside the package. In the summer time, on opening the package the farmer found two small cubes with the directions "place the potato bug on one cube and press firmly with the other." Death not only takes place through such disarrangement of the particles, but also it may follow on the influence of a poison which pre- vents the proper functioning of the living thing. A peculiarity of living tissue is that a part of its protein is constantly being broken down and replaced by repairing material. It is as if structural units were constantly being dissolved out of a building and auto- matically replaced by new ones. In the human body about two and one-half parts out of a thousand of its protein are thus daily renewed. It is as if one struc- tural unit out of every four hundred in a building were replaced with a new one every day. For this reason one must eat protein. This is repair protein to replace that lost in the wear and tear on the machin- ery of the cells. Protein is the essential constituent of all meats, fish and eggs; it is a large constituent of milk, and mixed with fat is the essential constituent of cheese. Protein is not a simple chemical substance, but it may be broken into seventeen different fragments. This is what happens when protein is digested in the stomach and intestines. These fragments are absorbed by the circulating blood and when they are carried to the different tissues the fragments are put together in a manner which is characteristic for each tissue. Sup- pose each structural unit in a building were made up of seventeen parts, all of them different, such as gold, silver, iron, lead, tin and so on, and when one of these larger structural units went into the scrap heap suppose there were always present a supply of all the several varieties of new parts necessary to build another like it ; then one has an analogy of what hap- pens. One might imagine that these seventeen differ- ent units might be arranged in different ways, depend- ing on the use to which the particular structural unit was put. In like manner, it comes to pass that the protein of milk is split into fragments in the baby's stomach and these various fragments are absorbed by the blood and are carried by this medium to the differ- ent organs of the baby's body, there to build up the structure of each particular organ after its own par- ticular way. The seventeen different chemical units known to occur in protein may be joined together in different ways so that 350 million times a million dif- ferent combinations are possible even though only a single representative of each unit is used (Abder- halden). In this they resemble the multiplicity of combinations possible with the letters of the alphabet. On account of this it is possible to build liver protein or muscle protein out of milk protein. In the muscles of fish and in the white of egg there are again other variations in the order of those letters of the protein alphabet, and therefore, these proteins are distinctive. These proteins contain all the seventeen units and are therefore capable of repairing any tissue. It has been 10 suggested that such proteins be called proteins of Grade A. Proteins are also found in all vegetable foods. The vegetables contain some complete proteins, that is, those which have the full array of seventeen individual units, but they also contain some incomplete proteins, that is, those which are deficient in one or more of the characteristic units which are necessary to build up animal protein. These incomplete proteins have little or no value in nutrition. Thus it comes about that it requires a much larger quantity of vegetable proteins (which include complete and deficient pro- teins) to maintain the machinery of the body in repair, than when animal protein is given in the form of meat, eggs, fish, milk or cheese. It must be remembered, however, that when a per- son is engaged in active labor or excessive exercise he may be able to obtain a very liberal supply of pro- teins of the higher grade in the large quantity of veg- etable foods of which he partakes. This gives a sci- entific explanation to the saying which has become proverbial, "the railways of the country have been built on beans." Attention is called to the generally overlooked value of milk protein. There is no danger of protein undernutrition in this country. The general trend is toward protein extrava- gance, that is, its ingestion and destruction in excess of the needs of repairing the tissues. This is due to the fact that to most normal men a beefsteak represents the choicest of good things. Here appetite triumphs over reason and economy. If one listens attentively one hears again a rumbling note, "Would Professor X eat his own diet?" Yet the matter of enormous meat consumption is one of serious economic importance which is not to be lightly tossed aside. The following table prepared by Rubner indicates the quantity of meat consumed 11 per head of population (adults and children) in the various nations of Europe and also the increase in the consumption of meat in Germany during the last hun- dred years. TABLE 1.— RUBNER'S TABLE OF MEAT CONSUMPTION IN EUROPE Germany Dneland France Belgium and Holland.. Austria-Eungary Russia Italy Present Consumption of Meat Per Capita Per Tear, Founds US 105 74 76 64 SO Consumption of Meat in Qermany in Different Tears 1912 1900 1S73 1840 1816 Founds U5 102 72 48 30 There is little doubt that excessive consumption of meat constitutes a grave and unnecessary economic waste. The increased cost of food falls most heavily on this item of indulgence and its ever-increasing price follows as much the law of supply and demand as does the price of champagne, and, for the same reason, the price of flavor for those who have the price. It is part of the spirit that demands the motor car, the luxuries of life as well as its necessities. As regards the utility of carbohydrate and fat in the food, one may especially attribute to them a value as fuel. They are oxidized in the body and keep the body warm and when work is accomplished they fur- nish the energy with which to perform it. The carbohydrates consist in sugars and starches. The latter are convertible into sugars in intestinal digestion. One can speak of cornstarch as equivalent to the sugar into which it is convertible. Cane sugar has essentially the same value in nutrition as starch. The two belong to the same group and yet are not identical, and so the layman must learn the cumber- some term carbohydrate as the common name for the physiologically identical sugars and starches. 12 The great staple starchy foods include rice, potatoes, bread, beans, macaroni and corn. These are the cheap- est food fuels. They all contain protein but their principal constituent is starch, which when converted into sugar is as much a fuel for the body as gasoline is for the automobile. Fat is taken in the food with most meats. It is largely consumed as lard and also as butter. Nuts contain 50 per cent, of their weight as fat. The fats are a far more costly fuel than the carbohydrates, although they serve a similar purpose in nutrition. The advantage of taking a diet which includes a mix- ture of carbohydrates and fats lies in the fact that the intestine is not called to excessive effort in car- ing for the digestion and absorption of a large quan- tity of a single food material, and that equivalent amounts of fat are less bulky than carbohydrates. The disadvantages of a large use of fat are, first, its original cost, and, second, the fact that its ingestion diminishes the intake of vegetables and hence the amount of cheap vegetable proteins, thereby making fat indirectly a still more expensive food. There are important accessory factors to be dis- cussed concerning food. These are the fibrous rough- age of cellulose, the salts of the diet and the so-called vitamins. Sylvester Graham used unbolted wheat flour with which to make Graham bread. The cellulose here produces a freer movement of the bowels. Of similar import is the use of spinach, cauliflower, lettuce, cab- bage, asparagus and tomatoes. These substances have almost no fuel value, but they can be prepared to serve with large quantities of fats or oils, and they furthermore give flavor and variety to the fare of the table. The salts of the food are extremely important. Thus, if calcium be withheld from the diet of experi- mental animals the bones become porous and finally 13 break. Such conditions are not found in human life, for the foods ingested always contain sufficient salts to replace those lost from the body. It has been found that when meats are oxidized they yield an acid ash, whereas vegetables usually yield an alkaline ash. It has been recently shown by Blatherwick that of all vegetables potatoes yield the greatest amount of alka- line ash for the use of the body, and that this alkali is most efifective in dissolving and eliminating uric acid from the system. In the light of this, potatoes are highly desirable, not only in health, but also in the gouty condition. Yet one of the dietetic fads of the day is to eliminate potatoes from the bill of fare, a really absurd practice, always excepting the cases of those individuals who manifest personal repugnance to potatoes. Finally, there is a class of substances which exists in minute quantities in some foods and little or none in others. This class is called that of the vitamins. Thus, individuals who live almost exclusively on pol- ished rice acquire the disease of beriberi, and a simi- lar monotonous diet of bread develops scurvy. A diet of bread and water does not maintain the strength of the organism and has been used as a disciplinary method. Minute quantities of vitamins are found, for example, in meat, in butter and in unpolished rice, but they are absent or deficient in polished rice, bread and lard. The vitamins are absolutely necessary for the proper harmonious maintenance and growth of the body. This statement should cause no alarm. There IS no beriberi in the United States, for here nee does not ever form the dietary mainstay of the individual. There is practically no scurvy, although it has been known to occur in almshouses, where motives either of economy or graft have deprived the inmates of suitable food. Summarizing, one can state that in the United States there is no protein, or salt or vitamin deficiency in the 14 habitual diet, and there is plenty of roughage in the form of cabbage, sauerkraut or other vegetable foods available to him that desires it. THE QUANTITY OF FOOD Generally speaking, the mass of food ingested serves two functions, the protein is of use in the mainte- nance and repair of the cell machinery, and the carbo- hydrate and fat furnish fuel to this machinery that the motions of life may continue. Protein given in excess also serves the purpose of fuel, as do carbo- hydrates and fat. In the oxidative destruction of these materials in the body heat is liberated. When 1 gram of fat is burned sufficient heat is produced to raise the temperature of 1 liter of water 9.3° C. (= 16.5° F.). Since the unit of heat measurement or the calorie is that quantity of heat required to raise 1 liter of water 1° C, it follows that 9.3 calories of heat are set free whenever 1 gram of fat is oxidized. The heat liberated in the body when 1 gram of fat is oxidized is exactly the same as when it burns outside the body. The similar value for starch is 4.1 calories per gram. In the case of protein, 4.1 calories are liberated whenever a gram of this material is oxidized within the organism. When, therefore, protein is consumed in excess, the excess has no greater fuel value than an equal weight of starch. Here then are the fuel resources which keep the body warm, main- tain the heart and respiration, and the activity of the other organs, and enable the muscles to perform work. Since every machine requires more fuel when it is active than when it is at rest, it follows that the greater the activity of the body the greater will be the require- ment for fuel. The figures in Table 2 may be accepted as estimates of the fuel requirement of a man weighing 156 pounds (70 kilograms) during a twenty-four-hour period:^ 1. Lusk: The Fundamental Basis of Nutrition, Vale University Press, 1914. 15 It appears from this that that great class of human beings whose business it is to sit at their desks or to watch machinery, and who may walk to and from their work, require 2,500 calories. In their class are included writers, draughtsmen, tailors, physicians and other professional men, clerks, accountants, etc. Men- tal effort is accomplished without any increase in the quantity of energy required. Individuals who stand at their work, such as bakers, dentists, car conductors, decorators and glass workers, require about 3,000 calories. If muscular labor be constant, more is required. Thus carpenters making tables and painters painting furniture require 3,300 calories. Farmers require 3,500 calories, stone masons 4,500, lumbermen 5,000 and over, and a man riding in a bicycle race during twenty-three hours requires 10,000 calories a day. TABLE 2.— DAILY CALORIC REQUIREMENTS OF 156 POUND (70 K.) MAN Calories Absolute rest in bed without food 1,680 Absolute rest in bed with food 1,840 Rest in bed 8 hours, sitting in a chair 16 hours, with food 2,168 Rest in bed 8 hours, sitting in a chair 14 hours, walking two hours, with food 2,488 Rest in bed 8 hours, sitting in a chair 14 hours, vigorous exer- cise 2 hours, with food 2,982 These are facts which at the present time are scarcely open to dispute. The sorrowful part of it is that outside a narrow circle they are practically unknown. Physicians sometimes starve their patients and the babies entrusted to their care, in bliss- ful and childlike ignorance of what they are doing. The poor, 50 to 60 per cent, of whose income is spent for food, waste their money in the pur- chase of beautiful labels or relatively expensive and unnutritious foods. A publisher employing sev- eral thousand individuals says that his employees buy from choice the products advertised in his maga- zines. Children of the poor are sent to buy food for the family and the whole expenditure of half the 16 family's income is effected in an atmosphere of unfathomable ignorance. Yet if one seeks to help, one is informed that one must not meddle with the appetites, and the funny man of the newspaper makes a witticism on the subject of "highbrow" information. In spite of the inevitable attitude of the humorous editor, it is well to remember the severity of the win- ter's cold, the lack of employment, the suffering of the poor, which create a situation very far from humorous. How can relief be given? One suggestion is to sell 1,000 calories of food in a well-balanced ration as cheaply as possible. Beans are cheap. But you don't like beans. Does Professor X eat his own diet? If beans are not acceptable, then how about macaroni and spaghetti? The meal shown in Table 3 is made TABLE 3.— COMPOSITION OF A RATION CALORIES CONTAINING 1.000 Ounces Calories 7% 1 2H % 6 5 400 Pork 234 Bi«ad 180 Butter lOS MUk. 100 Ooflee Total 1,017 up of 1,000 calories and contains 16 per cent, of those calories in protein, one-sixth of the protein being in the form of animal proteins of Grade A, and the rest being in vegetable proteins. The remaining .84 per cent, of the calories are nearly equally divided between carbohydrate and fat. The actual cost price of this meal of hot pork and beans, bread and butter and a cup of hot coffee and milk is 4J4 cents, excluding labor and rent, but includ- ing the coal used. The 2,500 calories required to maintain a man out of work on this diet would cost 10.6 cents a day, or $38.70 a year. If such a thing as a "submerged tenth" really exists in this country it 17 would cost $387,000,000 to feed 10,000,000 men for one year on this diet. The taxation in the United States, city, state and national, is said to be $4,000,- 000,000 annually. Ten per cent, of this sum would feed with pork and beans, bread and butter, coffee and milk, 10,000,000 men who are out of work. A similar menu just as cheap can be based on spaghetti flavored with tomato or cheese. It is not argued that a diet based on the cheaper foods is a panacea for all the woes of the world. It is not argued that such diets are the equivalent of caviar, champagne and canvas back ducks, but it is argued that good wholesome simple food should be more available for mankind at a moderate price in hours of adversity and distress than is the case to-day. People should know how they can conserve their resources without detriment to their bodily welfare. Passing to the consideration of the nutrition of the great mass of the people it seems probable that at the present time no more valuable data can be obtained than those which may be derived from a study of the various food portions sold by the Childs restaurant establishments which are situated in many cities throughout the country. The portions served are standardized, i. e., planned to be uniform in quantity and quality and the prices are the same in all the res- taurants. Mr. F. C. Gephart has completed a notable analysis of 350 different portions as they are sold to guests at these establishments. The results of these analyses have been tabulated. Table 4 gives the cost of each food if that particular variety were alone made to furnish the 2,500 calories necessary for a man leading a sedentary life, to which is added the restaurant price of these 2,500 calories and the number of portions necessary to furnish them. Portions which contain 15 per cent, of protein calories or more have received a star. Portions which contain meat, fish, egg or milk proteins are preceded with the letter A, 18 indicating the presence of animal proteins. The material in this table is arranged in the order of the increasing price of the food. In Table 9 the name material is arranged in alphabetic order. TABLE 4.