A YEAR'S BREAKFASTS & DINNERS
hat to get for the family meals is frequently a most perplexing problem, especially when one remembers the many important points that should enter into the arrangement of the daily bill of fare. A well-arranged menu should be composed of articles which supply the requisite amount of food elements for proper nutrition, palatably prepared. These should be adapted to the season and also to the family purse. There should be an agreeable and pleasing change from day to day, with never too great variety at one meal, and no incongruous association of foods that do not harmonize, upon the same bill of fare. The amount of time and strength available for the preparation of the meal must also receive consideration. The problem would be easier of solution could one select her menu wholly from fresh material each time; but in most households the odds and ends and "left-over" foods must be utilized, and if possible compounded into dishes that will not have the savor of yesterday's breakfast or dinner.
The making of a bill of fare offers opportunity for thought and study under all circumstances; but it is often particularly difficult for the housewife long accustomed to the use of foods of a different character, to make up a menu of hygienic dishes properly adapted to all requirements. For such of our readers as need aid in this direction, we give in this chapter bills of fare for fifty-two weeks' breakfasts and dinners. Not that we presume to have arranged a model dietary which every one can adopt,—individual preferences, resources, and various other conditions would preclude that,—but we have endeavored to prepare a list of menus suitable for use should circumstances admit, and which we trust may be found helpfully suggestive of good, hygienic living.
We have given meats no place upon these bills of fare, as we wished particularly to illustrate how good, substantial menus of appetizing variety can be provided without their use; but such of our readers as desire this class of foods will have no difficulty in supplementing the bills we have arranged by adding such meats as accord with their tastes and purses, while our chapter on Meats will give them all needed information as to their preparation.
In arranging the bills of fare it has been presupposed that the housewife has provided herself with at least a moderate allowance of canned or dried vegetables and fruits during their season, for use throughout the year. Effort has also been made to suggest an ample variety of seasonable and wholesome articles and to make provision for any probable left-over foods; and to illustrate how by planning and thinking beforehand the same material may be used to form the base of two different dishes for successive days, enough of which for both may often be cooked at the same time, thus economizing in time and fuel.
No particular year has been taken, as we desired the menus to be adapted to all years, and as no dates could be given, we have taken even weeks, ending each with a Sabbath menu, beginning with the first month of the year.
A third meal, if desired, whether it be luncheon or supper, should, for health's sake, be so simple in character that we have not deemed it necessary to give bills of fare. Breads, fruits, and grains, with milk, cream, and some simple relish, tastefully served, offer ample provision for a healthful and nourishing repast.