Arrangements for the meal should not be deferred until late at night, but should receive attention in the morning, when plans are being made for dinner, or luncheon, and supper. In this way it is easy to arrange for the meal so that it can be well cooked and prop- erly served, — not in the hurried, unsatisfactory manner so common in many households. To many people a chop, cutlet, or steak is a necessity every morn- ing; whereas to others anything so solid is unacceptable in the then weak condition of the stomach. One rule will not apply to all persons with regard to food any more than with regard to medicine. Probably almost every person who is not usually fastidious or un- reasonable about his food is, nevertheless, at times strongly averse to tasting a dish that is generally inviting and palatable. This fact is noticeable at breakfast more than at any other meal, but is seen also when one has gone too long without food, or has become anxious, nervous, or extremely tired. In such cases light food should be provided, and it should be eaten slowly. A crust of well- baked bread, thoroughly masticated, will frequently bring the appe- tite back to a healthy condition. It is desirable that the breakfast-room should be orderly and cheerful, and the table spread with as much care as for the most elaborate meal of the day. It is well to begin the breakfast with oatmeal, hominy, or fruit. Family Luncheons and Simple Home Dinners. So long as late dinners are necessary or agreeable to so many families, so long will the luncheon be an important meal, especially where there are children. The little savory dishes which can be made from the odds and ends left from the dinner of the previous day, and all the thick, nutritious soups which are so simple and in- expensive, are proper for this meal. In planning for luncheon it must be remembered that a more substantial meal i* to come later, 900 MISS PARLOA'S KITCHEN COMPANION. and that the dishes should be light and simple. They also should be hot. A soup is always desirable, and there should be plenty of good bread. Changes Advisable in the Spring. With the advent of spring, a feeling of debility and lack of ap- petite may be expected. For such troubles it is wiser to seek relief by a change of food rather than by the use of bitters or other medi- cine. The heavy, rich dishes which have been enjoyed during the winter should give place to those of a lighter kind. For breakfast, eggs, cooked by various modes, with perhaps a little relish of ham or bacon, and toast, hashes, etc., should be served instead of steaks and chops. Fish, and the lighter kinds of meat, with vegetables and salads, should be used for dinner. A Tempting Table in Warm Weather.

AI-modernized reading of the original text

Arrangements for the meal should not be deferred until late at night, but should receive attention in the morning, when plans are being made for dinner, or luncheon, and supper. In this way it is easy to arrange for the meal so that it can be well cooked and properly served, — not in the hurried, unsatisfactory manner so common in many households. To many people a chop, cutlet, or steak is a necessity every morning; whereas to others anything so solid is unacceptable in the then weak condition of the stomach. One rule will not apply to all persons with regard to food any more than with regard to medicine. Probably almost every person who is not usually fastidious or unreasonable about his food is, nevertheless, at times strongly averse to tasting a dish that is generally inviting and palatable. This fact is noticeable at breakfast more than at any other meal, but is seen also when one has gone too long without food, or has become anxious, nervous, or extremely tired. In such cases light food should be provided, and it should be eaten slowly. A crust of wellbaked bread, thoroughly masticated, will frequently bring the appetite back to a healthy condition. It is desirable that the breakfast-room should be orderly and cheerful, and the table spread with as much care as for the most elaborate meal of the day. It is well to begin the breakfast with oatmeal, hominy, or fruit. Family Luncheons and Simple Home Dinners. So long as late dinners are necessary or agreeable to so many families, so long will the luncheon be an important meal, especially where there are children. The little savory dishes which can be made from the odds and ends left from the dinner of the previous day, and all the thick, nutritious soups which are so simple and inexpensive, are proper for this meal. In planning for luncheon it must be remembered that a more substantial meal is to come later, and that the dishes should be light and simple. They also should be hot. A soup is always desirable, and there should be plenty of good bread. Changes Advisable in the Spring. With the advent of spring, a feeling of debility and lack of appetite may be expected. For such troubles it is wiser to seek relief by a change of food rather than by the use of bitters or other medicine. The heavy, rich dishes which have been enjoyed during the winter should give place to those of a lighter kind. For breakfast, eggs, cooked by various modes, with perhaps a little relish of ham or bacon, and toast, hashes, etc., should be served instead of steaks and chops. Fish, and the lighter kinds of meat, with vegetables and salads, should be used for dinner. A Tempting Table in Warm Weather.

Miss Parloa's kitchen companion