— THE COST OF 2,500 CALORIES IN FOODS ARRANGED IN ORDER OF THEIR INCREASING PRICE Note that when three portions furnish 2,500 calories, one portion affords a good meal. When nine portions furnish 2,500 calories, then three different portions should form the meal. Kame of Food Nutri- Per tional Cent. Cost Calories in of lor Bread 2,500 Five and Calories Oents Batter 453.6 $0.28 444.0 .28 899.6 .31 872.9 .84 857.8 .36 867.6 .36 856.4 .36 847.4 .86 842.2 .37 887.2 .87 830.7 .88 824.0 .89 823.2 .89 817.1 .... .89 298.4 .42 296.1 .42 291.4 29.6 .43 290.2 .43 286.8 .44 284.6 27.2 .44 281.9 .... .44 279.7 .... .46 278.3 29.7 .46 278.0 .45 277.3 63.8 .46 276.6 27.1 .45 275.2 .45 263.1 82.7 .47 263.1 .47 261.8 .48 268.4 .48 249.2 .60 247.6 . ••• .60 246.6 88.4 .61 246.4 .SI 244.0 69.6 .51 240.8 34.2 .62 236.8 84.0 .53 231.6 • .64 No. of Orders to Make 2,500 Oal. Napoleon Orullere Cabinet pudding and vanilla sauce. . Gocoanut pie *A— Boast beef sandwich witb roll Bath buns Bread custard pudding Pineapple pie Com mufflns Apple pie New England pudding wltb vanilla sauce Chocolate spiced cakes Walnut layer cake wltb marshmal- low Icing Mlllc crackers Bread pudding wltb vanilla sauce.. Pumpkin pie A— Lamb croquettes and masbed pota- toes Coffee cake Bbubarb pie A— German meat cakes and Freocb fried potatoes Old fashioned molasses cake Lemon pie *A— Vienna roast wltb French fried po- tatoes Butter cakes Minced bam sandwich .'. Pork and Boston beans Oommeal cakes with maple cane syrup A — Ham croquettes j Cold rice pudding Ham sandwich with roll Banana layer cake *A— Creamed chipped beef on toast Cocoa *A— Roast beef cutlet with tomato sauce *A— German meat cakes with lyonnaise potatoes *A— Swiss cheese sandwich * —Boston baked beans A— Vienna roost, spaghetti and pota- toes Chocolate cornstarch with cream 6 6 9 10 10 8 10 3 10 6 4 U * Contains 15 per cent, or over of heat in protein. A contains the protein of meat, milk, eggs or cheese. 19 TABLE 4.—ContiMued Name ol Food Nutri- Per tional Cent. Cost Calories In ol for Bread 2,500 I'lve and Calories Cents Butter 231.1 $0.54 230.5 .64 230.2 .54 229.V 36.5 .64 228.6 .65 227.7 .55 227.2 .55 226.6 .66 225.1 .66 224.8 36.1 .66 223.4 .66 223.3 .56 223.1 .66 222.1 36.9 .56 220.4 .67 220.3 73.0 .67 217.2 .57 217.0 38.4 .68 212.4 .60 211.0 33.0 .59 208.7 .60 208.3 .60 208.3 34.3 .60 208.1 .60 207.4 .60 206.8 .60 206.6 40.2 .61 206.5 .61 205.7 38.3 M 206.4 36.9 .61 204.6 .61 201.5 .... .62 201.5 34.8 .62 201.3 44.6 .62 200.1 .62 199.8 36.3 .S3 198.7 38.5 .63 198.3 73.2 .63 196.2 43.4 .64 196.0 .64 196.9 42.5 .64 195.8 .64 196.2 .64 194.1 .64 103.6 39.6 .65 192.2 44.1 .65 191.6 .65 191.6 .65 191.2 57.6 .65 190.8 .66 189.6 .66 188.6 .66 188.0 .66 188.0 .... .67 No. of Orders to Make 2,500 Cal. Wheat cakes with maple cane syrup Milk crackers and milk *A— American cheese sandwich * — New York baked beans Hot com bread *A — Country sausage Indian pudding with maple sauce *A— Minced tongue sandwich with tea biscuits Cream roll A— Beef cakes with brown gravy and macaroni * — New York beans, on the side Graham crackers A— Broiled ham A— Boast beef bash, browned Oyster pie *A— Minced chicken sandwich .., Apple tapioca pudding Potato salad Chocolate layer cake "A— Breaded veal cutlet and tomato sauce Egg plant fried in butter Buckwheat cakes with maple cane syrup A— Roast beef croquettes with macaroni A— Pried bacon with French fried pota- toes A— Sardine sandwich *A— Minced ham sandwich with olives •A— Ham and New York beans Vanilla cornstarch with cream •A— Boast beef cutlet and mashed pota- toes A— Lamb cutlet and mashed potatoes.. Cocoanut cake Cream cheese walnut sandwich * —New York baked beans with tomato sauce A— Ham and Boston beans A— Liver and onions with Prencb fried potatoes *A— Beef stew *A— Pork and New York beans *A — Ham sandwich Bice croquette with bacon Baked apple with cream A— Frankfurters and potato salad * —Baked beans with macaroni Cup of coffee (containing cream and sugar) A — Mince pie *A — Lamb stew *A— Broiled salt mackerel with mashed potatoes Cherry pie Pound cake A — Chicken cutlet and mashed potatoes *A— Shredded wheat and milk Cream tapioca pudding Soda crackers and milk Strawberry pie Chocolate edair 5 6 11 5 6 11 11 11 11 4 11 11 3 4 4 11 11 6 12 3 4 3 12 12 4 12 4 4 12 12 6 4 3 4 4 13 4 6 4 4 13 3 7 7 4 7 18 7 7 13 20 TABLE 4.— Continued Name of Pood Nutri- i Per tional Cent. Calories in lor Bread Five and Cents Butter ! 1 Cost ol 2,500 Calories No. of Orders to Malie 2,500 Cal. *A— Baked lamb pie (individual) "A— Corned beef sandwich A— Broiled bacon Bice cakes with maple cane syrup... A— Cold ham A— Boast beef croquettes and spaghetti *A— Chipped beef and scrambled egg — A— Minced ham with scrambled eggs Peach pie A — ^Baked macaroni and cheese Huckleberry pie French toast with maple cane syrup *A — Corned beef and New York beans... Blackberry pie *A— Veal pot pie with dumplings *A— Creamed codfish on toast A— Vienna roast with stewed tomatoes *A — Tomato omelet A— Small oyster fry Hot rice with cream A— Plain oyster fry with bacon *A — Hamburger steak A— Corned beef hash, browned in pan.. A— Corned beef hash, steamed Cream *A— Chicken wings on toast A— Country sausage and Prench fried potatoes 'A— Corned beef and Boston beans *A— Two fried eggs *A— Ham omelet *A — Plain omelet *A— Pried liver and mashed potatoes *A — Creamed chipped beef A— Large oyster fry Apple fritters with fruit sauce A — Pish cakes with tomato sauce Prench fried potatoes, extra order... Chocolate cornstarch with whipped cream Shredded wheat and cream A— Chicken croquette and French fried potatoes *A — Corned beef hash with poached egg *A— Ham and eggs A— Ham and potato salad *A— Baked shad and dressing ■ *A— Hamburger steak with Spanish sauce Charlotte russe *A— Creamed eggs on toast A — Bacon and eggs Strawberry fruit jelly with whipped cream *A— Buckwheat cakes with country sausage A— Oyster sandwich *A— Chicken giblets on toast Hot rice with butter Pimento olive cheese sandwich *A — Liver and bacon with lyonnaise po- tatoes *A— Corned beef hash, browned, with two poached eggs 187.7 186.0 185.3 185.6 183.5 183.0 I 182.7 181.9 181.8 181.6 179.7 179.2 179.1 177.9 174.9 174.7 174.7 174.4 174.2 17S.3 171.8 170.5 170.3 169.3 168.7 168.2 167.2 166.7 166.0 166.6 166.5 164.8 163.7 161.8 161.7 161.2 160.4 159.6 1S9.5 169.3 168.9 158.3 168.1 167.7 157.4 166.5 155.6 155.3 154.9 1B4.7 153.8 153.0 152.6 162.3 161.0 150.1 46.6 79.1 34.3 39!6 ke.i 35.5 47.9 46.3 31.3 S5.3 36.6 S2!6 29.9 46.1 55.8 88.'2 48.6 58.1 35.5 47.2 51.7 51.7 35.1 ii'.'i 35.5 29.8 Sl.l 37.6 29.8 46.3 41.5 87!6 29.7 37.7 ).67 .67 .67 .67 .70 .70 .70 .70 .71 I .72 .72 .72 .72 .72 .73 .73 .73 .74 .74 .74 .75 5 75 5 75 .■> 75 4 .76 5 .76 5 76 5 .77 3 .77 8 .78 5 .78 8 .78 .78 .78 .79 .79 .79 .79 .79 .80 .80 .81 .81 .81 4 13 3 4 5 5 3 3 7 7 7 4 5 7 5 5 5 4 4 5 4 4 5 5 5 4 16 6 5 4 3 4 4 4 16 4 3 4 8 4 8 16 S S 21 TABLE 4.— Continued Name of Food Nutri- Per No. of tional Cent. Cost Orders Calories in Of to for Bread 2,600 Make Five and Calories 2,600 Cents Butter Oal. 149.7 $0.83 8 149.4 36.4 .84 3 146.9 46.3 .85 6 146.3 52.6 .85 6 145.S .86 9 144.2 .87 17 143.3 49.8 .87 6 143.1 63.1 .87 6 141.8 53.2 .88 4 140.1 63.4 .89 6 139.6 .90 9 138.0 28.3 .91 3 136.8 .91 18 136.0 .92 9 135.3 .92 3 134.7 .93 9 133.8 44.3 .93 5 133.7 .94 19 133.6 96.5 .94 19 132.7 48.6 .94 5 132.6 .94 9 132.4 49.8 .94 6 182.1 .95 19 132.1 39.8 .95 4 131.5 .95 10 130.8 .96 19 129.6 64.7 .96 10 129.1 27.0 .97 5 128.9 45.0 .97 S 128.1 20.1 .98 2 127.7 .98 6 126.9 .99 5 126.2 .99 10 125.8 .99 20 124.9 44.8 1.00 5 121.9 42.9 1.03 4 121.6 1.03 7 120.6 64.6 1.04 5 119.1 3S.5 1.05 4 118.3 25.8 1.06 3 117.8 1.06 11 116.0 54.9 1.08 5 115.2 53.1 1.09 5 114.1 59.4 1.10 11 113.8 1.10 11 113.3 24.5 1.10 2 111.1 1.12 11 111.0 1.13 U 110.9 43.0 1.13 5 110.0 £0.1 1.14 2 109.8 1.14 23 109.5 1.14 11 107.4 43.9 1.16 5 106.3 19.8 1.18 2 106.6 1.18 8 102.2 1.22 24 Buttered toast *A — Liver and bacon *A— Chiclfen hash A— Two scrambled eggs •A— MUk Apple sauce with whipped cream Hot rice with poached egg *A— Corned beef with potato salad Pish cakes with poached egg *A— Cold roast beef A — Hot rice with milk 'A— Small steak Baked apple Baked apple with ice cream A— Two lamb chops A— Chicken salad sandwich •A— Corned beef hash, steamed, with poached egg ' —Boston beans on side Tomato sandwich A— Lamb chops, breaded, with mashed potatoes *A— Maple flakes with milk *A— Corned beef *A— Bulgarzoon A— Spanish omelet with French fried potatoes Baked apple custard with whipped cream Boiled rice, side order *A— Fried egg sandwich *A— Onion omelet *A— Baked weak flsh with dressing *A— Sirloin steak Fresh cooked oatmeal with cream. . *A— Fish cakes with macaroni....' Sliced bananas with cream * — Macaroni, side order ♦A— Roast sirloin of beef and mashed potatoes A— Tomato omelet with potatoes •A— Two boiled eggs *A— Fish cakes with spaghetti •A— Macaroni omelet and tomato sauce 'A— Small steak with onions ••A— Fish cake sandwich *A— Egg salad •A— Parsley omelet Green split pea soup Vanilla ice cream *A— Tenderloin steak with onions *A— Cornflakes and milk Strawberry tart *A— Tuna flsh salad *A— Sirloin steak with onions Pineapple fruit jelly with whipped cream *A— Cup custard •A— Boast beef with potato salad *A— Tenderloin steak A— Milk toast Strawberry cornstarch with whipped cream 22 TABLE 4. — Continued Name of Food Nutri- tional Oalorleg tor Five Gents Per Gent. In Bread and Butter Gost ot 2,600 Oalorles No. of Orders to Make 2,500 Gal. Strawberry Ice cream *A— Clam chowder * —Chicken soup *A— Crab meat salad Vegetable soup Stewed rhubarb 'A— Creamed chicken on toast Strawberries with cream Strawberry short cake *A— Ghlcken omelet ♦A— Deviled crab Sliced bananas •A— Spaghetti and cheese ♦A— Pried ham A— Minced chicken sandwich with let- tuce * —Bean soup with croutons *A— Hot roast beef sandwich *A— Club sandwich *A— Sliced chicken sandwich *A— Poached eggs on toast Strawberries with Ice cream * — Cream of wheat Blackberries and cream Stewed corn * —Creamed asparagus on toast Watermelon * —Tomato soup with rice Sliced pineapple Grape fruit *A — Raw oysters Sliced tomatoes with lettuce * — Sliced tomatoes Tomatoes and lettuce with dressing. Cantaloupe Champagnet 102.1 100.6 100.4 99.6 9B.1 91.9 91.8 90.8 90.7 89.9 88.0 8S.8 86.3 84.4 81.6 81.4 78.1 65.6 66.0 63.0 56.6 52.6 49.2 39.4 86.6 35.3 25.8 18.6 16.6 15.2 13.5 12.1 8.6 49.5 68.1 79.6 32.1 64.1 49.6 $1.22 1.24 1.24 1.26 1.27 1.83 1.85 1.86 1.S8 1.38 1.38 1.39 1.42 1.44 1.45 1.48 1.53 1.54 1.60 1.91 1.92 1.98 2.21 2.38 2.54 3.17 3:42 3.64 4.85 6.72 7.53 8.20 9.26 10.33 14.53 12 6 8 6 13 27 7 9 9 6 7 28 14 6 16 15 10 6 16 10 13 20 22 48 13 20 34 71 32 45 60 82 47 t Not purchased in the restaurant. It appears that fourteen different orders yield enough food fuel for one day at a cost of less than 40 cents, or less than $145 per annum. Of these the roast beef sandwich made as a roll is conspicuous for cheapness. Thirty-three different portions may yield the total energy requirement of 2,500 calories at a cost of less than 50 cents per day. Suppose a restaurant be established with these thirty-three varieties only, and the consumer arranged his dietary so that he paid an average price of 40 cents for 2,500 calories, it would cost him $145 per annum 23 for his food. If it be a fair division of one's income to expend one-fourth for rent, one-fourth for clothes, one-fourth for food and one-fourth for extras, then a single man may live at a Childs restaurant when his income is $50 a month, of which he spends $12.50 for food if he restricts himself to those thirty-three varie- ties. As a married man he would require $100 a month to maintain himself and his wife under similar circumstances. Passing to food of a higher cost, it appears that thirty-two portions yield 2,500 calories at a cost of between 51 and 60 cents and here portions containing meat predominate. There are forty-two varieties of foods which yield 2,500 calories between 61 and 70 cents and thirty- three which cost between 71 and 80 cents. At this latter level of cost orders for eggs such as fried eggs and creamed eggs on toast begin to appear. Twenty varieties yield 2,500 calories at a cost of between 81 and 90 cents and twenty-four varieties cost between 91 cents and $1.00. The sirloin steak appears at the level of 91 cents. This gives a choice of 184 dishes which yield 2,500 calories at a maximum daily cost of $1.00. There are fifty-five varieties of food which cost more than $1.00 per 2,500 calorifes. The cost rises rapidly. Seven orders of two boiled eggs (with but- tered toast) costing $1.03 for 2,500 calories stand out in their extravagance, but this is outdone by nine orders of two poached eggs on toast costing $1.91 for the day's requirement. The portion of spaghetti with cheese is certainly overpriced, and were the ser- vice to an Italian clientele would not be so costly. The greatest wonder appears in the cost of the tomato portions. Tomatoes with lettuce and dressing cost over $9.00 for 2,500 calories, nearly as much as cantaloupe at $10.00, while champagne (bought out- 24 side the restaurant at $4.00 a quart) costs $14.00 for 2,500 calories. The mystery of tomatoes is baffling. A can of tomatoes is Httle else than flavored water. The popu- larity of the tomato probably depends on its flavor and its color. A painter wishing to sell a landscape puts a figure with a red cloak in the center. It is an ancient device. In like manner, a restaurant puts a few lettuce leaves on a plate with a red tomato in the middle, covers it with a little dressing and gets a large price. It is the work of an artist for a connoisseur. To indicate the practical value to which this work may be put, the following selected menus have been arranged. They give the cost and caloric content of inexpensive dishes which may be ordered at the res- taurant and which provide for three meals a day dur- ing a week for a man of average weight. Only the morning cup of coffee occurs more than once. TABLE 5.— SELECTED MENUS Cost, Cents Cal- ories MONDAY Breakfast: Coffee (with milk and sugar) 6 5 6 6 15 5 195 Lunch: •A — ^Boast beef sandwich and roll SSI Crullers 444 Dinner: •A— Vienna roast, fried potatoes, bread and butter Cocoanut pie S34 872 Total 40 2.«li>fi TUESDAY Breakfast: 5 20 15 16 6 728 Luncb: •A— Koast beef cutlet, tomato aauce, fried pota- toes, bread and butter 7S8 Dinner: A— Lamb croquettes and mashed potatoes, bread Apple pie 177 Total 60 2,712 25 TABLE 5. — Continued Cost, Gents Cal- ories WEDNESDAY Breaklast: 5 10 5 16 15 B 195 Boston pork and beans, bread and butter 480 278 Lunch: ♦A— German meat cakes with lyonnaise potatoes, 738 Dinner: A— Boast beel hash, browned, bread and butter.. 