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This table shows the wisdom of baying "pieces," herrings,
cheese, peas and beans. Many of the foods in this table can not
only take the place of a joint, but contain large amounts of other
valuable food materials. Thus cheese contains as much fat as it
does "meat." while peas and beans contain not only "meat," but
more than half their weight of starch.
Cheese, peas and beans should therefore be eaten in larger
quantities than is now usual.
The second class of food which requires consideration is
Fat.—This includes butter, margarine and dripping, lard, suet.
Margarine is as nutritious as butter, and only one-third the cost.
Dripping is well worth buying. It is an extremely valuable food
for children who will take it readily with bread or toast or as
dripping pudding. Suet pudding should be given to children who
dislike fat meat.
Starch and Sugars.—Sugar, bread, rice, oatmeal, etc., are
usually eaten in sufficient quantity. It should be noted that jam is
not a cheap substitute for butter. There is as much real food in
I-lb. of butter as in 3-lb. of jam. If cost is an object it is cheaper
and better to substicute margarine or dripping for butter. Fats
must be given to growing children, and cannot be replaced by
sugars and starch. Avoid patent foods, which are invariably dear.
Cook potatoes in their jackets in order to improve their flavour and
make use of all the food.