(14) What can be done to balance the cost of foods used in a meal?

(15) Give several points of importance in selecting the dishes for a meal.

(16) Make out menus for the seventeenth and eighteenth days from Table VII.

(17) Plan an original menu and decorations for a dinner you can serve for a special occasion.

(18) What are the advantages of a nicely arranged table?

(19) Give a few general rules for the correct serving of food and setting of tables.

(20) Why is the following menu undesirable and what changes would you suggest to make it more nearly correct?