1. To give variety.
2. To combine the foods properly, so that they will contain adequate proportions of each food-stuff at every meal.
LESSON VIII: THE PLANNING AND SERVING OF MEALS
SUBJECT MATTER
Experience has shown that some foods are more acceptable at one time of day than other foods, and that certain combinations are more pleasing than others. The choice of foods will also depend upon the season of the year. For example, breakfast is, as a rule, made up of simple foods that are not highly seasoned nor subjected to elaborate methods of cooking. A fruit, a cereal, and bread, with, possibly, eggs or meat, are served at breakfast. A hot beverage is added by most people to this meal.
Fundamentally, dinner consists of a hot meat or other protein dish, with one or two vegetables. Soup, salad, and a sweet dessert are often served. The soup is served before the meat course, and the salad and dessert follow it. The dessert may be a fruit, a cookie or other pastry, a pudding, or a frozen dish.
Lunch or supper may be a very simple meal, consisting of a soup with crackers, one protein dish (eggs, milk, or meat) with bread and stewed fruit, or a salad, with a simple dessert.
EXAMPLES OF WELL-CHOSEN MENUS
Breakfast
| No. I | Apple sauce | Oatmeal |
| Sausage or bacon | Toast | |
| No. II | Baked apples | Cracked wheat |
| Eggs in the shell | Corn muffins | |
| No. III | Stewed figs or berries | Corn-meal porridge |
| Poached eggs | Toast |