, or tea.

DINNER

Cream soups.
Boiled chicken or fish.
Potatoes, white or sweet.
Green vegetables.
Salads, except with meat or eggs.
Simple desserts.
Rolls or bread and butter.
Milk or buttermilk.

SUPPER

Cereals or rice with cream or butter.
Baked or escalloped potatoes.
Stewed or escalloped carrots.
Salads, except those made with meat or eggs.
Fresh or canned pears, cherries, or pineapple.
Bread pudding, junkets, or cornstarch blanc-mange.
Bread, rolls, or toast, with butter.
Cocoa, milk, tea, or buttermilk.

TABLE

SALT CONTENT OF FOOD[133]

According to Leva

Analysis marked thus: * from Atwater & Bryant.
====================================================
_Per Cent. of Sodium_
_Chloride in_
_Raw Material_

_Meats_
Mutton 0.17
Veal 0.13
Calf's brains 0.20
Calf's kidney 0.32
Calf's liver 0.14
Beef (lean) 0.11
Pork (lean) 0.10

_Fish_
Trout 0.12
Halibut 0.30
Herring 0.27
Cod 0.16
Carp 0.086
Salmon 0.061
Mackerel 0.28
Haddock 0.39

_Poultry_
Duck 0.14
Goose 0.20
Chicken 0.14
Pigeon 0.15
Turkey 0.17
Venison 0.11
Oysters (washed) 0.52
Oysters (with sea water) 1.14

_Prepared Foods_
Plasmon 0.21
Roborat 0.0051
Sanatogen 0.42
Somatose 0.66
Bovril's preparations 0.26-14.1
Valentine's meat juice 0.08-1.20
Egg (white and yolk) 0.21
Egg (white alone) 0.21
Egg (yolk alone) 0.039
Caviar 3.00
Milk (wh