67. To assist the housewife materially in planning dinners in great variety, Table VII, which contains suggestions for dinner menus, is given. As will be noted, it is intended that each dinner shall consist of a soup, a meat, potatoes in some form, another vegetable, a salad, and a dessert. It is not necessary, of course, to include all these dishes when a simpler meal is desired, but a number of suggestions are given in each group so that there may be a good selection. In order to use this table to advantage and to secure a large variety of menus, different combinations of the various foods may be made. Then, too, the combinations given may be rotated so that frequent repetition of the same combination will be avoided. This table therefore has the advantage over meals planned for 14 or even 21 days, for these must be repeated once in 2 or 3 weeks.
TABLE VII
SUGGESTIONS FOR DINNER MENUS
| SOUP | 1. Tomato Bouillon |
| 2. Rice | |
| 3. Cream of Corn | |
| 4. Noodle | |
| 5. Cream of Pea | |
| 6. Julienne | |
| 7. Clear Bouillon | |
| 8. Oxtail | |
| 9. Split-Pea Purée | |
| 10. Cream of Tomato | |
| 11. Celery | |
| 12. Cream of Onion | |
| 13. Barley Broth | |
| 14. Cream of Asparagus | |
| 15. Vegetable | |
| 16. Corn Chowder | |
| MEAT | 1. Roast Beef |
| 2. Pork Chops | |
| 3. Macaroni and Cheese | |
| 4. Broiled Hamburg | |
| 5. Baked Fish | |
| 6. Broiled Steak | |
| 7. Kidney-Bean Loaf | |
| 8. Roast Pork | |
| 9. Lamb Chops | |
| 10. Roast Chicken | |
| 11. Baked Beans | |
| 12. Meat Loaf | |
| 13. Liver and Bacon | |
| 14. Roast Mutton | |
| 15. Broiled Ham | |
| 16. Scalloped Salmon | |
| 17. Roast Lamb | |
| 18. Lima-Bean Loaf | |
| 19. Veal Tongue | |
| 20. Fried Oysters | |
| POTATOES | 1. Boiled Potatoes with Butter and Parsley |
| 2. Scalloped Potatoes | |
| 3. Hashed-Brown Potatoes | |
| 4. Baked Potatoes | |
| 5. Potato Puff | |
| 6. French Fried Potatoes | |
| 7. Potato Patties | |
| 8. Roast Potatoes | |
| 9. Candied Sweet Potatoes | |
| 10. Mashed Potatoes | |
| 11. Creamed Potatoes | |
| 12. Stuffed Potatoes | |
| 13. Baked Sweet Potatoes | |
| 14. Potatoes au Gratin | |
| 15. Sautéd Potatoes | |
| VEGETABLES | 1. Spinach |
| 2. Green Peas | |
| 3. Breaded Tomatoes | |
| 4. Squash | |
| 5. Red Beets | |
| 6. Sweet Corn | |
| 7. Buttered Carrots | |
| 8. Mashed Turnips | |
| 9. Scalloped Eggplant | |
| 10. Buttered Cauliflower | |
| 11. Hot Slaw | |
| 12. Scalloped Tomatoes | |
| 13. Carrots and Peas | |
| 14. Buttered Kohlrabi | |
| 15. Baked Onions | |
| 16. Sautéd Eggplant | |
| 17. Stuffed Peppers | |
| 18. Creamed Turnips | |
| 19. Browned Parsnips | |
| 20. Sautéd Tomatoes | |
| 21. Escalloped Cabbage | |
| 22. Creamed Onions | |
| 23. String Beans | |
| 24. Asparagus | |
| 25. Succotash | |
| SALADS | 1. Apple and Celery |
| 2. Lettuce | |
| 3. Banana | |
| 4. Orange and Coconut | |
| 5. Cabbage | |
| 6. Tomato | |
| 7. Peas and Celery | |
| 8. Apple, Date, and Orange | |
| 9. Asparagus | |
| 10. Pineapple and Nut | |
| 11. Green Pepper and Cheese | |
| 12. String Bean | |
| 13. Fruit | |
| 14. Combination | |
| 15. Cucumber | |
| 16. Waldorf | |
| 17. Cabbage and Celery | |
| 18. Pineapple and Cream Cheese | |
| 19. Humpty Dumpty | |
| DESSERTS | 1. Chocolate Blanc Mange |
| 2. Brown Betty | |
| 3. Raisin Pie | |
| 4. Crackers and Cheese | |
| 5. Fruit Gelatine | |
| 6. Cake and Fruit | |
| 7. Apricot Fluff | |
| 8. Tapioca Pudding | |
| 9. Steamed Pudding | |
| 10. Short Cake | |
| 11. Prunes in Jelly | |
| 12. Rice Pudding | |
| 13. Custard Pie | |
| 14. Baked Apples | |
| 15. Peach Cobbler | |
| 16. Chocolate Bread Pudding | |
| 17. Pineapple Tapioca | |
| 18. Ice Cream | |
| 19. Jelly Tarts | |
| 20. Gingerbread and Whipped Cream | |
| 21. Indian Pudding, with Custard Sauce | |
| 22. Floating Island | |
| 23. Prune Fluff | |
| 24. Nuts and Raisins |
68. In the application of Table VII, use should be made of the dishes numbered 1 in the various groups for the first day's menu. This dinner, then, will consist of tomato bouillon, roast beef, boiled potatoes with butter and parsley, spinach, apple-and-celery salad, and chocolate blanc mange. In this way, the menus should be made by going through the entire list and combining the dishes whose numbers correspond. Upon coming to the last of the soups, which is No. 16, and attempting to make up a menu, it will be discovered that there are only fifteen varieties of potato dishes. In order to obtain a menu, the rotation must be begun again, and so No. 1 of the potato dishes is used. This menu would therefore consist of corn chowder, scalloped salmon, boiled potatoes with butter and parsley, sautéd eggplant, peach-and-cream-cheese salad, and chocolate bread pudding.
In planning menus with the aid of this table, the housewife may not be able to use a certain dish that is suggested because it is out of season, cannot be procured, or resembles too closely some of the other dishes in the menu. In such an event, she should select another dish to take the place of the one that spoils the combination. Likewise, she should not hesitate to make any change that will result in producing properly balanced meals.
LUNCHEON MENUS
69. To aid the housewife in the preparation of suitable luncheons, a large number of luncheon menus are here given. These menus will serve to give variety in the preparation of meals if they are rotated properly and changes are made every once in a while in making up combinations of food for this important and interesting meal.
THE PLANNING OF MEALS
No. 1