foods of each course should be harmonious in flavor. To obtain this result, a housekeeper needs to use "imagination." A combination of " moist " and " dry " foods is more pleas- ing than a combination of foods of equal dryness or mois- ture. This does not mean that dry foods should be " rinsed down" with liquids; that is unwise from a physiological MENU MAKING 327 standpoint. To the majority of persons, creamed potatoes are more desirable with broiled steak than plain boiled potatoes. The latter would be more pleasing with meat served with a sauce or gravy. In addition to the suggestions for making menus given here, a housekeeper should take into consideration the following : (a) Composition of the body. (6) Composition of the foods. (c) Quantity of food required. (d) Cost and season of food. With this equipment, the housekeeper can prepare menus with ease and satisfaction. QUESTIONS Make a list of foods and of dishes rich in protein. Make a list of foods and of dishes rich in ash. Make a list of those rich in carbohydrates. Make a list of those rich in fat. Mention several combinations of two or more foods that are harmo- nious in flavor and varied in moisture, dryness, and composition. Give reasons for making the combinations. CHAPTER II The Luncheon Box The luncheon box most commonly used is of pasteboard or tin. Both these materials have advantages and disadvan- tages. Bread and cake are prevented from drying out when placed in a tightly covered tin box. On the other hand, food. odors are retained and one pronounced odor may per- meate all of the foods. But since dry bread is unpalatable, the tin box is considered more satisfactory. It should be kept clean and free from odors, should be emptied of its contents every day, washed (scalded often), and allowed to remain open all night. The collapsible box is the most con- venient. For most lunches, a teaspoon, jelly glass, and in some cases a drinking cup are all the "dishes" needed. The jelly glass may serve for many purposes. Cup custard may be steamed or baked in it, or it makes an admirable mold for an individual steam pudding. Small fruits and fruit sauces may also be carried in jelly glasses. Menu Making for the Luncheon Box. — A luncheon box may be made a source of pleasure to the school child or everyday worker. To bring this about, the foods must be varied on successive days. It is not necessary that each luncheon consist of various foods. Indeed, many kinds of food or foods in great quantity are not desirable for a child who sits quietly at study much of the day or for a person of sedentary occupation. It is both possible and necessary, however, — if the luncheon box is not to become monotonous, 328 H THE LUNCHEON BOX 329 — to have different foods for each day of the week. As in any meal, all of the foodstuffs should be represented in the food of a luncheon box. Foods for the Luncheon Box — (1) Sandwiches. — Bread is the basis of almost all box luncheons. Since sandwiches furnish the most convenient way of carrying foods that are to be eaten with bread, they invariably form a part of every luncheon. Because they are used so frequently they should be varied. Different kinds of bread, such as graham, Boston brown, and nut bread, may be used. Variety may be had by serving bread sometimes in the form of muffins or rolls. The slices of bread may be cut thin or thick to suit the appetite of the eater. It is often desirable to leave the crusts on the bread. Butter should be creamed before spreading it on the bread. If the sandwiches are to be cut extremely thin, spread the bread before cutting it into slices. If sandwiches are prepared some time before they are served, they can be kept moist by wrapping in a dry towel, covered with a towel wrung out of hot water.

AI-modernized reading of the original text

foods of each course should be harmonious in flavor. To obtain this result, a housekeeper needs to use "imagination." A combination of " moist " and " dry " foods is more pleasing than a combination of foods of equal dryness or moisture. This does not mean that dry foods should be " rinsed down" with liquids; that is unwise from a physiological MENU MAKING 327 standpoint. To the majority of persons, creamed potatoes are more desirable with broiled steak than plain boiled potatoes. The latter would be more pleasing with meat served with a sauce or gravy. In addition to the suggestions for making menus given here, a housekeeper should take into consideration the following : (a) Composition of the body. (6) Composition of the foods. (c) Quantity of food required. (d) Cost and season of food. With this equipment, the housekeeper can prepare menus with ease and satisfaction. Make a list of foods and of dishes rich in protein. Make a list of foods and of dishes rich in ash. Make a list of those rich in carbohydrates. Make a list of those rich in fat. Mention several combinations of two or more foods that are harmonious in flavor and varied in moisture, dryness, and composition. Give reasons for making the combinations. CHAPTER II The Luncheon Box The luncheon box most commonly used is of pasteboard or tin. Both these materials have advantages and disadvantages. Bread and cake are prevented from drying out when placed in a tightly covered tin box. On the other hand, food. odors are retained and one pronounced odor may permeate all of the foods. But since dry bread is unpalatable, the tin box is considered more satisfactory. It should be kept clean and free from odors, should be emptied of its contents every day, washed (scalded often), and allowed to remain open all night. The collapsible box is the most convenient. For most lunches, a teaspoon, jelly glass, and in some cases a drinking cup are all the "dishes" needed. The jelly glass may serve for many purposes. Cup custard may be steamed or baked in it, or it makes an admirable mold for an individual steam pudding. Small fruits and fruit sauces may also be carried in jelly glasses. Menu Making for the Luncheon Box. — A luncheon box may be made a source of pleasure to the school child or everyday worker. To bring this about, the foods must be varied on successive days. It is not necessary that each luncheon consist of various foods. Indeed, many kinds of food or foods in great quantity are not desirable for a child who sits quietly at study much of the day or for a person of sedentary occupation. It is both possible and necessary, however, — if the luncheon box is not to become monotonous, H THE LUNCHEON BOX 329 — to have different foods for each day of the week. As in any meal, all of the foodstuffs should be represented in the food of a luncheon box. Foods for the Luncheon Box — (1) Sandwiches. — Bread is the basis of almost all box luncheons. Since sandwiches furnish the most convenient way of carrying foods that are to be eaten with bread, they invariably form a part of every luncheon. Because they are used so frequently they should be varied. Different kinds of bread, such as graham, Boston brown, and nut bread, may be used. Variety may be had by serving bread sometimes in the form of muffins or rolls. The slices of bread may be cut thin or thick to suit the appetite of the eater. It is often desirable to leave the crusts on the bread. Butter should be creamed before spreading it on the bread. If the sandwiches are to be cut extremely thin, spread the bread before cutting it into slices. If sandwiches are prepared some time before they are served, they can be kept moist by wrapping in a dry towel, covered with a towel wrung out of hot water.

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