urpose.

Less variety may be used, and changes made to suit the taste and
circumstances of those providing and partaking of the meals; but
whatever is subtracted should still leave upon the bill of fare the more
nutritious articles, like grains, whole-wheat bread, and other foods
rich in nerve and muscle forming elements.

Whether the housewife follows the bills of fare given with such
modifications as are best suited to the needs of her household, or
provides some of her own choosing, she will find it a great saving of
vexation and trouble to make them out for several days or a week ahead,
at one time, rather than from day to day or from meal to meal. She can
then plan her work and her resources so as the more nearly to make "both
ends meet," and can provide a more varied fare, while if changes are
needed, they can be easily made by substituting one article for another,
as circumstances demand.

In the arrangement of her menus she will find it well to select first
the grain and breads to be used, since being among the most nutritious
of all foods, they may well form the chief and staple food, around
which all other articles upon the bill of fare are grouped. If the grain
chosen be rice, farina, or one largely composed of starch, the remainder
of the menu should include some foods rich in nitrogenous elements, such
as macaroni, whole-wheat or Graham breads, the legumes, eggs, etc. If
the choice of grain be one containing a high percentage of nitrogenous
material, less of this element will be required in the accompanying
foods. As an aid in determining the nutritive value of any given food
substance, the following table, presenting the results of the chemical
analysis of the more common articles used as food, which we have
compiled from the most recent scientific authorities, will be found
helpful:--

TABLE SHOWING THE NUTRITIVE VALUES OF COMMON FOOD SUBSTANCES.

(1)Water.
(2)Albuminous elements.
(3)Starch.
(4)Grape Sugar.
(5)Cane Sugar.
(6)Free Fat.
(7)Free Acid.

GRAINS.
FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7)
Wheat, Poland 13.2 21.5 61.9 X 1.5 X
Mich. White 12.8 11.6 71. X 1.3 X
" Diehle 12.2 13.8 72.2 X X X
Japanese 12.4 16.5 65.1 X 1.6 X
Rye, Winter 8.7 11. 74.6 X 1.9 X
German 8. 14. 78.