v..v^^^^ ^'^ :.',;■ '^- . ^i*!^ :>** ■'.'^ :4^ ^^■•^ ■If'-;- :^ V .. ft', 1,7. .. , »• ♦ii , THE DIETARY COMPUTER. EXPLANATORY PAMPHLET THE PAMPHLET CONTAINING TABLES OF FOOD COMPOSITION, LISTS OF PRICES, WEIGHTS, AND MEASURES, SELECTED RECIPES FOR THE SLIPS, DIRECTIONS FOR USING THE SAME. ELLEN H. RICHARDS, Instructor in Sanitary Chemistry, Massachusetts Institute of Technology. ASSISTED BY LOUISE HARDING WILLIAMS. FIRST EDITION. FIRST THOUSAND. NEW YORK : JOHN WILEY & SONS. London: CHAPMAN & HALL. Limited. igo2. \ THE LIBRABV •F ©ONGRESS, Two Coma Reoeivki WAR 2? "1902 CorVHWMT ENTRY CLA88 a. XXa No. 1. is -J Zi- oopY a Copyright, T902, BY ELLEN H. RICHARDS. ROBERT DRUMMONO PRINTFR, NEW YORK THE DIETARY COMPUTER. The aim of this little pamphlet is to familiarize settlement workers and progressive housewives with a few fundamental principles used in making out bills of fare according to food values. Not that the cook's art is not also essential, but that it is another matter. It can make savory these valuable food materials, but it cannot make one pound of potato worth as much for nutrition as one pound of rice, or one pound of sugar or of fat to yield the nitrogen which is found in meats and legumes. To do this estimating there is needed, ist, a list of the common food substances used, giving the grams and calories in each pound as bought; 2d, the composition by weight of the dishes made from these food materials, which makes pos- sible, 3d, the food value of each dish. For the cost of the bill of fare is needed, 4th, the prices per pound as purchased, and, 5th, the amounts to be served a definite number of persons (a) when it is the chief dish, (d) when it is one of several. To boil down two or three hundred cook-books into twenty pages is doubtless to destroy the peculiar lightness and delicacy of aroma and to replace it by a dark thick mass which at first sight may have little 'attractiveness. And yet many gallons of light-colored foamy cider are boiled down to make one of the dark thick syrup which the old New h^ngland housewife used to such good advantage during the long cold winter in flavoring the otherwise monotonous diet. 2 THE DIETARY COMPUTER. It was material at hand, and it served her purpose in the days when one small case held her spices and flavorings. This little pamphlet is just a makeshift like boiled cider, concentrated essence of something more delicate, to be used with judgment and discretion as a wire fence to guide the learner to better sources. The final object of food is nutrition, and it will do no harm to call attention to the food value of some of the common dishes as found on our tables without obscuring this value by the fancy garnishings or many handlings so common in the modern recipes. This is no new cook-book, it is only a bald statement of a few facts to help those who really wish to learn. The dishes are therefore arranged in order of food values, and the com- binations are made so as to approximate the standard ration. That the same food value is obtained at varying cost is evi- dent, and it should be a simple matter to choose that set of combinations which will suit the purse. That these combinations might be almost infinitely extended goes without saying. With the aid of any cook-book which gives quantities the dishes in each section may be increased tenfold or one hundred fold. The great difficulty is to find a recipe to quote. A cupful as used in one book means three and one-half ounces, in another four ounces. A tablespoonful of butter in the majority of cook-books consulted means one ounce, in the cooking-school recipes of modern date it means one-half an ounce. In some books three teaspoonfuls equal one tablespoonful, in others four. In many books we do not know what the measures stand for, hence these recipes have that delightful indefiniteness which is supposed to be charac- teristic of good cookery. The list of food values in a pound of the different substances on pages 44 to 49 is taken from Bulletin No. 28, revised edi- tion, Office of Experiment Stations, Department of Agriculture, 1899. These figures are in most cases the result of several analyses of products found in American markets, and while no THE DIETARY COMPUTER. 3 one claims that they represent the exact food value of the housewife's purchase, they are approximate and may serve as guide-posts to point out her road to a better understanding of the various foods which she furnishes to her family. The recipes are not warranted to succeed the first time try- ing, but at least, if variations are necessary, the cook will know whether she is increasing or decreasing the food value, which is the chief thing. Having once had her measuring dishes and spoons standardized, she can keep them for such uses without weighing each time. Any apothecary can give the weight measured by a given cup or spoon, and the dealers in kitchen utensils will provide standard measures just as soon as they are called for. Those at present in the market, even the tin measuring-cups, are not often made with sufficient care. It was at first intended to give credit to each cook-book for the recipes quoted, but the necessity of assuming weights, where none were given, in some part of nearly every recipe, deterred the author from incurring the just wrath of the cooks. The success of a dish depends upon three things: ist. The tastes and habits of the persons before whom it is set; in other words, flavor, consistency, and seasoning must be adapted to the whims of the eaters. 2d. The care and cleanliness with which the ingredients are prepared and the judgment with which they are put together and cooked. 3d. The attractive- ness with which the cooked food is served; this includes tem- perature, quantity, color, form, and arrangement. "Home cooking" means the peculiar combinations which suit the particular group catered for. " Proteid " means that which furnishes new material to take the place of that used up in the wear and tear of the active parts of the organism, as well as that which is essential to the building of new tissue. Hence the growing child needs more in proportion to its body weight than an adult. "Fat" and "carbohydrate" (starch, sugar, etc.) contain no nitrogen and therefore cannot take the place of proteid, but 4 THE DIETARY COMPUTER. they may to a certain extent replace each other, especially in adult life. DIETARY ESTIMATES, BASED ON FOOD AS PURCHASED. Per Day. Man at hard labor. . . Man at light labor . . . Woman at light labor Child of nine years. . . Grams. 125 100 78 Fat. Grams. 125 100 45 Carbo- hydrates. Grams. 500 400 320 280 Calories. 4060 3310 2650 1890 Americans take far more fat in proportion to carbohydrate than any other nation. They are more active. Whether their activity follows from the use of fat is not known, only sus- pected. Grease-traps must be made to yield their secrets before this can be determined. Calorie is a unit measure of heat used to denote the energy-giving power of food. Table II is a list of the total food values and estimated cost of the recipes given in Table V, arranged in order of food value. Table III gives the same list arranged in order of cost per 1 ,000 calories. Table IV gives the same list arranged in order of cost per 100 grams of nitrogenous substance. In order to plan a dietary of a given composition at a given cost it is necessary to know : 1st. The approximate composition of the food-materials to be used (Table VII). These data vary as our knowledge increases, and can never be more than approximations within somewhat wide limits. 2d. The amount of food materials entering into the com- position of each dish. Table V (Recipes). 0?ily in case this is kiiozvn can the food values be computed for Table II. In order to know this it is necessary to have : 3d. Definitions and equivalents of weights and measures. THE DIETARY COMPUTER. 5 Those used in this compilation are given in Table VI. At present pounds and ounces are kept ; it is hoped that in a few years all recipes may be given in grams. 4th. The cost per pound is to be filled in, in the blank columns of Table VII, by the user. It is not always necessary or wise to so plan the food that on each day of the week an exact proportion of the various constituents be maintained, but each week's to.tal should be nearly the theoretical amount. It must be understood, how- ever, that as yet we know too little of the effect on digesti- bility, of cooking, and of the combination of two or more foods in one dish, or at one meal, to permit of very close calculation. Individual bodily condition also affects food utilization to an unknown extent, so that no one can rely on mathematical calculations of food quantities without at the same time taking careful record of bodily weight and efficiency. Various other facts are needed before reliable estimates can be made ; such as wastes in preparation, losses in cook- ing, in serving, and in the portions taken away with the plates. In an appendix will be found a table of interchangeable weights and measures. THE DIETARY COMPUTER. Table I. CONSTANTS. Name of Dish. No. of Recipe. Cost, Cents. Proteid. Fat. Carbo- hydrate Calories Coffee, milk, and sugar a 3-9 Grams. 6 Grams. 7 Grams. 65 353 " cream, and sugar. . . . b 7-7 2 II 60 360 Tea, cream, and sugar c 6.7 2 6 59 317 Cereal, milk, and sugar d 7-4 26 16 ig6 1060 Cereal and cream 16 24 10 53 25 131 60 1130 522 Bread and butter, No. I . . . . f 2.5 " " ' • No. 2 S 7.5 32 75 179 1566 Day's supply oi bread and butter, milk and sugar. . . . h 21 79 144 721 4620 Oranges, 6 large, 3 lbs i 10 8 I "5 510 Bananas, 2 lbs J 5 7 3 129 Strawberries, li lbs. ; sugar, 4 oz k 30.7 6 4 161 726 Prunes (dry, 6 oz.); sugar. 