666 296 Total 55 2,453 THUESDAT Breakfast: OofFee (with milk and sugar) Bath buns *A — Country sausage Lunch: A— Vienna roast, spaghetti, potatoes, bread and butter A— Swiss cheese sandwich Dinner: A— Boast beef croquettes, macaroni, mashed pota- toes and bread and butter Cold rice pudding Total PBIDAT Breakfast: Coffee (with milk and sugar) A— Broiled ham with bread and potatoes Lunch: A— Beef cakes, brown gravy and macaroni Dinner: A— Ham croquettes with mashed potatoes Napoleon Total SATUBDAY Breakfast: Coffee (with milk and sugar) Com meal cakes and maple syrup Lunch: A— Boast beef hash (browned), bread and butter.. Gup of cocoa Dinner: •A— Boast beef cutlet and mashed potatoes, bread and butter Bread custard pudding Total 15 5 15 5 196 367 257 708 244 2,648 6 195 20 892 15 774 10 526 6 453 55 2,840 6 195 10 550 15 666 5 247 15 617 5 355 55 26 TABLE 5. — Continued SUNDAY Breakfast: Ooflee (with milk and sugar) *A — Oreamed chipped beef on toast, rolls and butter Dinner: *A— Breaded veal cutlet, tomato sauce, potatoes, bread and butter Mince pie Supper: Oyster pie Cabinet pudding and vanilla sauce Total Cost, Cents 6 15 20 10 16 6 70 Cal- ories 195 7« 8,286 StJMMABY Cost In Cents Cal- ories Monday.... Tuesday Wednesday. Thursday... Friday Saturday. . . Sunday 40 60 56 55 55 55 VO Per week $ S.90 Per diem i 0.56 Per month 16.80 2,656 2,712 2,458 2,648 2,840 2,630 3,236 194,74 2,739 Individual income appropriate to this expenditure is 167.20 per month. At Bellevue Hospital, New York, in 1912, the cost of food from the market, that is, of uncooked food, was 25 cents daily for 3,200 calories for each person in the establishment ; at the Muncipal Lodging House during 1911 the cost was 13 cents daily for 2,700 calories per person. When one considers that Childs restaurant pays for service and for expensive ground floor rental in the busiest parts of New York City, surely food at the cost outlined above is not expensive. But this menu is laboratory made, calculated from the scientific stand- point and from the standpoint of food economics. The restaurant in question could easily give this informa- tion on its menu card. It would have immense edu- cational influence were it to do so. 27 In a few selected portions Mr. Gephart has esti- mated the retail market value of materials entering into the portions sold and these are revealed in Table 6. It is evident that the actual cost of these standard portions is about half to one-third their cost in the restaurant. The housewife who knows how to buy the essential ingredients, and especially how to cook them, is an economic factor of prime importance in the home. Of such stuff is the science of food eco- nomics. TABLE 6.— COST TABLE Ham and Eggs, 25 Cents 2 Eggs 3^ oz. Ham 3 Slices bread 10 gm. Butter 2^4 oz. Potatoes 800 calories Bacon and Eggs, 25 Cents 2 Eggs 1 oz. Bacon 3 Slices bread 10 gm. Butter 2% oz. Potatoes 800 calories Cents 6.66 4.40 0.45 0.60 0.04 12.44 Cents 6.66 8.72 0.46 0.89 0.04 11.76 Plain Omelet, 16 Gents 2 Eggs 3 Slices bread 10 gm.Butter 600 calories Tenderloin Steak, 55 Cents 9^oz. Steak 3 Slices bread 10 gm.Butter 2^ oz. Potatoes 1,300 calories Ham Sandwich, 5 Cents ^ oz. Ham 2 Slices bread 10 gm. Butter 200 calories Cents 6.66 0.45 0.89 8.00 Cents 17.30 0.45 0.89 0.04 18.68 Cents 0.70 0.30 0.89 1.89 Mr. Gephart's work is the first extended investiga- tion of its kind. It would be wise if the public could be better informed regarding the caloric value of foods which it purchases. It would be of vast signifi- cance if the barrel of flour, the can of lard, the pot of beans or the package of breakfast food could be labeled with the caloric content of the particular unit of sale. The question would not then be asked, would Pro- fessor X eat his own diet? But the individual could then ask himself, am I sufficiently well-to-do to be careless of what I spend for food ? And, can I spend less with equal profit and as great satisfaction? THE COST OF READY-TO-SERVE FOODS IN NEW YORK CITY, BASED ON THEIR ENERGY CONTENT PER UNIT OF PRICE F. C. GEPHART Chemist of The Russell Sage Institute of Pathology, in Affiliation with the Second Medical Division of Bellevue Hospital II. DESCRIPTION OF METHODS At the suggestion of Dr. E. F. Du Bois and with the earnest cooperation of Professor Lusk, an inves- tigation of the food value of the different portions or "orders" of food served in the Childs restaurants or stores in New York City was undertaken during the spring and summer of 1913, for the purpose of deter- mining the actual energy value of the different orders, that they might all be reduced to a common unit for comparison of their relative cost from the nutritional standpoint. The above named chain of stores was chosen because it was thought that they were probably the most representative of their kind in the city and because they undoubtedly serve a great mass of peo- ple. In this manner it was hoped to obtain valuable data concerning the composition and energy content of the various kinds of food that are actually chosen by the people for consumption. Especial acknowledgment is due Mr. Rudolph H. Harries, whose painstaking accuracy has been of valu- able service in the accomplishment of the work. Atwater and Bryant afforded the first real stimulus to a clear understanding of the composition and nutri- tive values of American foods when they compiled the reliable data that had been previously published in 30 this country, together with data collected by them- selves after numerous analyses, and published it entire in the form of a government bulletin entitled "The Chemical Composition of American Food Materials." Prior to the appearance of this work and the numer- ous other works incorporated therein, almost all of our information came from abroad, and it is obvious that its application must necessarily have been limited when applied to American materials. The tables of Atwater and Bryant contained almost all the informa- tion one could ask regarding the composition of foods purchased on the open market, both cooked and often- times uncooked, the percentages of moisture, protein, fat, carbohydrate and ash being included, and, lastly, but of great importance, the calorific values per pound of material. From a persual of these tables, however, one cannot learn the quantities of the various articles that are ordinarily considered a portion, nor can one learn the cost of the same nor the auxiliaries that are usually served in what would constitute an order. When the composition of a foodstuff is compared before and after cooking quite a few changes may be noted, not only those brought about by the process of cooking, such as the coagulation of protein, the solution of several ingredients in water, either wholly or in part, or the partial loss due to the decomposition of fat, but also the changes in the food value due to the addition of auxiliary materials, such as fat, flour, sugar, etc., to say nothing of salt, pepper, and various spices and flavors, thereby presenting a much differ- ent composition when ready for consumption than when purchased or prepared for cooking. With a hope of determining the actual values for foods prepared for immediate consumption, this inves- tigation was undertaken. In the City of New York there are forty-six (46) Childs restaurants all dispensing foods prepared at 31 the commissary department in a systematic way, the only essential divergence being in a few orders that are prepared in the individual restaurants. Bills of fare are not identical in the several restaurants, some present a greater variety than others, but as a whole they may be considered as emanating from one large restaurant. When these points were clearly established, a plan of collecting samples was finally decided upon. It was found that it was possible to secure bills of fare in advance, in some cases many days in advance, so that we were able to compare the articles served at the different places and formulate a list of foods to be secured to complete as far as possible a collection of all orders served. It is a com- mon practice in these restaurants to serve orders to be taken out, the only requisite being that a deposit of five or ten cents be paid on each dish and refunded at the time the dishes are returned to the restaurant. This was the plan followed, and as far as we know, all samples were collected without the knowledge of the management. Every restaurant at that time in the city was visited, at least one order secured, often more than one, and after the whole field had been covered, our efforts were concentrated on those restaurants that we considered the most representative of the com- pany, and in these few places many duplications of the more popular orders were procured. Several orders, usually those which could be most easily trans- ported, were secured from seventeen (17) restau- rants outside of the city, but as these samples showed no material differences from those purchased in New York City, it was decided to enter them in one general table. In all, approximately three hundred and fifty (350) orders were collected and analyzed. These do not represent the entire offering of the restaurants, but practically everything. In quite a few instances we noticed an article that we were unable at a later date 32 to secure. We were careful not to purchase an article until the season for such was well established, attempt- ing in this way to secure such things at their usual dispensing prices, and not at the price that they com- mand on their first appearance. Unusual courtesy was shown in practically all the restaurants visited, in sev- eral instances care was even taken to furnish us with salt and pepper in separate packets. When the samples were received at the laboratory, serial numbers were assigned, the several ingredients were weighed individually (when possible), the entire order transferred to a glass or porcelain container, dried either in a vacuum desiccator over sulphuric acid, or, in the case of orders containing much water, on the steam bath, allowed to remain in contact with the air for several hours, weighed, passed through a food chopper several times until they were uniform, and when low in fat finally meshed and bottled for analysis. The analysis consisted in the determina- tion of moisture, which was done by weighing two or three grams of the material into a small lead bottle cap, such as is used in the trade for crimping the heads of catsup bottles and the like, placing the cap and contents in a vacuum desiccator over sulphuric acid where, with frequent agitation, it was allowed to remain for two weeks, after which it was removed, reweighed, folded, placed in an extraction cone and extracted with anhydrous ether in a Soxlet extractor for two days, the ether removed, and the residue weighed as fat in the usual way. The protein was determined by the well-known method of Kjeldahl; the heat combustion in the Riche bomb calorimeter (Journal American Chemical Society, xxxv. No 11 1913). Inasmuch as the first practical application of this apparatus was made in this work, and also because the apparatus differs somewhat from all other bomb calorimeters, it does not seem out of place to give 33 a very brief description of it here. In calorimetric work the amount of heat Hberated by a given weight of substance burned in an excess of oxygen, is mea- sured. In this particular type of apparatus this mea- surement is effected with the aid of a vacuum cup through which there has been found to be no mea- surable radiation of heat. The weighed sample is placed in the bomb, the bomb charged with oxygen at about thirty atmospheres pressure, immersed in the weighed water and when the temperature of the sys- tem has become constant the sample is fired. The ignition is brought about by overloading a four ampere fuse wire by the use of a small platinum wire attached to the supports immediately above the sample within the bomb. Two small linen threads attached to the platinum wire affords contact with the sample and assures its ignition. It is obvious that the use of this method insures constancy in the heat of ignition. The maximum thermometer reading is recorded in about five minutes after ignition. The calculation is indeed simple, the rise in temperature in degrees multiplied by the hydrothermal equivalent of the apparatus, minus the heat of ignition and that liberated by the nitric acid formed during the combustion, gives the calories of heat liberated in the combustion of the sample taken. Four combustions were regularly completed ill an hour's time, requiring the services of only one person and necessitating the reading of a single ther- mometer. This apparatus is extremely accurate. Carbohydrate was estimated by difference in heat as measured in the bomb and that calculated from the sum of the heat of combustion of the protein and fat as found by analysis, using the factor of Stohman for the calculation of the mean heat of combustion of pro- tein in the bomb as being 5.71 calories per gram and that of fat as 9.3 calories per gram. This means of estimating carbohydrate has never before been employed, as far as we are aware, and we feel that 34 it is especially valuable in the analysis of materials containing large amounts of fat and protein, both of which must be removed before attempting the deter- mination of starch by the usual methods. This pro- cedure gives total carbohydrates, fiber being included, but in almost all of our samples the amount of fiber was negligible, with the possible exception of fruits and vegetables, which were few in number. Preservatives and adulterations were tested for in all samples of milk and cream, with negative results. III. KEY TO TABLE 7 Column 1. — Shows the name of the order or kinds of food which we have classified alphabetically for convenience. (In all cases in which duplications of orders were made, the number of orders from which the mean values were calcu- lated is indicated, as well as the percentage variations of the several ingredients, both above and below the mean, and the percentage variations above and below the mean for the several calculated and determined factors are also shown in the respective columns to which they refer.) Column 2. — The constituent parts of the order, as far as it was possible to separate them. (Bread was usually spread with butter.) Column 3. — The weights in grams of the constituents as they were received in the laboratory. Column 4. — The cost of the order. Column S. — The gross heat of combustion of the order in large calories as measured in the bomb. Column 6. — The heat of combustion in large calories that the protein fraction of the order furnishes in the bomb. Column 7. — The heat of combustion in large calories that the protein fraction of the order produces in the body, the so-called protein nutritional calories. Column 8. — The heat of combustion in large calories that the fat fraction of the order furnishes in the bomb as well as that produced in the body. Column 9. — The heat of combustion in large calories that the carbohydrate fraction of the order furnishes in the bomb as well as that produced in the body, with the possible excep- tions previously noted. Column 10.— The gross heat of combustion of the order in large calories as measured by the bomb for that fractional S part of the order purchasable for S cents, or — x .05 4 35 Column 11. — The total nutritional calories contained in that fractional part of the order purchasable for 5 cents or 7 + 8 + 9 5— (6-7) X .05 or X .05. 4 4 Column 12. — The percentage of the total nutritional calories of the order furnished by the so-called protein nutritional 7 calories or x 100. 5- (6-7) Column 13. — The percentage of the total nutritional calories of the order furnished by the fat fraction either in the bomb 8 or body, or x 100. 5 -(6-7) Column 14. — ^The percentage of the total nutritional calories of the order furnished by the carbohydrate fraction either in the bomb or body (except as previously noted), or 9 xlOO. 5- (6-7) Column 15. — The percentage of the total nutritional calories of the order furnished by the bread and butter contained therein. This factor is only an approximation, because of the fact that it is based on the assumption that in all orders containing bread and butter, the bread and butter bore the same ratio to each other as was the case in the sample analyzed to establish this factor, which is probably not true in all cases. As previously stated, the bread in nearly every case was spread with butter, the quantity of the latter appear- ing to be the same throughout. Column 16. — Classification of the orders. We have classified these orders into eleven classes in order that we might be able to strike a mean for each class, namely, meats (steaks, chops, ham and eggs, hash, etc.), pastry and dessert, eggs, sandwiches, fruits, soups, dairy dishes, beans, oysters, salads and miscellaneous. In making this classification we have classed sev- eral orders in two different classes, as, corned beef and beans is classed both as meat and beans, etc., because of the fact that the classification is arbitrary and does not signify that the order consisted wholly of meat or beans, but in a few instances this is actually the case. IV.