1919] FOODS — HUMAN NUTRITION. 361 



Wheat saving recipes, Kathkklm: Jensen and Jii.ia O. NEWTOR (North 

 Dakota Stu. Spec. Bui., 5 (1018), No. 5, pp. 16). — A compilation of recipe* il- 

 lustrating the use of substitutes for wheat and sugar. 



Milling grain sorghums (Kansas Sta. lipt. 1917, p. 2J t ). — Approximately -<> 

 milling tests and 75 baking tests made with Kafir corn indicated that a suffi- 

 ciently satisfactory product can be obtained by blending from 20 to 25 per cent 

 of Kafir corn meal with a good, strong wheat Hour. A somewhat coarse meal, 

 rather than a fine flour, was found to produce the best results. 



Changes in the food supply and their relation to nutrition, L. 15. MENDEL 

 (Proc. 2. Pan Amer. Sci. Cong., 1915-16, vol. 10, pp. 112-126).— A discussion of 

 the factors which influence the supply and availability of food. 



Commercial stocks of grain, flour, and miscellaneous food products in the 

 United States, on December 1, 1918 (U. S. Dept. Agr., Food Surveys, 2 (1918), 

 No. 15, pp. 8). — The usual data are reported in tabular form. 



Comparative statistics on foodstuffs and fuel for five years as shown in a 

 budget of the annual cost of living of a family of five persons (Olympia, 

 U'rts/t.: State Bur. of Labor, 1918, pp. S). — These statistics were collected in 

 the State of Washington during the years 1914-1918, inclusive. 



The home economy handbook, [C. R. Pratt] (Author, 1917, pp. 48, fig. 1). — 

 The author states that the secret of food economy is to select those foods 

 which provide the proper amounts of repair and fuel materials at the least 

 cost. He emphasizes the use of cheap protein and cheap fuel foods, and gives 

 recipes illustrating their uses. As an economy in the preparation of foods, the 

 tireless cooker is advocated and described. 



Economy in the kitchen, J. F. Brkazeale (New York: Frye Pub. Co., 1918, 

 pp. 114, fiot- 10). — The author discusses a satisfactory kitchen and outlines 

 a plan therefor. The canning problem and other widely related material 

 is also considered. 



Feeding the family, Mary S. Rose (New York: The Macmillan Co., 1916, pp. 

 XVII+JfJfO, pis. 15, figs. 8). — This handbook for instructors in home economics 

 is also adapted for the use of people who need a working knowledge of personal 

 hygiene including simple, rational, well-founded rules for eating. The food 

 requirements of persons of different ages are presented and family dietaries 

 are calculated. By means of the large number of carefully worked out tables 

 It is possible to find, not only the weight, but also the volume of common 

 foods that it requires to furnish a definite amount of nourishment. In the 

 chapter entitled Food for Children from Eight to Twelve Years Old, the 

 author emphasizes the fact that youth is the time to cultivate respect for all 

 natural foods as a means to physical and mental efficiency, and painstakingly 

 suggests how this may be accomplished. The appendix summarizes data re- 

 garding food composition, dietary recipes with computed food values, and other 

 useful information. 



Food supply in families of limited means, M. M. Davis, jr. (Boston: League 

 for Prev. Work, 1917, pp. 24). — This is a study of present facts of the food 

 problem in Boston families by six welfare agencies. Two hundred families 

 were investigated, mostly residents of Boston and representatives of the city's 

 chief nationalities. The results indicated that 100 of these families received 

 an adequate amount of energy, 35 were on the border line, and 63 were inade- 

 quately fed. Too large an amount of money was spent in all cases for meat 

 and too little for milk, fruits, and vegetables. This has led to a deficiency 

 of mineral material, which is specially unfortunate in view of the large num- 

 ber of young children in the families. 



In conclusion the report recommends that the general public needs to be 

 more fully awakened to the serious effect of present food prices upon the 



