A point to be observed in planning a meal by those using gas, gasoline, etc., is the manner of cooking the various dishes. If, for example, the meat is to be roasted, the oven has to be heated, and consequently as many things should be cooked in the oven as possible; or if on top of the stove, plan to make one burner do the work of two or three by boiling and steaming. In this way economy in fuel will result. This, of course, does not apply so much to those using coal or wood stoves. Menu Suggestion Cards It is hard on the spur of the moment to think of the good things we know or of which we have heard. To help the memory the following suggestions may be of assistance : Prepare one large card or a series of small cards on the plan of the samples following, and when a desirable dish is thought of set it down under its proper heading, with the reference to the recipe and a word to describe the charac- ter. When planning menus glance over the card and you will almost always get some suggestion or help. If the small cards are used, keep in a small filing box in a con- venient place. SOUPS Light Heavy Bouillon (p. ) Cream of Pumpkin (p. ) Clear Tomato (p. ) Duchess Soup (cheese) (p. ) MEATS Fkesh Cuts Made Otek Dishes Plank Chops (quick) Meat Souffle (dry) Breaded Round Steak (long) Casserole Rice and Meat with Tomato Sauce (moist) FEBBUAR7 MENUS 187 VEGETABLES Fkesh Creamed Cauliflower (moist) Frencli Fried Potatoes (dry) French Potatoes (warmed over, dry) Made Over Dishes Potatoes au Gratin (moist) Turnip Souffle (moist) SALADS Light Cucumber and Radish Date and Orange Light French Dressing Vinaigrette Sauce Light Chocolate Soufflte (hot) Maple Parfait (cold) Plain Quick Sponge Cake Spice Loaf Cake Devil's Food Cake Sour Heavi Russian Salad Salmon Salad SALAD DRESSINGS Heavy Mayonaisse Dressing Creamy Dressing DESSERTS Heavy Krummel Torta Strawberry Shortcake CAKES AND SWEETS Fancy Angel Food White Cake with Cream Nut Filling RELISHES Sweet Sour Pickles Corn Relish Chow Chow Mangoes Dill Pickles Sweet Pickles SCHOOL LUNCHEONS A luncheon for a school child should be prepared from two standpoints — wholesomeness and attractiveness. Only those foods which are nutritious and easily digested should be considered. The selection of food that is to be eaten cold requires much greater thought than that to be eaten hot. The nature of the child must also be taken into con- sideration. A quiet child who sits still most of the day should have lighter food than the robust, hearty child who romps and plays. The luncheons should be planned and prepared for days ahead just as the regular menus for the family, making the two fit in together. 188 LESSONS IN COOKING The lunch box when opened should present an appetizing^ and attractive appearance. Food that cannot be packed or carried well should never be used. Each article should be packed by itself and all fitted in neatly and carefully. The following list of articles will be found most useful in preparing the luncheon: A light lunch box, or a basket well lined with paper. Oiled or parafine paper. Tiny screw-top jar for salt. Larger screw-top jar for preserves. Small spoon. Collapsible drinking cup. Paper napkins. There are a few points to be observed in regard to the food itself.

AI-modernized reading of the original text

A point to be observed in planning a meal by those using gas, gasoline, etc., is the manner of cooking the various dishes. If, for example, the meat is to be roasted, the oven has to be heated, and consequently as many things should be cooked in the oven as possible; or if on top of the stove, plan to make one burner do the work of two or three by boiling and steaming. In this way economy in fuel will result. This, of course, does not apply so much to those using coal or wood stoves. Menu Suggestion Cards It is hard on the spur of the moment to think of the good things we know or of which we have heard. To help the memory the following suggestions may be of assistance : Prepare one large card or a series of small cards on the plan of the samples following, and when a desirable dish is thought of set it down under its proper heading, with the reference to the recipe and a word to describe the character. When planning menus glance over the card and you will almost always get some suggestion or help. If the small cards are used, keep in a small filing box in a convenient place. SOUPS Light Heavy Bouillon (p. ) Cream of Pumpkin (p. ) Clear Tomato (p. ) Duchess Soup (cheese) (p. ) MEATS Fresh Cuts Made Over Dishes Plank Chops (quick) Meat Souffle (dry) Breaded Round Steak (long) Casserole Rice and Meat with Tomato Sauce (moist) VEGETABLES Fresh Creamed Cauliflower (moist) French Fried Potatoes (dry) French Potatoes (warmed over, dry) Made Over Dishes Potatoes au Gratin (moist) Turnip Souffle (moist) SALADS Light Cucumber and Radish Date and Orange Light French Dressing Vinaigrette Sauce Light Chocolate Souffle (hot) Maple Parfait (cold) Plain Quick Sponge Cake Spice Loaf Cake Devil's Food Cake Sour Heavi Russian Salad Salmon Salad SALAD DRESSINGS Heavy Mayonaisse Dressing Creamy Dressing DESSERTS Heavy Crummel Torta Strawberry Shortcake CAKES AND SWEETS Fancy Angel Food White Cake with Cream Nut Filling RELISHES Sweet Sour Pickles Corn Relish Chow Chow Mangoes Dill Pickles Sweet Pickles SCHOOL LUNCHEONS A luncheon for a school child should be prepared from two standpoints — wholesomeness and attractiveness. Only those foods which are nutritious and easily digested should be considered. The selection of food that is to be eaten cold requires much greater thought than that to be eaten hot. The nature of the child must also be taken into consideration. A quiet child who sits still most of the day should have lighter food than the robust, hearty child who romps and plays. The luncheons should be planned and prepared for days ahead just as the regular menus for the family, making the two fit in together. The lunch box when opened should present an appetizing and attractive appearance. Food that cannot be packed or carried well should never be used. Each article should be packed by itself and all fitted in neatly and carefully. The following list of articles will be found most useful in preparing the luncheon: A light lunch box, or a basket well lined with paper. Oiled or parafine paper. Tiny screw-top jar for salt. Larger screw-top jar for preserves. Small spoon. Collapsible drinking cup. Paper napkins. There are a few points to be observed in regard to the food itself.

Lessons in cooking through preparation of meals