Beef 18.6 19.1 0.0 1.0 61.3 1,155 Mutton (_medium fat_) 18.2 18.0 0.0 1.0 62.8 1,105 Ham (_fresh_) 15.6 33.4 0.0 .9 50.1 1,700 Fowl 19.0 16.3 0.0 1.0 63.7 1,045 White Fish (_as purchased_) 22.1 6.5 0.0 1.6 69.8 700 [The amount of heat that will raise one kilogram of water 1 deg. C. is termed a _calorie_. Fuel value, or food units, means the number of calories of heat equivalent to the energy it is assumed the body obtains from food when the nutrients thereof are completely digested.] ONE HUNDRED RECIPES RECIPES The following recipes are given as they appear in the English edition of this book and were prepared for English readers. While some of these will be difficult for American readers to follow, we give them as in the original edition, and many of the unusual ingredients called for can be obtained from the large grocers and dealers, and if not in stock will be obtained to order. 'Nutter' is a name given a nut butter used for cooking. It is, so far as we know, the only collection of strictly vegetarian recipes published. Readers interested in the foreign products referred to, should write to Pitman's Health Food Company, Aston Brook St., Birmingham, England, and to Mapleton's Nut Food Company, Ltd., Garston, Liverpool, England, for price list and literature. THE PUBLISHERS. SOUPS =1.--Vegetable Soup= 1 large cupful red lentils, 1 turnip, 2 medium onions, 3 potatoes, 1 carrot, 1 leek, 1 small head celery, parsley, 1 lb. tomatoes, 3-1/2 quarts water. Wash and cut up vegetables, but do not peel. Boil until tender, then strain through coarse sieve and serve. This soup will keep for several days and can be reheated when required. =2.--Semolina Soup= 4 oz. semolina, 2 chopped onions, 1 tablespoonful gravy essence,[6] 2 quarts water or vegetable stock.[7] =3.--Spinach Soup No. 1= 1 lb. Spinach, 1 tablespoonful gravy essence, 1 quart water. Cook spinach in its own juices (preferably in double boiler). Strain from it, through a hair sieve or colander, all the liquid. Add essence and serve. =4.--Spinach Soup No. 2= 1 lb. spinach, 1 lb. can tomatoes, 1 tablespoonful nut-milk (Mapleton's), 1-1/2 pints water. Dissolve nut-milk in little water, cook all ingredients together in double-boiler for 1-1/2 hours, strain and serve. =5.--Pea Soup= 4 ozs. pea-flour, 2 potatoes, 1 large onion, 1 tablespoonful gravy essence, 2 quarts water. Cook potatoes, (not peeled), and onion until soft. Skin and mash potatoes and chop onion. Mix pea-flour into paste with little water. Boil all ingredients together for 20 minutes, then serve. =Lentil and Haricot Soups= These are prepared in the same way as Recipe No. 5 substituting lentil, or haricot flour for pea-flour. =6.--Tomato-Pea Soup=