2 oz I .4.8 4.2 3 2 158 161 G62 Dried apple, \ lb. ; sugar, 4 oz. m 4 702 Fresh apples, 2 lbs. ; sugar. 7 oz 8.4 6 4 IT3 3 172 315 108 1339 2560 Peanuts, i lb,, shelled . . TABLE I: CONSTANTS. CONSTANTS. Name of Dish. Ounces. Cost. Proteid. Fat. Carbo- hydrate Calories Coffee 1- } I 6 2 I 3 2 0-5 2 2 6 8 6 6 4 I 12 3 ilb.Soz. 5 OZ. I lb. 12 OZ. 2 1.2 •7 3-9 2 5 •7 Grains. 5.6 Grams. 6.8 Grams. 8.5 56.7 121 232 Milk Sugar Coffee 5.6 2.6 6.8 II 65.2 3 56.7 353 128 232 Cream Sut'ar Tea 7-7 2 4 •7 2.6 1.6 II 6.6 59-7 2 56.7 58. 7 127.5 "•3 56.7 360 85 232 Cream Sugar Cereal 6.7 5 1-7 •7 1.6 19 7.5 6.6 7-5 9 317 668 161 232 Milk Suf ar Cereal 7-4 5 II 26.5 19 4-5 16.5 7.5 45-7 195.5 127.5 4-5 106 1 663 462 Cream (thick) Bread | .. . Butter [N*^-^ i6 I 1-5 23.5 10.8 34.3 32.4 53.2 1.3 23.7 132 59.7 1130 301 221 f^^"^ j-No. 2 Butter ) 2-5 3 4-5 25 4 71. 1 59.7 179 522 903 663 Day's supply of bread, butter, milk, and Bread 7-5 6 7-5 3-5 4 32.4 64 15 75.1 8 118. 5 18 179 358 22.7 340.2 1566 1806 1185 323 1392 Butter Milk Sugar 21 79 144.5 720.9 4626 THE DIETARY COMPUTER. Table II. DISHES CONTAINING MEAT— IN ORDER OF FOOD VALUE EXPRESSED IN CALORIES. Name of Dish. Scrapple (Philadelphia) Irish stew and dumplings . . . Veal croquettes Salt pork in butter Baked beans and brown bread Beefsteak pot-pie, suet crust. Lamb chops, baked potatoes, bread and butter " Boiled dinner " B<;nnar stew, baking-powder biscuit ... Roast heart, stuffed with veg etables Beefsteak, top of sirloin, 2 lbs Meat and bean stew Mutton roast, 3 lbs Rump steak, stuffed and rolled Brown curry stew, with rice.. Beef, rib roast, 3 lbs Beefsteak, baked potatoes. bread and butter . . Veal, stuffed, and roasted. . . . Shepherd's pie. potato crust.. Braised beef. No. i Beef-shank stew Marrow dumplings for soups. Liver, 2 lbs. ; bacon, 8 oz. . .. Mock duck Corned-beef hash Corned beef and cream on toast " Tenderloin cutlet '' Pork chops Turkish pilau Fricassee of veal Tripe fried in butter Beef roll Stewed kidneys on toast. . . Stewed sheep's hearts Broiled chicken, 4 lbs. . . . , Creamed dried beef Ham omelet No. of Recipe, 13 14 15 16 17 18 19 20 21 25 26 27 28 29 30 31 32 33 34 35 3& 37 38 39 40 41 42 Cost. Cents. Proteid. 1.5 34-5 47-5 16 19.8 40 69 48 47-8 28. 5 56 55 42 52 49 75 61.5 41 38-4 56.1 28.4 12.5 150 43-0 14-5 19.5 26.0 20.0 27.0 27.0 18.0 22.0 17.0 I5-0 104.0 13 21 Grams. 100 190 360 171 152 237 190 272 275 279 121 314 162 273 281 189 210 276 283 263 323 41 218 175 81 171 95 208 182 119 123 169 151 268 94 87 Fat. Grams. 554 427 353-6 620 191 260 372 200 141 272 3S4 180 350 126 175 288 166 196 162 202 102 232 186 154 161 158 168 188 57 122 134 135 93 114 67 97 75 Carbo- hydrate Calories Grams, 340 510 346 35 803 561 258 366 664 310 234 311 222 223 127 114 26 244 90 63 133 19 196 44 66 48 140 20 27 4 6925 6805 6164 5975 5675 5354 5284 5187 5160 4900 4060 3955 3920 3915 3715 34(^5 3407 3262 3146 3097 2770 2727 2690 2425 2375 2343 2264 2217 2187 2071 2013 1966 1923 1877 1742 1404 1182 TABLE II: FOOD VALUES EXPRESSED IN CALORIES. FISH DISHES AND SOUPS. Name of Dish. Clam chowder Fish chowder Split-pea soup Potato soup Boiled salmon, with peas, egg sauce Smoked herring on toast. . . Cream of green-pea soup. . . . Tomato soup Consomme No. of Recipe. Cost. Cents. Proteid. Fat. Carbo- hydrate Calories Grams. Grams. Grams. 50 23.6 67 177 187 2707 51 29.8 166 87 215 2359 52 6.6 62 91 165 1786 53 14-5 26 32 171 1729 54 40.6 94 119 52 1724 55 14 114 54 119 1480 56 23-7 47 71 109 1323 57 II 25 88 79 1 103 58 15-5 28 I 3 136 CHEESE DISHES AND EGG DISHES. Baked rice and cheese English monkey on toast. . - . Baked macaroni and cheese. Cheese pudding Dropped egg on toast i 64 Baked custard Swiss sandwiches Baked crackers and cheese. Cheese omelette 60 13 79 87 242 2129 61 13-1 79 b7 269 2059 62 16 66 lOI 176 1850 63 13 80 93 127 1636 64 175 67 83 127 1567 65 15-5 59 57 126 1304 66 9.2 33 52 127 lOII 67 6.5 31 56 87 1009 68 12 69 71 II 999 BREADS AND MISCELLANEOUS DISHES. Rice griddle-cakes, with mo- lasses Corn bread Brown bread Baking-powder biscuit Old New England corn bread White bread, 2 lbs., home- made Molasses cookies, i recipe. . Corn mush, with maple syrup Doughnuts, }, recipe Maryland biscuit Cracker toast Graham muffins Pie-crust for one pie Rice croquettes Potato chips, .^ lb Mayonnaise for salads Potato cakes Lima beans, fresh, 2 lbs. . . . Candied sweet potatoes Bread dice, i lb., fried; 2 oz, fat .' 70 10,6 87 52 528 2994 71 10.7 80 64 468 2850 72 11.2 83 24 515 2685 73 9 8 75 55 442 2638 74 4.4 37 119 314 2535 75 5 86 II 478 2400 76 7-3 41 55 347 2092 77 6.2 25 63 294 1893 78 4-3 35 32 321 1760 79 4 3b 74 222 1710 80 7 37 53 209 1485 81 4-3 45 17 264 1471 82 3.6 ■ 13 114 84 1666 83 II. 7 42 52 192 1352 84 2.5 17 80 "5 1290 85 13 9 129 3 1250 86 7 36 16 125 1217 87 10 64 6 200 1 140 88 6 8 50 160 1132 89 3-5 22 59 120 1 1 30 TO THE DIETARY COMPUTER. BREADS AND MISCELLANEOUS DISHES. Name of Dish. French dressing for salads; 4. oz. oil Escalloped tomatoes Fresh green peas, 3 lbs Mashed potato. ......... . . Lyonnaise potatoes Potato salad Beets, 2 lbs Cabbage, 2 lbs No. of Recipe. 90 91 92 93 94 95 96 97 Cost, Cents. 8 8.2 12 5 2.2 5 4 3 Proteid. Grams. 22 30 16 8 13 12 16 Fat. Grams, "3 30 4 29 29 19 9 2 Carbo- hydrate Grams. 108 109 107 70 82 70 44 Calories 1050 776 765 749 595 563 340 250 PUDDINGS AND DESSERTS. Date pudding Blueberry pudding, with hard sauce Suet pudding, with clear sauce Fig pudding, with vinegar sauce Mince pie, 9-inch, home-made Short-cake, filled Plum pudding, No. I Jam rolls Brown-betty, hard sauce. . . . Bread-and-butter Apple pie, 9-inch Chester-pudding Apple tarts Plum pudding. No. 2 Indian-pudding, I recipe. . . . Tapioca pudding. No. I . . . . Rice pudding, No. i Ice-cream, home-made Sponge-cake, i lb Indian-pudding without eggs Tapioca pudding, No. 2 . . Creamy rice pudding Corn-starch pudding ICO 12 62 165 810 5109 lOI 20 38 152 780 4759 102 9.6 63 187 651 4750 103 20.7 49 107 433 3935 104 17 55 182 479 3882 105 22 82 95 574 3595 106 II 82 18 728 3488 107 13-7 87 17 697 3357 108 21.4 49 150 662 3285 109 14 77 5(5 499 3198 no 13 17 165 344 3031 III 13 50 103 439 2723 112 8 54 7 558 25S0 "3 21 58 104 306 2470 114 17 65 55 410 2446 115 13 34 60 434 2439 116 15-2 54 60 401 2427 117 29.4 35 153 203 2400 118 20 29 43 318 1830 119 10.2 42 48 281 1822 120 II. 6 II 41 102 1268 121 7.8 28 2 231 1082 122 5-5 15 18 191 1020 SAUCES. Hard sauce Vinegar or lemon sauce Maple syrup, 8 oz Clear sauce Fruit sauce Molasses, dark, 4 oz. . . 125 126 127 128 129 130 5-7 2.8 6 1.2 5 • .8 2 35 23 113 123 158 108 80 80 795 736 653 441 381 328 13 COST OF i,ooo CALORIES OF V/IRIOUS DISHES. 1 1 Table III. DISHES CONTAINING MEAT ARRANGED IN ORDER OF COST OF 1,000 CALORIES, BEGINNING WITH THE LOWEST. FOR ONE PERSON 3,000 CALORIES PER DAY IS THE USUAL ALLOWANCE. No. of Recipe. Name of Dish. Scrapple , Salt pork in batter Baked beans and brown bread Marrow dumplings tor soup Irish stew and dumplings , Liver and bacon Roast heart, stuffed Corned beef hash Beefsteak pot-pie Veal croquettes Corned beef and cream on toast , Stewed sheep's hearts Stewed kidney on toast Creamed dried beef Tripe fried in batter Pork chops Boiled dinner Lamb chops, etc Beef- shank stew Roast mutton , Beef roll Tenderloin cutlet Shepherd's pie Turkish pilau Veal, roast, stuffed Brown curry stew, with rice Fricassee of veal Bonnar stew Rump steak, stuffed Beef, roast, top of sirloin Meat and bean stew , IVhjck duck Ham omelette Beafsteak, bread, butter, and potatoes Braised beef, No. i Beef rib, roast Braised beef No. 2 Broiled chicken a rt ^ o u S = H D c 8 " fcuciS '-' "" m ° 2" ° Z U u Cents. Cents. 15 2.16 9-3 2 68 13 3 5 I-I3 4 5 i8 5 07 6.8 5 5 7-5 5 8 17.9 6 I 17 7 46 13-2 7 7 21.9 8 3 10 8 10 8.8 13-8 9 15. 1 9 21 9 17.6 9.2 30.6 9.26 8.8 10.3 25-9 10.8 18 II. 2 15.2 "•5 13.6 12.2 13 12.4 14.9 12.6 16.3 12.6 14.8 13 17-3 131 19 13.3 46-5 13-8 17-5 14. 1 24.5 17.7 24.1 18 29-3 18 21.3 18. 1 40 21.7 28 235 38. S 60 THE DIETARY COMPUTER. FISH DISHES AND SOUPS. No. of Recipe. 52 53 50 55 57 51 56 54 58 Name of Dish. Split-pea soup Potato soup Clam chowder Smoked herring on toast Tomato soup Fish chowder Cream of green-pea soup Boiled salmon, with egg sauce Consomme . 1 a „ rt u og„- c u " birt ^ °i:.2 s '&'Zin u u Cents. Cents. 10.6 3-7 55.8 8 3 35 8 7 12.2 9 4 44 9 7 18 12 6 50.4 17 9 43.2 23 5 55-4 114 60 61 67 63 66 62 64 65 63 CHEESE DISHES AND EGG DISHES. Baked rice and cheese English-monkey on toast. . . Baked crackers and cheese . Cheese pudding Swiss sandwiches Baked macaroni and cheese Dropped eggs on toast Baked custard Cheese omelet 16.4 6.1 16.6 6.3 21 6.4 16.2 7-9 28 8.1 24.2 8.2 26.1 II. I 26.2 II. 8 17.4 12 BREADS AND MISCELLANEOUS DISHES. 74 84 75 82 79 78 77 70 76 73 94 72 71 80 88 86 93 90 Old New England corn bread. . . Potato chips. | lb White bread, 2 lbs., home made. Pie-crust for one pie Maryland biscuit Doughnuts, i recipe Graham muffins Bread dice, fried Corn mush, maple syrup Rice griddle cakes Molasses cookies Baking-powder biscuit Lyonnaise potatoes Corn bread Brown bread Cracker toast Candied sweet potatoes Potato cakes Mashed potato . . French dressing 12 1-7 14.7 1-9 5.8 2.1 27.7 2.2 II. I 2.3 12.3 2.4 9-5 2.9 16.0 31 24.8 3-3 12.2 3-5 17.8 3-5 13.0 3-7 27-5 3-7 14.7 3-9 13-4 4.0 19.0 4-7 75.0 5 3 20 -o 5-7 31.2 6.6 7.6 TABLE III: COST OF i,ooo CALORIES OF y/tRIOUS DISHES. 13 BREAD AND MISCELLANEOUS DISHES. No. of Recipe. 