Having selected the meat or meat substitute, begin filling out the meal. Remember that it is wise to distrib- ute the fat so as not to have too much of it in any one meal as it is likely to cause digestive disturbances. In making combinations, do not include in the same meal dishes which furnish practically the same food principles. Rice should be substituted for potatoes and not served with them. Plan definitely to include vegetables and fruits for their mineral content. If meat and nutritive vegetables are to be served, fruits make a suitable dessert. If the dessert, on the other hand, is rich and high in food value, see that the vegetables are less starchy. If little meat is provided and the whole dinner seems too light, the meal might include a hearty soup or salad. Consider- ing the larger grouping, we should see that the food for the day runs evenly. If a lunch or supper is hearty, the dinner should be lighter than usual, or vice-versa. Alter- nate days of feast and famine do not give satisfaction. The suitability of the food must also be taken into account. People who work out of doors most of the time not only need more hearty food, but can digest it better than can those who are more closely confined and with more sedentary habits. For the latter, as for children, easily digested food must be provided. Last but by no means least, remember to provide variety. First, variety within the meal itself. Not only should the same flavor not appear twice in a meal, as chicken broth followed by chicken, or tomato soup followed by tomato salad, but as much variety as possible in food combinations should be sought. It is evident that a meal must not be composed too largely of liquids, and the dryness or MENU-MAKING 295 character of the food should be considered. Boiled pota- toes are more acceptable with a meat with gravy than, for example, with Hamburg steak. Peas and beans at the same time not only provide about the same food elements in the same proportions, but are too much alike. Two creamed vegetables at once are not so pleasing as if one were mashed or served in some other way. Variety in flavor is important. Two strong-flavored vegetables, as onions and turnips, are not acceptable at the same time ; on the other hand, if only mild-flavored foods are chosen, the whole is insipid. In food combinations, color, too, should be taken into account. Carrots and cranberries do not make a pleasing color harmony. Variety also demands that the same foods prepared in exactly the same way should not be served at successive meals. Moreover, the same food combinations should not be repeated too frequently. Do not always serve peas with lamb. Bread and butter are, of course, repeated, but there are innumerable ways of serving potatoes, although if you lived in some families you would think that there were but one or two at most. Left-overs may be made to appear like a new dish, or a meal may be skipped before serving the same article again. Some boarding-house keepers and some housewives, as well, make the mistake of running on a regular schedule so that it is possible to predict the meal beforehand. This is, of course, a grave error.

AI-modernized reading of the original text

Having selected the meat or meat substitute, begin filling out the meal. Remember that it is wise to distribute the fat so as not to have too much of it in any one meal as it is likely to cause digestive disturbances. In making combinations, do not include in the same meal dishes which furnish practically the same food principles. Rice should be substituted for potatoes and not served with them. Plan definitely to include vegetables and fruits for their mineral content. If meat and nutritive vegetables are to be served, fruits make a suitable dessert. If the dessert, on the other hand, is rich and high in food value, see that the vegetables are less starchy. If little meat is provided and the whole dinner seems too light, the meal might include a hearty soup or salad. Considering the larger grouping, we should see that the food for the day runs evenly. If a lunch or supper is hearty, the dinner should be lighter than usual, or vice-versa. Alternate days of feast and famine do not give satisfaction. The suitability of the food must also be taken into account. People who work out of doors most of the time not only need more hearty food, but can digest it better than can those who are more closely confined and with more sedentary habits. For the latter, as for children, easily digested food must be provided. Last but by no means least, remember to provide variety. First, variety within the meal itself. Not only should the same flavor not appear twice in a meal, as chicken broth followed by chicken, or tomato soup followed by tomato salad, but as much variety as possible in food combinations should be sought. It is evident that a meal must not be composed too largely of liquids, and the dryness or MENU-MAKING 295 character of the food should be considered. Boiled potatoes are more acceptable with a meat with gravy than, for example, with Hamburg steak. Peas and beans at the same time not only provide about the same food elements in the same proportions, but are too much alike. Two creamed vegetables at once are not so pleasing as if one were mashed or served in some other way. Variety in flavor is important. Two strong-flavored vegetables, as onions and turnips, are not acceptable at the same time ; on the other hand, if only mild-flavored foods are chosen, the whole is insipid. In food combinations, color, too, should be taken into account. Carrots and cranberries do not make a pleasing color harmony. Variety also demands that the same foods prepared in exactly the same way should not be served at successive meals. Moreover, the same food combinations should not be repeated too frequently. Do not always serve peas with lamb. Bread and butter are, of course, repeated, but there are innumerable ways of serving potatoes, although if you lived in some families you would think that there were but one or two at most. Left-overs may be made to appear like a new dish, or a meal may be skipped before serving the same article again. Some boarding-house keepers and some housewives, as well, make the mistake of running on a regular schedule so that it is possible to predict the meal beforehand. This is, of course, a grave error.

Food study