Foods and home making

Is the meal palatable? When we were planning breakfasts, we learned there were several points to think about when selecting foods that would taste good together. The same points apply to other meals as well as to breakfasts. A com- bination of foods mild and pronounced in flavor and of dry and moist foods should compose the meal. The foods that are eaten together should taste good together. In the meal being con- sidered, the bread and milk are mild in flavor, while the beans and the cabbage, with its well-seasoned dressing, have a pro- nounced flavor. The beans and bread are dry, while the dressing on the cabbage and the milk are moist. The flavors of the different foods blend very well together. Our meal may then be pronounced a palatable one. Does the meal look inviting ? Do you think a meal of mashed potatoes, creamed turnips, white bread, butter, and milk would look inviting ? The foods are all colorless. In planning a meal think of the way foods are going to look together. There should be some colored foods along with the colorless ones. The colorful foods should harmonize in color. In the meal being planned, the golden brown of the beans and the light green of the coleslaw give it some color. Some garnishes that would add a touch ol strong color would greatly improve the appearance of this meal. A sprig of parsley or a slice or wedged-shaped piece of fresh tomato would add pleasing color to the beans. Both the parsley and tomato might be used on the beans. A bit of pimiento would improve the coleslaw. In case tomato was not used on the beans, tomato could be used on the coleslaw. A green sprig would give the cabbage a pleasing touch also. Notice that for these garnishes materials that are good to eat are suggested. Garnishes should he edible. Also, it seems only sensible to eat them. Parsley is a leafy vegetable rich in mineral matter and vitamins. It tastes good. Why not eat it ? Should a bit of fresh tomato brim full of nourishment be left uneaten? Luncheon or Supper Menus — Calories 335 What are the points to be considered in testing menus for a day? The meal we have just considered was weighed in the balance and was not found wanting. It was given a thorough test and it passed the examination. It is unnecessary to have each meal meet all the requirements that make persons healthy. But it is necessary to include in the three meals of a day foods that meet the requirements of health. A breakfast lacking in proteins may be a good one. It may contain all other essentials needed for good nourishment. If the luncheon or dinner contains proteins, the food for the day may be all that is needed for health. In planning meals, it is a good thing to consider the three meals together. It is, of course, not at all difficult to have each meal of the day conform to all the requirements of nutrition. Each meal should contain, of course, foods that taste good together. Let us sum up all the points on which the meal under con- sideration was tested : 1. Does the meal furnish the proper number of calories? 2. If it contains proteins, are they good in quality? 3. Does it contain foods rich in iron, calcium, and phosphorus? 4. Does the meal contain vitamins? 5. Does it contain all other foodstuffs? 6. Does it contain roughage? 7. Does it contain seasonable foods ? 8. Is it digestible? 9. It is palatable ? 10. Is it inviting in appearance?