83 87 95 85 91 96 97 92 102 100 106 112 lOI IIO lOg 104 107 III "5 103 122 119 105 116 108 114 121 "3 120 118 117 Name of Dish. Rice croquettes , Lima beans, fresh Potato salad , . . . , Mayonnaise for salads.. Escalloped tomatoes Beets, 2 lbs Cabbage, 2 lbs French green peas PUDDINGS AND DESSERTS Suet pudding, with clear sauce Date pudding ... Plum pudding, No. I Apple tarts Blueberry pudding and sauce Apple pie Bread-and-butter pudding Mince pie Jam rolls ... .' Chester pudding Tapioca pudding Fig pudding and sauce Cornstarch pudding Indian-pudding, without eggs Short-cake, filled Rice pudding Brown-betty Indian-pudding Creamy rice pudding Plum pudding, No. 2 Tapioca pudding, No. 2 Sponge-cake, i lb . Ice-cream, home-made , lA ^ g. U O^C C ti •^ °i:.S S §Zw u u Cents. Cents 28.0 8.6 15-5 8.8 38.5 9.0 144.4 10.4 37-3 10.6 33-3 II. 8 X8.7 12.0 40.0 15-8 15.2 2 193 2.3 134 31 14.8 3-1 52.7 4.2 76.5 4.2 18.2 4.3 30.9 4 3 15.8 4.8 26 4.8 38.2 5-3 42.2 5-3 36.6 5-4 24-3 5-6 26.8 6.1 28.1 6.2 43-8 6.5 26.1 6.9 27.7 7.2 36.2 8.5 105 9.1 68.9 10.9 84 12.2 14 THE DIETARY COMPUTER. Table IV. DISHES CONTAINING MEAT ARRANGED IN ORDER OF COST OF 100 GRAMS OF NITROGENOUS SUBSTANCE, BEGINNING WITH THE LOWEST. FOR ONE ADULT PERSON PER DAY lOO GRAMS IS THE LOWEST AMOUNT TO BE ALLOWED. No. of Recipe. 27. II 25 4 39 38 5 34 3 20 41 35 19 I 36 SI 16 6 9 29 37 2 15 33 2'I 30 42 28 14 22 18 7 41 17 12 26 Name of Disli. I/iver and bacon Roast heart, stuffed Beef- shank stew Salt pork in butter Stewed sheep s hearts Stewed kidney on toast Baked beans and brown bread Turkish pilau Veal croquettes Shepherd's pie Creamed dried beef. Fricassee of veal Veal roast, stuffed Scrapple Tripe fried in batter Tenderloin cutlet Brown curry stew . Beefsteak pot pie Bonnar stew Meat and bean stew . . Boiled dinner Corned beef hash Beef roll Irish stew Rump steak, stuffed Pork chops Braised beef, No. i Corned beef on toast Ham omelet Mock duck Mutton roast Braised beef, No. 2 Beefsteak, bread, butter, and potatoes Lamb chops, etc , Broiled chicken Beef nb roast Beef, top of sirloin, roast Marrow dumplings Cen 5 5 10 8 3 12 7 12 9 13 12 2. 9 II . 12. 7- 13- 14. 9- ,6 16 8.1 18 17- 10. 23- iS 9' 60 21 . 13' 4- 26 9-3 24 24 25 28 29 30 38 40 45 "3 TABLE IV: COST OF loo GRAMS OF NITROGENOUS SUBSTANCE. 1 5 FISH DISHES AND SOUPS. Split-pea soup Smoked herring on toast Fish chowder Clam ciiowder Boiletl salmon, with egg sauce Tomato soup Cream of green-pea soup Consomme Potato soup CHEESE DISHES AND EGG DISHES. Cheese pudding Baked rice and cheese English-monkey on toast. . . Cheese omelet Baked crackers and cheese. Bakecl macaroni and cheese Dropped eggs on toast Baked custard , Swiss sandwiches 7.9 16.2 6.1 16.4 6.3 16.6 12.0 17.4 6.4 21 8.2 24.2 II. I 26.1 11.8 26.2 8.1 28 BREADS AND MISCELLANEOUS DISHES. White l^read. 2 lbs., home-made. Graham muffins Maryland biscuit Old New England corn bread. .. Rice gnddle-cakes Doughnuts, ^ recipe Baking powder biscuit Brown bread Potato chips, ^ lb Corn bread Lima beans, fresh Bread dice, fried Molasses cookies Cabbage, 2 lbs Cracker toast Potato cakes , Corn mush, maple syrup Lyonnaise potatoes Pie-crust for one pie 2 I 5 8 2 9 9 5 2 3 II I I 7 12 3 5 12 2 2 4 12 3 3 7 13 4 13 4 I 9 14 7 3 9 14 7 8 8 15 5 3 I 16 3 5 17 8 12 18 7 4 7 19 5 7 20 3 3 24 8 3 7 27 5 2 2 27 7 i6 THE DIETARY COMPUTER. BREADS AND MISCELLANEOUS DISHES. No. of Recipe. 83 93 96 91 95 92 88 85 106 112 102 107 109 100 119 III 114 105 121 116 104 113 122 115 103 108 lOI 118 no 117 120 Name of Dish. Rice croquettes Mashed potatoes Beets, 2 lbs Escalloped tomatoes Potato salad Green peas, fresh Candied sweet potato Mayonnaise for salads PUDDINGS AND DESSERTS Plum pudding Apple tarts Suet pudding, with clear sauce Jam rolls Bread-and-butter pudding Date pudding Indian-pudding, without eggs Chester-pudding Indian-pudding Short-cake, filled Creamy rice pudding Rice pudding Mince pie Plum pudding. No. 2 Cornstarch pudding Tapioca pudding Fig pudding, with sauce Brown-betty Blueberry pudding Sponge cake, i lb Apple pie Ice-cream Tapioca pudding, No. 2 B ^S,; c u D C " hf rt 0.2 °^5 gu S^tA U Cents. Cents. 8.6 28 6.6 31.2 II. S 33-3 10.6 37-3 9.0 38.5 15.8 40.0 5-3 750 10.4 144.4 3 I 134 3 I 14 8 2 15-2 4 8 15-8 4 3 18.2 2 3 193 5 b 24-3 4 8 26 6 Q 26.1 6 I 26.8 7 2 27.8 6 2 28.1 4 3 30.9 8 5 36.2 5 4 36.6 5 3 38.2 5 3 42.2 6 5 43-8 4 2 52.7 10 9 68.9 4 2 765 12 2 84 9 I 105 RECIPES. 17 Table V. RECIPES. (Quantities are estimated for six persons.) NO. 1. SCRAPPLE. PHILADELPHIA STYLE. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. One-half pig's head. Corn meal 3 1 12 3 60 40.4 544 10 346.6' 340.6 5270 1655 15 100.4 554 6925 Clean the pig's head. Put in a stew-pan with 2 qts. hot water. Let it simmer for 3 hours. Take out of the liquor and cool. When cold remove the bones and chop the meat fine. Add 2 teaspoonfuls of salt, i teaspoonful of pepper, 2 leaves of sage. Put into the liquor and return to the fire. When the liquor begins to boil sprinkle in the meal with quick stirring. Cook for 2 hours without burning. Cool in a deep pan. For use, cut slices, roll in flour or bread-crumbs, frv until brown. NO. 2. IRISH STEW WITH DUMPLINGS. Simmer the meat 2 hours, add the vegetables and seasoning ; then heat to boil- ing; add the dumplings. Lbs. Oz. Cost. Proteid. Fat. Garb. Cal. Mutton Potatoes 2 2 1 24 3 2 107.8 16.2 4.1 232.0 8.0 1.3 "issis' 33.6 2610 650 Carrot and turnip 170 Suet ..... Flour 1 1^ 3 2.5 10.9 51.2 181.2 5.0 338.3 1730 1645 34.5 190.2 427.5 510.7 6805 NO. 3. VEAL CROQUETTES. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Veal 3 8 4 1 8 4 8 4 30 2 1.5 4.0 4 4 2 294 4 23' 15 24 "^60~ 79 102 23.7 .5 11 24 113.4 190*' "'l56"' 1940 Salt pork Butter 965 221 Rice (dry) Eff?s 875 161 Cracker crumbs . . . 947 Fat taken up in cooking 1055 47.5 353.6 346 6164 i8 THE DIETARY COMPUTER. NO. 4. SALT PORK IN BATTER. Cut the pork in thin slices, drop into lioiling water for 2 minutes, drain, cook a delicate brown in a frying-pan 5 minutes. Take out the slices, dip in the batter made of the flour, salt, milk, and egg. Cook brown in the hot fat. Serve at once. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Pork "'n' 3 2 12 .17 2 2 156.4 4.6 3 7.4 611.5 3.1 5.2 ' 30.4 ' 4.3 5725 Flour 148 Milk 20 E?p li) 81 Sd^lt ^ teaspoon . . 16.2 171.4 620.4 34.7 5974 NO. 5. BAKED BEANS. NEW ENGLAND STYLE. Soak the washed beans overnight in 3 qts. water. Drain and wash. Put them in a stew-pan with plenty of cold water. Bring to a boiling heat and cook until the skin will break, not a moment longer. Put half the beans into the bean- pot, then the pork; the scored rind comes just to the top of the pot. Fill in with the beans. Add the seasonings. Fill the pot with boiling water. Many cooks prefer to use the water the beans were boiled in. Bake for 10 hours, filling up as necessary. NO. 5a. BROWN BREAD. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. 5.3 5.3 8 8 0.5 0.5 8 .8 .7 1.2 5.0 .6 '"'2.0' 10.3" 13.2 10 25.6 22 3.3 2.0 2.5 24.0 112 109 169.6 35.0 157.2 510 Rye meal 480 Flour 822 Sniir milk 1 487 Soda Salt ... Molasses 645 70.8 31.8 582.8 2944 NO. 5/'. BAKED BEANS. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. 12 1 6 .25 6 .2 3.0 .3 75.6 6 201 19 ~220~ 1203 81 Pork, salt, fat Salt 6 153 1447 Soda (pinch) Mustard " 9.5 81.6 159 2731 TABLE V : RECIPES. NO. 6. BEEFSTEAK POTPIE, SUET CRUST. 19 Season the meat with the salt and pepper, put this into a pot with the butter, onion, and water. Cover, steam slowly one hour. Boil the potatoes, cut in quar- ters, add the salt and enough water to make a dough. Line a deep baking-dish, fill with meat and gravy, cover with rest of dough and bake one hour. Put paper funnel in centre as a vent. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Beef, 2d cut round Butter 2 ....... 6 30 1.5 4.0 .6 2.0 149 "16*" 64 8.4 62 23.7 1 6 168 "139 422 561 1187 221 620 2010 1326 Potatoes 2 1 Flour Suet 38.1 237.4 260.7 5364 NO. 7. LAMB CHOPS, BAKED POTATOES, BREAD AND BUTTER. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. 12 chops 2.5 2.0 .5 '"2" 60 4 2.5 3 153 16.2 21.5 321 .8 2.7 48.4 118.5 3612 620 602 Potatoes Bread Butter 450 69.5 190.7 372.9 258.3 5284 NO. 8. BOILED DINNER, NEW ENGLAND STYLE. If the beef is not freshly corned {3 or 4 days), soak it over night; if very hard, change the water several times while boiling. Put the meat into cold water, let it slowly come to the boiling-point, and boil 3 hours. At the end of 2 hours add the vegetables to be used, whether carrots, turnips, parsnips, or cabbage; in another half hour, the potatoes. Take up when they are done. Half the cabbage may be kept raw for cold slaw. The beets, cleaned without breaking the skin, are always cooked separately 2 or 3 hours. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Corned-beef brisket 3 2 1 6 1 30 3 3 10 2 48 195.9 16.2 5.9 48.6 5.9 264 .8 4.5 8.4 2.3 "'139" 35 133 58 3255 647 Beets 170 Cabbage, turnips, and carrots Parsnips 750 .285 272.5 280.0 365 5107 THE DIETARY COMPUTER. NO. 9. BONNAR STEW (WINTER STEW). 3 lbs. small pieces from leg or neck of beef. Roll in flour until very white, cover with cold water in stew-pan, add salt and pepper. Simmer 5 hours. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Beef from neck or shank 3 5 8 36 .07 3 8 174 17 12 72 99.2 2 .6 39 '"lis"' 104 447 1636 Flour 552 Potatoes, baked. . Baking - powder biscuit of I qt. flour i 481 2491 47.1 275 140.8 664 5160 NO. 11. ROAST STUFFED HEART WITH VEGETABLES. Soak the heart in vinegar and water 3 hours, cut off lobes and gristle, stuft with salt, fat pork chopped fine and the same amount of bread crumbs, a little chopped parsley, a little thyme, pepper and salt. Tie in a cloth and let slowly simmer for 2 hours, the larger end up ; then take off cloth, flour, and roast until brov/11 with some pieces of pork over it. Make a gravy by thickening with flour. