153 



Table 37. — Percentage compomtlon of foods uml in the dietary studies- -Continued. 



Kind of food. 



89 

 90 

 91 



92 

 93 

 94 

 95 



ANIMAL FOOD — Continued. 

 Beef— Continued. 



Average, Nos. 22 and 23 



Average, Nos. 18-24 



Steak, Hamburg 



Corned, as purchased 



Corned, edible portion 



Do 



Do 



Dried, salted, and .smoked, edible portion. 

 Dried, salted, and smoked, stewed 



Do 



Sausage, Bologna 



Veal: 



Cutlets, edible portion 



Roast 



Lamb, roast, as purchased 



Mutton: 



Chops 



Roast, edible portion 



Pork: 



BoUed 



Chops, fried with flour, as purchased 



Feet, as purchased 



Head-cheese 



Loin, baked, edible portion 



Jowl, boiled, edible portion 



Roast, with gravy 



Bacon, fried 



Do 



Do 



Average, Nos. 48, 49 



Average, Nos. 48-50 



Ham, fried 



Do .• 



Shoulder, smoked, boiled, as purchased. . 

 Shoulder, smoked, boiled, edible portion , 



Do 



Sausage, fried 



Do 



Do 



Do 



Average, Nos. 58-60 



Sausage, Frankfort 



Gravy, pork 



Do 



Poultry, chicken: 



Fricasseed, as purchased 



Stewed, edible portion 



Fish, etc.: 



Codfish, baked 



Codfish, scalloped 



Codfish, stuffed 



Halibut, boiled 



Haddock, baked 



Herring, fried 



Shad, baked (as haddock) 



Cod, salt, boiled 



Herring, dried, salted, and smoked 



Mackerel, salt, boiled 



Do 



Do 



Do 



Average, Nos. 77-79 



Salmon, canned 



Eggs: 



Fresh, as purchased 



Boiled, as purchased 



Boiled, edible portion 



Fried 



Scrambled 



Butterine (as butter) 



Cheese 



Cream, evaporated 



Milk 



VEGETABLE FOOD. 



Cereals: 



Hominy, boiled 



Do 



Average, Nos. 92, 9:5 



Cereal, mixed, boiled 



Protein. 



Fat. 



Per 



cent. 

 25. 1 

 24.8 

 25.7 

 22.9 

 31.3 

 29.9 

 29.4 

 30.0 

 9.5 

 22.2 

 18.7 



26.7 

 27.4 

 23.1 



18.4 

 25.0 



1.5.7 

 24.3 



5.5 

 19.5 

 21.9 

 18.2 

 27.6 

 22.8 

 22.7 

 19.9 

 22.8 

 21.8 

 21.2 

 22.2 

 17.1 

 22.6 

 20.4 

 22.6 

 16.4 

 21.2 

 24.6 

 20.1 

 19.6 

 .9 



1.1 



10.7 

 12.1 



12.9 

 19.8 

 13.8 

 22.7 



9.0 

 27.1 



9.0 

 28.8 

 20.5 

 23.2 

 22.1 

 17.8 

 26.2 

 21.0 

 21.8 



13.1 



12.4 



14.0 



13.6 



13.4 



1.0 



25.9 



9.6 



3.3 



1.8 

 2.2 



•lo 



.2.3 



Carbohy- 

 drates. 



Per cent. 

 23.1 

 27.5 

 11.5 

 17.3 

 b2. 4 

 50.3 

 22.2 

 6.5 

 4.5 

 20.0 

 17.6 



16.8 



6.0 



19.7 



26.7 

 22.6 



36.3 

 28.2 

 9.1 

 33.8 

 26.6 

 50.5 

 21.6 

 40.0 

 69.3 

 61.3 

 54.7 

 56.9 

 29.4 

 33.2 

 27.0 

 40.5 

 27.1 

 48.7 

 49.1 

 68.2 

 60.1 

 55.3 

 18.6 

 3.5.5 

 28.6 



9.3 

 11.4 



.2 



1.8 



27.1 



6.3 



11.8 



28.5 



11.8 



.4 



8.8 



24.8 



33.8 



19.0 



28.0 



2.5.9 



12.1 



9.3 

 10.7 

 12.0 

 19.7 

 20.5 

 85.0 

 33.7 

 9.3 

 4.0 



1.6 



2 



!9 



.6 



Per cent. 



2.9 



5.9 

 .3 



12.2 



1.9 

 1.2 

 1.8 

 2.1 

 1.6 

 1.1 

 5.3 

 4.6 



2.9 



8.1 

 4.0 



1.9 

 6.1 

 1.9 



2.4 



11.2 



5.0 



16.7 

 21.2 

 19.0 

 11.8 



