176 EULLETIIsr 414, U. S. DEPAETMENT OF AGRICULTURE. 



Table 21. — Diet without fresh meat. 

 [Ration, 19 cents.] 



Foodstuff. 



Ounces. 



Protein. 



Fats. 



Carbo- 

 hydrates. 



Cost per 

 pound 

 (esti- 

 mated). 



Cost per 

 ration 

 (esti- 

 mated). 



"White flour (or Graham or whole-wheat 

 flour) 



8 

 4 

 1 

 1 

 2 

 1 

 24 

 3 

 4 

 5 



i 



4 

 1 



Ounces. 



1.064 



.368 



.096 



Ounces. 



0.120 



.76 



.093 



.940 



.006 



.003 



.024 



1.077 



1.104 



.440 



Ounces. 



5.816 



3.016 



1.120 

 .940 



1.580 

 .089 



3.525 

 .009 

 .123 



1.580 

 .933 

 .500 



2.80 



W.04 

 .025 

 .10 

 .12 

 .06 

 .02 

 .015 

 .18 



0.24 

 .05 

 .12 

 .06 

 .05 



SO. 02 





.007 





.007 





.008 



Rice 



.16 

 .014 

 .432 

 .864 

 .838 

 1.025 

 .027 



.007 





.001 





.023 





.034 





.04 



Salt fish 



.016 



Dried fruit 



.009 







.002 









.012 



Coffee 







.004 















Solids 



57i 



4.883 

 559 



4.567 

 1,129 



22.031 

 2,508 





.190 

















a Dozen. 



Total calories, 4,206. 



Nutritive ratio, 1: 6.5. 

 Ratio fat to carbohydrate, 1:2.2. 

 Breakfast: 



Corn-meal mush (from 4 ounces corn meal) (see recipe No. 3). 



Fried potatoes, 8 ounces.^ 



White or Graham biscuits. 



Molasses, 4 ounces. 



Sugar, one-half ounce, with coffee. 



Coffee (1 cup), two-fifths ounce. 

 Dinner: 



eese, ou c s, l^^j^ bread, as sandwiches. 

 Fried eggs (2) J ' 



Fried rice and onions (see recipe No. 32). 

 Supper: 



Broiled salt fish. 



Potatoes, mashed, 16 ounces.^ 



Stewed fruit. 



White or Graham biscuits. 



1 Fried potatoes: Boil imtil soft. Peel, slice crosswise. Season with salt, adding one^half ounce oleo- 

 margarine or grease to each ration. Spread over bottom of well-greased bake pan to depth of 2 inches and 

 bake in hot oven 30 minutes. 



2 Mashed potatoes: Boil until soft. Peel. Mash well. Add one-half ounce oleomargarine or grease 

 and 1 ounce condensed milk to each ration. Season with salt. Mix thoroughly. Serve hot. 



