are best cooked and served. Soy beans commend themselves for their
nutritive value, but how many American housewives have made them a part of
their food program? How many have tried to buy them or asked their dealers
to secure them?

A third step in the program of economy is the reduction of the amount of
meat consumed. In many American families at least one-third the food money
is spent for meat. That there are adequate substitutes which may be used
to reduce the amount of meat bought has been already shown. Saving of meat
is one of the most important planks in the food conservation program; so
here again there is no inevitable conflict between conservation and
economy. Some meat is desirable for flavor if it can possibly be afforded,
but no economically inclined person should set aside more than one-fourth
to one-fifth of the food money for it. How much one will get depends upon
the kind and cut selected. There is not so much difference in the
nutritive value as there is in the cost, as the following examples of
"meat scores" will show:

Meat Score value
and fish per pound

Beef, lean round 1,664
Beef, medium fat rump 1,221
Beef, porterhouse steak 1,609
Veal, lean leg 1,539
Lamb, medium fat leg 1,320
Fowl 1,453
Codfish, salt 1,710
Codfish, fresh[2] 519
Salmon, canned 1,074