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Heart 3 " " 6 4 "1 18 3 2 2 1 2 .15 231 6 12 16 6.8 4.1 3.1 103 153 12 .8 1.8 1.3 .3 " 78 138 40 33 21 1896 Salt fat pork 1447 472 Potatoes 2 1 1 620 Onions 205 Carrots Flour 160 100 28.1 279.0 272.2 310 4900 NO. 13. MEAT AND BEAN STEW. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Beef, medium fat Beans, lima, dried 3 "12"" 4 45 6 4 258.6 54.0 1.6 174.3 5.1 .4 "224"' 10 2685 1219 51 55 314.2 179.8 234 3955 TABLE y: RECIPES. NO. 15. RUMP STEAK STUFFED AND ROLLED, WITH VEGETABLES. 2 lbs. rump steak (or any lean meat), 2 oz. suet. 4 oz. bread crumbs, i dessert- spoon of chopjied parsley (6 olives may be added), pepper, salt, 2 eggs. Spread the mixture on the steak, roll and tie, place in greased paper and roast three- fOurths of an hour. Cook vegetables separately. Lbs. Oz. Cost. Proteic!. Fat. Carb. Cal. Steak, lean Suet Bread crumbs ... 2 '"2" 4 4 32 1 1 4 173.2 2.6 11.5 14.5 99.8 5.6 1.4 10.8 "64"* 1640 442 321 SggS (2) Salt, pepper 161 Lima beans, fresh Squash 2 2 10 4 64.4 7.2 6.4 2.8 199.6 47.2 1140 210 52 273.4 126.8 310.8 3914 NO. 16. BROWN CURRY STEW, WITH RICE. Rice cooked separately 20 to 25 minutes in plenty of water to keep it whole. Add curry powder and rice to the cooked meat. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Beef, medium fat. Rice 3 . . .^.^. . . i 42 5 2 258.6 22.5 174.3 .9 "222" 2685 1030 Curry 49 281.1 175.2 222 3715 NO. 18. BEEFSTEAK, BAKED POTATOES, BREAD AND BUTTER. Steak, solid, round Potatoes Bread Butter Lbs. Oz. Cost. Proteid. Fat. Carb. 2 U ".5 ■■■-■■ 50 2 2.5 7 176.8 12 21.5 66.2 .6 2.7 96.8 'io4"' 118.5 61.5 210.3 166.3 222.5 1 Cal. 1340 465 602 900 "3307^ NO. 19. ROAST VEAL, STUFFED. Dredge with salt, pepper, and flour. Stuff with moistened bread crumbs. Put in strips of salt pork over the top. Cover with buttered paper to keep from burn- ing, and allow i hour to the pound. Baste. Thicken gravy with i tablespoonful flour. Lbs. Oz. Cost. Proteid. Fat., Carb. Cal. Veal, leg 3 ■ "4 ■ ' 8 37 2 2 248.7 4.1 23 90.9 101.9 3 "127" 1755 Salt pork 965 Bread crumbs 642 41 275.8 195.8 127 3362 THE DIET/1RY COMPUTER. NO. 20. SHEPHERD'S PIE WITH POTATO CRUST. Lbs. Oz. Cost. ProteicJ. Fat. Carb. Cal. Cold meat. I teaspoonful salt, \ teaspoonful pep- per, pudding-dish well buttered. . . . 2 2 ' ".55 " ' .55 8 30 4 1 .07 .7 2 254 "'15'" 2 12 100 47.4 2 "'12'" .6 "'10' 104 1970 441 Stock 1 80 Flour 50 Butter, onion 110 Potatoes, boiled and mashed... . 1 465 37.7 283 162 114 3116 NO. 21. BRAISED BEEF. Cut the pork into thin slices, fry brown and crisp. Put the vegetables cut fine into the fat and cook 15 minutes. Rub into the meat 2 teaspoonfuls of salt, ^ teaspoonful of pepper. Put it into a deep pan or earthen pot. Add the drained vegetables. Brown the flour in the hot fat. Add gradually i^ pints water, I tea- spoonful of salt, \ teaspoonful of pepper. Cook 5 minutes. Pour over the meat. Cover pan or pot. Cook in slow oven 5 hours. The toughest meat will become tender. If pork is not used, 2 ozs. butter must be added to 2 ozs. dripping to give the flavor required. This increases the cost by 3 cents. Lbs. Oz. Cost. ProteicJ. Fat. Carb. Cal. Beef, lean Pork 3 * " 1 " 1 1 1 54 2 .15 .5 .5 255.2 4 3 .6 99.3 102 .3 .2 ""21"" 5 2010 965 Flour 100 Onion Carrot 22 57.1 262.8 201.8 26 3097 NO. 25. BEEF-SHANK STEW. Lbs. Oz. ■■"4" Cost. Proteiii. Fat. Carb. Cal. Beef shank Potatoes 3 2 1 24 2 2 .6 290 16.4 4.1 12.2 99.3 .9 .45 1.2 ' 133.4 25.8 84.8 1635 620 105 Flour 410 28.6 322.7 101.9 244.0 2770 TABLE V: RECIPES. NO. 26. MARROW DUMPLINGS FOR SOUPS. 23 Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Marrow 8 4 4 4 1 6 1.5 2 4 .1 5.9 11.1 3.2 18 3.2 ~41.4 211 2 4 13.8 3 "63 "" 5.7 ' '2i.*l' ' 1982 Bread crumbs 321 Milk 81 Yolks of A. Qws .... 243 Flour 100 13.6 231.1 89.8 2727 NO. 27. FRIED LIVER AND BACON. Lbs. Oz. '"'s'" Cost. ProteicJ. Fat. Carb. Cal. Liver 2 8 7 196 21.7 50 136 1330 Bacon 1360 15 217.7 186 2690 NO. 28. MOCK DUCK, Mix well together i cup bread crumbs seasoned with salt and pepper, i table. spoonful melted butter, a little cayenne, i teaspoonful of chopped onion; spread on one side of the steak, roll it and fasten with a little skewer. Roast for an hour. Thicken the gravy with one tablespoonful of flour. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Beef round, me- dium fat Bread crumbs 2 ■ ■ 4 ■ ■ ■ 1 30 1 11 172.4 11.1 1.5 116.2 2 28.5 63' 1790 321 Fat 264 Chopped onion | teaspoon Flour 5 1.6 10 50 42 186.6 146.7 73 2425 NO. 29. CORNED-BEEF HASH. Lbs. Oz. ""2" Cost. Cents. 12 2 .5 Proteid, Grams. Fat, Grams. Carb. Grams. Cal. Corned beef , cooked Potatoes 1 2 64,3 16.4 103.4 .9 133.4 56.7 1225 620 Fat 527 14.5 80.7 161.0 133 4 2372 24 THE DIETARY COMPUTER. NO. 30. CORNED BEEF AND CREAM ON TOAST. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Cornedbeef cooked grated, or chopped Cream, thin 1 ■ ■ 2 " ' 2 8 12 4 1 2.5 19.5 64.3 2 1 22 103.4 8 47 2.7 ""2 119.5 1225 85 Butter (fat) 450 Salt, pepper Bread toasted .... 603 89 3 161.1 121.5 2363 NO. 31. TENDERLOIN CUTLET. Lbs. Oz. Cost. ProteicJ. Fat. Carb. Cal. Hamburg steak . . Suet or fat 2 2" 24 1 1 171 112 56 1743 521 Worcester or other sauce 26 171 168 1 2264 NO, 33. PORK CHOPS. Season the chops with one teaspoonfiil salt and a little pepper. Cook in a hot frying-pan rather slowly for 20 minutes ; after taking out the chops stir the flour into the fat, add the strained tomatoes and simmer for 5 minutes. Add a little salt and pepper, and pour the sauce around the chops on a hot dish. Lbs. Oz Cost. Proteid. Fat. Carb. ' 10" ' " ' 8.8 Cal. Pork steak Flour 1 18 '2 92 1.5 1.8 187 .1 .9 2115 50 Tomatoes \ 52 20 95.3 188.0 18.8 2217 NO. 34. TURKISH PILAU. Cook the rice in the soup stock, add the meat, tomatoes, and seasonings. Lbs. Oz. 8 Cost. Proteid. Fat. Carb. Cal. Rice 4 6 15 2 17.6 60 127 3,6 .8 4 50 1.8 179 17.7 ' 814 Soup stock Meat cut fine Tomatoes (fresh).. 3 1 1 283 985 105 27 208.2 56.6 196.7 2187 TABLE V : RECIPES. 25 NO. 35. FRICASSEE OF VEAL. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal Veal 2 "'"4 "" 2 4 24 2 .3 1 158 7.4 6 .9 45 76 .4 .4 "46"'" 4.4 44.4 1110 Fat salt pork. . . Flour 735 200 Tomatoes 26 27.3 172.3 121.8 2071 Cut the pork in thin slices and fry brown. Season the thin slices of veal with salt and pepper, roll in the flour, and cook brown. When done put the rest of the flour into the fat. When brown add i pint of water, put the veal back, and simmer for half an hour. Add the tomatoes and serve. NO. 36. TRIPE FRIED IN BATTER. Tripe Drippings. Flour. . . Milk Egg Lbs. 2 Oz. Cost. Proteid. Fat. Carb. 4 3 4 2 12 2 .2 1.8 2 98.8 *"" 9.'2'" 4 7.4 10.8 113 .8 4.4 5.2 eois" 5.6 18.0 119.4 134.2 66.4 Cal. 520 1055 296 61 81 "2013" Cut the washed tripe in small squares and season with salt and pepper. Beat the flour to a smooth paste with the milk, add the eggs well beaten, season with salt and pepper. Dip the tripe in this batter and cook brown in the hot fat. NO. 37. ROLL OF BEEF. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Cooked beef Bacon or fat ham. Cooked rice or macaroni Effff 12 5 4 2 15 4 1 2 22 95 15 5.6 7.4 37.5 92 5.2 " 48 739 930 216 81 123.0 134.7 48 1966 26 THE DIETARY COMPUTER. NO. 38. STEWED KIDNEY ON TOAST. Cut 3 kidneys into 3, lengthwise; warm 3 tablespoons butter in the frying-pan, before it is hot put in the kidneys, with ateaspoonful mince'd onion, | tea-cup water; I cup good gravy. Cover. Simmer gently 15 minutes. Season with pinch mace, nutmeg and pepper, ^ teaspoon salt, and juice of i lemon. Take out kidneys. Thicken gravy with i tablespoon browned flour. Serve on hot platter with 5 slices of toast. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Kidney 2 ""2" 1 8 12 3 144 ""3!2' 44 47 .3 "'21 " 1000 Butter 221 Flour 100 Bread 15 2 147 22 91 2.7 21 119 1321 602 17 169.2 93.7 140 1923 NO. 39. STEWED SHEEP'S HEARTS. Split and wash the hearts, season with pepper and salt, roll in the flour. Fry the pork and onions; take out and put in the hearts. Cook brown on both sides. Take out and put with the pork into a stew-pan. Heat i^ pints of water in the frying-pan to take up the fat and juice; pour over the hearts; season and cook slowly 3 hours. Lbs. Oz Cost. Proteid. Fat. Carb. Cal. Hearts Fat pork 2 1 14 1 .15 144 3.7 3 76 38 .2 "26"' 1410 367 Flour 100 15.1 150.7 114.2 20 1877 NO. 40. BROILED CHICKEN. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Chicken Butter 4 ""2" 100 4 268 20 47 1300 442 104 268 67 1742 TABLE V : RECIPES. 27 NO. 41. CREAMED DRIED BEEF. Cut the beef in thin shavings; put in a bowl and pour on it I pint of boiling water; let stand 2 minutes; then drain dry and cook 3 minutes in the frying-pan with the butter, stirring all the time. Pour in half the milk, mix the flour with the other half and stir in while cooking. Serve in 2 minutes. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Smoked dried-beef Butter 6 2 1 12" 5 3 .07 2.3 80 1.2 15 11 3 36.7 47.2 .1 13.5 16 16.9 669 442 Flour 50 Milk 243 10.4 94.0 97.5 26.9 1404 NO. 42. HAM OMELETTE. Separate the whites and yolks of the eggs; to the yolks add the milk, ham chopped fine, a sprig of parsley; beat hard. Stir in gently the whites of the eggs beaten to a stiff froth. Have the butter hot in a spider and pour in the mixture, stirring with a fork until it thickens. Incline the pan and begin to roll. It should be long, thick in the middle, and soft inside. Any cold meat may be used or jellies or fruits. