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 (whole) 0.16 Cream 0.13 Buttermilk 0.16 Whey 0.11-0.15 Condensed milk 0.40 Butter (unsalted) 0.02-0.21 Butter (salted) 1.00-3.00 Peanut butter 4.10 Oleomargarine 2.15 Palmin 0.0016 Fructin 0.10