In these menus the amount of milk has, as a rule, been taken as representing somewhere near the average consumption. The amount of milk can be increased in any of the menus given above either by substituting it to some extent for coffee or tea, or by using more milk and smaller quantities of meats, butter or eggs. Roughly speaking, 1 quart of whole milk could be substituted for half a pound of meat or eggs and the amount of nutrients would be the same, while a pint of milk would give as large a fuel value as 1-1/2 ounces of butter, and in addition considerable protein not furnished by the latter.

This replacement of meats by milk is illustrated in the following menu, in which a diet with a rather small quantity of milk is so changed as to include a much larger amount. Thus for breakfast in the modified ration a pint and a half of milk is made to take the place of half a pound of broiled steak. For dinner a quart of skim milk (or buttermilk) is called for, or a glass for each person unless some of it is used in the cooking. At the same time, 4 ounces less roast pork is required. In the same way a glass of whole milk is allowed each person for supper, or the bread can be made into milk toast and the most of the extra milk used in this way. This allows the canned salmon to be reduced 6 ounces.

Menus VI and VII, following, are intended to illustrate how nourishing food can be procured in sufficient quantities and moderate variety at a cost of not over 16 cents per day. The cost to the farmer would be much less, since these menus call for considerable amounts of milk, which is hardly worth more than one-half or one-third as much on the farm as it costs in the towns and cities. Coffee has not always been indicated, but can be introduced for any meal at a cost of from 1/2 to 1-1/2 cents per cup, according to how much coffee is used in making the infusion, and how much sugar, milk, and cream are added.

It is, of course, not important that each meal, or the total food of each individual day, should have just the right amount of nutrients, or that the proportions of protein and fuel ingredients should be exactly correct so as to make the meal or day's diet well balanced. The body is continually storing nutritive materials and using them. It is not dependent any day upon the food eaten that particular day. Hence an excess one day may be made up by a deficiency the next or vice versa. Healthful nourishment requires simply that the nutrients as a whole, during longer or shorter periods, should be fitted to the actual needs of the body for use.