yield about 2,000 calories. For an expenditure of forty-two cents for beef
as free from waste as milk, we would pay perhaps thirty-two cents per
pound. A pound and a quarter of lean beef would yield about 1,000
calories. So as fuel alone the milk would be twice as cheap as the meat.
Three quarts of milk would yield almost if not quite as much protein as
the meat and a liberal supply of calcium to offset the iron furnished by
the meat. Everything considered, then, milk is a better investment than
meat. The same is true of some of the other foods which supply protein in
the diet such as dry peas and beans; cheese and peanut butter are at least
twice as valuable nutritionally as beef. The domestic problem is to make
palatable dishes from these foods. This requires time and patience. The
cook must not get discouraged if the first trial does not bring marked
success. The rest of the family should count it their "bit" to eat
valiantly until they can eat joyfully.




CHAPTER IV

THE POTATO AND ITS SUBSTITUTES


Never did it seem truer that "blessings brighten as they take their
flight" than when the potato went off the market or soaring prices put it
out of reach in the winter of 1917. "How shall I plan my meals without
it?" was the housewife's cry. "How shall I enjoy my meals without it?"
said all the millions of potato eaters who immediately forgot that there
was still a large number of foods from which they might extract some
modicum of enjoyment.