330 ANNUAL REPORT OF TUB Off. Doc. 



properly cooked, and suited to the age, occupation and condition of 

 the people for whom she is providing. 



The needs of the human body are not greatly different from those 

 of other members of the animal kingdom. We must have materials 

 to build up waste tissues, to supply the bones, and to furnish energy 

 for bodily activities. Unless food fulfills all of these functions, the 

 body pays the penalty. If we have not sufficient protein to repair 

 the wear and tear of the body, we soon become inefficient and various 

 ills assail us; if we omit mineral matter, bones and teeth suffer, and 

 if starches, sugars and fats are not consumed in large enough quan- 

 tities, we have not the fuel with which to supply necessary activity. 

 Moreover, if our diet is confined too exclusively of food supplying 

 only one of these elements, no matter how much we consume, we are 

 underfed, and are wasting money and energy. For instance, if we 

 have a meal composed chiefly of bread of various kinds, of several 

 of the proverbial Pennsylvania ''spreads," and cake, we are supply- 

 ing merely fuel, and presumably too much sugar. If, on the other 

 hand, we have beef steak, eggs, lima beans, a glass of milk and 

 custard pie, our meal is to heavy in protein. 



Because most of us recognize lean meats as a source of the protein 

 supply, we feel that the more meat we eat the better fed we are; 

 and here lies one reason for the present high prices. While meat 

 should form a part of the well-balanced dietary, it need not be eaten 

 in such large quantities as it is. There are plenty of substitutes 

 which will furnish the protein and, if properly cooked, are as palat- 

 able, digestible and much cheaper. Cheese which is usually regarded 

 rather more as a condiment or relish than as a staple article of 

 food, is rich in protein and can be cooked in numberless ways. 

 Eggs, milk, nuts, cereals and legumes all furnish to the dietary 

 what meat does and yet are rarely substituted for it. The follow- 

 ing figures may help us to understand this better: 



Per cent, of Cost per 1,000 

 protein. calories. 



Beans (dried), 22.5 3 cents. 



Sirloin steak, 16.5 25 cents. 



Cheese, 25.9 8 cents. 



Eggs, 13. 31) or 13 cents, 



(according to season 

 of the year.) 



That is, a dish of baked beans and pork will cost for the entire 

 family, seven cents; steak for the same family will cost about seventy 

 cents^ and will contain less protein and little more fat. Moreover, 

 beans and eggs do not cost, on the farm what they do at the town 

 markets. In fact, in the winter time eggs are almost as valuable 

 in the city as currency and for this reason many a farmer thinks 

 it cheaper to sell his eggs and buy meat than to use them at home. 

 This Is, however, one of the economies where all sides of the question 

 must be weighed. 



Another way in which as housekeepers we are deceived is in regard 

 to goods sold in retail packages. Here again we must weigh care- 

 fully the cost in money with the cost in ease of preparation or 