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Ham, cooked 4 12 3 1 4 14 .5 1.5 16 44.4 3 23.7 38 33.7 3.4 4."2 418 Ee£S (6) 483 Milk 60 Butter 221 4.2 20.0 87.1 75.1 1182 NO. 50. CLAM CHOWDER. Cut the soft parts of the clams from the liard. chop the latter fine, and cook in a stew-pan with the water for 20 minutes. Fry the sliced pork for 10 minutes. Add the sliced onion. Cook 10 minutes. Take both from the pan and add to the clams in tlie stew-pan. Stir the flour into tlie fat in the stew-pan, and wlien smooth add to the clams. Put the culled potatoes into another stcwpan. strain tlie hot clam broth over them, season with I, oz. salt, ] oz. pepper, and cook for 20 minutes. Split tlie crackers, soak them in the milk for 4 minutes, add with the soft parts of the clams. Serve as soon as tlie broth boils up. Lbs. Oz. Cost Proteid. Fat. Carb. CaL Clams Milk 2 1 3 1 4 2 1 2 12 3 1.5 1 2 3 .1 1 27 15 8 3,6 4.1 ""3.2 6 6 18 .4 .8 102 47.4 .3 5 179.9 15 22.7 69.4 20 ""2i'.l' 39 230 325 Water Potatoes 310 Onions 104 Salt pork 965 Butter 442 Flour 100 Crackers 231 23.6 66.9 187.2 2807 28 THE DIETARY" COMPUTER. NO. 51. FISH CHOWDER. The fish chowders may be enriched by salt pork and crackers, and prepared as in clam chowder, or may be made more delicate by cooking the fish — any kind — in water, using whole, milk and butter, adding tomatoes in place of part of the milk, and bread crumbs instead of crackers. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Haddock 3 1 " 8 ' " ' 4 2 " l" " 18 2.2 .5 3 6 .1 29.8 114.3 16 1.8 .4 30 3.2 2.7 .8 .2 47.4 36 .3 10 "'45'.4' 21.1 495 Potatoes 620 Onion 52 Butter. 442 Milk Flour 2 650 100 165.7 87.4 215.3 2359 NO. 52. SPLIT-PEA SOUP. Soak the peas over night, and cook eight hours. A great variety is possible in these soups by varying the vegetables, the flavors, and by substituting fried bread dice for the pork. Many persons like tomatoes in the soup. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Split peas 8 3 .5 .5 2.1 u .7 .1 .3 54.6 3 ""3!2' .9 2.5 76.5 11.8 .3 .2 139.4 '"2i".i' 5 827 Salt pork 723 Butter 110 Flour 100 Onion 26 6.6 61.7 91.3 165.5 1786 NO. 53. POTATO SOUP. Slice the potatoes and onions into stew-pan and fry them slightly in the butter. Add pepper, salt, a little summer savory, celery, or other flavor. Add the milk or stock, and boil until the vegetables can be pressed through a sieve. The soup may be enriched by adding milk or cream just before serving. Lbs. 2 1 4 Oz. 1 ' " Cost. Proteid. Fat. Carb. 138.8 40 92.4 Cal. Potatoes 3 2 8 1.5 16.8 7.2 61.6 .2 .8 1.6 5.6 23.7 620 Onions Skimmed milk, or white stock Butter 208 680 221 14.5 25.8 31.7 171.2 1729 TABLE V: RECIPES. 29 NO. 54. BOILED SALMON AND PEAS, EGG SAUCE. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal, Salmon 1 1 ""'2 ' 1 2 25 10 3 .1 2.5 75.7 7.7 .4 3.2 7.4 67.1 .9 47.4 .3 5.4 "si " "2i!i' 935 Green peas Butter 167 442 Flour 100 Eee 80 40.6 94.4 121.1 52.1 1724 NO. 55. SMOKED HERRING ON TOAST. Codfish on toast, creamed salt fish, fisli hash, and fish balls may all be con- sidered of about the same food value and cost. Lbs. Oz. Cost. Proteid. Fat. Carb. CaU Smoked herring.. Bread 1 2 10 2.5 3 15 5 93 21 3.8 2.7 47.4 '119.' 5' 416 602 Butter 442 114 53.9 119.5 1460 NO. 56. CREAM OF GREEN PEA SOUP. I pint of shelled peas. Just enough water to cover in granite sauce-pan. Cook until tender, \ hour. Take out half, rub the rest through colander with the water in which they were cooked. Scald 3 cupfuls of sweet milk, rub together 2 tablespoonfuls flour, i tablespoon of butter; add to the milk and the strained peas. Stir until thickened; add the remaining peas and I cup of cream heated to scalding, a scant teaspoon of salt, and ^ teaspoon of pepper. Lbs. 1 1 Oz. Cost. Proteid. Fat. Carb. 62 34 5.5 •-•-■■ Cal. Shelled Peas Sweet milk Flour ■■■-•■ .5 .5 8 10 5 .05 .7 8 15.5 22.5 1.6 1.8 27 '"iiis' 30 335 487 51 Butter 110 Cream, thin 340 23.7 46.6 70.6 109.5 1323 3° THE DIETARY COMPUTER. NO. 57. TOMATO SOUP. I pint tomatoes cooked 20 minutes in i quart boiling water. Strain through a colander; add I teaspoonful soda, I pint rich milk, salt, pepper, and the butter. Soup stock may be used instead of the milk and fried bread dice instead of the crackers, which should be rolled fine. This may be taken as a type of the medium soups — vegetable, rice, macaroni, etc. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Tomatoes Milk 1 1 ""2" 2 3 4 3 1 3.6 15 18 18 47.4 5 17.7 22.7 "39" 1 105 325 Butter 442 Crackers 231 11 24.6 88.4 79.4 ! 1103 NO. 58. CONSOMME. Nearly all clear soups are of the same small food value. They may be enriched bv the addition of vegetables; but they are not intended for food— only as appetizers. Lbs. Oz. Cost. \ Proteid. Fat. Carb. Cal. Clear soup Macaroni or peas . 3 "i'"" 15 .5 27 .5 1.2 "3 122 14 15.5 27.5 1.2 3 136 NO. 60. BAKE D RICE AND C HEESE. Lbs. Oz. " " 6 " 4 1 Cost. 4 6 1.5 1.5 ^Proteid. ~l7.7" 49 11.5 .6 Fat. .9 61.6 1.4 23.6 Carb. 179.2 "63;5' Cal. Rice 815 Cheese 772 Bread crumbs . . Butter 321 221 13.0 78.8 87.4 242.7 2129 NO. Gl. ENGLISH-MONKEY ON TOAST. Soak the bread crumbs in the milk for fifteen minutes. Melt the butter and cheese together. "Add the crumbs and the egg well beaten, salt, cayenne, and soda. Cook for five minutes and serve on I dozen crackers toasted, or on bread slices. Lbs Oz. 8 10 1 2 I Cost. Proteid. Fat. Carb. Cal. Bread crumbs. . . . 2.8 2.8 1.5 2 1.5 2.5 23 10 "16.3' 7.4 23 2.9 12 23.7 20.5 5 4 2.9 127 15 '"127" 642 Milk 217 Butter 221 Cheese 257 E?g 80 Bread 642 13.1 79.7 67.4 269 2059 TABLE V : RECIPES. 31 NO. 63. BAKED MACARONI AND CHEESE. For a main dish double this. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Macaroni 4 2 4 1 2.5 2 .75 1.5 13 16.3 3.8 1.8 20.5 4.5 23.7 82.6 ' " 5.7 ' 416 Cheese 257 Milk 81 Butter. 221 6.75 33.1 50.5 88.3 975 NO. 63. CHEESE PUDDING. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Cheese .... 6 8 2 1 6 2.5 3 1.5 49 23 7.4 .6 61.6 2.9 5.2 23.7 127 772 Bread crumbs Eee 642 81 Butter 221 13.0 80.0 93.4 127 1716 NO. 64. DROPPED EGGS ON TOAST. Lbs. Oz. Cost. Proteid, Fat. Carb. Cal. Bread 8 2 12 2.5 3 12 17.5 23 '44.4" 2.9 47.4 32.2 127 642 Butter 442 Egras 483 67.4 82.5 127 1567 NO. 65. BAKED CUSTARD. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Milk 2 "'3'" 8 6 1.5 8 30 29.6' 36 "26.8"" 45.4 81 650 330 Suffar Effffs (a\ 324 15.5 59.6 56.8 126.4 1304 NO. 66. SWISS SANDWICHES. Mix equal parts oi grated Swiss cheese and chopped English-walnut meats. Season slightly with salt and cayenne, and spread between thin slices of bread and butter. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Cheese English-w a 1 n u t meats . . ... Butter 2 2 .5 8 3 3 .7 2.5 7.4 3 .3 23 5.2 32 11.8 2.9 127'"' 81 178 110 Bread 642 9.2 33.7 51.9 127 1011 32 THE DIETARY COMPUTER. NO. 67. BAKED CRACKERS WITH CHEESE. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. 6 Boston crackers . Butter 4.5 1 2 1 1.5 2 13.6 .6 16.3 12.6 23.6 20.5 87.4 531 221 Cheese 257 4.5 30.5 56.7 87.4 1009 NO. 68. CHEESE OMELET. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Cheese [ 4 4 2 6 32.6 7.5 29.6 41 9 21.5 "iiis' 515 Milk .:.... 8 162 Effffs 8 322 12 69.7 71.5 11.3 999 NO. 70. RICE GRIDDLE-CAKES WITH MOLASSES. Griddle-cakes or pancakes may be made pkiin with milk and baking powder. or with eggs. They may contain corn, rice, blueberries, or other fruit. They may be eaten with butter and sugar, or with syrup or molasses. The food value here given is a good average. They furnish an inexpensive and "tasty" dish. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Flour.. Rice dry 1 4 2 4 1.5 4 2.8 1 4 2 .8 63.5 4.4 14.8 4 5.6 .4 10.8 35.5 424.6 44.8 2056 204 EffCTS 161 Butter 331 242 10.6 86.7 52.3 528.3 2994 NO. 71. CORN .BREAD, NO. 1. Lbs. Or. Cost. Proteid. Fat. Carb. Cal. Indian meal Milk, sour Milk, sweet Butter 1 1 1 4 3.7 3 3 1 50.5 15 15 12.5 10 18.1 23.7 426 20 22.7 2070 236 323 221 10.7 80.5 64.3 468.7 2850 TABLE V: RECIPES. 33 NO. 72. BROWN BREAD. One-half the recipe for a mixed meal. The sour milk is not usually wliole milk, although the fat may be made up by sour cream or recovered butter. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Corn meal 6 6 8 ,^ .5 .5 1.2 1 1.7 4 3.2 .1 15 12 25.6 27 4 3.7 2.8 2.5 15 127 128 164.1 37 58.9 621 Rye meal 600 Flour 820 Sour milk Molasses Soda 1 402 242 Salt 11.2 83.6 24.0 515.0 2685 NO. 73. BAKING-POWDER BISCUIT. Lbs. Oz. Cost. Proteici Fat. Carb. Cal. Flour, I qt Butter, 3 level tea- spoonfuls 1 4 1 5 2.8 2 2.5 .8 63.5 .4 11.2 5.6 36 13.6 424.6 "17"* 2056 338 Milk, li cups .... 12 244 Baking'powder, 3 teaspoonfuls . . 8.1 75.1 55.2 441.6 2638 NO. 74. OLD NEW ENGLAND CORN BREAD. Lbs. Oz. Cost. Proteici . Fat. Carb. Cal. Indian meal 8 4 4 4 1 2 .6 .8 20.2 ' 12.'8 ' 4 5 113 1.1 170.3 ' *8'4. 5 ' 58.9 828 Suet 1055 Flour 410 Molasses 242 4.4 37.0 119.1 313.7 2535 NO. 76. MOLASSES COOKIES. I cup New Orleans molasses, | cup butter, i egg, 2 tablespoonfuls sugar, 4 cup of sour milk in which i level teaspoonful baking soda has been dissolved, alittle cinnamon or ginger, about I quart flour. These excellent cookies are favored by children. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Flouf 1 4 12 4 4 1 2 3.1 2.4 5 1.5 .2 2.5 63.5 8.1 ■■■4 5.6 * 94.8 4.5 424.6 235.6 . . .^.^ . 28.5 2056 Molasses Butter 967 884 Milk, sour 81 Sugar 116 Ee? 7.4 83.0 5.2 81 14.7 110.1 694.4 4185 34 THE DIETARY COMPUTER. NO. 77. CORN MUSH WITH MAPLE SYRUP. Lbs. Oz. Cost. P rote id. Fat. Carb. Cal. Corn meal 10 2 4 1.2 1 4 25 6.2 56.5 213 ' 80. 