176 
EULLETIX 414, U. S. DEPARTMENT 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 
24 
i 
4 2 
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 
SO. 04 
.025 
.10 
.12 
.06 
.02 
.015 
.18 
o.24 
.05 
.12 
.06 
.05 
SO. 02 
.007 
.007 
.008 
.16 
.014 
.432 
.864 
.838 
1.025 
.027 
.007 
.001 
.023 
Cheese 
.034 
.04 
Salt fish 
.016 
.009 
.002 
.012 
Coffee 
.004 
Solids 
o'i 
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. 1 
White or Graham biscuits. 
Molasses, 4 ounces. 
Sugar, one-half ounce, with coffee. 
Coffee (1 cup), two-fifths ounce. 
Dinner: 
Cheese, 3 ounces,!^ ag sandwkheg- 
Fried eggs (2) J 
Fried rice and onions (see recipe No. 32). 
Supper: 
Broiled salt fish. 
Potatoes, mashed, 16 ounces. 2 
Stewed fruit. 
White or Graham biscuits. 
i Fried potatoes: Boil until 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. 
