There is not so much difference in the nutritive value as there is in the cost, as the following examples of "meat scores" will show: Meat Score value and fish per pound Beef, lean round 1,664 Beef, medium fat rump 1,221 Beef, porterhouse steak 1,609 Veal, lean leg 1,539 Lamb, medium fat leg 1,320 Fowl 1,453 Codfish, salt 1,710 Codfish, fresh[2] 519 Salmon, canned 1,074 [2] The low score of fresh cod is due chiefly to the absence of fat and the presence of water.
The great value of milk in the diet has already been discussed.

The "score" of milk is about the same as that for sugar (milk, 761; sugar, 725); hence, if sugar is ten cents a pound and milk eighteen-cents a quart (about nine cents per pound), milk is cheaper than sugar.

Yet there are people cutting down their milk supply when the cost is only thirteen or fourteen cents per quart on the ground that milk is too expensive! The economical housewife should have no compunctions in spending from one-fifth to one-fourth of her food money for this almost indispensable food.

Whether the free use of milk will be good food conservation as well as good economy depends upon the supply.

If there is not enough to go around, babies and the poor should have the first claim upon it and the rest of the world should try to get along with something less economical.
A pound of eggs (eight or nine eggs) gives about the same nutritive return as a pound of medium fat beef, but to be as cheap as beef at thirty cents a pound, eggs must not cost over forty-five cents a dozen.