9 " 293.9 1034 Fat, 4 level table- spoonfuls ..... 527 Maple syrup .... 332 62.7 6.2 25 1893 NO. 78. DOUGHNUTS. Lbs. Oz. Cost. Proteid. Fat. 6 " 10' ' " ' 48 Carb. Cal. Flour 1 4 7 9 2 2.8 2 1.5 .5 .8 62 ' " 8 .'3 428 202 13 2065 Sugar 828 Milk 179 Fat 446 Baking powder, 4 teaspoonfuls. . . 7.6 70.3 64 643 3518 NO. 79. MARYLAND BISCUIT. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Flour, I pint .... 1.4 1.5 .75 31 1.5 4.2 3.1 66.2 5 215.6 ' ' 6.2 ' 1040 Lard, \ cup 622 Milk, ^ cup 48 Salt, I teaspoonful Water as necessary 3.65 36 7 74.3 221 8 1710 NO. 80. CRACKER TOAST, NO. 2. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Crackers 10 12 1 2 2.5 1 26 11.2 16 13.6 23.7 192 17 1022 Milk 242 Butter 221 5.5 37 53.3 209 1485 TABLE V : RECIPES. 35 NO. 81. GRAHAM MUFFINS. The food value of otlier muffins is very nearly the same. Lbs. Oz. Cost. ProteicJ. Fat. Carb. Cal. Flour, Graham, i CUD .96 .72 .6 1 .02 1 18.5 15.5 3.1 1.6 99.4 107.8 50.5 6.2 511 9 Flour, white, i cup Su2ar, J; cup 520 3 207 2 Milk, ', cup 4.2 .3 5 2.5 47 8 Suet, I lb 110 6 Water, i cup Salt, I teaspoonful Baking powder, 4 teaspoonfuls . . . 1 J 4.30 45.2 17.5 263.9 1471.6 NO. 82. PIE-CRUST. Lbs. Oz. Cost. ProteicJ. Fat. Carb. Cal. Flour CO 00 1.3 6 25.6 2.5 226.8 169.1 822 Lard and butter. . 2110 For two pies .... 7.3 25.6 229.3 169.1 2932 For one pie 3.6 12.8 114.6 84.5 1466 NO. 83. RICE CROQUETTES. Lbs. Oz. Cost. ProteicJ. Fat. Carb. Cal. Rice, cold -boiled, dry 4 8 4 1 1 4 2 1.5 3 1.5 .2 1.5 9.7 8.8 7.5 14.8 .4 9 10.8 23.7 89.6 11.3 ' 28 63 407 Milk 161 Ego's (2) 161 Butter 221 Sugar 116 Bread crumbs .... 11.5 1.4 321 42.6 45.3 191.9 1387 NO. 85. MAYONNAISE FOR SALADS. Yolks of 2 eggs. . Juice of ^ lemon . Vinegar Olive oil, i cup. . Lbs. Oz. Cost. Proteid. Fat. 2 1 1.5 4 4 1 8 9 9 120 13 9 129 Garb. Cal. ' " 3. '2 ' 121 13 1116 3.2 1250 36 THE DIETARY COMPUTER. NO. 86. POTATO CAKES. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Flour 8 8 4 4 .6 1 3 .75 5.35 13 4 14.8 4 1.1 .2 10.8 4.5 84.6 34.9 . . .^.^ . 410 Potatoes, mashed Eer?s (t.) 155 161 Milk 81 35.8 16.6 125.2 807 NO. 88. CANDIED SWEET POTATOES. Lbs. Oz. Cost. Proteid. Fat. Garb. Cal. Cooked sweet po- tatoes, cold Melted butter 1 ■ ■ *2 " " 2 2.5 3.0 .7 6.8 1 2.7 47 104.7 " 56.7 ' 460 440 232 6.2 7.8 49.7 161.4 1132 NO. 89. BREAD DICE, FRIED. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Sread 8 2 1.5 1.0 21 2.7 56.5 119 600 Fat 528 2.5 21 59.2 119 1128 NO. 91. ESCALLOPED TOMATOES. Lbs. Oz "6 1.5 Cost. Proteid. Fat. Carb. Cal. 1 4 2 2.2 5.4 16.2 5 1.8 23.7 18.1 90 105 Bread crumbs Butter 450 221 8.2 21.6 30.5 108.1 776 NO. 93. MASHED POTATO. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Potatoes, boiled. . . Milk 1 ■ ■ 4 ■ ■ ■ 1 2 1 1.5 12.2 4.1 .9 5 23.7 101 6.2 440 88 Butter 221 4.5 16.3 29.6 107.2 749 TABLE V: RECIPES. NO. 94. LYONNAISE POTATOES. 37 Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Potatoes, boiled . . . cold, 1 ....... .5 2 .1 .1 8.1 ■ ■■■■- .4 28.4 69 "i.z 325 Fat 264 Onion 6 2.2 8.3 28.8 70. Z 595 NO. 100. DATE PUDDING. Lbs. Oz. Cost. Proteici. Fat. Carb. Cal. Dates Flour Sugar Dripping Salt 1.2 1 .3 .3 "".2," .6 7 2.5 1.5 1 .1 10.3 51.2 24 5 336 338.3 136 1640 1645 558 136 1266 Nutmegs 12.1 61.5 165 810.3 5109 NO. 101. BLUEBERRY PUDDING. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Bread crumbs .... Blueberries Suffar 1 12 8 8 2 2.5 1 2.5 34.5 4 4.2 4 190.5 113 228 "iii"" 963 517 928 DriDDin? 1 56 47.4 527 Hard sauce 906 20.0 38.5 111.6 645.5 3841 NO. 102. SUET PUDDING. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Beef suet 8 4 6 4 3.1 1.2 .1 10 63.5 186.2 5.6 '424.6' 118.2 1770 Flour 1 2056 483 Soda 4 Clear sauce, brown sugar 8.4 1.2 73.5 191.8 542.8 108 650.8 4309 441 9.6 73.5 191.8 4750 38 THE DIETARY COMPUTER. NO. 103. FIG PUDDING. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Flour 4 4 4 6 ■ 4 .6 1.5 2 3.6 4.6 12 11.5 5 7 14 1.2 1.4 93 .4 10.8 60 63.5 '123'" 301 321 Suet 885 Figs 537 Eggs (2) 161 SAUCE. 7 4 12.3 2.4 6 49.5 106.8 246.5 202 2205 828 Butter 49.5 94.8 884 3 20.7 201.6 448.5 3917 NO. 105. SHORT-CAKE. Lbs. oz. Cost. Proteid. Fat. Carb. CaL Flour, I qt Butter 1 4 3 2 8 2.8 4 2.3 1.5 10 63.5 .8 6.7 8.3 3 5.6 72 5.3 10 2 424.6 "12.6' 137 2056 676 Egg (I) Milk sweet or sour. 87 179 Soda or baking powder 597 20.6 82.3 94.9 574.2 3595 NO. 10(5. PLUM PUDDING, NO. 1. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Flour 1 8 5 5 1 1.5 3.7 3 4 77 3.4 1.6 7.5 6.4 4 507 100.4 89.4 31.7 2467 490 Currants 401 130 or Molasses .1 .3 11.0 82.0 17.9 728.5 3488 NO. 107. JAM ROLLS. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Flour Jam 1 8 10 3.7 10 82 5 7.5 10 507 190 2467 890 13.7 87 17.5 697 3357 TABLE V: RECIPES. NO. 108. BROWN-BETTY. 39 Lbs. Oz. Cost. Pioleici. Fat. Carb. Cal Bread crumbs Butter 1 •'•-■■ 1 3 4 4 5 4 2.2 46 *"'2'.7' 5.8 71.1 2.7 254 "gs" 188 1284 663 Apples 2 440 Brown sugar 771 HARD SAUCE. Butter 15.2 5 1.2 48.7 79.6 71.1 540 114*" 3158 663 Sugar 464 21.4 48.7 150.7 654 4285 NO. 109. BREAD AND BUTTER. Lbs. Oz. Cost. Proteici. Fat. Carb. Cal. Bread . . Sugar 1 3 5 1.6 .8 10 3 1.7 1.8 1.5 6 51.6 6.5 296.8 136 30 ' 36!3 1807 558 Currants .5 .4 24 76.5 1.4 19 29 137 Butter .05 1 176 Milk 520 14 55.9 499.1 3198 NO. 111. CHESTER PUDDING. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal Molasses 4 4 4 12 4 1 1.5 3 2 4 4 3 4.5 36 3 4 4 ■ 90.6 2.4 5.3 77 5.6 246' 66.4 329 Milk Beef suet. . . . 61 845 Flour 1200 Raisins 288 13 50.5 102.7 389.0 2723 NO. 112. APPLE TARTS. Lbs. Oz. Cost. Proteici. Fat. Carb. Cal. Flour 1 1 5 2.5 4 1.5 51.2 2.7 5 2.7 338.3 84.3 136 1640 Apples Sugar 382 558 8.0 53.9 7.7 558.6 2580 40 THE DIETARY COMPUTER. NO. 113. PLUM PUDDING, NO. 2. 1 Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Milk 12 8 3 2 11.3 24.2 13.5 22.5 16.9 156 243 Cracker crumbs . . . . . . 947 Butter ... . 2 3 1.2 47.2 442 Raisins & currants 8 6 6 10.6 132.8 576 Citron Eggs (2) 1 4 7 15.8 10.4 162 1 21 58.5 104.2 305.7 2370 NO. 114. BAKED INDIAN PUDDING. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Milk Corn meal Sugar 4 1 "io" 8 1 6 12 2.5 3 10 4 2.5 60 40.4 "29.'7' .5 4 72.4 10 "2i!5" 2 5 90.8 340.6 283.5 105 1300 1545 1162 Eses (a.) 322 Sour cream 21 542 34.0 134.6 110 .-9 820.4 4892 NO. 115. TAPIOCA PUDDING. Lbs. Oz. Cost. 3 7 1.5 1.5 13.0 Proteid. 33 Fat. Carb. Cal. Tapioca 10 8 5 1 .8 40 237.6 50 136 990 Milk 2 715 558 Nutmeg .4 19 Butter 176 34.5 59.8 433.6 2439 NO. 116. ENGLISH MILITARY COOKING.— RICE PUDDING. •For six men. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Rice 10 8 4 7 1 1.7 1.5 21 33 . . . . .^. 1 39.8 'ig'" 215 49.9 136 978 Milk (1.2 qts.) 2 715 Sugar 5 1 558 Butter 176 15.2 54.4 59.8 400.9 2427 T^BLE K.- RECIPES. NO. 117. ICE-CREAM FOR SIX. 41 Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Thin cream, 3 cups Milk, i^ cups . . 1 8 12 2 6 19 2.5 2 2 20.4 12 4.8 133.8 15 39.6 32.4 18.6 151.8 1352 264 Eee (i) 48 624 Sugar, 12 table- spoonfuls Vanilla 25.5 37 2 188.4 202.8 2288 NO. 119. INDIAN PUDDING WITHOUT EGGS. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Milk, 5 cups Corn-meal i cup.. 2 8 6 6 8.7 1.3 1 .2 27 15.1 45 3.7 57 126.3 98 007 612 403 Molasses Ginger, yu oz 11.2 42.1 48.7 281.3 1822 NO. 120. TAPIOCA PUDDING, NO. 2. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. Milk 2 ■"4" 3 2 6 4 1 .6 30 7.4 .4 36.2 5.2 .3 45.4 . .^^ . . . 646 Effffs 81 309 232 Tapioca Sugar 11.6 10.8 41.7 102.4 1268 NO. 121. CREAMY RICE PUDDING FOR SIX. Cook three hours. Lbs. Oz. Cost Proteid. Fat. Carb. Cal. Skimmed milk . . . Rice 1 4 4 4 .12 .06 3 1.5 1.2 .1 19 8.8 1.8 .4 28 89.6 113.4 210 407 465 Sufirar Salt Cinnamon 5.8 27.8 2.2 231 1082 42 THE DIETARY COMPUTER. NO. 122. CORN-STARCH PUDDING. Lbs. Oz. Cost. Proleid. Fat. Carb. Cal. Corn-starch 3 ■■-■■■ 1 3 1.2 ' 15 ' ' ' ' 18 " " ' 56 22.7 113 230 Milk 1 325 465 15 5.2 18 191.7 1020 NO. 125. HARD SAUCE. I.bs. Oz. Cost. Proteid. Fat. Carb. Cal. Riitter 1.5 4 3 1.2 1.5 35.2 113.4 ' 330 Sugar, granulated 465 1.5 4.2 35.2 113.4 795 NO. 126. VINEGAR SAUCE. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. 4 1 1.2 1.5 .07 . . . .^. . . 1.5 ' 23.6 .1 113 '"io" 465 Butter 221 Flour 50 2.77 2.1 23.7 123 736 NO. 138. CLEAR SAUCE. Lbs. Oz. Cost. Proteid. Fat. Carb. Cal. ■\yater 4 4 1.2 108 Sugar, brown Flavor 441 1.2 108 441 NO. 129. FRUIT SAUCE. Lbs. j Oz. Cost. Proteid. Fat. Carb. Cal. Jelly or preserves. White of I egg.. . . i 4 1 4 1 5 80 328 13 13 53 80 381 DEFINITIONS AND EQUIl^ALENTS OF IVEIGHTS AND MEASURES. 4S Table VI. DEFINITIONS AND EQUIVALENTS OF WEIGHTS AND MEASURES. I qt. flour I pound 4 oz. 1 P I I I 1 nt granulated sugar i pound. ' butter I " ' chopped meat packed solid i " ' liquids i " ' rice 8 ' raisins or currants 6 I tablespoonful, heaped, granulated sugar I 1 " , rounded, butter I 2 tabk-spoonfuls level, liquids I I tablespoonful " oi sugar or butter ^ I " , rounded, flour i In Appendix I will be found a table of interchangeable weights and measures, a use of which will greatly facilitate calculations. 44 THE DIET/1RY COMPUTER. Table VII. APPROXIMATE COMPOSITION OF 1 POUND OF SOME COM- MON FOOD MATERIALS. FROM DATA CHIEFLY DERIVED FROM BULLETIN NO. 28, UNITED STATES DEPARTMENT OF AGRICULTURE, BY PERMISSION OF THE SECRETARY. Kind of Food. Chuck and shoulder, av'age Fore-shank, very lean.. . Fore-shank, medium Heart Hind shank, average Loin, medium Neck Ribs, lean Ribs, fat Ribs, medium Rib-n)ll, medium Round, lean Round, medium fat Round, medium Rump, lean Rump, medium Rump, average Steak, sirloin, medium... Steak, sirloin, top Steak, porterhouse . Sweetbreads Tongue Liver VEAL AND LAMB. Refuse. Water. Veal, breast, medium.. . . Veal, fore-quarter Veal, heart Veal, kidneys Veal, leg, average Veal, loin Veal, liver Lamb, fore-quarter Lamb, leg, medium fat. . . . Lamb, leg, aver analysis.. Lamb, shoulder MUTTON. Fore-quarter, average .... Leg, hind, average Loin, medium, without kidney or tallow Loin, very fat Neck, medium Shoulder, medium 17-3 44.1 36.9 5-9 55-4 13-3 31.2 22.6 16.8 20.8 7.2 19-5 14 20. 