This list is to be kept in planning the menu, whose char- acter is further determined by certain dishes which we wish particularly to have included. For instance, we may desire roast beef for. dinner. This is a highly flavored meat, and a protein food which will go a long way towards satisfying the adult's protein needs. Special protein food for breakfast may well be omitted, or take the form of eggs, which are a contrast to the meat in flavor, form, etc. Protein food for limcheon might be fish or some other meat substitute. Vegetables for dinner should not only harmonize with the meat, but contrast pleasingly with each other. This result is insured by choosing one vegetable from the starchy type, as potatoes or sweet potatoes, and the other vegetable of the green or succulent group, as spinach or asparagus. Below are two menus, in which have been kept in mind the ^ One quart of milk jrields 6f portions. 312 FOODS AND HOUSEHOLD MANAGEMENT foods which ought to be included (see page 311) and the artistic arrangement of the day's meals, with roast beef as the keynote. Menu No. I. Breakfast Oranges Flaked whpat ' Twice baked rolls and butter Milk for children Coffee for adults Luncheon Creamed salmon on toast Peas Graham bread and butter Stewed pears Milk to drink Dinner Clear tomato soup Roast beef Mashed potatoes, string beans Cabbage salad Lemon jelly, whipped cream Milk for children to drink Menu No. II. Breakfast Grapes Oatmeal Toast with butter Cereal caf6 au lait for children Cofifee for adults Luncheon Eggs au gratm. Stewed tomatoes Bread and butter Raspberry tapioca Cocoa Dinner Julienne soup Roast beef Creamed macaroni, spinach Celery and nut salad Pineapple ice, lady fingers Milk for children to drink By a little calculation from tables giving the 100-Calorie portions of food materials ^ we can find out whether or not we have well-balanced dietaries. Let us take, for example, Menu I, and make a list of the foods required to prepare it for a family of this size. 1 Rose, "Laboratory Handbook for Dietetics." MENUS AND DIETARIES 313 Food Matbbial Oranges Flaked wheat Rolls Milk for children .... Thin cream for cereal ... Butter for rolls Sugar for coffee Creamed salmon Salmon Milk Flour Butter Toast Peas Butter for peas . . . ^ . . Graham bread . . . ' . . Butter for bread Pears Sugar for pears Milk to dnnk Tomato soup Tomatoes Butter Flour Roast beef Mashed Potatoes .... Milk Butter .... String beans Butter for beans Bread Butter Cabbage salad Cabbage Lettuce Heavy cream for dressing Lemon jelly Gelatin Lemon juice .... Sugar Whipped cream Heavy cream .... Milk to drink Totals 100-Calobib Portions 2.5 5.0 5.0 6.0 5.0 5.0 LO 3.0 2.0 0.3 2.0 3.0 2.5 1.0 5.0 5.0 2.5 2.0 6.0 0.5 2.0 0.3 5.0 5.0 1.0 1.0 0.5 1.0 5.0 5.0 0.5 0.1 2.0 0.5 0.1 4.0 3.0 6.0 Total CAiiOBisa 250 500 500 600 500 500 100 300 200 33 200 300 250 100 500 500 250 200 600 50 200 33 500 500 100 100 50 100 500 500 50 10 200 50 10 400 300 600 Pbotkin Calorxbb 15 74 61 114 26 5 160 38 4 2 43 70 1 68 5 8 114 10 2 4 138 52 19 1 11 1 72 5 10 4 50 7 114 10,636 1308 314 FOODS AND HOUSEHOLD MANAGEMENT

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This list is to be kept in planning the menu, whose character is further determined by certain dishes which we wish particularly to have included. For instance, we may desire roast beef for. dinner. This is a highly flavored meat, and a protein food which will go a long way towards satisfying the adult's protein needs. Special protein food for breakfast may well be omitted, or take the form of eggs, which are a contrast to the meat in flavor, form, etc. Protein food for limcheon might be fish or some other meat substitute. Vegetables for dinner should not only harmonize with the meat, but contrast pleasingly with each other. This result is insured by choosing one vegetable from the starchy type, as potatoes or sweet potatoes, and the other vegetable of the green or succulent group, as spinach or asparagus. Below are two menus, in which have been kept in mind the ^ One quart of milk jrields 6f portions. foods which ought to be included (see page 311) and the artistic arrangement of the day's meals, with roast beef as the keynote. Menu No. I. Breakfast Oranges Flaked wheat ' Twice baked rolls and butter Milk for children Coffee for adults Luncheon Creamed salmon on toast Peas Graham bread and butter Stewed pears Milk to drink Dinner Clear tomato soup Roast beef Mashed potatoes, string beans Cabbage salad Lemon jelly, whipped cream Milk for children to drink Menu No. II. Breakfast Grapes Oatmeal Toast with butter Cereal café au lait for children Coffee for adults Luncheon Eggs au gratm. Stewed tomatoes Bread and butter Raspberry tapioca Cocoa Dinner Julienne soup Roast beef Creamed macaroni, spinach Celery and nut salad Pineapple ice, lady fingers Milk for children to drink By a little calculation from tables giving the 100-Calorie portions of food materials ^ we can find out whether or not we have well-balanced dietaries. Let us take, for example, Menu I, and make a list of the foods required to prepare it for a family of this size. 1 Rose, "Laboratory Handbook for Dietetics." Food Matbbial Oranges Flaked wheat Rolls Milk for children .... Thin cream for cereal ... Butter for rolls Sugar for coffee Creamed salmon Salmon Milk Flour Butter Toast Peas Butter for peas . . . ^ . . Graham bread . . . ' . . Butter for bread Pears Sugar for pears Milk to dnnk Tomato soup Tomatoes Butter Flour Roast beef Mashed Potatoes .... Milk Butter .... String beans Butter for beans Bread Butter Cabbage salad Cabbage Lettuce Heavy cream for dressing Lemon jelly Gelatin Lemon juice .... Sugar Whipped cream Heavy cream .... Milk to drink Totals 100-Calobib Portions 2.5 5.0 5.0 6.0 5.0 5.0 LO 3.0 2.0 0.3 2.0 3.0 2.5 1.0 5.0 5.0 2.5 2.0 6.0 0.5 2.0 0.3 5.0 5.0 1.0 1.0 0.5 1.0 5.0 5.0 0.5 0.1 2.0 0.5 0.1 4.0 3.0 6.0 Total CAiiOBisa Pbotkin Calorxbb 10,636

Foods and household management