Note.—Eggs should be omitted from the breakfast menu if they are not cheap and easily obtainable.
Dinner
| No. I | Pork chops | Mashed turnips |
| Potatoes | Bread | |
| Fried apples | Rice pudding | |
| No. II | Beef or mutton stew | Spinach or turnip tops |
| Biscuits | Cornstarch pudding | |
| No. III | Baked beans | Cabbage salad |
| Grape sauce | Bread and biscuits |
| No. I | Stewed apricots or other fruit | Buttermilk or sweet milk |
| Whole wheat bread | Peanut cookies | |
| No. II | Omelet | Bread |
| Creamed potatoes | Fresh fruit | |
| No. III | Cream of carrot soup | Cottage cheese |
| Biscuits | Syrup |
The table should always be neatly set, with individual places arranged for each one who is to partake of the meal. Each place should be wide enough for a plate, with a knife and spoon at the right and a fork at the left side. A tumbler should be placed at the point of the knife and a napkin at the left of the fork. Everything on the table should be perfectly clean, the napkin should be neatly folded, and all the articles should be uniformly arranged, in order to give a neat appearance to the table. A flower or plant in the centre will add to its attractiveness. Salt, pepper, sugar, vinegar, and anything of the kind that may be needed with the meal should be arranged where it can be easily reached. Fresh water should be poured into the tumblers just before the meal is served. The bread, butter, and so on, may be put on the table several minutes before the meal is announced, but the hot dishes should be placed immediately before the family is seated.
PRELIMINARY PLAN
If Lesson VI, entitled "Setting and Clearing the Table" as outlined in the course on the Care of the Home has been given, this lesson may be devoted to what to serve and how to serve it, or it may precede the lesson on "Waiting on Table". The manner of serving may be demonstrated in the next lesson, in connection with the course on the Care of the Home.
Simple equipment for family service will be required, if the form of serving is to be taken up. For class practice, a table for four may be arranged. This will necessitate a table-cover, four dinner plates, four bread-and-butter plates, four tumblers, four cups and saucers, four knives, four forks, four teaspoons, four napkins, a platter, one serving spoon, and one serving fork.