182 Missouri Agricultural Report. 



knowing the composition of the various food materials, and such 

 information is easily available, we can make substitutions, and 

 work out a great variety of menus which will have equivalent values. 



It is unfortunate, perhaps, that the quantities are recorded in 

 terms of grams, a method of measuring less familiar to the average 

 housewife than pounds and ounces ; but if we recall that a pound is 

 equivalent to 453.6 grams, or an ounce to 28.3 grams, and that a 

 "pint is a pound the world 'round," which is true only within limits, 

 we shall have no difficulty in interpreting the tables. Because the 

 literature containing the composition and fuel value of foods re- 

 cords these in grams, we have chosen to do so here, in order that the 

 housewife who desires to continue these studies further may be 

 less confused. 



In these menus no data are given to show the relation of the 

 inorganic or bone-forming constituents to the body requirements. 

 However, it will be observed that each menu contains an abundance 

 of food materials, namely, milk, eggs, fruit and vegetables, which 

 are rich in these necessary elements. If we see that the children 

 are given milk and some form of fruit and vegetable in every meal, 

 we may be sure that they are getting enough to supply the needs in 

 this respect; provided, of course, that this very valuable material 

 is not lost during the process of cooking, as is so frequently the case 

 with vegetables which are cooked in boiling water. Recent investi- 

 gation has shown that the water in which spinach is cooked con- 

 tains 52 per cent, over half of the inorganic materials of the 

 spinach; cabbage loses 42 per cent of its mineral material in the 

 water, and carrots nearly 12 per cent. The difference in the flavor 

 of potatoes cooked "in their jackets" and those which have been 

 pared before being cooked is familiar to all of us. The loss of the 

 inorganic constituents is largely responsible for the changed flavor. 

 It is obvious that if we would get the full value of our vegetables we 

 must devise a method of cooking which will prevent this loss. 



The form in which the fruits and vegetables are supplied to 

 the younger children is worthy of consideration. In the suggestive 

 menus it should be noted that these are always cooked and fre- 

 quently they are strained. The cooking makes the fruit or vege- 

 tables more easily digested and less likely to cause intestinal dis- 

 turbances, while the straining removes the cellulose or woody fiber 

 which so frequently causes diarrhoeal conditions which have led 

 mothers to believe that children should not be given these foods. 

 The bananas in these meals were thoroughly ripe. This condition 

 is indicated by the brown color of the skin. Too frequently bananas 



