* * * * * =Fresh Fruit Souffle.=—Reduce the fruit to a pulp. Strawberries, peaches, prunes, apples, bananas, etc., may be used. Sweeten the pulp. Beat the egg-white to a stiff froth, add the fruit pulp slowly. Chill and serve with whipped cream or soft custard. * * * * * =Chocolate Souffle.=—Two tablespoons flour; two tablespoons butter; three quarters cup of milk; one third cup of sugar: two tablespoons hot water. Melt the butter, add the flour and stir well. Pour the milk in gradually and cook until well boiled. Add the melted chocolate, to which the sugar and hot water have been added. Beat in the yolks and fold in the whites of the eggs. Bake twenty-five minutes. * * * * * =Farina Souffle.=—Cook the farina (four tablespoons) in a pint of boiling water. Stir this with the egg-yolks, add sugar or salt, and later fold in the egg-whites, flavor, and set away to cool. The following tables are from “Food and Dietetics,” (Norton), published by the American School of Home Economics, Chicago. They are used in a number of schools of Domestic Science and in Dietetic kitchens in hospitals. These tables are exceptionally valuable in compiling diets in various combinations. One readily determines the number of grams in various servings of different foods. For example—a small serving of beef (round), containing some fat, weighs 36 grams; forty per cent; 14.4 grams, is protein, and sixty per cent, 21.6 grams, is fat, (no carbohydrates). One ordinary thick slice of white, home made bread weighs 38 grams; thirteen per cent, 4.94 grams, is protein, six per cent 2.28 grams is fat and eighty-one per cent, 30.78 grams, is carbohydrate. One can readily make up the proportions of proteins, carbohydrates and fats required by the average individual suggested on pages 217-218 from various combinations of foods. Each individual may make this study for himself to know whether his system is receiving too much in quantity, or too large a proportion of proteins or of carbohydrates or of fats. TABLE OF 100 FOOD UNITS ===================================================================== “Portion” Containing Wt. of Name of Food 100 Food 100 Per cent of Units Calories Carbo- (approx.) Grams Oz. Proteid Fat hydrate ————————————————————————————————————————————————————————————————————— COOKED MEATS