19 



with the reduction in the cost of 100 calories in some of the other foods. At the 

 bottom of the table the cost of 100 calories of heat in our ordinary Canadian cheese, 

 cottage cheese and bread are given for comparison. 



A comparison has also been made on the basis of the cost of one pound of 

 protein in each of the various dishes. These are as follows : 



1. Bacon and Eggs $2.32 



2. Cheese Souffle 1.55 



3. Scrambled Eggs and Cheese 1.35 



4. Chee&e Sauce on Toast 1.28 



5. Cheese Gnocchi 1.19 



6. Macaroni and Cheese 1.04 



7. Hash 1.00 



8. Beef Loaf 82.9c. 



9. Cheese Soup 76.1 



10. Cheese Custard on Toast 72.3 



11. Milky Cheese Toast ; 67.8 



12. Welsh Rabbit 67.3 



13 Cheese Pudding 66.7 



Compare with. : 



Porterhouse Steak 4.00 



Bread 44 



Cheese, Cheddar 71 



At the bottom of the above table the cost of one pound of profein in 

 cheese, steak and bread are given. From this it will be seen that bread furnishes 

 the cheapest protein, then cheese and steak in the order named. It is also evident 

 that the cost per pound of protein in the various dishes must vary largely as one or 

 other of these constituents predominates. 



There are really two classes of foods in the above list, those which are valuable 

 solely for their protein and fat, and those which contain a certain amount of the 

 cheaper carbohydrate materials derived from bread, wheat or potatoes. Thus, the 

 foUowmg are interchangeable dishes in the dietary, and may be directly compared 

 with one another : 



Cheese Custard on Toast. 

 Macaroni and Cheese, 

 Hash — a mixture of meat and I - ... / Cheese Pudding, 



potatoes f ^^ \ Welsh Rabbit. 



Cheese Sauce on Toast. 

 Milky Cheese Toast 



or 



1/ Cheddar Cheese. 

 Cottage Cheese. 

 with < Scrambled Eggs and Cheege. 

 I Cheese Souffle. 

 \ Cheese Soup. 



Bread, as a representative of the cereals as a class, is one of the cheapest 

 sources of heat and protein to the body, and cheese and milk, especially skim milk, 

 are the cheapest source of animal protein. The two together can be used to make a 

 well balanced diet, perfect in every way from the food ingredients* standpoint, 

 but lacking in variety and in palatability. The physical condition of cheese ren- 

 ders it difficult to make into tasty cooked dishes without mixing with other ma- 

 terials, especially with e^p^, and a.s eggs are among our most expensive foods, 

 this naturally increases the cost of the cooked preparations. There are, all together. 



