Cup of baked custard . .04 Vanilla cookies . . . .01 $.09 (12) Chopped-egg sand- wiches ..... $.05 An orange 03 Vanilla cookies . . . .02 $.10 Digitized by Google BOX OR SCHOOL LUNCHEONS 207 (13) Graham bread and butter sandwiches .... $.02 Hard-cooked e|g ... .03 An apple 01 Gingerbread .01 $.07 (15) Bread and butter sand- wiches $.02 A baked apple 02 Gingerbread .01 $.05 (17) Bread and butter sand- wiches $.02 Stewed prunes 02 Cup custard 04 Educator toasterettes . .01 $.09 (14) Peanut-butter sand- wiches $.03 Mold of blancmange . .02 Sponge cake 02 Dates _J^ $.09 (16) Cottage-cheese sand- wiches $.04 Sponge cake 02 An apple 01 English walnuts . . . .02 $.09 BOX LUNCHEONS $.05 1 bread and butter sandwich 2 cookies 1 orange $.10 1 cheese sandwich 1 cup custard 1 banana or 1 square of sweet chocolate Digitized by Google MENUS Deciding what to have for meals is the feature of house- keeping which is somewhat commonly thought to be the most monotonous. In case decision proves to be a diflScult task, it is well to reduce the matter to a system which may be so arranged as to work successfully and economically. The first essential of a good working system is familiarity with what the markets aflford and with the prices of the va- rious foods in them. Such knowlpdge can be gained by visits to markets, resulting in either clear memory of what available foods cost or in a simple check Ust alphabetically arranged with the prices of commodities at varied times. The second essential is knowledge of the tastes of the indi- viduals to be served. The third is to make a strong effort to avoid hesitation. When a housekeeper allows various possibilities as to what she may have for dinner to chase back and forth for hours in her mind, she is wasting nervous energy so fast that she must in a short time become the natural victim of her bad habit. Under such circumstances deciding what to have becomes wearing as well as monotonous. The first secret of an appetizing bill of fare is well-cooked food. Every viand should be as near perfect in taste as the housekeeper can 'secure by using raw materials of proper quality, and by following her recipe exactly as to amoimt of each ingredient, and as to the order and way in which it should be added to the other articles used in the recipe. It should be assumed that a good cook book never inserts a superfluous statement in a recipe. The second secret of a good meal is serving at it foods which go well together. Many housekeepers provided well-balanced 208 Digitized by Google MENUS 209 dietaries long before any one had analyzed the food they served. K a guidmg instinct on this matter is not possessed by a young housekeeper, she can cultivate it to some extent by studying proverbial combinations, such as pork and apple sauce; chicken or turkey and cranberry sauce; macaroni and cheese ; etc. If she wants to secure intelligence which will really guide her, she will examine all menus coming within easy reach ; among these suggestions made in the newspaper are often helpful. From this examination she will notice that a successful menu does not combine many foods of the same kind. For instance, potatoes, rice, and bread make a less appetizing accompaniment for pot roast than do potatoes, spinach, and bread. A successful menu maker avoids having dishes suflSciently similar to clog. She goes on the principle that appetite is encouraged by placing different kinds of food before those about to dine. She realizes that it pays the restaurant management to furnish horseradish with oysters, and sauces of various kinds with meats. Succession or alter- nation of foods of different tastes stimulate not only desire to take more food, but also activity of digestion.

AI-modernized reading of the original text

Cup of baked custard . .04 Vanilla cookies . . . .01 $.09 (12) Chopped-egg sandwiches ..... $.05 An orange 03 Vanilla cookies . . . .02 $.10 Digitized by Google BOX OR SCHOOL LUNCHEONS (13) Graham bread and butter sandwiches .... $.02 Hard-cooked egg ... .03 An apple 01 Gingerbread .01 $.07 (15) Bread and butter sandwiches $.02 A baked apple 02 Gingerbread .01 $.05 (17) Bread and butter sandwiches $.02 Stewed prunes 02 Cup custard 04 Educator toasterettes . .01 $.09 (14) Peanut-butter sandwiches $.03 Mold of blancmange . .02 Sponge cake 02 Dates $.09 (16) Cottage-cheese sandwiches $.04 Sponge cake 02 An apple 01 English walnuts . . . .02 $.09 BOX LUNCHEONS $.05 1 bread and butter sandwich 2 cookies 1 orange $.10 1 cheese sandwich 1 cup custard 1 banana or 1 square of sweet chocolate Digitized by Google Deciding what to have for meals is the feature of housekeeping which is somewhat commonly thought to be the most monotonous. In case decision proves to be a diflScult task, it is well to reduce the matter to a system which may be so arranged as to work successfully and economically. The first essential of a good working system is familiarity with what the markets aflford and with the prices of the various foods in them. Such knowledge can be gained by visits to markets, resulting in either clear memory of what available foods cost or in a simple check Ust alphabetically arranged with the prices of commodities at varied times. The second essential is knowledge of the tastes of the individuals to be served. The third is to make a strong effort to avoid hesitation. When a housekeeper allows various possibilities as to what she may have for dinner to chase back and forth for hours in her mind, she is wasting nervous energy so fast that she must in a short time become the natural victim of her bad habit. Under such circumstances deciding what to have becomes wearing as well as monotonous. The first secret of an appetizing bill of fare is well-cooked food. Every viand should be as near perfect in taste as the housekeeper can 'secure by using raw materials of proper quality, and by following her recipe exactly as to amount of each ingredient, and as to the order and way in which it should be added to the other articles used in the recipe. It should be assumed that a good cook book never inserts a superfluous statement in a recipe. The second secret of a good meal is serving at it foods which go well together. Many housekeepers provided well-balanced Digitized by Google dietaries long before any one had analyzed the food they served. If a guiding instinct on this matter is not possessed by a young housekeeper, she can cultivate it to some extent by studying proverbial combinations, such as pork and apple sauce; chicken or turkey and cranberry sauce; macaroni and cheese ; etc. If she wants to secure intelligence which will really guide her, she will examine all menus coming within easy reach ; among these suggestions made in the newspaper are often helpful. From this examination she will notice that a successful menu does not combine many foods of the same kind. For instance, potatoes, rice, and bread make a less appetizing accompaniment for pot roast than do potatoes, spinach, and bread. A successful menu maker avoids having dishes sufficiently similar to clog. She goes on the principle that appetite is encouraged by placing different kinds of food before those about to dine. She realizes that it pays the restaurant management to furnish horseradish with oysters, and sauces of various kinds with meats. Succession or alternation of foods of different tastes stimulate not only desire to take more food, but also activity of digestion.

Household science and arts