Urban workers tend to lunch at the place
of employment or near by. The older chil¬
dren lunch at school, so that the midday
meal or luncheon tends to be light and the
heavy meal or dinner comes at night, when
the family assembles and there is a time to
enjoy both food and each other.
Luncheon. What is needed for lunch
depends upon what was served for break¬
fast and what is to be served for dinner.
It also depends upon whether this meal is
served at home or is carried to school or
work.
It is good management in buying and
in preparation, too, to have planned left¬
overs from dinner to use for lunch next
day.
Luncheon may be extremely simple, yet
adequate in amount and in food nutrients.
Like most meals the menu is built around
the main dish. This is a good time to use
substitutes for meat. Egg and cheese dishes
and dried legumes make good main dishes
for lunch. The meat or other protein food
and vegetables may be combined in a heavy
salad or a one-dish meal, such as a hearty
soup, or a stew, meat pie, or casserole dish;
or the meat, egg, cheese, or peanut butter
may be combined with the bread into sand¬
wiches, hot or cold. The vegetables may be
cooked, or served uncooked as relishes or
salad.
With as many factors as must be consid¬
ered in planning luncheon, it is not always
as easy to follow a set pattern as it is
for breakfast and dinner. However, the
following pattern may prove helpful to
the inexperienced meal-planner in making
luncheon both nourishing and interesting,
yet simply and quickly prepared.
Luncheon Patterns
A main dish with a vegetable or salad
or
A hearty soup and a salad
and
Bread and butter
or
A hearty salad with a sandwich
To all may be added a simple dessert, if desired,
and always a beverage.
Dinner. With some families, it is pre¬
ferred and more convenient to have dinner
at night; in others, it is better to have the
[360]
big meal of the day at noon. This depends
upon the work and habits of the various
members of the family. Either way, the
planning is the same; and when dinner is
served at noon, supper at night will be
similar to luncheon, already discussed.
As with the other meals, the menu is
built around the protein dish, which may
be meat, poultry, fish, or a meat alternate
dish, such as cheese souffle or baked beans.
Potato or some starchy food is needed
and at least one other vegetable. In many
cases, the salad will be uncooked vegetables
or fruit served on crisp salad greens.
For additional energy and food nutrients,
bread in some form and butter or fortified
margarine are included.
The dessert may be pie, cake, ice cream,
or pudding; or it may be fruit, fresh, frozen,
canned, or dried. More elaborate dinners
may begin with fruit, a juice, or soup as an
appetizer. Fruits and clear meat soups are
especially good to precede hearty dinners.
(See page 8.)
In a very simple dinner, the sweet may
be supplied by marmalade, jelly, jam,
preserves, or other sweet spread instead of
a made dessert.
This pattern will serve as a guide in
planning satisfying and nourishing dinners.
D inner Patterns
A main dish, meat, poultry, fish, or meat alternate
A starchy and a succulent vegetable
or
Two succulent vegetables
Salad or uncooked relish (optional)
Bread and butter (optional)
Dessert
Beverage
Page 333
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Urban workers tend to lunch at the place of employment or near by. The older chil¬ dren lunch at school, so that the midday meal or luncheon tends to be light and the heavy meal or dinner comes at night, when the family assembles and there is a time to enjoy both food and each other.
Luncheon. What is needed for lunch depends upon what was served for break¬
fast and what is to be served for dinner. It also depends upon whether this meal is served at home or is carried to school or work.
It is good management in buying and in preparation, too, to have planned left¬ overs from dinner to use for lunch next day.
Luncheon may be extremely simple, yet adequate in amount and in food nutrients. Like most meals the menu is built around the main dish. This is a good time to use substitutes for meat. Egg and cheese dishes and dried legumes make good main dishes for lunch. The meat or other protein food and vegetables may be combined in a heavy salad or a one-dish meal, such as a hearty soup, or a stew, meat pie, or casserole dish; or the meat, egg, cheese, or peanut butter may be combined with the bread into sand¬ wiches, hot or cold. The vegetables may be cooked, or served uncooked as relishes or salad.
With as many factors as must be consid¬ ered in planning luncheon, it is not always as easy to follow a set pattern as it is for breakfast and dinner. However, the following pattern may prove helpful to the inexperienced meal-planner in making luncheon both nourishing and interesting, yet simply and quickly prepared.
Luncheon Patterns
A main dish with a vegetable or salad
or
A hearty soup and a salad and
Bread and butter or
A hearty salad with a sandwich To all may be added a simple dessert, if desired, and always a beverage.
Dinner. With some families, it is pre¬ ferred and more convenient to have dinner at night; in others, it is better to have the
[360]
big meal of the day at noon. This depends upon the work and habits of the various members of the family. Either way, the planning is the same; and when dinner is served at noon, supper at night will be similar to luncheon, already discussed.
As with the other meals, the menu is built around the protein dish, which may be meat, poultry, fish, or a meat alternate dish, such as cheese souffle or baked beans.
Potato or some starchy food is needed and at least one other vegetable. In many cases, the salad will be uncooked vegetables or fruit served on crisp salad greens.
For additional energy and food nutrients, bread in some form and butter or fortified margarine are included.
The dessert may be pie, cake, ice cream, or pudding; or it may be fruit, fresh, frozen, canned, or dried. More elaborate dinners may begin with fruit, a juice, or soup as an appetizer. Fruits and clear meat soups are especially good to precede hearty dinners. (See page 8.)
In a very simple dinner, the sweet may be supplied by marmalade, jelly, jam, preserves, or other sweet spread instead of a made dessert.
This pattern will serve as a guide in planning satisfying and nourishing dinners.
D inner Patterns
A main dish, meat, poultry, fish, or meat alternate A starchy and a succulent vegetable
or
Two succulent vegetables Salad or uncooked relish (optional)
Bread and butter (optional)
Dessert
Beverage