7 19 12.8 3-2 12:7 26.5 7-3 21.3 24-5 II. 7 18.6 18.8 17.4 13-8 20.3 21.2 17-7 16 9 27.4 22.5 54 41.6 42.9 53-2 31 52.5 45.3 52.6 39-6 43-8 63-9 64.4 60.7 56.2 56.6 45 46.9 54 40.9 52.4 70.9 51.8 65.6 54-2 73.2 75-8 63-4 56v2 73-0 44-7 52.9 50.3 41-3 41 .6 51-9 42 28.1 42. 1 47-9 Protein, Fats. Grams. j 71-7 55-8 58 67.1 44.1 73 72.6 68.9 57-6 63 87-5 88.4 86.2 74-4 86.6 62.7 68.9 74.8 60.3 86.6 76.2 63-9 93-9 69.9 68.4 76.2 76.7 82.9 70.7 77.6 67.6 72.1 72.6 65.3 55-8 69.9 6l"2 43-5 55-8 62.1 Grams. 56.6 7-3 33-1 112 17-7 79-4 41.7 42.2 138-8 96. 1 75-7 331 58. 31. 49 ■ 91 84. 73 191 I. 54-9 30-4 20.4 50.1 27.2 43-5 29 30.3 38.1 22.7 95.2 61.7 62.1 107 IIT.I 65.8 128.4 242.2 81. I 70.3 C. H. Calories Grams. 6.8 820 295 545 1320 345 1040 650 675 1525 "55 1065 670 895 595 820 mo 1065 985 2030 mo 825 545 555 750 585 720 585 622 644 575 1165 870 II 30 1265 1265 900 1445 2435 985 910 Cost per pound. L.ofC. TABLE VII: COMPOSITION OF i POUND OF FOOD MATERIALS. 45 Table VII. — Continued. Kind of Food. Refuse. Back fat Headcheese. . . . Loin, medium . Loin, average . Shoulder.. Sausage: Bologna Farmer Frankfurt. . . Wienerwurst. COOKED MEATS. Corned beef Ground torgue, canned.. . . Ham, boiled, aver, as pur- chased Sandwich meats SALTED AND SMOKED. Beef, corned, brisket Beef, corned, rump, me dium Beef, corned, plate Beef dried, salted and smoked Beef tongue pickled Beef tripe pickled Ham, smoked, medium fat. Ham, smoked, lean Bacon, av'age of analysis. Pork backs, salted Pork, lean ends, salted . .. Pigs' feet, pickled . . » Salt cod. boneless Halibut, smoked Herring, smoked Mackerel, salted Sardines 12. 1 19.7 19-3 12.4 3-3 3-9 8.4 21.4 6 14-5 4-7 6 13 6 [1. 5 8.7 8.1 Cottolene .... Lard, refined . . Marrow, beef. . Oleomargarine. Suet Tallow, refined. II. 35- 1 . 7 44, 22. 5 Water. Protein. Fats. % 7-7 42.3 41.8 40.8 44 9 55-2 22.2 57-2 43-9 49.6 49-9 513 58.3 40 54-5 34-3 53-7 58.9 86.5 34-8 47.2 18 15 17 44 4 9 6 6 54-8 46 19.2 32.5 53-6 Grams. 16.3 85.7 60.8 59-9 54-4 82.6 126.6 83. 9 127 ^^4-3 97.1 91 .6 127 65-3 64.9 53-2 119. 8 54 53-1 64.4 79-4 40. 1 32.2 33-5 46.3 125.7 87-5 93 73-9 107 -5 3-3 9-5 13-7 10 5-4 21.3 Grams. 407.8 108.9 109.8 117. 9 135-2 89.4 183.2 84.4 103.4 II3-8 101.6 50 99.81 162.4 31-3 87.1 5.44 151-5 83-9 2C9.4 303 270.4 42.2 1.4 ^3-5 39-9 78.9 54-9 C. H. Grams 453-6 453-6 420.9 376.5 372 453-6 5-0 7-3 Calories 3860 ^365 1270 1340 1480 1 1 70 2225 II 70 1485 1271 1455 1320 985 1085 II95 1730 780 1030 270 1675 1105 2685 2950 2655 5S5 545 950 750 1035 950 4220 4220 3955 3525 3540 4220 Cost per pound. 46 THE DIETARY COMPUTER. Table VII. — Continued. Kind of Food. CHICKEN AND FOWL. Chicken. Fowl . . . , Turkey. Bass, striped, whole Bluefish . .. Catfish . . . Cod, dressed Cod. steaks Haddock Halibut steaks. . Mackerel, entrails removed. as purcliased Oysters, solids Red snappers Sahnon, sections Shad Shad roe Whitetish Refuse. Water. Protein. Fats. 41 .6 25-9 22.7 55 48.6 19-4 29.9 9.2 51 17.7 40.7 46 I 10.3 50.1 53-5 FLOURS. ; Roller process, high grade, average Roller process, straight t^'rade. average Whole wheat Buckwheat Pea flour CEREALS & FLOUR PASTES. Barley, pearled Corn meal, unbolted Corn meal, bolted Hominy Oatmeal and roller oats . . . , Macaroni Popcorn Rice Rice, boiled Tapioca Wheatlet Shredded wheat BREAD. Brown Rye White, miscellaneous, purchased Bread-crumbs % 43-7 47.1 42.4 35- 40. 51. 58. 72. 40 61. 43- 88. 42 57- 35' 71. 32. 12.4 12.8 . I 38. •3 45- ■7 52. •5 50. •4 77- 38- •9 69. •7 52. •3 27. 49 •9 75- .2 42. .1 94. •5 48. 13 II. 4 11.5 10.3 12.9 79-3 7.3 10.3 4-3 12. 8 72.5 ir.4 10.4 9.6 43-6 35-7 35-6 25.0 Grams. 58.1 62.1 73 50.8 49 62.6 29 "4-3 38.6 34.0 40.4 37-6 73 60.8 48. 36. 12. 4- 55- 54-9 24-5 40.8 42.2 46.0 Grams. 6.4 55-8 86.6 5 2.7 75 3 •9 2-3 ■9 20 15-9 5-9 2.7 67.1 21.8 17-2 13.6 4-5 8.2 2.7 5-4 5-8 C. H. Grams. 3-2 7-7 3-6 Calories Cost per pound. 15 II. 8 339-7 339-3 326.1 353-4 259 352.9 298.9 340.6 335-S 306 2 336-1 357 35S.3 no. 7 399-2 340.1 341 -I 213.6 24^-3 239 254 295 775 1075 200 210 915 215 335 165 470 365 230 225 935 380 600 325 1645 1640 1675 1620 1615 1650 1545 1655 1650 1S20 1665 1875 1630 525 1650 1685 1700 1050 1180 1205 1284 TyiBLE Vll: COMPOSITION OF i POUND OF FOOD MATERIALS. 47 Table VII. — Continued. Kind of Food. CRACKERS. Boston Butter Oyster Pilot-bread Saltines Soda FRESH FRUIT Apples Apricots Bananas, yellow. . . . Blackberries Cherries, stoned .... Cranberries Grapes ; . Huckleberries Lemons Oranges Peaches Pears Plums Raspberries, red, a chased Strawberries Watermelons Whortleberries (ViJueberries) DRIED FRUIT. Apples Apricots Peaches Currants Dates Figs Prunes Raisins 25 6 35 25 Water. 30 27 63-3 79-9 48.9 86.3 80.9 88. 9 58 Si. 9 62 =; 63-4 10 5 pur- 5 59-4 76 74-5 85.8 85.9 37-5 82.4 28.1 29.4 Protein. Grams 49.9 41.9 51 3 5U-3 48. 1 44-5 1.4 4-5 3-6 5-9 4-5 1.8 4-5 2.7 3-2 2-7 Fat. 2-3 4.1 4-5 4.1 •9 3-2 7-3 21-3 Almonds, as purchased. Chestnuts, fresh Chestnuts, dry. Cocoanut, prepared . . . . Peanuts Peanut butter Walnuts (California) . . . Honey Molasses, cane. 15 45 16 24 24-5 73-1 17.2 13-8 18.8 19 ^3-1 18.2 25.1 10.9 8.6 19-5 8.2 10.4 52.2 23.6 37-7 28.6 88.5 132.9 22.2 1.8 10.9 Grams, 38.6 45.8 47.6 22.7 57-6 41-3 1.4 C. H. ^ , . Cost per Calories pound. 1. 8 4-5 2-7 •45 13- 4-5 7-7 II-3 1.4 13.6 13-7 20.4 24 260.4 132 210.5 78.5 Grams. 322 324 319 336 310.7 331.6 50 57-2 64.9 49-4 75-7 44.9 65 3 75-3 26.8 38.6 57-6 86.6 57-2 31.6 12.3 61.2 299.8 283.5 336.6 320.2 3366 283 310.7 43-1 160.6 255.8 142.8 83-9 77.6 15-9 368.3 314-3 1885 1935 1965 1800 2005 1925 220 253 300 270 365 215 335 345 145 170 260 370 255 175 60 390 1350 1290 1495 1450 1475 1 190 1445 1660 945 1425 3125 1935 2825 885 1520 1290 48 THE DIETARY COMPUTER. Table VII. — Continued. Kind of Food. SUGARS. Sugar, coffee or brown Sugar, granulated .... Sugar, maple Syrup, maple MISCELLANEOUS. Chocolate ... Cocoa Cereal coffee. DAIRY PRODUCTS. Butter, as purchased Cream, thin Cream, thick Cream, common Cheese, American pale. . . . Cheese, Cottage Cheese, Dutch Cheese, Neuchatel Cheese, Swiss Cheese, imitation full cream, Ohio Milk, whole Milk, skimmed Milk, butter Milk, condensed, sweetened Milk, " unsweetened Refuse. Water. Protein 5-0 Whole . Whites. Yolks . . VEGETABLES, FRESH. Asparagus Beans, dry Beans, butter green Beans, lima, dried Beans, lima, green shelled. Beans, string Beets . . Cabbage Carrots Cauliflower Celery, as purchased Corn, green, edible portion. Cucumbers Lentils, dry 50 20 15 20 15 29.0 5-9 4.6 74 31.6 72.0 35-2 50 31-4 37-9 87 90-5 91 26.9 68.2 65-5 86.2 49-5 94 12.6 29.4 10.4 68.5 89.2 70 77-7 70.6 92-3 75-6 74-4 81. 1 8.4 Grams. 4-5 14 12 "•3 130.6 94.8 84.8 125.2 II7-5 15 15-4 13.6 39-9 43-5 59-5 59 71 8.2 102. 1 21.3 72. 1 32.2 10 . 5.9 6.4 4.1 8.2 4.1 14. 1 3-2 116. 6 Fat. C. H. Grams. 220.9 131 385-5 60 22 38.6 162.8 4 So 124 158 M3 18 I 2 37 42 43-1 9 73 Grams. 431 453-6 375-6 323-9 137-4 171 Calories 1766 i860 1540 1330 2860 2320 22 23 21 245 50 15 270. 66. 298. 99.8 33 34-9 21 33-6 21.3 II. 8 89. II. 268. Cost per pound. 3605 681 1223 910 2060 510 1435 1530 2010 1820 325 170 165 1520 780 645 425 971 105 1605 370 1625 570 195 170 125 160 140 70 470 70 1620 TABLE VII: COMPOSITION OF i POUND OF FOOD MATERIALS. 49 Table VII. — Continued. Kind of Food. VEGETABLES, FRESH. Lettuce Onions Parsnips Pease, dry Pease, green Pease, sugar, shelled. . . Potatoes, boiled Potatoes, fried (chips). . Potatoes, raw Potatoes, sweet Pumpkins Radishes Rhubarb Spinach Squash Tomatoes Turnips CANNED VEGETABLES. Corn, green. Pease, green. Pumpkins. . . Succotash. . . Tomatoes. . . Yeast Cucumber pickles. Refuse. Water. Protein. Fat % 15 ID 20 45 20 20 50 30 40 50 30 80. 78, 66. 9^ 40. 81.8 75-5 2.2 62.6 55-2 46 64 56 92 44 94 62 76. 1 85-3 91.6 75-9 94 65.1 92.9 Grams. 4-5 6 5 III 16 15 II-3 30.8 8.2 6.4 2-3 4.1 9-5 3-2 4.1 4.1 12.7 16.3 3-6 16.3 5-4 53-1 2.3 Grams. 9 180 5.4 •9 •9 4-5 •9 1.8 1.4 C. H. Grams. 23.6 40.4 49 281.2 44-5 62. 1 94.8 211. 8 66.7 99-3 II. 8 18. 1 10 12.8 20.4 17-7 25.9 Calories 86. 44. 30. 84. 18. 