— TABLE 7.— ANALYSES OF Name of Pood Constituents Cost, Dol- lars Calories in Sample Pood Gm. Total Bomb Pro- tein Bomb Total sample Total sample Total sample Total sample Total sample 114.9 228.8 206.3 155.9 154.7 35.2 210.6 40.7 70.2 74.2 32.7 74.8 68.5 67.6 44.3 61.8 84.9 11.4 104.2 123.9 61.5 140.8 119.2 207.2 +12.3% -15.6% 48.0 +14.4% -9.0% 77.0 191.2 iS 47.7 +10.0% -11.0% 130.9 197.8 40.9 SS9.5 69.2 135.4 61.4 77.8 68.3 63.2 40.6 102.6 71.1 96.8 1 i£e.s 96.6 ? 134.8 42.8 65.9 123.9 68.9 167.1 82.6 63.1 149.4 82.8 $0.05 .10 .10 .10 .06 .20 .20 .25 .20 .05 .10 .15 .10 .05 .10 .05 .10 .15 .20 .16 .15 .15 .20 .15 ,25 .15 137.2 393.7 275.6 8S0.8 145.3 209.6 760.8 818.1 858.9 9LS 256.6 623.1 609.4 +26.7% -22.6% 143.2 489.8 +30.4% -26.0% 240.0 430.5 700.7 7V9.S 4S6.2 638.4 677.6 680.0 6S8.S 79S.6 S3S.8 1.4 5.8 3 4 5 Apple, baked (with ice cream) Apple fritters witli fruit sauce Apple sauce with whipped cream 12.6 28.3 3.8 Asparagus 7 70 2 Bacon and eggs Potatoes R Bread plus butter.. Bacon 148.1 Bacon, fried, with French fried pota- toes Bananas, sliced Potatoes 9 Bread plus butter.. 94.1 Potatoes Bolls Butter in Total sample (edi- ble) Bananas, sliced with cream 56 11 Bananas (edible) .. Cream 15.2 Beans, baked with macaroni ^?. Beans 126 9 Beans, Boston baked (average 6 or- ders) Beans, Boston (on the side) IS 14 Beans (average) . . Per cent, variation from average Bread and butter (average) Per cent, variation from average Total sample Beans (average) . . Per cent, variation from average Bread and butter (average) Per cent, variation from average Total sample Beans and sauce... Bread and butter.. Cakes, macaroni and gravy Bread and butter.. Potatoes 102.1 +15.6% -13.6% 33.5 108.1 +16.6% -24.2% 60.1 97.5 125.2 172.2 15 16 17 18 19 Beans, New York baked (average 7 orders) Beans, New York (on the side).... Beans, New York baked, with tomato sauce Beef cakes with brown gravy and macaroni Beef, chipped and scrambled eggs Beef, corned 20 Bread and butter.. Beef 21 Beef, corned, and Boston beans Beef, corned, and New York beans... Beef, corned, hash with poached egg Beef, corned, hash browned in pan.... Beef, corned, hash browned with two poached eggs Beef, corned, hash (steamed) Bread anil " butter! ! Beef 138.2 135.4 Beans 22 Bread and butter.. Beef 142.6 Beans 23 Bread and butter.. Beef hash Egg 157.3 24 Bread and butter.. Hash 26 Bread and butter.. Hash 97.5 Bread and butter.. Eggs Hash Bread and butter!'. 91.5 242 READY-TO-SERVE FOODS Calories in Sample Protein Kutri- tional Fat 1.0 4.1 9.0 18.9 2.7 32.5 1.2 11.0 50.3 129.4 31.7 54.5 50.4 439.9 106.3 415.1 67.6 516.4 4.0 10.9 000.0 138.2 91.1 104.4 73.3 141.5 -1-83.8% -«1.3% 24.0 77.7 29.8 112.1 -1-79.6% -38.8% 42.5 70.0 70.7 75.6 89.9 225.0 123.7 364.9 99.2 182.0 97.2 149.3 102.4 144.3 113.0 312.6 70.0 207.6 113.9 377.5 65.7 185.2 Caibo hydrate GaloTies lor 5 Gents Total Bomb Total Nntri- tional Distribution ot Heat Pro- tein Pat Carbo- hydrate Nutri- tional Cal- ories from Bread and Butter Classifleation 134.6 376.9 212.7 175.1 109.8 109.8 250.7 254.9 85.9 106.2 391.8 265.8 ^-2l.o% —22.8% 79.9 269.6 -|-]8.8% —23.9% 110.2 257.4 359.5 252.2 116.0 253.7 290.7 210.1 233.2 259.3 257.1 137.2 196.9 137.8 165.4 145.3 52.4 180.2 163.6 214.7 91.5 128.3 207.7 254.7 -1-26.7% —22.6% 143.2 244.9 -1-30.4% —26.0% 240.0 215.3 236.6 194.8 145.4 179.5 192.6 170.0 179.4 169.1 177.9 136.8 196.0 138.0 161.7 144.2 49.2 185.3 155.3 89.9 126.2 195.8 240.3 -1-28.0% —28.5% 133.7 229.7 -1-31.8% 223.4 201.5 224.8 182.7 132.4 166.7 179.1 158.9 170.3 150.1 169.3 0.7 1.0 3.3 5.8 1.9 16.5 6.8 13.7 8.1 4.4 4.3 17.7 15.5 -1-17.4 —22.5 18.0 17.1 4-10.6 —18.6 19.0 17.4 13.3 16.9 25.0 19.4 19.1 17.8 13.7 15.2 12.9 0.9 2.8 18.5 40.0 21.9 27.7 59.4 53.5 62.1 66.8 28.2 -1-49.6 —47.2 23.5 -1-43.0 —31.9 31.7 18.7 33.4 48.6 45.8 29.9 26.8 49.1 40.6 50.3 36.5 % 98.4 96.2 78.2 54.2 76.2 55.8 32.8 95.6 42.9 66.3 -fl».7 —19.8 69.7 59.4 -1-10.4 —14.6 49.3 63.9 34.5 29.2 50.7 54.1 33.1 45.7 34.6 60.6 % 34.3 29.8 34.2 34.8 36.1 36.4 45.8 48.6 46.1 S7.7 Pruit Prult Pruit Miscellaneous Pruit Miscellaneous.... Meats Meats Meats Fruit Fruit Beans Beans Beans Beans Beans Beans Meats Eggs or meats... Meats Beans or meats.. Beans or meats.. Meats Meats Meats Meats TABLE 7.— ANALYSES OF 242 No. Name of Food Constituents Food Gm. Cost, Dol- lars Calories in Sample Total Bomb Pro- tein Bomb 37 Beef, corned, hash (steamed) with poached eg? Beef, corned, irith potato salad Beet, creamed chipped Beet, creamed chipped, on toast Beef, roast, cold Beef, roast, croquettes with macaroni Beef, roast, croquettes with spaghetti Beet, roast, cutlet, mashed potatoes.. Beef, roast, cutlet with tomato sauce Beef, roast, hash, browned Beef, roast, with potato salad. Beef, roast sirloin ol, potatoes Blackberries and cream. and mashed Bread, hot com Bulgaizoon Buns, bath Cakes, buckwheat, with country saus- age Cakes, buckwheat, with maple cane syrup Cakes, butter (average 2 orders) Cakes, chocolate, spiced Cake, cocoanut Cake, Coffee Cakes, commeal, with maple cane syrup Cake, banana layer Cake, chocolate layer Cake, walnut layer, with marshmal- low Icing Cake, old fashioned molasses Cake, pound Cakes, rice, with maple cane syrup... Cakes, wheat, with maple cane syrup (average 6 orders) 67 Cantaloup Hash and egg Bread and butter.. Beef Potato salad Bread and butter.. Beef, etc Bread and butter.. Beef Sauce Toast Kolls Butter Boast beef Bread and butter.. Croquettes Macaroni Mashed potatoes .. Bread and butter.. Croquettes Spaghetti Potatoes Beef cutlet Potatoes and gravy Bread and butter.. Cutlet French fried pota- toes and tomato sauce Bread and butter.. Hash Bread and butter.. Beef Potato salad Bread and butter.. Beef Potatoes and gravy Bread and butter.. Blackberries (su- gared) Cream Total sample Total sample Total sample Cakes Sausage Butter Cakes, Syrup Total sample (av.) Per cent, variation from average Total sample Total sample Total sample Cakes Syrup Total sample Total sample Total sample Total sample Total sample Total sample Total sample (av.) Per cent, variation from average . . . . Edible portion 148.5 6».3 29.9 1U.6 66.5 210.2 73.7 89.4 94.S 32.9 75.8 12.8 79.2 77.8 85.2 93.1 128.6 62.7 113.7 102.6 126.4 112.4 122.6 69.1 121.8 85.4 8S.0 186.8 71.9 70.3 151.2 68.8 72.6 164.5 65.4 108.5 60.0 158.2 201.3 96.6 185.3 70.6 16.0 146.1 43.8 96.2 -1-5.5% —6.69 95.2 53.7 8Z.4 174.4 87.4 88.4 66.6 84.1 82.7 87.0 270.3 188.2 +16.6% -18.8% 127.0 $0.20 .16 .16 .15 .16 .15 .16 .16 .16 .16 .26 .20 .10 .06 .06 .10 .06 .06 .05 .06 .10 .06 .05 .06 .05 .10 .16 .10 675.1 466.8 636.3 796.6 464.2 657.6 S79.1 65S.7 787.2 701.4 677.6 .16 474.1 142.4 87D.O 656.4 430.6 291.0 -^7.8% -7.8% 830.5 209.7 290.9 68S.6 260.0 218.3 832.8 288.8 888.0 675^ 4765 -1-14.1% -IS.2^ 37.4 14L6 95.5 160.1 170.8 166.7 116.8 106.9 129.9 168.8 124.8 143.2 141.8 16.6 60.6 9S.8 44.6 129.6 60.1 4S.1 +6.8% -6.8% 28.1 18.2 S4.t E>.7 2S.5 20.7 32.4 24.6 86.9 66.5 48.9 +19.4% -li.8% 4.1 READY-TO-SERVE FOODS (.ConHnued) Oaloiies ia Sample Protein Nutri- tional Fat Carbo- hydrate Calories for 5 Cents Total Bomb Total Nntri- tional Distribution of Heat Pro- tein Pat Carbo- hydrate Nutri- tional Cal- ories from Bread and Butter Classification No. 101.7 68.6 115.0 122.3 111.8 82.8 76.8 93.2 121.2 89.2 102.8 101.8 11.2 43.5 26.6 32.0 93.0 36.0 33.1 16.6 13.1 24.6 38.5 16.9 14.8 23.3 17.7 26.8 47.0 35.8 219.0 137.0 148.0 324.4 154.2 2U.9 188.8 26S.6 318.1 301.0 178.7 141.4 96.7 104.3 76.0 91.3 351.8 67.2 71.3 -1-5.8? —5.89 85.7 79.6 72.8 143.6 76.0 47.5 99.6 62.2 146.5 146.7 106.5 -1-18.39 -30.09 214.5 223.8 228.2 300.9 154.3 330.3 283.4 258.2 300.3 276.1 255.6 112.9 309.3 29.6 234.2 174.1 313.3 173.6 -1-8.9% —8.9^ 221.7 111.9 192.8 368.2 202.0 210.6 363.1 S17.8 -1-15.7% -8.8^ 33.S 143.8 152.1 178.8 265.2 164.7 219.2 193.0 217.9 262.4 233.8 115.5 134.9 112.6 237.1 142.4 370.0 163.9 215.3 291.0 +7.89 —7.89 330.5 209.7 299.9 282.8 160.5 260.0 160.1 218.3 200.4 288.8 196.6 191.8 238.1 -t-14.2'.. —13.2% 12.5 133.8 143.1 163.7 249.2 140.1 208.3 183.0 205.7 24fi.5 222.1 107.4 124.9 110.4 228.6 132.1 367.5 154.7 208.3 278.0 -1-7.9% —7.9% 324.0 204.6 290.2 276.2 263.4 212.4 323.2 281.9 191.6 185.6 231.1 -H4.0% —12.9% 12.1 19.0 16.0 23.4 16.4 13.3 14.0 15.1 16.4 13.4 19.1 20.3 5.0 9.6 20.1 9.0 15.0 8.6 12.0 -fl.7 —1.7 6.1 6.4 8.5 7.0 6.6 7.0 7.2 6.7 8.4 7.7 -H0.4 —9.1 8.0 % 40.9 34.3 43.0 43.0 46.2 33.3 28.3 61.2 22.8 57.5 25.6 56.9 16.1 26.6 -1-1.6 —1.6 26.4 38.9 26.1 26.1 30.0 22.3 30.8 22.1 36.3 26.3 23.3 H-21.8 —23.6 % 40.1 62.1 46.5 40.2 36.7 52.8 51.7 41.9 40.6 41.4 47.6 43.8 67.7 22.4 65.5 28.1 75.3 62.4 -H.0 —1.0 68.5 54.7 66.4 63.4 70.7 62.0 71.6 55.0 66.3 69.0 -f9.0 —6.9 92.0 % 44.3 53.1 63.4 34.3 38.4 43.9 44.8 Meats.. Meats.. Meats.. Meats,. Meats.. Meats.. Meats.. Meats.. Meats.. Meats.. Meats.. Meats.. Fruit.. ItliBceUaaeous,. Miscellaneous.. Miscellaneous.. Miscellaneous,. Miscellaneous.. Miscellaneous.. Pastry and dessert Pastry and dessert Pastry and dessert Miscellaneous... Pastry and dessert Pastry and dessert Pastry and dessert Pastry and dessert Pastry and dessert Miscellaneous... Miscellaneous... Fruit.. TABLE 7.— ANALYSES OF 242 Name of Food CoDstitueDts Food Gm. Cost, Dol- lars Calories in Sample Total Bomb Pro- tein Bomb Gbampagne Charlotte Busse Chicken, cieamed, on toast Chicken croquette and French fried potatoes Chicken cutlet with mashed potatoes Chicken giblets on toast Chicken hash Chicken wings on toast Clam chowder Cocoa Codfish, creamed, on toast (average 2 orders) Coffee, cup of, containing cream and sugar Com, stewed Com fiakes and milk '.'.'.. Cornstarch, chocolate, with cream Cornstarch, chocolate, with whipped cream Cornstarch, strawberry, with whipped cream Cornstarch, vanilla, with cream Crab, deviled (average 2 orders).. .. Crackers, graham (average 3 orders) Crackers, milk Crackers, milk, and milk. Crackers, soda, and milk., Cream Cream roll !..!!.!! Cream of wheat ....'.'. Crullers " ' ' Custard, baked apple, with whipped cream Custard, cup Eclair, chocolate '. Total sample Total sample .. Chicken and toast. Bread and butter.. Croquette Potatoes Cutlet Potatoes Bread and butter.. Giblets and toast. . Potatoes Bread and butter.. Hash Bread and butter... Total edible chicken Toast and potatoes. Bread and butter Chowder Crackers Total sample Codfish (average) . . Per cent, variation from average Toast (average) . . . Per cent, variation from average Bread and butter (average) Per cent, variation from average Total sample Total sample Corn flakes ... Milk Total sample Total sample Cream lost Total sample Total sample Crab (edible) (av.) Per cent, variation from average Bread and butter (average) Per cent, variation from , average Water cress (av)... Per cent, variation from average Total sample (av.). Per cent, variation from average .... Total sample Oackers Milk Crackers Milk Total sample Total sample Total sample Total sample Total sample Total sample Total sample 375.5* 43.5 160.7 40.6 87.4 9«.l 86.5 105.5 96.4 177.2 124.2 74.3 124.3 69.6 888.6 75.0 413.2 46.0 257.3 152.8 -f4.1% -4.1% 44.1 -1-6.1% -6.1% 70.8 -1-14.4% -14.4% 327.8 70.1 19.3 233.5 160.5 160.9 119.7 172.2 81.4 -1-11.8% -11.8% 67.8 +o.e% -o.ef 16.4 +26.6% -26.6% 61.8 +2.5% — 5.S? 72.6 70.8 226.9 62.6 288.7 239.0 47.4 205.9 110.7 198.9 189.7 74.9 $2.00 .05 .20 .15 .16 .20 .15 .20 .06 .15 .05 .06 .10 .05 .05 .05 .05 .20 .OS .06 .10 .10 .16 .06 .10 .05 .10 .10 .OS 344.9 161.8 400.2 499.7 602.2 673.5 468.1 76S.4 429.5 256.7 567.8 +8.e% 202.9 54.5 237.6 239.3 164.1 102.5 213.9 886.6 -1-9.3% -9.8% 230.1 -(•2.4% —4.6% 326.6 4SS.6 397.4 616.9 230.4 186.2 467.0 269.3 234.1 19S.4 Prom alcohol 17.2 102.3 77.6 101.0 217.8 97.1 285.6 96.1 82.9 155.6 -1-4.9% -4.9% 27.5 7.0 54.7 27.4 16.2 1.8 26.1 84.9 +■!£% -7.8% 21.4 +1.4% -0.7% S3.6 80.2 71.6 85.5 18.8 32.9 46.0 22.7 68.4 19.2 * Cubic centimeters. READY-TO-SERVE FOODS (Continued) Calories in Sample Protein Nutri- tional Fat 267.8 12.4 73.5 71.5 88.5 55.7 200.9 72.5 163.7 156.4 1B8.6 69.8 183.4 205.0 184.1 69.0 41.2 23.7 111.8 67.5 157.0 +20.9% —20.5% 19.8 23.2 5.0 39.3 3.8 83.2 19.7 11.7 U7.2 9.5 1.0 5.1 18.7 61.0 26.8 106.2 +9.5% -9.5% 15.4 'u.o 57.6 49.2 +1.6% -3.2% 80.3 157.1 51.4 131.9 25.5 13.5 23.6 33.0 16.3 450.3 U6.4 0.6 168.2 38.3 38.3 13.8 60.4 48.3 Carbo- hydrate Calories for 5 Cents Total Bomb Total Nutri- tional Distribution of Heat Pro- tein Pat Carbo- hydrate Nutri- tional Cal- ories from Bread and Butter Classification 72.6 209.4 221.3 337.5 297.1 187.6 283.7 292.2 166.3 265.2 +3.9% -3.9% 162.2 43.7 99.6 94.7 138.4 lei.o 195.6 +10.0% —10.0% 159.6 +3.0% -6.0% 212.8 246.3 193.9 30.1 96.2 101.7 242.8 208.3 130.3 125.9 161.3 100.1 166.6 200.7 168.4 156.0 188.4 107.4 256.7 189.3 +8.6? -8.6% 64.5 118.8 239.3 164.1 102.6 213.9 96.8 +9.3% -9.3% 2S0.1 +2.4% —4.69" 326.6 241.8 198.7 172.0 230.4 67.6 457.0 1S4.7 117.1 193.4 166.5 92.9 159.3 191.2 153.0 146.9 168.2 100.6 247.5 174.7 +9.1% -9.1% 52.6 111.1 231.6 159.6 102.2 206.5 90.7 +9.8% 223.3 +2.3% —4.6?' 317.1 230.5 188.6 168.7 225.1 63.0 444.0 131.6 109.5 188.0 7.9 19.8 U.7 12.6 25.6 15.8 30.5 17.1 9.6 21.4 +4.2 —4.2 9.5 17.7 8.5 7.3 1.0 9.0 16.9 +1.1 —1.1 6.8 +6.0 —3.0 7.6 12.5 13.6 6.0 6.0 18.7 7.4 17.5 7.S % 45.7 23.8 42.1 28.5 41.6 27.4 10.2 27.3 29.7 +11.5 —11.5 11.9 7.2 37.5 60.6 6.0 5.0 13.0 29.3 +0.0 —0.0 22.0 +1.5 —0.8 25.3 34.1 35.0 89.1 51.7 0.6 37.9 14.6 23.0 25.7 % 22.7 46.4 66.4 46.2 58.9 42.6 42.1 72.7 63.1 48.9 +5.2 —5.2 78.0 40.9 86.7 94.0 78.0 53.8 +0.5 -0.5 71.2 +0.6 —1.2 67.1 53.4 61.4 5.9 42.3 80.8 64.7 79.2 69.5 67.0 37.5 46.3 38.2 Pastry and dessert Meats Meats Meats Meats Meats Meats Soups Miscellaneous. . . Meats Miscellaneous Miscellaneous Dairy dish Pastry and dessert Pastry and dessert Pastry and dessert Pastry and dessert Meats Dairy dish Dairy dish Dairy dish Dairy dish Miscellaneous... Pastry and dessert Dairy dish Pastry and dessert Pastry and dessert Pastry and dessert Pastry and dessert TABLE 7.— ANALYSES OF 242 No Name of Food Constituents Food Gm. Cost, Dol- lars Calories in Sample Total Bomb Pro- tein Bomb Eggs, boiled (2) Eggs, creamed on toast. 101 102 103 104 105 106 Eggs, fried (2) (average 2 orders). Egg plant fried in butter Eggs, poached on toast (2) Eggs, scrambled (2) Fish cakes with macaroni Fish cakes with poached egg Fish cakes with spaghetti Fish cakes with tomato sauce Frankfurters and potato salad... Grape fruit Ham, broiled Ham, cold Ham croquettes Ham, fried Ham and beans (Boston) Ham and beans (New York) Ham and eggs (average B orders) 107 Ham, minced, and scrambled eggs. Eggs (edible) Toast and butter.. Creamed egge Toast Bread and butter. . . Eggs (average) Per cent, variation from average Bread and butter (average) Per cent, variation from average Total sample Eggs Toast Eggs Bread and butter... Cakes Macaroni Bread and butter... Fish cakes Poached egg Bread and butter... Fish cakes Spaghetti Bread and butter... Pish cakes Bread and butter... Frankfurters Potato salad Bread and butter... Edible portion Ham Bread Potatoes Ham Bread and butter... Croquettes Mashed potatoes and gravy Bread and butter... Ham Bread and butter... Ham Beans Bread and butter... Ham I Beans Bread and butter.