_Protein._ _Fat._ _Carbohydrates._ Sausage 13.0 44.2 1.1 Buckwheat flour 6.4 1.2 77.9 Milk 3.3 4.0 5.0 The table says to the eye, too much fat. One cannot remedy the defect by increasing the protein and carbohydrates to match the fat, for we should then have as much food at one meal as we should need for three. The real remedy is to balance this meal with others during the day in which the percentage of fat is very low. Another remedy is to serve meals with a large percentage of fat on very cold days; in that case the weather will help to balance the excess of heat production. Pursuing this matter of tradition, why are peas served with lamb, and why is pork so often accompanied with "greens" of some sort? The percentage of protein in lamb is low enough to allow, perhaps require, some supplement from the vegetables. The excess of fat in pork is offset by the excess of water in greens, and also by certain medicinal qualities they possess which are represented in the percentage of "Ash." One might almost say that the combination known as "hog's jowl and turnip greens" is providential. I am sure it has saved bodily suffering and even lives in certain pig-raising localities. One can see from looking thoughtfully at this food table that the dinner at which we have lamb, veal, poultry, or fish is the occasion upon which to have a substantial vegetable, such as macaroni, lima beans, parsnips or sweet potatoes, or an especially substantial dessert such as a boiled pudding or a pie. It is also evident that when we have beef, mutton or pork it is healthful to combine them with vegetables like spinach, cabbage, lettuce, tomatoes and turnips, which contain a large percentage of water. The dessert for such occasions may well be a jelly or fruit in some form--something light and cool. The day on which we have roast pork is not the occasion to have apple dumpling or any dessert with a percentage of fat; the meal at which we serve beef steak and mushrooms is not the one to complete with mince pie, for we should then have more protein than we should know what to do with. On the contrary, the day on which the main dish at dinner is made from yesterday's meat, or is fish, is not the time for a watery or a fluffy dessert, unless we are purposely planning a day of abstinence. If it happens that the family diet includes little meat, care must be taken that protein is supplied from other sources, otherwise we shall be running an engine at full speed in a building which is never decently repaired and which will one day fall round our ears.