=Soup.=--Soup, broth, and beef tea furnish but little food for the body. They are very useful in giving us a good appetite for the real food to be eaten later. They make the stomach go to work more quickly than other food. Soup or broth is made from meat by placing it on the stove in cold water, gradually heating it, and then keeping it hot several hours. [Illustration: FIG. 13.--Either group of foods will give the body the same strength and nourishment for work and growth.] =Vegetables.=--Some persons never eat meat of any kind because they enjoy better health when using only vegetables, milk, and eggs. Peas and beans contain much matter for making new flesh and blood and also much starch to give heat and power to the body. Potatoes form a valuable food. Roasted potatoes are more healthful than those boiled or fried. [Illustration: FIG. 14.--The amount of real food in these articles.] Radishes, onions, and cucumbers are made largely of water. Only a small amount of these should be eaten at one meal as the stomach must work hard to make use of them. Young beets, lettuce, and ripe tomatoes may be eaten by young and old. They contain useful minerals and help keep the body in a healthful condition. =The Cereals or Grain Foods.=--These foods are eaten in the form of bread, oatmeal, corn meal, rice, and breakfast foods. All of these furnish much matter to strengthen the body and make it grow. Bread and butter with rice are excellent foods for children. =Fruits.=--Very few people can remain well long without eating fruit of some kind. Ripe apples, pears, plums, peaches, berries, and cherries furnish useful salts to the body and also help the stomach and food tube do their work in a more healthful way. Fruits also increase the appetite. Green fruit and fruit which is overripe should never be eaten. =Eggs.=--Eggs form a good food for nearly everybody, but they are specially needed by the young and other persons with weak bodies. They can repair the worn-out parts of the body and also help it do its work. Eggs are most healthful when eaten raw or soft cooked. The best way to cook them through evenly is to put them in a pan off the stove and add about a quart of boiling water for every three eggs. Cover and let them cook fifteen minutes. Eggs should be kept in a cold room or cellar until used. They become stale in less than a week when left in a warm living room and may get a bad taste when only three or four days old. =Salt, Pepper, and Vinegar.=--Eating much salt is harmful. A small quantity of salt and pepper increases the appetite and makes the stomach do its work better. Children should use very little pepper and almost no vinegar and mustard. [Illustration: FIG. 15.--A bottle of beer. The dotted part at the top shows how much body-building food it contains.]