-.. Ham (average) Per cent, variation from average .... Eggs (average) Per cent, variation from average Potatoes (average) Per cent, variation from average Bread and butter (average) Per tent, variation from average Ham and eggs French tried pota- toes Bread and butter... »1.6 12.0 193.6 48.4 68.3 84.7 -f9.9% -9.9% 84.5 -1-14.4% -14.4% 164.0 83.1 48.3 64.6 67.6 143.7 91.4 58.1 118.1 44.3 88.1 122.8 141.2 76.1 153.6 76.9 65.4 168.6 72.9 189.3 90.2 W.7 106.6 65.6 63.7 82.1 166.8 50.2 63.6 62.7 42.6 107.6 78.8 85.9 176.9 72.8 6S.7 -1-40.0% —26.3^ 7S.B -1-20.6% —21.8% 79.0 -1-58.9% — 3S.I -1-27.4% -21.6% 116.8 72.4 75.4 ?0.15 .20 .15 .20 .15 .20 .20 .80 .15 .15 .15 .20 .15 .10 .25 .15 .15 .25 .20 527.8 -1-4.0% -4.0% 637.6 286.2 461.1 537.8 603.8 512.9 506.6 619.8 79.0 936.7 574.8 556.8 468.2 638.6 662.0 842.0 -fl5.0% —20.6% 76S.4 92.8 146.6 106.8 H-2.8% —2.3% 46.8 84.5 78.7 107.1 128.5 106.4 81.0 114.0 6.3 158.0 86.6 106.8 120.6 122.4 149.6 18U -1-18.2% -12.2% 126.5 READY-TO-SERVE FOODS (.Continued) Oaloiies in Sample Protein Nutri- tional Fat 66.6 189.7 105.2 268.9 76.0 229.9 +5.6% -6.5% 35.2 60.7 396.6 83.3 66.5 230.1 76.9 136.7 93.0 190.3 77.9 100.8 58.2 164.0 81.9 244.3 4.6 113.5 478'.5 62.2 366.6 78.1 197.5 86.6 204.6 87.9 256.1 107.4 116.5 130.6 411.9 -m.2% -19.2% 90.8 402.1 Oarbo- bydrate Calories for 5 Cents Total Bomb Total Nntri- tional Distribution of Heat Pro- tein Pat Carbo- hydrate Nutri- tional Cal- ories from Bread and Butter Classification No. 108.5 268.4 192.2 -)-16.2% —16.2% 194.3 118.4 162.3 294.0 284.0 303.7 271.5 261.5 72.7 30O.2 121.6 260.5 143.0 260.0 396.9 248.7 -1-41.9 —81.0% 130.3 166.0 176.0 +4.0% —4.0% 212.5 71.6 153.7 134.5 151.0 128.2 168.8 206.6 26.3 234.2 191.6 278.4 9i>.6 212.8 220.7 168.5 +15.0% —20.6% 121.6 165.6 166.0 +4.0% —4.0% 208.7 65.6 146.3 126.9 141.8 120.6 161.2 195.9 25.8 223.1 183.6 26S.1 86.8 201.3 158.3 +15.8% —21.6% % 18.3 16.9 15.3 +1.3 —1.3 5.6 23.2 12.9 15.1 16.4 16.1 12.0 13.9 6.0 12.7 11.3 14.8 20.0 14.5 17.4 16.6 +18.2 —16.2 52.0 41.6 46.3 +9.8 —9.8 63.4 31.7 62.4 26.9 20.9 31.9 41.6 37.6 47.1 42.4 -18.6 52.2 +10.7 —9.5 234.8 190.9 12.5 55.2 % 29.7 41.5 38.4 +12.1 -12.1 31.0 45.1 34.7 68.0 50.1 63.0 66.1 44.5 94.0 33.7 22.1 47.6 43.1 64.0 31.2 -22.8 -24.0 32.3 37.6 58.1 52.6 63.2 64.0 64.4 42.5 49.6 44.6 40.2 29.8 35.5 Eggs Eggs Eggs Miscellaneous Eggs Eggs Meats Meats Meats Meats Meats Prult Meats Meats Meats Meats Beans or meats.... Beans or meats.. . . Meats or eggs Eggs 100 101 102 103 104 105 106 107 TABLE 7.— ANALYSES OF 242 No. Name of Food Constituents rood Gm. Cost, Dol- lars Calories in Sample Total Bomb Pro- tein Bomb 109 110 111 112 113 115 116 117 118 120 122 123 124 125 126 127 128 129 130 131 132 133 134 135 Ham and potato salad Ice cream, strawberry Ice cream, vanilla Jelly, pineapple trait, with whipped cream Jelly, strawberry frait, with whipped cream Lamb chops (2) Lamb chops breaded with mashed potatoes Lamb croquettes and mashed pota- toes Lamb cutlet with mashed potatoes... Lamb pie, baked, individual. Liver and bacon IJver and bacon with lyonnaise pota- toes Liver and onions with French fried potatoes 121 Liver, fried, witb mashed potatoes. Macaroni, side order Macaroni, baked, and cheese Mackerel, broiled salt, with mashed potatoes Maple flakes with milk Meat cakes, German, with French fried potatoes Meat cakes, German, with Lyonnaise potatoes Milk MufSns, corn MufBns, hot corn Napoleon Oatmeal, Iresh cooked, with cream Omelet, chicken Omelet, ham Omelet, macaroni, with tomato sauce Ham Potato salad ... Bread and butter... Total sample ... Total sample ... Total sample ... Total sample Chops (edible) . Potatoes Toast and butter.. Bread and butter... Chops (edible) Potatoes and gravy Bread and butter... Croquette Potatoes and sauce Bread and butter.. Outlet Potatoes Bread and butter... Pie Bread and butter... Liver Bacon Bread and butter... Potatoes Liver Bacon Potatoes Bread and butter... Liver Onions and gravy.. French fried pota- toes Bolls and butter.... Liver and gravy... Potatoes Bread and butter... Total sample Macaroni and cheese Bread and butter... Mackerel (edible) .. Potatoes Bread and butter... Maple flakes Milk Meat cakes Potatoes Bread and butter... Meat cakes Potatoes Bread Total sample Total sample Total sample Total sample Oatmeal Cream Omelet Bread and butter... Omelet Potatoes Bread and butter... Omelet Bread and butter... 67.7 177.5 67.6 lOS.S 134.8 110.7 128.2 56.0 85.1 18.5 71.3 42.6 111.1 75.4 184.9 189.0 76.4 66.6 Z13.S 76.7 63.9 16.3 79.4 85.4 127.8 20.6 155.9 65.6 61.8 66.6 67.8 81.8 90.6 129.8 74.7 119.8 212.1 42.9 100.8 112.1 96.9 SI .3 234.6 123.5 U2.8 67.8 156.S 108.2 64.7 453.6 101.3 108.6 11S.1 195.9 96.8 132.4 42.6 116.7 68.4 68.6 249.6 $0.20 .20 .15 .15 .15 .25 208.3 233.7 113.5 852.9 654.9 918.4 651.8 613.4 797.2 .25 814.5 .20 838.5 .16 6S2.3 .05 .10 1S3.3 382.8 .20 830.1 .10 283.4 .15 890.2 .16 788.6 .10 .06 .05 .05 .16 S12.8 S52.S 341.5 461.7 396.S .26 494.0 .20 703.7 .26 6S6.7 14.9 21.9 13.4 3.2 146.5 85.4 166.8 126.3 178.1 177.5 210.9 135.8 134.9 26.7 69.6 218.0 64.0 130.6 79.0 36.9 47.6 28.8 47.1 141.6 146.6 145.7 READY-TO-SERVE FOODS (.Continued) Calories in Sample Calories lor 5 Cents Distribution of Heat Nutri- tional Cal- ories from Bread and Butter Classification No Protein Nutri- tional Fat Carbo- hydrate Total Bomb Total Nntri- tional Pro- tein Pat Carbo- hydrate 83.7 317.0 106.7 118.3 40.3 34.2 365.8 249.6 426.0 252.8 204.6 334.6 299.7 398.6 151.1 14.4 46.9 339.4 84.5 398.0 344.6 156.9 81.2 96.4 204.4 212.7 240.8 263.9 244.8 231.8 86.7 93.5 59.8 118.4 340.6 219.9 335.6 272.7 230.7 285.1 303.9 304.1 246.3 92.2 266.4 272.7 134.9 S61.6 268.9 76.9 235.2 197.5 228.5 186.5 m.7 293.2 246.2 166.3 104.2 116.9 113.5 155.8 1^.2 138.7 306.1 2n.S 204.5 159.4 162.9 209.6 177.4 133.3 191.4 207.5 141.7 296.7 262.9 156.4 352.3 341.5 461.7 132.1 98.8 176.9 127.3 158.1 102.1 113.8 109.8 154.9 135.3 132.7 291.4 205.4 187.7 149.4 151.0 200.1 164.8 125.8 181.6 192.2 132.6 284.5 246.4 145.3 342.2 328.1 453.6 127.7 90.8 166.6 119.1 % 13.3 6.2 6.9 8.8 1.5 13.0 U.6 12.9 14.7 22.7 17.0 20.1 12.2 19.6 15.3 13.7 20.4 17.3 11.0 17.0 19.5 7.6 10.4 4.5 8.8 22.4 15.9 17.6 % 50.1 52.3 62.0 36.7 22.1 45.0 47.0 48.7 41.0 36.3 44.8 39.7 49.8 30.6 11.4 12.9 44.1 . 31.8 46.6 46.6 54.0 23.7 29.4 45.1 55.6 63.0 39.9 41.1 % 36.6 42.5 41.1 54.5 76.4 42.0 41.4 38.4 44.3 41.0 38.2 40.2 38.0 49.8 73.3 73.4 35.5 50.7 42.4 36.4 26.5 68.8 60.2 50.4 35.6 24.6 44.2 41.3 % 31.1 48.6 29.5 36.9 46.6 36.4 29.7 61.7 '40.5 44.1 27.2 32.1 35.5 38.5 Meats lOR 10.7 15.7 9.7 2.3 Pastry and dessert Pastry and dessert Pastry and dessert Pastry and dessert Meats 109 110 lU 112 lift Meats 114 112.6 90.7 127.9 127.5 151.4 97.5 96.9 19.2 •49.9 156.6 45.9 Meats 116 Meats 116 Meats 117 Meats IIS Meats 119 Meats TO Meats Tr\ Miscellaneous Miscellaneous Meats VIS, 123 Dairy dish 1?") Meats I'fi Meats 1?7 56.7 25.8 34.2 20.7 Miscellaneous Miscellaneous Miscellaneous Pastry and dessert Dairy disb 128 129 130 131 It? 33.8 ITt 101.6 Ecgs \M Eggs 115 TABLE 7.— ANALYSES OF 242 No. Name of Food Constituents Pood Gm. Cost, Dol- lars Calories in Sample Total Bomb Pro- tein Bomb 138 1S7 138 140 Ul 145 146 147 148 149 160 151i 152 153 154 155 156 157 158 159 160 161 ISS 164 Omelet, Onion Omelet, paisley Omelet, plain (average 8 orders) Omelet, Spanish, with Vieach fried potatoes Omelet, tomato Omelet, tomato, with potatoes. Oyster Iry, large (average 2 orders). Oyster fry, plain, witli bacon. Oyster fry, small. Oyster pie Oysters, raw Pie, apple Pie, blackberry Pie, cherry (average 2 orders). Pie, cocoanut Pie, huckleberry Pie, lemon Pie, mince Pie, peach Pie, pineapple Pie, pumpkin Pie, rhubarb Pie, strawberry Pineapple, sliced (average 2 orders). Pork and beans, Boston. Pork and beans. New York (average 2 orders) Potatoes, French fried, extra order. Pudding, bread, with vanilla sauce.. Pudding, bread, custard Omelet Bread and butter.. Omelet Bread and butter.. Omelet (average) . Per cent, variation from average Bread and butter (average) Per cent, variation from average Omelet Potatoes Bread and butter... Omelet Bolls and butter... Omelet Potatoes Bread and butter... Oysters (average) . . . Per cent, variation from average Bread and butter (average) Per cent, variation from average Oyster fry Bacon Bread and butter... Oyster fry Bread and butter... Total sample Total sample Totnl sample Total sample Total sample (av.). Per cent, variation from average .... Total sample Total sample Total sample Total sample Total sample Total sample Total sample Total sample Total -sample Pineapple (average) Per cent, variation from average Pork Beans Bread and butter... Pork (average) Per cent, variation from average .... Beans (average) ... Per cent, variation from average .... Bread and butter (average) Per cent, variation from average Total sample Total sample Total sample 197.6 40.8 103.0 71.6 109.9 -HS.8% -8.0% 68.6 -1-62.1% —46.6% 182.7 S».0 76.9 178.9 112.6 170.5 78.6 76.5 191.8 -1-6.2% -6.2% 82.8 -1-10.4% -10.4% 196.1 17.S 96.8 167.9 74.4 298.2 98.6 137.6 146.2 170.3 -1-12.6% —12.6% 174.3 169.6 146.1 177.4 169.6 161.6 170.9 116.2 149.6 124.2 -1-0.02% -«.02% 62.2 166.1 66.7 23.6 -HS.8% -«.8% 161.2 +S.«% -3.4% 67.1 -f2.9% -2.9% 131.7 201.8 20S.9 J0.20 .20 .16 .25 .20 .25 .25 .20 .16 .16 .0& .10 .10 .06 .10 .06 .10 .10 .05 .06 .05 .10 .05 .15 .16 .10 .06 .06 552.7 489.2 529.5 -^28.1% -14.7% 697.7 738.6 633.2 844.3 -H.0% -1.0% 1,076.2 729.7 600.4 64.9 343.1 361.7 389.6 -1-8.0% -8.0% 389.7 363.9 284.8 401.1 388.4 353.0 307.6 281.3 382.7 36.5 6S1.1 329.8 811.9 371.4 128.3 100.5 117.2 -1-17.4% —16.1% 134.8 145.6 83.3 125.4 +3.8% —3.8% 162.2 117.6 103.7 32.0 20.9 20.8 2S.3 +27.4% -27.4% S8.7 16.9 18.2 46.9 16.6 20.0 40.7 15.9 2S.5 4.1 135.1 124.9 +9.0% -8.0% 31.8 47.7 56.8 READY-TO-SERVE FOODS (ConHnued) Calories in Sample Protein Nutri- Fat tional 92.1 291.7 72.2 214.1 84.2 254.4 -1-25.7% -17.6% 96.8 304.3 104.5 313.5 6S.8 205.2 90.0 364.8 4-0.3% -0.3% 116.5 469.4 84.5 218.6 74.4 265.1 23.0 11.9 15.0 101.2 14.9 94.9 16.7 91.5 -1-36.7% —36.7% 42.9 183.7 11.4 81.9 13.1 96.3 32.9 97.2 11.8 93.9 14.4 113.7 29.2 79.1 11.4 75.8 16.8 86.0 2.9 97.0 445.4 89.7 178.0 -H4.S% -14.3% 22.8 96.S 34.2 37.4 40.8 48.9 Carbo- hydrate 132.7 174.6 157.9 -f40.S% -35.4% 258.6 279.4 344.7 354.2 -1-3.5% —3.5% 444.6 393.5 321.6 21.0 221.0 246.0 274.8 -S.2% 146.3 266.1 170.3 258.0 258.0 219.3 187.8 199.6 273.2 32.4 287.5 -1-17.2% —17.2% 201.7 226.8 265.7 Calories for 5 Cents Total Bomb 138.2 122.3 176.5 -1-28.1% -14.7% 139.5 184.6 126.6 168.9 -1-1.0% -1.0% 179.4 182.4 230.1 21.6 343.1 180.9 194.8 -1-8.0% ^8.0% 389.7 1S2.0 284.8 200.6 184.2 363.0 307.6 291.3 191.4 36.5 210.4 -1-6.6% -6.6% 164.9 311.9 371.4 Total Nutri- tional 129.1 115.2 165.5 4-29.0% -14.8% 132.1 174.4 121.9 161.8 -1-1.2% -1.2% 174.2 220.4 18.6 337.2 177.9 191.5 4-7.7% -7.7% 372.9 179.7 279.7 194.1 1S1.8 347.4 296.1 286.8 188.0 36.3 276.6 198.7 4-6.6% -6.6% 160.4 298.4 355.4 Distribution oi Heat Pro- tein % 17.8 17.0 4-10.0 —9.4 15.0 9.8 11.1 4-5.5 —5.5 12.1 11.3 41.1 4.5 4.2 4.3 4-6.8 —5.8 11.6 3.2 4.7 8.5 3.2 4.1 9.9 4.0 4.4 8.2 16.1 4-2.3 —2.3 7.1 11.5 11.6 Fat 56.5 46.5 51.5 4-14.6 —10.7 45.0 33.7 45.1 4-0.8 —0.8 40.1 21.3 30.0 26.6 23.3 4-29.7 —29.7 49.3 22.8 34.4 26.1 26.8 32.7 26.7 26.4 ,22.9 30.2 4-20.7 —20.7 30.0 12.6 13.7 Carbo- hydrate % 25.7 31.6 4-19.6 —23.5 39.2 40.0 66.7 43.8 4-2.3 —2.3 66.5 48.6 37.6 65.6 69.2 72.4 4-10.8 —10.8 39.2 74.0 60.9 66.4 71.0 68.2 63.4 69.6 72.7 91.8 54.7 4-10.8 —10.8 62.9 76.0 74.8 Nutri- tional Cal- ories from Bread and Butter 27.0 53.1 47.2 39.8 5S.3 42.9 32.0 36.6 27.1 38.6 Classification Eggs, Eggs, Eggs, Eggs... Eggs... Eggs.. . Oysters Oysters Oysters Oysters Oysters Pastry and dessert Pastry and dessert Pastry and dessert Pastry Pastry Pastry Pastry Pastry Pastry Pastry Pastry Pastry Fruit... and dessert and dessert and dessert and dessert and dessert and dessert and dessert and dessert and dessert Beans or meats.... Beans or meats Miscellaneoas... Pastry and dessert Pastry and dessert No. 136 137 138 140 141 142 143 144 145 146 147 148 148 160 la 162 163 1£4 1S6 156 167 168 160 161 162 163 164 TABLE 7.— ANALYSES OF 242 No. Name of Food Constituents Food Gm. Cost, Dol- lars Calories in Sample Total Bomb Pro- tein Bomb 165 166 167 168 169 170 171 172 173 Pudding, cabinet, with vanilla sauce (average 2 orders) Pudding, Indian, with maple sauce — Pudding, New England, with vanilla sauce Pudding, rice, cold Pudding, tapioca apple Pudding, tapioca creamed Bhubarb, stewed Eice, boiled, side order Rice croquette with bacon (average 2 orders) Total sample (av.)- Per cent, variation from average Total sample Total sample 174 175 176 177 178 179 180 181 183 184 185 186 187 188 Rice, hot, with butter Bice, hot, with cream Bice, hot, with milk JBice, hot, with poached egg Boast, Vienna, with French fried po- tatoes Boast, Vienna, with spaghetti and potatoes Boast, Vienna, with stewed tomatoes Salad, crab meat Salad, egg Salad, potato Salad, tuna flsb Sandwich, American cheese Sandwich, chiclsen, sliced Sandwich, Chicken salad Sandwich, club Sandwich, corned beef (average 18 or- ders) Total sample Total sample Total sample Total sample Total sample Bice croquette (av.) Per cent, variation from average Bacon (average) ... Per cent, variation from average Potatoes and sauce (average) Per cent, variation from average Bread and butter (average) Per cent, variation from average Total sample Bice, sugar, cream. Total sample Eice Poached egg Bread and butter.. Boast Potatoes Bread and butter... Vienna roast , Spaghetti , Mashed potatoes .. Buttered bread Butter Boast and toma- toes Bread and butter.., Crab meat Lettuce Boiled egg Bread and butter... Eggs Lettuce _ Bread and batter... Potatoes, etc. Lettuce Bread and butter.. Salad Bread and butter... Total sample Total sample Total sample Toast Lettuce Chicken and bacon Corned beef (av.).. Per cent, variation from average .... Bread and butter (average) Per cent, variation from average 217.8 -Hl.0% —11.0% 167.9 244.5 227.7 224.5 64.8 118.3 161.6 97.2 -H7.B% -17.5% 4.9 -h3.1% -3.1% 132.4 ■fl3.S% —18.6% 74.7 -H.2< -1.2% 188.3 338.4 298.7 153.1 48.1 62.5 181.4 71.4 72.6 103.9 69.4 70.5 10.7 136.1 47.8 U4.0 34.5 13.7 79.1 117.6 81.7 74.6 227.6 18.3 48.7 166.0 69.8 63.7 60.0 92.0 73.3 lO.S 42.4 17.6 -1-44.6% -«).9% 43.0 -l-17.4% -28.1% $0.05 .05 .09 .06 .05 .05 .05 .05 .15 .10 .15 .10 .15 .15 .15 .15 .20 .25 .05 .10 .10 .26 416.8 -f22.S% —22.6? 237.0 342.3 275.4 225.5 197.9 96.0 139.6 6U.0 -1-12.7% —12.7% 313.0 633.8 294.2 452.5 886.4 749.4 5S3.2 437.7 497.8 5S1.3 244.2 167.0 282.9 438.6 201.4 -1-28.0% -24.9% eL6 -1-19.6% —19.6% 34.7 41.0 43.6 29.4 29.3 4.0 17.0 79.3 +6.0% -6.0% 27.5 48.5 63.4 80.4 183.5 143.7 103.4 140.9 131.0 49.7 48.2 111.3 54.6 +39.1% -«7.7% READY-TO-SERVE FOODS (Continued) Oaloriea in Sample Protein Nutri- tional Fat Oarbo- hydrate Calories tor 5 Cents Total Bomb Total Nutri- tional Distribution ot Heat Pro- tein Pat Carbo- hydrate Nutri- tional Cal- ories from Bread and Butter Classification No. 24.9 29.4 31.3 21.1 21.0 2.9 12.2 57.0 19.7 34.8 38.3 57.7 131.8 103.2 74.3 101.2 94.1 35.7 27.8 34.6 79.9 77.1 -1-7.9% —7.9% 58.5 25.6 47.4 21.4 24.1 1.2 1.3 210.5 -^26.1% —26.1% 79.8 258.4 19.2 118.8 294.9 255.6 247.9 131.4 196.0 157.8 282.8 103.1 38.4 111.4 179.1 47.9 -f80.1% 278.2 -f27.1% -27.1% 143.8 275.7 184.4 174.7 144.5 89.8 117.3 321.2 -1-6.5% -6.5% 205.7 226.9 221.6 253.3 408.0 350.1 201.9 165.4 182.0 177.5 91.4 90.0 123.3 148.2 98.7 -1-27.2% -21.4% 416.8 -f22.5% -22.8% 237.0 342.3 275.4 225.5 197.9 95.0 135.6 203.7 -H2.7% —12.7% 156.5 177.9 147.1 150.8 295.5 249.8 184.4 109.4 124.5 118.3 244.2 83.6 141.5 87.7 201.4 -1-26.0% —24.9% 399.6 4-22.5% —22.9" 227.2 330.7 263.1 217.2 189.6 93.9 130.8 196.2 -H3.0% —13.0% 152.6 173.3 139.6 143.3 278.8 236.3 174.7 99.6 116.0 217.0 110.9 230.2 78.1 134.7 81.4 186.0 -1-27.1% % 11.1 -1-8.1 —3.1 11.0 8.9 11.9 9.7 11.1 3.1 9.3 9.8 -1-6.6 —6.6 6.6 6.7 13.7 13.4 15.8 14.6 14.2 25.4 18.5 8.4 17.0 15.6 17.8 12.8 19.6 21.4 -1-63.1 —34.1 % 2.0 -1-14.8 —14.8 25.7 7.7 18.0 9.9 12.7 1.3 1.0 35.1 -H3.6 —13.6 26.1 40.7 6.9 27.6 36.4 36.0 47.3 33.0 42.2 61.0 44.8 24.6 41.4 44.0 25.2 -1-53.6 —75.7 68.9 -1-4.8 —4.8 63.3 83.4 70.1 80.4 76.2 95.6 89.7 66.1 -1-7.4 —7.4 67.4 79.4 69.0 48.8 49.4 38.5 41.6 39.3 55.2 32.0 39.7 57.6 45.8 36.4 53.4 +19.1 —15.9 43.4 49.8 29.7 34.0 31.3 68.1 64.9 38.4 43.0 79.1 Pastry and dessert Pastry and dessert Pastry and dessert Pastry and dessert Pastry and dessert Pastry and dessert Miscellaneous... Miscellaneous... Miscellaneous. . . Miscellaneous Miscellaneous Miscellaneous Miscellaneous. Meats Meats Meats Salads Salads Salads Salads Sandwiches Sandwiches Sandwiches Sandwiches Sandwiches 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 186 186 187 188 TABLE 7.