A table given as this one, in percentages instead of quantities, may seem at first sight too indefinite to be of much service to a housekeeper who naturally wishes to know the quantity of food to give her household as well as the proportions of its composition. I have purposely avoided giving a food table which deals with quantities because I believe this one to be more useful to a beginner. One's first calculations in food values can hardly be other than approximate and inexact. Not many girls, when they begin their housekeeping, have either the time or the ability to make the calculations which even the simplest schemes for computing a dietary require. Besides, an effort to provide scientifically correct meals on the part of a housewife to whom the effort is unfamiliar and difficult is apt to produce monotony in the meals, worry in her, and disregard and forgetfulness of the family's particular tastes. A first and simple step for her to take is to make herself familiar with the chief value of different articles of food and of the more usual combinations. When she takes this last matter into consideration she will find that many combinations which are traditional, which were probably made merely by instinct, are, when tested, palatable wisdom. For instance, bread is a very complete food in itself except that it is a little lacking in fat, but people have been spreading butter on it for centuries, and thereby completing it. Consider the traditional combination of baked beans and brown bread. Referring to the table we find beans a fairly well-balanced food, but a little lacking in fat. In brown bread neither the protein nor the fat come anywhere near being a third of the carbohydrates. Therefore, when we combine these two articles we shall be a little lacking in protein and a good deal lacking in fat. Butter on the bread will help this last difficulty and the wisdom of our ancestors will help out the rest. What did they combine with these two? Codfish cakes, to be sure. And in these there is codfish which has a good deal of protein in it; egg which has protein and fat; butter which is chiefly fat and potato which is chiefly carbohydrates. We might make a diagram of it, like this: Cod fish Protein Egg Protein Fat Butter Fat Potato Carbohydrates As a dish to combine with two articles somewhat lacking in protein and fat, we may feel ourselves content with this. In many people's minds the word "sausage" is just naturally followed by the words "buckwheat cakes." Is there sanction for this? From the food table we learn that sausage has a fair percentage of protein, almost no carbohydrates, and is almost half fat. Buckwheat cakes have in them, beside buckwheat flour, a little milk and often some wheat flour or corn meal. This table will, perhaps, represent the matter better than an explanation.