95-3 12.2 75 205 240 1655 255 335 440 2675 310 460 60 95 65 no 105 105 125 455 255 150 455 105 625 Cost per pound . QUANTITIES ALLOWED IN MAKING UP THE VALUES FOR SIX PERSONS, ALL EATING HEARTILY. Coffee, I oz. Tea, .5 oz. Milk for coffee, 6 oz ; for tea, 4 oz. Cream for coffee, 30Z. Cream for tea, 2 oz. Dry cereal, 6 oz. Milk for cereal, 8 oz. Cream for cereal, 6 oz. Sugar for cereal, 2 oz. Bread as an accessory to a meal, 4 oz. ; butter for the same, i oz. Bread as a substantial portion of a meal, 12 oz. ; butter for the same, 3 oz. Fruits for a meal, either fresh or cooked, 2 lbs. Suj^ar for the same, 2 to 4 oz. Chops for breakfast, 2 to 2.5. Steak for breakfast, 2 to 3. One egg, 2 oz. Hash for breakfast or luncheon: i lb. of meat, 2 lbs. of potatoes. Toast for breakfast or luncheon: 12 oz. bread. Meat for the day should be kept as low as 4 lbs. for the six persons on an average. Total bread or equivalents, i to 1.5 lbs. for the six; vegetables, 2 to 4 lbs.; sugar, 2 to 4 oz. ; fruits, fresh or dried, 2 to 4 oz. The hearty dinner puddings are to be used with the less nutritious meat dishes, and the soups and light puddings with the rich meat dishes. Prices vary with the season, with the locality, and with scarcity or plenty, and tlierefore only for small quantities fairly average prices have been used in these sample tables. Each person will insert the prices prevalent at the time and place. Other dishes will be added very readily. The quantities are based on those allowed in military rations in workingmen's families for the inexpensive dishes, because only two or three are placed upon the table at a time, and together they must furnish the required fuel value. For the more expensive and delicate dishes somewhat less amounts are allowed, since four or more kinds of food may be used, and since a smaller amount may serve as relish to the heartier dishes. Dishes consisting chiefly of flour, sugar, and recovered fat are inexpensive. The addition of fat in any form brings up the heat units twice as much as the same quantity of sugar. The meat dishes are expensive in proportion to the quantity of meat in them, and that meat which has much fat is of higher cost than that which is lean; but this fat is often largely wasted on the plates and in the garbage-pail. The house- wife who values the fat as it should be valued saves the dripping, and uses it in cooking instead of "cooking butter." A judicious use of cereals and vegetables with recovered "dripping" or salt pork, with just enough meat to flavor the resulting dish, will enable the provider to furnish the main dish for each meal for about 15 cents per 1,000 calories, or 90 cents for 12,000 calories. The remaining 3,000 to 6,000 calories may be made up of relishes or luxuries, as the purse and inclination permits. A reliance on meats of the tender sort, eaten with fresh vegetables, means an average expenditure of 15 to 20 cents per 1,000 calories, $2.40 per 12,000; $16.80 -^ $2.80 per week for the essential elements of food. Vegetables have more waste substance, and therefore a more generous allow- ance must be made. The proteid especially must be increased by one third. Milk for cooking is reckoned at 4 to 6 cents per quart, since it is usually lopped, i.e., has had the cream removed. Some of the dishes would only be made when the ingredients could be had at a low cost. This is why the prices given are not always uniform. This whole pampldet is only an example of ?)iethod, and makes no pretensions to exactness in a field where accurate results are impossible with the meagre facts available. If it shall hasten the day when better figures are at the service of the purveyor, it will have served its mission. 50 APPENDIX I. TABLE OF INTERCHANGEABLE WEIGHTS AND MEASURES WITH APPROXIMATE FOOD VALUE OF THE SAME. Measures. Approximate only. Weights. BREAD FLOUR. 45 tbsps. 2| tbsps. I cup = 14 tbsps. I tbsp. j I lb. = 160Z. ) \ 453-6 gms. [ lb. 453-6 gi I oz. = 28.3 gms, 140 gms. = 5 oz, 10 gms. = f oz, WHOLE WHEAT. 41 tbsps. 2| tbsps. I cup = 14 tbsps. I tbsp. j I lb. = 16 oz. ) I 453.6 gms. f I oz.= 28.3 gms. 154 gms. = 5|oz. II gms. = yj oz. PASTRY FLOUR. lb. = 16 oz. 453.6 gms. 56i tbsps. \ i ^ ' 3I tbsps. ji oz. = 28.3 gms, I cup = 14 tbsps. 112 gms. = 4 oz. I tbsp. BUCKWHEAT. 41 tbsps. 25 tbsps. I cup 28 tbsps. 1.7 tbsps. I cup = 14 tbsps. I tbsp. j I lb. =: I60Z. ) ] 453-6 gms. |" lb. =: 16 453.6 gm! I oz. — 28.3 gms. 154 gms. = 5^ oz. j I lb. = 16 oz. ) j 453.6 gms. \ I oz. = 28.3 gms. 224 gms. = 8 oz. CORN MEAL (uNBOLTED). I. = i6c 3-6 gms \ 38 tbsps. 2f tbsps. I cup — 14 tbsps I tbsp. / I lb. = 16 oz. I I 45: I oz. = 28.3 gms. 168 gms. = 6 oz. 12 gms. Water. 12.4 II. 4 13.6 II-5 10.3 Protein. Grams 50.8 3-1 15.6 1. 12 62.6 3-9 21 .1 1-5 49 3 12.04 .86 29 1.8 9.8 38.6 2.4 19.04 1-3 34 2 12.6 •9 Fats. Grams. 4-5 .28 1.26 .09 8.6 •53 2.5 •31 1. 12 .08 5-4 -33 1. 12 4.9 •3 2.52 .18 19. 1 1.2 7 •5 C. H. Grams. 339-7 21.2 103.6 7-4 326.1 20.3 110.6 7-9 339-3 21.2 82.6 5-9 353-4 22.08 120.4 352.9 22 174-3 12.45 298.9 18.6 no. 6 7-9 Calories 1645 102.8 506.8 36.2 J675 104.6 569.2 40.6 1640 102.5 404.6 28.9 1620 lOI 546 1650 104 814 582 1545 97 571-6 40.8 51 52 THE DIETARY COMPUTER. INTERCHANGEABLE WEIGHTS AND MEASURES. Measures. Approximate only. Weights. CORN MEAL (bOLTED). I lb. = i6oz. ) 453-6 gms. \ 1 oz. = 28.3 gms 130 gms. = 4 oz 10 gms. 45 tbsps. 2.8 tbsps. I cup = 13 tbsps I tbsp. ROLLED OATS. QO tbsps. 5^ tbsps. + I cup = 14 tbsps. I tbsp. ( I lb. =: 16 oz. 1^ 453.6 gms. I I oz.,= 28.3 gms, 70 gms. = 2\ oz, 5 gms. WHEATLET. 37 tbsps. + 2\ tbsps.— , ., \ 180 gms.= I cup =15 tbsps. j 6ioz.+ I tbsp. |i2 gms. — ^ oz. j I lb. = 160Z. ) I 453-6 gms. \ I lb. = 453-6 g: I oz. = 28.3 gms. 26| tbsps. -(- if tbsps. I cup = 14 tbsps. I tbsp. j I lb. = 16 oz. ) ( 453-6 gms. J lb. = 453-6 gi I oz. = 28.3 gms. ( 238 gms. I gms. = I !|oz.- S 17 gms. HOMINY. 33 tbsps. :M 1 j I lb. = 16 oz. \\ 453.6 gms. 2 tbsps. ji oz. — 28.3 gms, I cup = 14 tbsps. 196 gms. = 7 oz. I tbsp. i 14 gms. I oz. Refuse, % TAPIOCA. 35 tbsps, 2 tbsps. + I cup = 13 tbsps. I tbsp. ]■ lb. = 16 oz. ) 453.6 gms. \ I oz. = 28.3 gms. IQ5 gms. = 7 oz. I5gms.— I0Z.+ Water. % 12.9 7-3 10.4 12.8 7-9 II. 4 Protein. Grams. Fats. Grams. 40.4 10 2-5 II. I I. II .62 3 ■3 73 32.6 4 5 II. 2 .3 2 5 .02 •35 55-7 6.3 3-4 -39 22.5 1.8 1.4 .12 36.3 1-4 2.4 .08 18.9 •7 1-35 .05 37-6 2.7 2.4 16. 1 1-15 .16 1. 12 .08 4.01 •45 ■25 1.8 .14 .02 -13 .01 C. H. Grams 340 21 97.6 9-7 306.2 12.8 44.18 3-3 340.1 21.2 134 8.9 358.3 22.3 187.8 13-4 335-8 20.9 144 10.3 399-2 24.9 171. 6 13.2 Calories 16. 103 474 47-4 1820 II3^7 280 20 1685 105.3 667 44-5 1630 lOI. 854 61 1650 103 712.6 50.9 1650 103 709.2 54-5 * Measured lightly and level. The weight will vary according to the compactness in the measurement. APPENDIX I. INTERCHANGEABLE WEIGHTS AND MEASURES. 53 Measures. Approximate only. Weights. MACARONI. I cup (i-inch pieces) 32 tbsps. 2 tbsps. I cup = 16 tbsps. I tbsp. = 16 oz. ) .6 gms. ) lib. = 453 120 gms. 45 OZ- + I 453-6 gms. I oz. = 28.3 gms. 226.8 gms. =8 oz. 14.1 gms. = ^ oz. GRANULATED SUGAR. 31 tbsps.— 2 tbsps.— I cup = 14 tbsps, I tbsp. j I lb. = 16 oz. ) i 453-6 gms. ) I oz. = 28.3 gms. j 210 gms. I i 7ioz.- [ j 15 gms. I i 40Z.+ f BROWN SUGAR.* I cup = 10 tbsps. I tbsp. . — 16 oz. ) }.6 gms. j i lib. - 453 I oz. = 28.3 gms j 160 gms I 6 oz.— 16 gms.= ^ oz.-|- POWDERED SUGAR. I cup = 14 tbsps. I tbsp. lib. 453-6 gi I oz. = 28.3 gms. 16 oz. ) gms. ) B.3gms. j 168 gms. ) \ 60Z.- y 12 gms. Refuse. % Water. 10.3 Protein. Grams 60.8 6.1: 4-5 .2 2.2 . I Fats. Grams, 4-1 1.08 385-5 24. I 192.7 12 C. H Grams. 336.1 453-6 28.3 168 431 27 150 15 453-6 28.3 163.8 II. 7 Calories 1665 440.4 3605 225.3 1802 112. 6 x86o 1x6 861 61.5 1766 no. 3 623 62.3 1 860 116 688.8 49.2 * Brown sugar with much moisture and lumps may weigh more than indicated, but freed from lumps is of constant weight. 54 THE DIETARY COMPUTER. In the accompanying list of equivalent measurements and weights an ordinary "half-pint" measuring cup was used. This style of cup was found in all stores where kitchen utensils were sold, and half, quarter, and third divisions were indi- cated. The cost was five cents. Variation will be found in measuring-cups, but if the same cup is always used the results will be proportionally correct. A table- spoon which contained four level teaspoons was also used. While no standard cup nor spoon is obtainable, the work of accurate measure- ment will be facilitated if a certain half-pint cup and a tablespoon of known capacity are set aside as the standard measurements in each household. A few recipes are given to indicate measure, weight, and food value. With experience the food value per cup may be easily estimated, as in so many recipes there is a repetition of materials like flour, milk, sugar, butter, eggs, etc. From the tables various combinations may be arranged. Weight. CORN CAKE i68 I cup corn meal 1 cup flour 2 tablespoonfuls sugar. 2 tablespoonfuls butter. I cup milk I egg 1 tablespoonful salt. . . . 3 tbsps. baking powder gms. 70 gms. 24 gms. 28 gms. 232 gms. 56 gms. = 6 oz. — ^21 oz. = I oz. — = I oz. = 8 oz.-f = 2 oz. 7 gms. = I oz. Protein. Grams. 12.6 7." 585 gms. = 20f oz. BAKED MACARONI, I cup macaroni 1 cup milk 2 tablespoonfuls flour.. 2| tablespoonfuls butter 4 tbsps, grated cheese. 3 rolled crackers for top I tbsp. salt-pepper. ... 120 gms.= 41^ oz. 232 gms.= 8 oz.-(- 28 gms. = I oz. 28 gms. = I oz. 56 gms. = 2 oz. 42 gms.=; i^ oz. 506 gms. = 17I oz. RICE PUDDING 2 cups milk (i pint). < 4 tablespoonfuls rice. . 2 eggs 2 tablespoonfuls sugar. Salt and nutmeg 464 gmf.= lib. I I 16 oz."'" ) 60 gms. =: 2^ oz. 112 gms. = 4 oz. 24 gms. = I oz. — 660 gms.= 23! oz. 35-5 6.12 7-5 31 .2 16.3 4.6 37.82 15 5-40 15 Fats. Grams. 35-40 .6: 24 9 5-2 45-83 1.08 9 .28 24 20. 58.26 18. 1 .2 10.4 28.7 C. H. Grams I ID. 6 51 24 II-3 196.9 II. 3 21.2 Calories 571 253-4 123 225 162.5 81 . I 30.1 151-5 22.7 53.6 1416.I 440.4 162.5 102.8 225 257.5 176.7 1364.9 325 244 162 123 100.3; 854 Cost. Cents. 8.6 .0004 9.0014 • 3 .01 II. 31 SHORT-TITLE CATALOGUE OF THE PUBLICATIONS OF JOHN WILEY & SONS, New York. LoxMdon: CHAPMAN" & HALL, Limited. 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Svo, 5 00 Whitham's Steam-engine Design Svo, 5 00 Wilson's Treatise on Steam-boilers- (Flather.) 16mo, 2 50 Wood's Thermodynamics, Heat Motors, and Refrigerating Machines Svo, 4 00 MECHANICS AND MACHINERY. Barr's Kinematics of Machinery Svo, 2 50 Bovey's Strength of Materials and Theory of Structures .. Svo, 7 50 Chordal. — Extracts from Letters 12mo, 2 00 Church's Mechanics of Engineering Svo, 6 00 " Notes and Examples in Mechanics Svo, 2 00 13 Compton's First Lessons in Metal-working 12mo, 1 50 Compton and De Groodt. 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