— ANALYSES OF 242 No. Name of Food Conetitucnts Food Gm. Cost, Dol- lars Calories In Sample Total Bomb Pro- tein Bomb 190 191 192 193 194 196 196 197 198 199 200 201 202 203 204 205 206 207 210 211 212 213 214 215 21« 217 218 219 220 Sandwicb, cream cbeese, walnut — Sandwich, Iried egg Sandwicb, fish cake Sandwich, bam (average 18 oiders) Sandwich, Sandwich, Sandwicb, Sandwicb, Sandwicb, Sandwicb, biscuits Sandwicb, Sandwicb, Sandwicb, Sandwicb, Sandwich, Sandwich, ham, with roll. Minced chicken., minced chicken, with lettnce minced bam minced bam, with olives.... minced tongue, with tea oyster Pimento, olive, cheese.. roast beef, hot roast beef, with roll sardine Swiss cbeese. Sandwich, tomato Sausage, country Sausage, country, and French fried potatoes Shad, baked, and dressing Shortcake, strawberry Shredded wheat and cream.. Shredded wheat and milk... Soup, bean, with croutons.. Soup, chicken Soup, green split pea.... Soup, tomato, with rice. Soup, vegetable Spaghetti and cbeese Spaghetti, baked with cbeese. Steak, hamburger Steak, hamburger, with Spanish sauce Total sample Egg Bread and butter... Fish cake Bread (no butter).. Ham (average) Per cent, variation from average Bread and butter (average) Per cent, variation from average Ham Boll Chicken Bread and butter... Total sample Ham Bread and butter... Total sample ... Total sample ... Oyster Bread Cheese, etc Bread and butter... Beef Bread and gravy... Boast beet Roll Total sample Swiss cbeese Bread and butter... Tomatoes Lettuce Bread and butter... Total sample Sausage Potatoes and gravy Shad (edible) Potatoes and dress- ing Bread Total sample Shredded wheat ... Cream Shredded wheat ... Milk Total sample Chicken soup Bread and butter... Soup Bread and butter... Total sample Soup Bread and butter... Total sample Total sample Steak Potatoes Bread and butter... Steak Spanish sauce French tried pota- toes Bread and butter... S8.3 sas 49.0 66.9 47.5 18.3 -t-47.0% —60.8% 42.4 -l-19.«% —19.8% 13.9 62.4 20.6 47.0 78.6 18.3 51.7 61.6 76.2 61.4 41.4 6.1 38.7 37.4 62.3 60.3 54.7 69.5 20.8 42.5 16.0 6.1 43.4 81.0 6S.8 106.S 149.7 130.6 66.5 122.9 60.6 102.0 61.4 220.1 300.6 369.6 43.6 220.3 39.7 222.0 227.9 46.6 212.9 168.9 94.0 ISLO 69.8 109.2 85.4 66.7 61.9 $0.05 .10 .10 .05 .06 .05 .10 .05 .05 .OS .10 .06 .15 .05 .06 .06 .06 .05 .15 .20 .15 .15 .10 .10 .15 .10 .10 .10 .10 .20 .20 209.8 276.0 212.1 -15.4% 273.8 235.1 182.3 291.1 219.4 239.5 321.9 158.5 263.9 386.9 217.9 268.6 140.0 243.9 621.7 680.9 283.1 494.6 404.6 180.8 321.1 241.1 77.5 206.1 187.8 166.4 723.8 29.2 59.8 48.4 +28.3% —22J2% 42.5 523 34.7 49.0 44.7 49.4 60.7 69.3 99.7 S7.1 51.5 S7.6 71.5 178.6 27.6 66.4 8L2 tf.5 70.6 46.9 1S.7 S6.1 42.4 S6.6 147.8 18S.S READY-TO-SERVE FOODS (Continued) Calories in Sample Protein Nutri- tional Pat 20.9 43.0 77.7 108.4 44.9 48.8 35.0 68.7 -^49.0% -34.8% 30.5 113.3 37.7 89.5 24.9 35.2 49.8 160.6 32.1 35.5 99.2 62.9 36.4 129.0 18.4 52.0 49.8 82.2 71.6 156.8 26.6 37.0 91.3 120.5 16.4 25.1 41.4 51.4 187.7 S10.3 128.2 223.0 19.8 40.5 100.4 227.8 58.3 83.0 30.5 50.7 44.8 87.4 33.0 45.3 11.8 26.2 9.7 87.6 30.5 26.8 106.2 21.4 14.2 288.8 131.6 225.2 Carbo- hydrate Calories lor 5 Cents Total Bomb Total Nutri- tional Distribution ol Heat Pro- tein Pat Carbo- hydrate Nutri- tional Cal- ories from Bread and Butter Glaasiflcation No. 102.9 107.8 141.8 94.7 -1-^6% —16.1% 118.0 93.1 97.8 91.5 75.5 127.2 142.2 81.9 112.4 128.4 89.6 86.6 139.9 279.4 166.1 210.3 240.3 93.5 163.1 149.9 62.1 133.4 124.0 116.6 287.1 272.8 209.8 138.0 126.6 212.1 -1-22.0% -15.4% 273.8 235.1 91.2 291.1 219.4 239.5 161.0 169.5 88.0 385.9 217.9 258.5 140.0 243.9 178.9 170.2 94.4 164.8 202.8 90.4 107.0 120.6 38.8 103.1 83.2 181.0 170.3 201.5 129.6 108.8 -i-21.8% -14.9% 281.8 86.3 277.3 206.8 226.6 163.8 81.6 367.8 207.4 244.0 133.6 227.7 167.2 167.7 91.8 159.6 190.8 84.4 100.4 U4.1 36.6 98.1 88.0 78.1 170.5 157.4 % 10.4 16.6 17.7 ^-28.2 -23.7 11.7 17.1 14.6 12.7 me 16.7 11.8 12.1 20.4 20.0 12.8 15.2 17.6 10.2 20.4 7.2 8.4 18.1 16.8 14.5 15.4 12.8 17.3 16.8 15.6 20.9 % 38.6 41.8 20.7 34.1 -f32.2 —38.4 43.2 40.6 28.8 54.3 48.0 27.9 41.9 34.1 33.6 43.8 44.0 49.4 18.8 82.5 61.9 36.5 47.6 ,21.7 26.5 29.0 19.9 13.3 19.2 12.2 9.1 42.3 36.8 61.1 41.6 60.2 48.2 -1-21.4 —14.7 46.1 42.3 56.7 33.0 36.6 56.4 46.3 63.8 46.0 86.2 43.2 35.4 68.9 27.9 44.2 66.3 44.0 63.0 55.4 54.2 71.3 68.0 70.6 74.1 42.1 43.3 % 64.7 73.2 73.0 63^8 46.3 87.0 59.6 96.5 49.5 59.4 79.6 Sandwlchee Sandwiches Sandwiches Sandwiches Sandwiches Sandwiches Sandwiches Sandwiches Sandwiches Sandwiches Sandwiches Sandwiches Sandwiches Sandwiches Sandwiches Sandwiches Sandwiches Meats Meats Meats Pastry and dessert Dairy dish Dairy dish Soups Soups Soups Soups Soaps Miscellaneous MiscellBneous Meats Meats 190 191 192 193 194 196 196 197 198 199 200 201 204 205 206 207 208 210 211 212 213 214 215 216 217 218 219 220 221 TABLE 7.— ANALYSES OF 242 Calories Constituents Cost, in Sample No. Name ol Food Dol- lars Total Pro- Food 6m. Bomb tein Bomb 222 Steak, sirloin Steak 262.7 $0.50 1,393.0 397.8 Potatoes 96.5 5.4 Water cress Bread and butter... 75.1 223 Steals, sirloin, with onions Steak 182.9 63.4 95.7 71.2 .56 1,314.0 369 4 Onions Bread and butter... 224 Steak, small (average 2 orders) Steak (average) ... 146.5 .35 1,032.8 237.5 Per cent, variation +1.0% +10.4% +3.8% from average -1.0% -10.4% -3.8% Potatoes (average). 70.9 Per cent, variation +21.2% from average —21.2% Bread (average) ... 70.2 Per cent, variation +2.8% from average -2.8% Butter (average) ... 9.6 Per cent, variation +47.0% from average —47.0% 225 Steak, small, with onions Steak 134.6 67.7 96.8 71.2 .40 1,024.0 275.0 Potatoes Bread and butter... 226 Steak, tenderloin Steak 21S.S 133.8 67.6 .66 138.0 349.8 Potatoes Bread and butter... 227 Steak, tenderloin, with onions Steak 222.7 46.2 123.7 97.4 .60 1,463.0 368.4 Potatoes Bread and butter... 228 Stew (average) Per cent, variation 408.3 +20.8% .16 641.4 +24.1% 148.1 +22.4% from average —10.8% -20.7% —34.4% Bi«ad and butter (average) 61.8 Per cent, variation +25.4% from average —35.3% •m Stew, lamb (average 2 orders) Stew (average) .... 356.9 .16 622.2 146.8 Per cent, variation +4.1% +6.6% +4.4% from average .... -4.1% -6.6% —4.4% Bread and butter (average) 67.3 Per cent, variation +6.0% from average —6.0% 230 Strawberries with cream 142.0 91.1 212.1 90.6 73.3 .15 .16 .10 10 280.7 200.6 226.1 3U.S 741.7 SS3.5 82.2 62.1 67.4 897.8 17.9 Strawberries with ice cream Oream 231 Total sample Total sample Total ' sample 19.3 U.S 42.7 88.3 9S?. Tart, strawberry 233 Toast, buttered ti34 Toast, French, with maple cane syrup Toast, milk Toast m.6 20.0 40.0 829.0 142.6 79.8 4S.2 117.3 53.4 11.6 133.8 .20 .16 .10 .15 .20 .20 Butter 235 Total sample Total sample 236 2X7 Tomatoes, sliced with lettuce 8.2 Tomatoes and lettuce with dressing... Veal outlet, breaded, with tomato Lettuce 238 12.5 Lettuce 23» Breaded veal 177 8 sauce Potatoes and gravy 152.7 Veal pot pie with dumplings Bread 61.8 20.0 277.0 7S.6 .16 568.0 Butter 240 Pie and dumplings. Bread and butter... 16S.2 241 Watermelon, 2 orders Edible portion 1,080.0 .SO .20 244.3 559.7 27.6 156.7 242 Weakflsh, baked, with dressing Fish and dresssing. 179.6 Mashed potatoes .. 119.5 Bread and butter... 68.7 READY-TO-SERVE FOODS (.Continued) Calories in Sample Protein Nutri- tional Fat 285.6 685.9 265.2 578.4 170.5 583.5 +22.8% -22.8% 107.5 447.6 251.1 543.7 264.5 632.6 106.8 234.1 +37.3% -51.7% 105.4 234.7 +17.8% -17.8% 12.9 20.0 13.9 8.1 30.7 63.4 64.5 140.2 87.1 388.4 47.2 4.8 5.9 99.5 8.9 127.7 349.4 110.0 136.2 19.8 112.5 159.3 Carbo- hydiate 309.3 366.2 211.8 +8.0% -8.0% 301.4 374.5 462.0 258.5 +29.4% —23.1% 240.7 +3.0% —3.0% 242.8 116.7 73.6 181.5 266.0 174.6 25.5 4S.9 44.9 370.6 278.6 216.7 243.7 Calories for 5 Cents Total Bomb 139.3 U9.5 147.5 +10.4% -10.4% 128.0 115.3 121.9 213.8 +24.1% —20.7% 207.4 +6.6% —6. 93.6 66.8 112.6 156.7 185.4 111.2 16.1 17.4 14.4 224.6 189.3 40.7 139.9 Total Nutri- tional 128.1 110.0 138.0 +11.4% -11.4% 118.3 106.3 113.3 199.8 +25.4% —22.6% 193.6 +6.7% -6.7% 91.9 65.0 111.0 149.7 179.2 105.6 15.2 16.6 13.5 211.9 174.9 39.4 128.9 Distribution ol Beat Pro- tein 22.3 18.0 +15.0 —15.0 20.9 21.5 19.4 18.0 +39.5 —31.6 18.2 +2.2 —2.2 4.6 7.1 3.6 10.2 8.8 13.5 15.8 11.8 16.5 15.1 21.0 8.4 21.8 Fat Carbo- hydrate 47.8 59.6 +12.9 —12.9 47.3 46.5 46.6 +24.6 —36.8 40.1 +11.2 —11.2 7.3 33.1 63.2 29.1 54.2 41.2 25.9 % 24.2 30.3 22.4 +19.2 —19.2 31.8 32.0 34.0 +16.7 —20.8 41.7 +9.8 —9.8 59.8 33.2 60.7 87.0 55.2 84.2 83.5 43.7 91.6 47.3 Nutri- tional Cal- ories Irom Bread and Butter % 20.1 20.1 25.8 19.8 24.5 35.3 33.0 47.9 45.0 ClasBlflcation Meats.. iVleats.. Meats.. Meats Meats Meats Soups Soups Fruit Fruit Pastry and dessert Miscellaneous... Miscellaneous... Miscellaneoos... Miscellaneous... Miscellaneous... Miscellaneous... Meats Meats Fruit Meats No. 224 225 227 230 231 232 235 236 237 240 241 242 54 TABLE 8.— SPECIAL TABLES OF ORDERS REPEATEDLY ANALYZED A, BOSTON BAKED BEANS, PRICE 10 CENTS Constituentst Calories in Sample Total Nutri- tional Pro- Cal- No Baked Buttered Total Pro- Fat Oarbo- tein ories Beans Bread Bomb tein bydrate Nutri- tional tor scents 1 176.0 45.2 39.'!.9 93.4 64.7 245.8 67.1 183.8 •>. 176.2 43.7 6ei.S 88.2 220.9 242.2 63.3 263.2 a 228.5 49.6 524.9 U5.4 106.2 303.3 82.8 246.2 4 215.1 46.4 646.0 108.3 269.5 277.2 77.8 807.3 5 233.0 54.9 510.2 118.0 70.9 321.3 84.7 238.5 6 215.6 • 430.9 89.1 136.8 20S.0 63.9 202.9 * No bread given. t In grams. B. HEW YOKK BAKED BEANS, PRICE 10 CENTS Constituents Calories in Sample Total Nutri- tional Pro- Cal- No. Baked Buttered Total Pro- Fat Carbo- tein ories Beans Bread Bomb tein hydrate Nutri- tional tor scents 1 210.5 47.5 4S0.5 110.5 83.1 266.9 79.3 209.7 2 161.3 49.5 447.3 104.7 68.6 274.0 75.2 208.9 3 181.0 42.4 415.6 94.3 88.6 232.7 67.7 194.5 4 162.2 52.4 638.3 116.8 201.6 319.9 83.9 302.7 S 235.2 49.4 602.6 123.9 190.6 288.1 89.0 283.9 6 254.6 49.8 511.8 124.9 76.3 310.6 89.7. 238.3 7 136.2 43.3 362.5 81.9 76.6 206.0 58.8 169.7 C. TWO FRIED EGGS, PRICE 15 CENTS Constituents Calories in Sample Total Nutri- No. Pried Eggs Buttered Bread Total Bomb Pro- tein Pat Carbo- hydrate Pro- tein Nutri- tional tional Cal- ories tor scents 1 2 »3.1 76.2 72.2t 96.7 607.0 548.6 103.3 106:8 242.5 217.2 161.2 223.1 74.2 77.7 169.3 172.7 t Graham bread. D. CABINET PUDDING WITH VANILLA SAUCE, PRICE S CENTS Total Sample Calories in Sample Total Nutri- No. Total Bomb Pro- tein Fat Carbo- hydrate Pro- tein Nutri- tional tional Cal- ories tor 6 Cents 1 2 241.9 193.6 510.2 328.4 73.6 49.5 83.2 71.0 353.4 202.9 52.8 85.6 489.4 809.6 TABLE 8.— Continued E. COHNED BEEF SANDWICH, PRICE 5 CENTS Constituentst Calories In Sample Total Nutri- tional Pro- Cal- No. Corned Buttered Total Pro- Fat Carbo- tein ories BeeJ Bread Bomb tein hydrate Nutri- lor tional 6 Cents 1 66.2 Jt 180.7 48.8 40.9 91.0 35.1 167.0 a 16.5 46.2 203.2 42.6 73.9 86.7 30.6 191.2 ■i U.6 46.3 176.9 44.9 35.5 96.5 32.2 164.2 4 24.5 43.8 253.7 61.1 86.3 106.3 43.9 236.5 b 8.6 42.8 182.6 34.0 57.6 91.1 24.4 173.0 6 19.4 S6.1 186.0 67.9 50.6 77.5 41.6 169.7 V 21.0 45.0 216.3 60.6 44.2 m.6 43.6 199.2 8 14.4 48.7 234.6 55.2 59.5 119.9 39.6 219.0 y 17.7 50.5 227.7 62.6 47.0 llB.l 44.9 210.0 10 17.7 38.9 180.6 65.4 36.7 89.5 39.8 165.0 11 25.3 48.8 242.9 76.0 62.9 114.0 54.6 221.6 12 lO.O 40.7 168.6 41.7 31.6 90.3 30.0 156.9 IS 16.4 42.4 206.6 66.6 45.0 105.1 40.6 190.7 14 12.9 43.2 212.0 61.2 64.3 96.6 36.8 197.6 15 22.4 37.7 199.7 61.7 62.6 86.4 44.3 182.3 16 24.5 47.8 241.7 59.4 56.8 125.6 42.7 225.0 17 23.0 31.8 151.2 64.7 8.2 78.3 46.4 132.9 18 10.8 40.3 160.7 48.3 18.8 93.6 34.7 147.1 U Total sample. t In grams. F. CREAM, PRICE 15 CENTS Total Sample Calories in Sample Total Nutri- No. Total Bomb Pro- tein Pat Carbo- hydrate Pro- tein Nutri- tional tional Cal- ories lor scents 1 2 238.0 102.0t 615.9 246.1 36.6 14.2 450.3 221.0 SO.l 9.9 25.6 10.2 168.7 120.6 t Served with shredded wheat; charge lor cream 10 cents. G. HAH SANDWICH, PRICE 5 CENTS Constituents Calories In Sample Total Nutri- tional Pro- Cal- No Ham Buttered Total Pro- Tat Carbo- tein ories Bread Bomb tein hydrate Nutri- tional lor 5 Cents 1 §§ 58.3 184.3 47.7 40.8 95.8 34.2 170.8 9. 15.7 60.7 ?43.2 46.3 102.4 94.5 33.3 230.2 S 15.2 46.1 212.2 42.8 72.4 97.0 30.7 200.1 4 14.6 42.1 221.3 30.6 94.8 87.0 28.4 210.2 5 19.3 41.8 224.1 48.6 81.6 93.9 34.9 210.4 6 16.7 34.1 196.8 43.1 74.1 79.6 31.0 184.7 7 26.9 46.6 269.0 62.1 87.1 109.8 44.6 241.6 8 24.3 48.8 248.5 61.8 70.7 U6.0 44.4 231.1 20.4 39.6 222.7 48.7 84.6 89.5 34.9 208.9 10 15.9 39.7 206.8 4S.6 73.1 89.1 31.3 193.6 n 19.9 50.2 219.9 61.7 42.6 U5.6 44.3 202.5 T 9.0 43.9 179.4 38.4 42.6 96.5 27.6 168.6 IS 20.0 37.8 198.5 67.6 50.7 90.2 41.3 182.2 14 16.3 46.2 245.8 49.6 100.6 95.6 36.6 281.8 15 24.3 39.7 204.0 54.1 64.1 85.8 38.9 188.8 16 18.7 39.0 184.4 37.6 62.4 94.4 27.0 173.8 17 16.4 35.4 180.6 42.3 53.8 79.6 80.4 168.7 18 17.8 40.3 186.5 60.6 12.6 93.3 36.3 172.2 Total sample. 56 TABLE 8. — Continued H. RICE CROQUETTES WITH BACON, PRICE 15 CENTS Constituentst Calories in Sample Total Nutri- No. Bice Cro- qaettes Bacon Pota- toes and Sauce But- tered Bread Total Bomb Pro- tein rat Car- bo- hy- drate Pro- tein Nutri- tional tional Cal- ories for 5 Cents 1 2 114.1 80.2 4.7 5.0 160.3 114.5 75.3 74.1 688.5 533.4 84.1 74.6 265.4 155.6 339.0 303.3 60.4 63.5 221.6 170.S t In grams. 1. SMALL STEAK, PRICE 35 CENTS Constituents Calories In Sample Total Nutri- No. Steak Pota- toes Bread But- ter Total Bomb Pro- tein Pat Car- bo- hy- drate Pro- tein Nutri- tional tional Cal- ories for scents 1 2 145.1 147.9 65.7 86.0 68.2 72.2 6.1 14.1 926.4 1140.1 246.8 228.1 449.8 717.2 228.8 194.8 177.2 163.8 1^3 158.7 J. TOMATO OMELET, PRICE 20 CENTS Constituents Calories In Sample Total Nutri- No. Omelet Pota- toes But- tered Bread Total Bomb Pro- tein Pat Carbo- hy- drate Pro- tein Nutri- tional tional Cal- ories for 5 Cents 1 2 170.5 176.9 78.6 8 76.6 112.6* 633.2 738.5 83.3 146.6 205.2 313.5 344.7 279.4 69.8 104.5 121.9 174.4 § So potatoes given. * Bolls and butter K. PLAIN OMELET, PRICE 15 CENTS Constituents Calories In Sample Total Pro- tein tional Cal- No. Omelet Buttered Total Pro- Pat Carbo- Bread Bomb tein bydrate Nutri- tional for 6 Cents 1 170.8 69.6 634.9 U8.0 230.6 186.S 84.7 167.2 '2 109.2 63.9 581.5 118.0 272.8 145.7 81.8 166.5 3 116.3 104.1 679.6 137.6 320.2 221.7 98.8 213.6 4 113.6 84.1 666.7 184.9 248.1 173.7 96.9 172.9 5 113.7 44.1 476.1 110.0 247.6 118.5 79.0 148.8 6 105.7 68.8 484.2 103.1 209.4 171.7 74.0 161.7 7 101.1 43.4 451.2 99.6 249.7 102.0 71.4 141.0 8 111.4 70.8 821.6 121.2 256.4 144.0 87.0 162.5 57 TABLE 8.— Continued CREAMED CODFISH ON TOAST, PRICE 15 CENTS Constituentsf Calories in Sample Total Nutri- No. Cream- ed Codfish Toast But- tered Bread Total Bomb Pro- tein Pat Carbo- hy- drate Pro- tein Nutri- tional tional Cal- ories lor 5 Cents 1 2 146.4 159.2 46.8 41.3 81.0 60.511 617.4 518.2 163.2 148.0 180.1 124.9 265.1 245.3 117.2 106.3 190.5 158.8 T[ Bread not buttered. t In grams. M. CREAMED CHIPPED BEEF, PRICE IS CENTS Constituents Calories in Sample Total Nutri- No. Cbipped Beel Buttered Bread Total Bomb Pro- tein Pat Carbo- hydrate Pro- tein Nutri- tional tional Cal- ories for 5 Cents 1 2 181.7 210.S 84.eii 73.7 536.3 160.1 148.0 228.2 115.0 163.7 # Sample lost in desiccation. N. CREAMED CHICKEN ON TOAST, PRICE 20 CENTS Constituents Calories in Sample Total Nutri- No. Chicken and Toast Butter and Bread Total Bomb Pro- tein Pat Carbo- hydrate Pro- tein Nutri- tional tional Cal- ories lor 5 Cents 1 2 183.3 160.7 79.0# 40.6 400.2 102.3 88.5 209.4 73.5 92.9 # Sample lost in desiccation. O. WHEAT CAKES WITH MAPLE CANE SYKUP, PRICE 10 CENTS Calories in Sample Total Nutri- tional No, Total Pro- Cal- Sample Total Pro- Pat Carbo- tein ories Bomb tein hydrate Nutri- tional for scents 1 217.6 543.5 59.6 116.1 367.8 42.8 263.4 9 179.7 438.7 41.6 75.9 321.2 29.9 213.5 3 192.8 512.5 58.9 128.4 325.2 42.3 248.0 4 182.1 464.1 46.5 128.2 289.4 83.4 225.5 5 193.6 484.5 51.8 127.7 305.0 37.2 235.0 6 163.1 413.6 41.0 74.7 297.9 29.5 201.1 58 TABLE 8. — Continued p. OYSTER SANDWICH, PRICE 10 CENTS Constituentst Calories in Sample Total Nutri- No. Fried Oyster Bread Total Bomb Pro- tein Pat Carbo- hydrate Pro- tein Nutri- tional tional Cal- ories for scents 1 2 36.4 61.4 47.01* 41.4 321.9 60.7 129.0 142.2 36.4 153.8 # Sample lost In desiccation. t In grams. Q. DEVILED CRAB, PRICE 20 CENTS Constituents Calories in Sample Total Nutri- No. Crab (edible) But- tered Bread Water Cress Total Bomb Pro- tein Fat Carbo- hy- drate Pro- tein Nutri- tional tional Cal- ories lor scents 1 2 71.7 91.0 68.2 68.7 U.2 lfl.5 3E0.S 422.8 78.3 91.S 96.0 116.4 176.0 214.9 56.2 65.7 82.1 99.2 K. GKAHAM CRACKEKS, PRICE 5 CENTS Total Sample Calories in Sample Total Nutri- No. Total Bomb Pro- tein Fat Carbo- hydrate Pro- tein Nutri- tional tional Cal- ories lor scents 1 2 49.1 106.21111 219.4 471.0 21.7 42.5 47.6 99.9 150.1 328.6 15.6 80.5 213.3 229.5 HH Two portions S. LAHB STEW, PRICE 15 CENTS Constituents Calories in Sample Total Nutri- No. Lamb Stew Buttered Bread Total Bomb Pro- tein Fat Carbo- hydrate Pro- tein Nutri- tional tional Cal- ories lor E Cents 1 2 341.2 370.6 71.3 63.2 663.1 581.2 168.3 140.2 276.3 19S.1 2S3.5 247.9 UO.O 100.7 206.6 180.6 T. LARGE OYSTER PRY, PRICE 25 CENTS Constituents Calories In Sample Total Nutri- No. Pried Oysters Buttered Bread Total Bomb Pro- tein Fat Carbo- hydrate Pro- tein Nutri- tional tional Cal- ories for scents 1 2 181.9 201.7 91.5 74.8 863.7 834.9 120.7 130.1 866.1 863.4 886.9 841.4 86.S 93.4 18S.9 1E9.6 59 TABLE 8.— Continued V. HAM AND EGGS, PRICE 25 CENTS GonatltuentBt Calories in Sample Total Nutri- tional But- Car- Pro- Cal- No. Ham Eggs Pota- tered Total Pro- Fat bo- tein ories toes Bread Bomb tein hy- drate Nutri- tional lor 6 Cents 1 S5.S 73.4 62.5 83.6 828.2 170.5 386.0 260.7 ^2.4 155.6 2 S3.8 69.5 86.0 76.7 870.9 169.9 4S7.9 253.1 114.8 166.2 S 62.6 86.3 78.4 73.8 87S.6 199.1 393.9 280.5 142.9 163.5 4 57.5 76.3 77.4 87.8 941.5 216.6 438.6 287.5 164.7 176.1 6 39.6 68.1 83.8 89.411 668.7 169.2 322.6 176.9 121.6 124.2 B 75.2 67.4 125.1 73.7 969.0 184.2 433.5 351.3 132.3 183.4 7 4S.1 84.1 78.6 68.2 863.6 176.4 451.7 225.4 126.7 160.8 8 52.6 88.6 66.4 64.0 776.3 187.1 417.8 171.4 184.3 144.7 9 4S.7 66.6 83.0 64.3 803.4 176.2 396.6 231.6 125.8 160.8 Toast, two slices instead of bread, three slices. f In grams. V. BEEF STEW WITH VEGETABLES, PKICE 15 CENTS Constituents Calories in Sample Total Nutri- tional Pro- Cal- No. Stew Buttered Total Pro- Pat Carbo- tein ories Bread Bomb tein hydrate Nutri- tional lor 5 Cents 1 391.6 68.1*» 609.6 162.3 113.0 234.3 116.5 154.6 2 387.8 70.4 742.2 182.1 323.7 236.4 130.7 230.3 3 493.9 75.6 797.3 162.7 300.4 334.2 116.8 260.5 4 390.0 70.7 634.6 103.6 246.4 284.6 74.4 201.8 5 364.9 44.4tt 546.6 97.7 258.3 206.6 70.2 179.0 6 373.6 77.6 634.3 173.1 216.4 296.8 124.3 211.8 7 403.0 51.2 644.6 147.2 238.6 268.7 106.7 201.0 8 426.3 40.0tt 589.7 162.5 238.5 198.7 109.5 182 .2 9 443.3 68.4 606.0 168.0 172.4 276.6 iia.6 187.2 Bread not buttered. tt Two slices ol bread. W. BUTTER CAKES, PRICE 5 CENTS Butter Cakes and Butter Calories in Sample Total Nutri- No. Total Bomb Pro- tein Fat Carbo- hydrate Pro- tein Nutri- tional tional Cal- ories lor 5 Cents 1 2 90.9 101.4 268.1 313.8 43.4 48.8 66.7 75.8 168.0 189.2 31.2 35.0 266.9 300.0 60 VI. DISCUSSION OF RESULTS Of forty-seven (47) orders classed as pastry and dessert there was obtained a mean of 233.0 nutritional calories for 5 cents, the highest of the class being Napoleon with 453.6 calories and the lowest straw- berry shortcake with 91.8 calories. Of twenty-four (24) orders classed as beans there was obtained a mean of 204.5 nutritional calories for 5 cents, the highest of the class being Boston baked beans with 307.6 calories and the lowest Boston beans "on the side" with 133.7 calories. Of fifty-six (56) orders classed as sandwiches there was obtained a mean of 180.3 nutritional calories for 5 cents, the highest of the class being roast beef sand- wich with roll with 357.8 calories and the lowest sliced chicken sandwich with 78.1 calories. Of twelve (12) orders classed as dairy dishes there was obtained a mean of 174.4 nutritional calories for 5 cents, the highest of the class being milk crackers with 317.1 calories and the lowest cream of wheat with 63.0 calories. Of eighty-seven (87) orders classed as meats there was obtained a mean of 174.1 nutritional calories for 5 cents, the highest of the class being lamb croquettes and mashed potatoes with 291.4 calories and the low- est deviled crab with 83.0 calories. Of forty-four (44) orders classed as miscellaneous there was obtained a mean of 164.7 nutritional calories for 5 cents, the highest of the class being com muffins with 342.2 calories and the lowest tomatoes and let- tuce with dressing with 13.5 calories. Of six (6) orders classed as oysters, there was obtained a mean of 149.4 nutritional calories for 5 cents, the highest of the class being oyster pie with 220.4 calories and the lowest raw oysters with 18.6 calories. Of thirty-three (33) orders classed as eggs there was obtained a mean of 140.7 nutritional calories for 61 5 cents, the highest of the class being plain omelet with 231.5 calories and the lowest two poached eggs on toast with 65.6 calories. Of four (4) orders classed as salads there was obtained a mean of 135.9 nutritional calories for 5 cents, the highest of the class being potato salad with 217.0 calories and the lowest crab meat salad with 99.5 calories. Of seventeen (17) orders classed as soups there was obtained a mean of 116.0 nutritional calories for 5 cents, the highest of the class being beef stew with 251 calories and the lowest tomato soup with rice with 36.6 calories. Of fourteen (14) orders classed as fruits there was obtained a mean of 88.8 nutritional calories for 5 cents, the highest of the class being baked apple with cream with 196.0 calories and the lowest cantaloup with 12.1 calories. The order containing the highest number of nutri- tional calories for 5 cents was Napoleons, containing 453.6 calories, and the lowest cantaloup with 12.1 calories for 5 cents. The order containing the highest number of nutri- tional calories regardless of cost was tenderloin steak with onions with 1,351 calories and costing 60 cents, the lowest sliced pineapple with 35.3 calories and cost- ing 5 cents. Of the orders containing bread the fractional part of the nutritional energy of the order from this source averages 43.7 per cent, of the total. An analysis of champagne is included in the list merely for comparison with the low orders of fruits and vegetables. The champagne (a pint of Mumm's extra dry) was purchased at Charles & Company. It has been assumed in the calculation in the analysis of this item that the alcohol content is used quantitatively as energy. The energy content of a cup of coffee was 62 determined, and attention is called to the fact that the sample contained both cream and sugar. In cases of so-called breakfast foods, the values given herein represent values as purchased in the restaurant, and not those which would have been obtained by purchas- ing in original packages. Table 9 shows the cost of 2,500 calories, each order having been calculated to this unit for comparison. This has been done because a man of average weight leading a sedentary life requires 2,500 calories daily to maintain him in health and strength. The estimated wholesale cost of ingredients per portion was calculated by Miss Laura A. Cauble, spe- cial investigator, Bureau of Food Supplies, Associa- tion for the Improvement of the Conditions of the Poor. This was done in order that the housewife could realize the actual cost of such orders in case care is exercised in the purchasing of supplies. Whole- sale instead of retail prices were used because of the variation of the latter in different localities. The basis of these calculations were obtained from the appended Table 10, showing the wholesale cost of food supplies. In calculating the wholesale cost of ingredients, no allowance has been made for labor, fuel, rent, etc., the cost as shown being the estimated wholesale cost of the raw materials. A study of Table 9 shows that the majority of the orders are reasonably cheap, for the cost of mainte- nance, that is, 2,500 calories, by means of the common and popular orders, usually falls between 50 cents and $1.00. Table 11 shows a summary of the cost table and hardly requires an explanation. It will be seen that each of 34 orders supplies 2,500 calories for 50 cents or less, 18 of the number being classed as pastry and dessert; each of 157 orders supplies 2,500 calories for 50 cents to $1.00, 60 of which are meat orders; each of 39 orders supplies 2,500 calories for $1.00 to $1.50, 10 of which are meat orders. 63 Thirty-four per cent, of orders costing $1.00 or less per 2,500 calories were meat orders. For 50 cents to $1.00, 2,500 calories were secured in 63 per cent, of all orders. In view of the fact that 80 per cent, of all the orders purchased by us supplied 2,500 calories for $1.00 or less, and that 35 per cent, of this number were meat orders, it can hardly be argued that we are in the midst of the "high cost of living." Attention should not be diverted from the fact that a few orders are extremely high in cost, but these should be especially rioted. They are few in number and are the price of flavor. Table 12 is a classified list of portions arranged in groups according to their caloric value and lends an easy means of dietary regulation. It is possible at a glance to choose a number of articles to total the desired food value of the meal, noting in each instance the individual food value in round numbers of the por- tion as well as the cost. A study of the general table will show well balanced rations and a mean of all orders purchased shows that 13.2 per cent, of the total heat is derived from protein, this being an excellent physiologic mean. 64 TABLE 9.— COST OF 2,500 CALORIES Esti- mated Nutri- Nutri- Whole- tional tional Cost Cost sale Cal- Cal- of Name of Food per Cost of ories ories 2,500 Portion Ingre- per tor Cal- dients Por- Five ories per tion Cents Portion Apple, baked ^.05 $0,005 136.8 136.8 $0.91 Apple, baked, with cieam .10 .020 392.0 196.0 .64 Apple, baked, vlth Ice cream. . .10 272.0 136.0 .92 Apple fritters witb fruit sance .10 323.4 161.7 .77 Apple sauce with whipped cream .05 .20 144.2 196.8 144.2 49.2 .87 Asparagus, creamed on toast 2.54 Bacon, broiled .20 .25 741.0 776.3 185.3 155.3 .67 .81 Bacon, tried, with French .20 .077 832.4 208.1 .60 Bananas, sliced .05 .10 89.9 252.3 89.9 126.2 1.39 Bananas, sliced, with cream... .99 Beans, baked, with macaroni.. .15 587.3 195.8 .64 Beans, Boston baked .10 .029 480.6 240.3 .52 Beans, Boston, on the side .06 133.7 133.7 .94 Beans, New York baked .10 .041 459.4 229.7 .64 Beans, New York, on tbe side .05 223.4 223.4 .56 Beans, New York baked, with tomato sauce .10 403.0 201.5 .62 Beef cakes with brown gravy and macaroni .15 674.4 224.8 .56 Beef, chipped, and scrambled .20 730.8 182.7 Beef, corned , .15 .024 397.2 132.4 94 Beef, corned, and Boston beans .15 500.2 166.7 .75 Beef, corned, and New York .16 179.1 .70 Beef, corned, hash and poach- ed egg .20 635 7 158 9 .79 Beef, corned, hash browned in pan .15 .045 510.8 170 3 .73 Beef, corned, hash, browned with two poached eggs .25 . .> 760.7 150.1 .83 Beef, corned, hash, steamed... .IS .050 508.0 169.3 .74 Beef, corned, hash, steamed. with poached egg _.. .20 .061 535.2 133.8 .93 Beef, corned, with potato salad .15 143.1 163.7 .87 .76 Beef, creamed chipped .15 068 491 2 Beef, creamed chipped, on toast .15 055 747 6 249.2 140.1 .50 Beef, roast, cold .15 420.3 Beef, roast, croquettes with .16 625.0 208.3 .60 Beef, roast, croquettes with .16 549.0 183.0 .68 Beef, roast, cutlet and mashed 617.0 206.7 .61 Beef, roast, cutlet with to- mato sauce .16 739.6 666.3 246.5 282.1 .51 Beet, roast, hash, browned... .16 Beet, roast sirloin of, and mashed potatoes .20 499.6 6S7.1 124.9 107.4 I.OO 1.16 Beef, roast, with potato salad .25 Blackberries and cream .10 220.8 110.4 2.21 457.1 132.1 357.5 228.6 1S2.1 367.5 .56 .95 .35 Bulgarzoon 06 .017 .009 Buns, bath .05 65 TABLE 9.— COST OF 2,500 CALORIES— (Continiwd) Name ol Pood Esti- mated Nutri- Nutri- Whole- tional tional Cost sale Cal- Cal- per OoBt ol ories ories Portion Ingre- per tor dients Por- Five per tion Cents Portion $0.20 618.9 154.7 .10 $0,087 416.5 208.3 .05 .021 278.0 278.0 .05 324.0 324.0 .05 204.6 204.6 .05 .028 290.2 290.2 .10 .032 650.3 275.2 .05 253.4 253.4 .05 212.4 212.4 .05 323.2 323.2 .05 281.9 281.9 .10 382.9 191.5 .15 656.8 186.6 .10 .043 462.1 231.1 .15 86.2 12.1 2.00 344.9 8.6 .05 156.5 156.5 .20 371.4 92.9 .16 .070 477.9 159.3 .15 573.7 191.2 .20 612.1 153.0 .15 440.8 146.9 .20 .043 672.8 168.2 .20 .040 402.4 100.6 .05 .009 247.5 247.5 .15 524.0 174.7 .05 .017 195.2 195.2 .05 52.6 62.5 .10 222.1 111.1 .05 .029 231.6 231.6 .05 159.6 159.6 .05 102.2 102.2 .05 .028 206.5 206.5 .20 362.7 90.7 .05 223.3 223.3 .06 317.1 317.1 .10 461.0 230.5 .10 377.2 188.6 .15 605.9 168.7 .05 .015 226.1 225.1 .10 125.9 63.0 .06 .017 444.0 444.0 .10 262.9 131.5 .10 .019 219.0 109.5 .06 .017 188.0 188.0 Cost ol 2,600 Cal- ories Cakes, buckwheat, with coun- try sausage Cakes, buckwheat, with maple cane syrup Cakes, butter Cakes, chocolate spice Cake, cocoanut Cake, coffee Cakes, cornmeal with maple cane syrup Cake, banana layer Cake, chocolate layer Cake, walnut layer with marsh- mallow icing Cake, old fashioned molasses. Cake, pound Cakes, rice with maple cane syrup Cakes, wheat, with maple cane syrup Cantaloupe Champagne* Charlotte russe Chicken, creamed, on toast... Chicken croquette and French fried potatoes Chicken cutlet and mashed potatoes Chicken giblets on toast Chicken bash Chicken wings on toast Clam chowder Cocoa Codflsb, creamed, on toast... Coffee, cup of (contained cream and sugar) Corn, stewed Corn flakes and milk Cornstarch, chocolate, with cream Cornstarch, chocolate, ^with whipped cream ..>v Cornstarch, strawberry, with whipped cream Cornstarch, vanilla, with cream Crab, deviled Crackers, graham Crackers, milk Crackers, milk, and milk Crackers, soda, and milk Cream Cream roll Cream ol wheat Crullers .■•••• Custard, baked apple, with whipped cream Custard, cup Eclair, chocolate $0.81 .60 .46 .39 .61 .43 .39 .44 .66 .67 .54 10.33 14.63 .80 1.35 .78 .65 .82 .85 .74 1.24 .50 .72 .64 2.38 1.12 .64 .78 1.22 .61 1.38 .56 .39 .64 .66 .74 .56 1.98 .28 .95 1.14 .67 Not purchased in the restaurant. 66 TABLE 9.— COST OF 2,500 CALORIES— (CoMtinwed) Name of Food Eggs, boiled (2) Eggs, creamed, on toast Eggs, fried (2) Egg plant fried in butter Eggs, poacbed, on toast (2).. Eggs, scrambled (2) Fisb cakes witb macaroni Fisb calies witb poacbed egg.. Fisb cakes witb spagbetti Fisb cakes witb tomato sauce .Frankfurters and potato salad Grape fruit Ham, broiled Ham, cold Ham croquettes Ham, fried Ham and beans (Boston) Ham and beans (New York) . . Ham and eggs Ham, minced, and scrambled eggs Ham and potato salad Ice cream strawberry Ice cream, vanilla Jelly, pineapple fruit, witb wbipped cream Jelly, strawberry fruit, witb wbipped cream Lamb cbops (2) Lamb cbops breaded, witb masbed potatoes Lamb croquette and masbed potatoes Lamb cutlet and mashed po- tatoes Lamb pie, baked, individual.. Liver and bacon Liver and bacon witb Lyon- naise potatdes Liver and onions with French fried potatoes Liver, tried, and masbed po- tatoes Macaroni, side order Macaroni, baked, and cheese.. Mackerel, broiled salt, with mashed potatoes Maple flakes with milk Meat cakes, German, French fried potatoes Meat cakes, German, with Lyonnaise potatoes Milk Muffins, corn Kapoleon Oatmeal, fresh cooked, with cream Omelet, chicken Omelet, ham Cost per Portion $0.16 .20 .15 .15 .20 .15 .20 .20 .20 .15 .15 .15 .20 .15 .10 .25 .15 .15 .25 .20 .20 .10 .10 .05 .05 .30 .20 .15 .15 .15 .25 .25 .20 .15 .06 .10 .20 .10 .16 .16 .10 .05 .05 .16 .25 .20 Esti- mated Whole- sale Cost of Ingre- dients per Portion $0,069 .090 .062 .071 .025 .061 .076 .026 .023 .049 Nutri- Nutri- tional tional Cal- Cal- ories ories per for Por- Five tion Gents .086 .034 .018 .038 .066 .085 364.8 622.5 498.1 626.0 262.4 438.9 507.6 567.3 482.4 483.7 587.7 77.3 892.2 550.4 526.1 434.2 604.0 619.8 791.2 727.7 632.5 204.1 227.5 109.8 164.9 811.6 530.8 874.2 616.2 563.2 747.2 755.0 800.2 494.3 125.8 363.2 766.7 265.3 85S.4 739.2 290.5 342.2 453.6 383.0 464.1 662.4 121.6 155.6 166.0 208.7 65.6 146.3 126.9 141.8 120.6 161.2 195.9 25.8 223.1 183.5 263.1 86.8 201.3 206.6 158.3 Cost Of 2,500 Cal- ories .80 .76 .80 1.91 .85 .99 .88 1.04 .78 .64 4.85 .56 .68 .47 1.44 .62 .61 .79 lfil.9 158.1 102.1 113.8 .69 .79 1.22 1.10 109.8 1.14 154.9 135.3 .81 .92 132.7 M 291.4 .43 205.4 187.7 149.4 .61 .67 .84 151.0 .83 200.1 .62 164.8 125.8 181.6 .76 .90 .69 192.2 132.6 .66 .94 284.5 .44 246.4 145.S 342.2 453.6 .51 .88 .37 .28 127.7 90.8 165.6 .98 1.38 .75 67 TABLE 9.— COST OF 2,500 CALORIES— (Continued) ; Esti- mated Nutri- Nutri- Whole- tional tional Cost Cost sale Cal- Cal- of Name of Food per Cost of ories ories 2,500 Portion Ingre- per for Cal- dients Por- Five ories per tion Cents Portion Omelet, macaroni and to- mato sauce . $0.25 .20 595.6 119.1 $1.05 .97 Omelet, onion $0,070 516.5 129.1 Omelet, parsley .20 .15 .068 .065 460.9 496.5 115.2 165.5 1.09 .75 Omelet, Spanish with French fried potatoes .25 .098 659.7 132.1 .95 Omelet, tomato .20 .25 697.4 609.7 174.4 121.9 .72 Omelet, tomato with potatoes 1.03 Oysters, fry, large .25 809.0 lfil.8 .77 Oyster fry, plain with bacon. . .30 1,030.5 171.8 .73 .20 .15 .096 .069 696.6 661.1 174.2 220.4 .72 Oyster pie .57 Oysters, raw .15 .05 .10 .069 55.9 337.2 355.8 18.6 337.2 177.9 6.72 .37 Pie, blackberry .70 Pie, cherry .10 383.0 191.5 .65 .05 .10 S72.9 359.4 372.9 179.7 .34 .70 .05 .10 .10 .05 .017 .036 279.7 388.1 363.7 347.4 279.7 194.1 181.8 347.4 .45 Pie, mince . . . .64 .69 Pie, pineapple .36 Pie, pumpkin .05 296.1 296.1 .42 .05 .10 .009 .013 286.8 376.0 286.8 188.0 .44 Pie, strawberry .66 Pineapple, sliced .05 35.8 35.3 3.54 Pork and beans, Boston .15 829.9 276.6 .45 Pork and beans. New York... .15 595.9 198.7 .63 Potatoes, French fried (extra order) .10 .033 320.8 160.4 .78 Pudding, bread, with vanilla .05 .05 .029 298.4 355.4 298.4 355.4 .42 Pudding, bread, custard .35 Pudding, cabinet, with vanilla .05 399.5 399.5 .31 Pudding, Indian, with maple .05 227.2 227.2 .55 Pudding, New England, with .05 .05 '.'036 330.7 263.1 330.7 263.1 .38 .47 Pudding, tapioca, apple .05 .004 217.2 217.2 .57 Pudding, Tapioca, creamed — .05 .015 189.6 189.6 .66 .05 .05 '.'662 93.9 130.8 93.9 130.8 1.33 Rice, boiled (side order) .96 Rice croquettes with bacon — .15 588.7 196.2 .64 .10 305.2 152.6 .82 Rice, hot, with cream .15 520.1 173.3 .72 HiVp hnt with milk .10 .15 '.649 279.1 429.8 139.6 14S.3 .90 Rice, hot, with poached egg.. .87 Boast, Vienna, with French .15 .070 834.7 278.3 .45 Boast, Vienna, and spaghetti .15 .054 708.9 236.3 .53 Boast, Vienna, with stewed .15 .20 .20 .10 .25 .028 .090 524.1 398.0 464.0 433.9 554.4 174.7 99.5 116.0 217.0 110.9 .72 1.26 1.08 .58 I.IS 68 TABLE 9.— COST OF 2,500 CALOHIES— (.Continued) Esti- mated Nutri- Nutri- Whole- tional tional Cost Cost sale Cal- Cal- of Name of Food per Cost of orics ories 2,600 Portion Ingre- per for Cal- dients Por- Five ories per tion Cents Portion Sandwich, American cheese.... 10.05 230.2 230.2 $0.61 Sandwich, chicken, sliced .10 $0,027 156.2 78.1 1.60 Sandwich, chiclcen salad .10 269.3 134.7 .93 .25 .05 .065 .020 407.2 186.0 81.4 186.0 1.54 Sandwich, corned beef .67 Sandwich, cream cheese walnut .05 .026 201.5 201.5 .62 Sandwich, fried egg .10 .036 259.2 129.6 .96 .10 .OS .05 '.'621 236.5 198.3 261.8 117.8 198.3 261.8 1.06 Sandwich, ham .63 Sandwich, bam, with roll .48 Sandwich, minced chicken .06 .026 220.3 220.3 .57 Sandwich, minced chicken with lettuce .10 .05 .034 .026 172.6 277.3 86.3 277.3 1.45 Sandwich, minced ham .46 Sandwich, minced ham with .05 .021 206.8 206.8 .60 Sandwich, minced tongue with tea biscuits .05 .10 '.024 226.6 307.6 225.6 153.8 .55 Sandwich, oyster .81 Sandwich, pimento olive. .05 .15 .043 152.3 244.4 152.3 81-5 Sandwich, roast beef, hot 1.63 Sandwich, roast beef with roll .05 357.8 357.8 .35 Sandwich, sardine .05 .05 207.4 244.0 207.4 244.0 60 Sandwich, swiss cheese .51 Sandwich, tomato .05 .021 133.6 183.6 .94 .06 .082 227.7 227.7 Sausage, country, and French .16 601.6 Shad, baked, and dressing .20 .154 680.6 167.7 .79 Shortcake, strawberry .15 .032 276.3 91.8 1.36 Sliredded wheat and cream... .15 478.6 159.5 .78 Shredded wheat and milk .10 381.6 190.8 .66 Soup, bean, with croutons.... .10 .047 168.8 84.4 1.48 .15 .090 301.2 1.24 1.10 3.42 Soup, green split pea .10 .075 22H1 114 1 Soup, tomato, with rice .10 73.1 36.6 Soup, vegetable .10 019 196 2 98 1 1.27 1.42 .73 Spaghetti and cheese .10 007 175 9 88.0 .20 .087 682.1 Steak, hamburger with Span- ish sauce .20 6296 157.4 128.1 110.0 .79 .98 1.14 Steak, sirloin .60 .186 1 2808 Steak, sirloin with onions .66 1,209.8 Steak, small 35 090 966.8 946.5 138.0 118.3 .91 1.06 Steak, small, with onions .40 1,169.3 1,859.1 106.S 118.8 1.18 1.10 Steak, tenderloin, with onions .60 Stew, beef 15 069 699.4 580.8 276.7 1993 193.6 91.9 .63 .65 1 36 Stew, lamb .16 .048 Strawberries with cream .16 .049 Strawberries with ice cream... .15 195.1 65.0 1 92 Tart, strawberry .10 221.9 299.3 111.0 149.7 1.13 .83 Toast, buttered .10 Toast, French, with maple cane syrup 20 716.8 816,8 30.3 49.8 179.2 105.6 15.2 16.6 .70 1.18 8.20 7.53 Toast, milk 15 .057 Tomato, sliced Tomato, sliced with lettuce... .16 69 Esti- mated Nutri- Nutri- Whole- tional tional Cost Cost sale Cal- Cal- of Name of Pood per Cost of ories ories 2,500 Portion Ingre- per for Cal- dients Por- Five orics per tion Cents Portion Tomato and lettuce with dressing $0.20 53.8 13.5 $9.26 Veal cutlet, breaded, and to- mato sauce .20 ?0.060 847.7 211.9 .59 Veal pot pie with dumplings.. .15 524.8 174.9 .71 Vv' atermeion .15 .20 118.3 515.5 39.4 128.9 3.17 Weakflsh, baked, with dressing .97 70 TABLE 10.— WHOLESALE PRICES Groceries: Almonds, whole $0.21 lb. Almonds, shelled 37 lb. Allspice 10 lb. Allspice, cloves and cinnamon, ground 12 lb. Apples, evaporated 103 lb. Baking powder 432 lb. Beans, string 09 lb. can Beans, pea 0566 qt. Beef, dried 28 lb. Bread, 22-ounce loai 08 Bread, 22-ouncc loal day old 04 Bay leaves 003 oz. Barley 21 lb. (?) Brandy 2.25 gal. Chocolate, Baker's 29 lb. Citron 16 lb. Cinnamon 14 lb. Currants 0825 1b. Cider 15 gal. Celery salt 44 lb. Clams, canned 085 lb. Cloves 10 Vi lb. Cocoa 12 lb. Coffee 16 lb. Cornmeal 018 lb. Cornstarch 035 lb. Curry ppwder 07 bottle Catsup 37 gal. Cornflakes 057 pkg. Flour, wheat 6.25 bbl., .0364 lb. riour, buckwheat 022 lb. Horseradish 15 lb. Lemon extract 1.00 qt. Lard 125 lb. Mace 047 oz. Marrow beans 065 lb. Molasses, New Orleans 29 gal. Molasses, black strap 11 gal. Mustard 034 % lb. Nutmeg 023 oz. Oatmeal 025 lb. Olive oil 21 pt. Olives 66 gal. Paprika 04 oz. Pepper 045 Vi lb. Prunes 04 lb. (50-60'8) Peas, split 04 lb. Raisins .• 065 lb. Rice 026 lb. Salt 014 lb. Saltpetre 0925 1b. Spaghetti 045 lb. Soda 0175 1b. Sugar, gran 04 lb. Sugar, Stan, powd 053 lb. Sugar, XXXX 054 lb. Sherry wine 65 gal. Tomatoes 05 qt. Tabasco sauce ..'. 189 bottle Tapioca, pearl 033 lb. Tea 18 lb. Thyme 075 lb. Vanilla 3.25 gal. Vinegar 16 gal. Walnuts, English 17 lb. Worcestershire sauce 3.375 per doz. pts. Yeast, compressed 015 oz. Dairy Products: Butter 35 lb. Buttermilk 064 qt. Cream, 25 per cent 80 qt. Cheese, American 14 lb. 71 TABLE 10.— WHOLESALE PRICES— (Continued) Dairy Products— Continued: Cheese, cream $0.0833 pkg. £?,fs : 30 d02. Milk 0625 qt. Fruits and Vegetables: ^PPles 2.50 bbl. Bananas I.25 bch. (160) Cabbage 042 head Carrots 021 )b. pPi"y 015 stallc f«"™e 03 head Lemons u (joz. Mushrooms 17 14.0Z. can Onions 02 lb. Oranges 16 doz. Peppers 1.25 bbl. Parsley 0126 bch. Potatoes 016 lb. Rhubarb 1.60 per 100 bunches Strawberries (in season) 05 qt. Tomatoes 3.60 per crate (144) Turnips (white) 03 lb. Meats: Beef, round 16 lb. Beel, rump 14 lb. Beef, top round 16 lb. Beef, stew meat 16 lb. Beet, sirloin 16 lb. Beef, tenderloin 28 lb. Beef, hamburg 16 lb. Beef, butt 16 lb. Beef, bull meat, lean 12 lb. Bacon 20 lb. Chicken (fowl) 18 lb. Chicken, fat 10 lb. Lamb, rib chops 16 lb. Lamb, shoulder chops 14 lb. Lamb, chuck 12 lb. Liver 11 lb. Ham shanks 15 each Ham bones 10 lb. Ham for boiling 18 lb. Pork, shoulder 15 lb. Pork, belly 16 lb. Pork, larding 16 lb. Sheep casings 15 lb. Veal, leg 16 lb. Pish: Blue fish 12 lb. Clams, little neck 8.25 per 1,000 Codfish, fresh 14 lb. Codfish, salt 08 lb. Crab meat, lump 1-25 lb. Halibut 07 lb- Norway mackerel 125 lb. Oysters, blue points 6-00 per 1,000 Oysters ^-60 per 1,000 Oyster liquor 25 qt. Oysters, box 5.50 per 1,000 Smelts 09 lb. Shad -32 lb. Tuna fish 1-95 per doz. cans a g„s P o o o o Q »-g o H U z w w w ca O < S oS O tn O u w H li< O >< at < ta O CO ka O i-« CO to U3 < I I>q n Q O »4 a f» IX. — Table 12. — List of Portions in Groups According to Caloric Value IX.— TABLE 12.— CLASSIFIED LIST OF PORTIONS ARRANGED Calories Soupfl Meats Sandwiches £gg8 Beans (0-60) 100 Tomato, with rice, 10 cents Tomato, 6 cents Boston beans (60-lSO) "on the side," 5 cents 20O B e a n, w i t h croutons, 10 Country sausage, 5 cents American cbeese, 5 cents (160-250) "on the side," 5 cents Chicken, sliced, cents Green split pea, 10 cents 10 cents Corned beel, 5 Vegetable, 10 cents. cents Creamed cheese with walnut, 5 cents Ham, 6 cents Minced cbicken, 5 cents Minced chicken with lettuce, 10 cents Minced ham with olives, 5 cents Minced tongue with tea bis- cuits, S cents Pimento, olive, cheese, 5 cents Sardine, s cents 300 Cbicken, 15 cents Chicken salad, 10 cents Two poached eggs on toast. (260-360) Tried egg, 10 20 cents cents Fish cake, 10 cents IN GROUPS ACCORDING TO THEIR CALORIC VALUE Dairy Pastry and Dishes Oysters Dessert Salads Miscellaneous Fruits Tomatoes, sliced, 10 cents Cantaloupe, IB cents Pineapple, sliced. 5 cents Cream of Oysters, Cornstarch, Bulgarzoon, 5 Apple, baked, 6 wheat, 10 raw, 15 strawlwrry, 5 cents cents cents cents cents Corn, stewed, 5 Apple sauce with Jelly, pineapple cents whipped cream, fruit, with whip- Macaroni, side S cents ped cream, 5 order, 6 cents Bananas, sliced. cents Rhubarb, stewed, 5 cents Eicc, boiled, side order, 5 cents Tomatoes, sliced with lettuce, IB cents. Tomatoes and lettuce with dressing, 20 cts. 5 cents Grape fruit, 15 cents Watermelon, IB cents Corn flakes and milk, 10 cents Graham Cocoanut cake, 5 cents Chocolate layer cake, 5 cents Asparagus cream- ed on toast, 20 cents Cup of coffee, 5 Blackberries and cream, 10 cents Strawberries with ice cream, 15 crackers, 6 cents Charlotte russe, 5 cents Chocolate corn- cents Spaghetti and cheese, 10 cents cents starch with cream, 5 cents Chocolate corn- starch with wipped cream. 5 cents Vanilla corn- starch with cream, 5 cents 1 Cream roll, B cents Cup custard, 10 cents Chocolate eclaire. 5 cents Strawberry ice cream, 10 cents Strawberry tart. 10 cents Vanilla ice cream, 10 cents Strawberry fruit jelly with whip- ped cream, 5 cents \ Indian pudding with maple sauce, 5 cents Apple tapioca pudding, 6 cents Creamed tapioca pudding, 5 cents Milk crack- ers, 5 cents Chocolate spice Apple fritters with fruit sauce, 10 cents Baked apple with ice cream, 10 cakes, 5 cents Coffee cake, 5 cents Maple flakes Butter cakes, S Bananas sliced with milk, 10 cents 1 cents Banana layer cake, 6 cents cents with cream, 10 cents TABLE 12.— CLASSIFIED LIST OF PORTIONS ARRANGED IN Calories Soups Meats Sandwiches Eggs Beans 30O (250-350) Ham with roll, 6 cents Minced ham, 5 cents Oyster, 10 cents Hot roast beef, 15 cents Swiss cheese, 5 cents 400 (350-450) 01am Chow- der, 20 cents Corned bcel, 15 cents Creamed chicken on toast, 20 cents Deviled crabs, 20 cents Club, 25 cents Boast beef with roll, 5 cents Two boiled eggs, 15 cents New York beans with tomato sauce, 10 cents 500 Corned beet and Boston beans, 15 cents Corned beef hash, browned In pan, 15 cents Corned beel hash, steamed, 15 cents Corned beef with potato salad, 16 cents Creamed chipped beef, 16 cents Cold roast beet, 16 cents Boast sirloin of beef and mashed potatoes, 20 cents Two tried eggs, 16 cents Two scrambled eggs, 16 cente Chicken omelet, 26 cents Parsley Omelet, 20 cents Plain omelet, 15 cents Boston baked beans, 10 cents New York baked beans, 10 cents Boston beans and corned beef, 15 cents (450-S60) GROUPS ACCORDING TO THEIR CALORIC VALUE— (Continued) Dairy Pastry and Disbes Oysters Dessert Salads Miscellaneous Fruits Walnut layer Cocoa, 5 cents Strawberries with cake with marah- Milk 10 cents cream, 15 cents mallow icing, 6 Corn mufOns, 5 cents cents Old fashioned French fried po- molasses cake, 5 tatoes (extra or- cents der), 10 eents Baked apple cus- Hot rice with tard with whip- butter, 10 cents ped cream, 10 Buttered toast. cents 10 cents Apple pie, 5 cents Milk toast, 15 Lemon pie, 5 cents cents Hot rice with , Pumpkin pie, 5 milk, 10 cents cents Rhubarb pie. 5 cents Bread pudding with vanilla sauce, 5 cents New England pudding with vanilla sauce, 5 cents Bice pudding, 5 cents Strawberry short- cake, 15 cents Soda crack- Pound cake, 10 cents Grab meat salad, 20 cents Bath buns, 5 cents Baked apple with ers and cream, 10 cents milk, 10 Blackberry pie. Potato salad, 10 Buckwheat cakes cents 10 cents cents with maple cane a t m e al Cherry pie, 10 syrup, 10 cents with cream cents Baked macaroni 15 cents Oocoanut pie, 5 and cheese, 10 Shredded cents cents wheat and Huckleberry pie. milk, 10 10 cents cents Mince pie, 10 cts. Peach pie, 10 cts. Pineapple pie, 5 cents Strawberry pie, 10 cents Bread custard pudding, 5 cents Cabinet pudding with vanilla sauce, 6 eents Milk crack- ers and milk, 10 Crullers, 5 cents Napoleon, 5 cents Egg salad, 20 cents Hot corn bread, 10 cents Wheat cakes with maple cane cents Shredded syrup, 10 cents Cream, 15 cents wheat and Hot rice with cream, IS cream, 15 cents cents Hot rice with poached egg, 15 cents TABLE 12.— CLASSIFIED LIST OF PORTIONS ARRANGED IN Calories 600 (450-550) 600 (550-650) Soups Beef stew, IB cents Lamb stew, 15 cents Chicken croquette and Fiencb fried potatoes, 15 cents Cbicken hash, 15 cents Fish cakes with macaroni, 20 cts. Fish cakes with spaghetti, 20 cts. Fish cakes with tomato sauce, 15 cents Fried ham, 25 cents Pried liver with mashed pota- toes, 15 cents. Country sausage and French fried potatoes, 15 cts. Corned beef and Mew Tork beans, 15 cents Corned beet bash, steamed, with poached egg, 20 cents Boast beef cro- quette with spaghetti, 15 cents Boast beef with potato salad, 25 cents Chicken cutlet with mashed po- tatoes, 15 cents Creamed codfish on toast, 15 cts. Fish cakes with poached egg, 20 cents Frankfurters with potato salad, 15 cents Cold ham, 15 cts. Ham croquette, 10 cents Ham and Boston beans, 15 cents Lamb chops, breaded, with mashed pota- toes, 20 cents Lamb pie, baked, individual, 15 cents Fork and New York beans, 15 cents Vienna roast with stewed to- matoes, 15 cts. Veal pot pie with dumpling, 15 cents Baked weakflsh with dressing, 20 cents Sandwiches Eggs Macaroni omelet, 25 cents Onion omelet, 20 cents Tomato omelet with potatoes, 25 cents Beans Baked beans with macaroni, 16 cents Corned beef and New York beans, 15 cents Ham and Boston beans, 15 cents Pork and New York beans, 15 cents GROUPS ACCORDING TO THEIR CALORIC V AUJE— (Continued) Dairy Dishes Oysters Pastry and Dessert Salads Miscellaneous Tuna fish salad, 25 cents Gornmeal cakes with maple cane syrup, 10 cents Rice cakes with maple cane syrup, 15 cents Egg plant fried in butter, 15 cents Bice croquettes with bacon, 15 cents Fruit; TABLE 12.— CLASSIFIED LIST OF PORTIONS ARRANGED IN Calories Soups Meats Sandwiches Eggs Beans 700 (650-750) Beef cakes with brown gravy and macaroni, 15 cents Corned bcel hash with poached egg, 20 cents Boast beef cro- quette with macaroni, 15 cts. Boast beef cut- let with mashed potatoes, 15 cts. Boast beef bash, browned, 15 cts. Chicken giblets on toast, 20 cts. Ham and New York beans, 15 cents Ham and potato salad, 20 cents Lamb cutlet with mashed pota- toes, 15 cents Vienna roast with spaghetti and potatoes, 15 cents Baked shad and dressing, 20 cts. Hamburger steak 20 cents Creamed eggs on toast, 20 cents Ham omelet, 20 cents Tomato omelet, 20 cents Spanish omelet with French fried potatoes 25 cents Ham and New York beans, 15 cents 800 (750-850) Broiled bacon, 20 cents Bacon and eggs, 25 cents Chipped beef and scrambled eggs, 20 cents . Corned beef hash browned with two poached eggs, 25 cents Creamed chipped beef on toast, 15 cents Boast beef cutlet with tomato sauce, 15 cents Chicken wings on toast, 20 cents Ham and eggs, 25 cents Liver and bacon, 25 cents Liver and bacon with Lyonnaise potatoes, 25 cts. Liver and onions with French tried potatoes, 20 cents Broiled salt mnekercl with mashed pota- toes, 20 cents German meat cakes with Lyon- naise potatoes, 15 cents (Slipped beef and scrambled eggs, 20 cents Bacon and eggs, 25 cents Ham and eggs, 25 cents Minced ham and scrambled eggs, 20 cents GROUPS ACCORDING TO THEIR CALORIC VAhTJE— (Continued) Dairy DiBbes GyBters Pastry and Dessert Salads AUscellaneous Truits Small oys- ter try, 20 cents Oyster pie, 15 cents Buckwheat cakes with country sausage, 20 cents French toast with maple cane syrup, 20 cents Large oys- ter Iry, 25 cents TABLE 12.— CLASSIFIED LIST OF PORTIONS ARRANGED IN Calories Soups Meats Sandwiches Eggs Beans 900 Bacon, fried, with French fried potatoes, 20 cents Broiled ham, 20 cents Two lamb chops, 30 cents Lamb croquette and mashed po- tatoes, 15 cents German meat cakes with French fried po- tatoes, 15 cents Pork and Boston beans, 15 cents Vienna roast with French fried potatoes, 15 cents Veal cutlet, breaded, with tomato sauce, 20 cents Pork and Boston (850-950) beans, IS cents 1000 Sm»ll steak, 35 cents Small steak with onions, 40 cents 1 (950-1050) 1200 Sirloin steak with onions, 55 cents Tenderloin steak, 55 cents (1150-1250) 1300 Sirloin steak, 50 cents (1250-1350) 1400 Tenderloin steak with onions, 60 cents (1350-1450; GROUPS ACCORDING TO THEIR CALORIC VALUE— (ContiMucd) Dairy Dishes Oysters Pastry and Dessert Salads Miscellaneous Fruits Oyster fry, plain, with bacon, 30 cents 1 I