The planning of menus should not be difficult. We naturally com- bine foods containing the various elements. For instance, we put butter on bread because it improves the taste of it, at the same time it makes a more nearly perfect food. Bread contains 53 per cent carbohydrate, 9 per cent protein, 35 per cent water, i per cent ash, and i per cent fat. So by adding butter to the bread we increase the fat and mineral value of it. The same principle holds true in adding cheese to macaroni. Take care that you do not have too many foods which are similar in color and flavor. It is better not to have two starchy vegetables, such as potatoes and rice, at one meal. Rather substitute a green vegetable for one of them. Do not consider the menu of one meal alone, but figure out menus for two or three days at a time, in order to utilize all left-overs, and to supply a variety from one meal to the next. The general outline for breakfasts should be: (i) Simple Breakfast, (2) Moderate Breakfast, (3) Elaborate Breakfast Fruit Fruit Fruit Cereal Cereal Cereal Toast One hot dish Meat or Eggs Beverage Toast One other hot Beverage Toast Beverage Each dish may be varied every day; for instance, oranges, grape- fruit, berries in season, stewed fruits, sliced bananas, and peaches may succeed each other on following mornings to fill the fruit supply. Toast, baking powder biscuits, muffins, and pop-overs may be inter- changed. The beverage may be varied if so desired — coffee, tea, cocoa, postum cereal, or milk. Ham, sausage, steak, and bacon are popular breakfast meats. Eggs may be served to take their place or combined with them. WELL-BALANCED MEAL 28 G For the elaborate breakfast, corn fritters, fried potatoes, fried mush, or oatmeal will prove a variety. As to cereals, there are countless numbers and prepared and uncooked ones on the market. A coarse-grained cereal is best. Wheatena, or bran cooked in a cereal, will aid in the digestion of the cereal. A word here on the cooking of cereals may be said. Breakfast cereals, such as oatmeal, flaked wheat, etc., require long cooking. They are composed of cells enclosed in cell walls which can only be broken down by extreme heat. The food inside the cell walls is not reached until the walls themselves are made penetrable. It is a good plan to steam cereals, for steam penetrates where water cannot. When taking into consideration the amount of food value obtained in return for the money expended, it is found that cereals are the cheapest food on the m.arket and should be used more freely than they are at present. For further information on Cereals see page 436. The luncheon, like the breakfast, may be elaborate or simple, as desired. Three out- lines are given below: One hot dish Soup One or two hot dishes Bread and Butter One other hot dish Bread and Butter Dessert Bread and Butter Salad Beverage Dessert Dessert Beverage Beverage A simple luncheon menu is: Creamed Beef on Toast Rye and White Bread Butter Orange Tapioca✪ Creamed Beef on Toast Tea There is a wide variety allowed from day to day in the luncheon :

AI-modernized reading of the original text

The planning of menus should not be difficult. We naturally combine foods containing the various elements. For instance, we put butter on bread because it improves the taste of it, at the same time it makes a more nearly perfect food. Bread contains 53 per cent carbohydrate, 9 per cent protein, 35 per cent water, i per cent ash, and i per cent fat. So by adding butter to the bread we increase the fat and mineral value of it. The same principle holds true in adding cheese to macaroni. Take care that you do not have too many foods which are similar in color and flavor. It is better not to have two starchy vegetables, such as potatoes and rice, at one meal. Rather substitute a green vegetable for one of them. Do not consider the menu of one meal alone, but figure out menus for two or three days at a time, in order to utilize all left-overs, and to supply a variety from one meal to the next. The general outline for breakfasts should be: (i) Simple Breakfast, (2) Moderate Breakfast, (3) Elaborate Breakfast Fruit Fruit Fruit Cereal Cereal Cereal Toast One hot dish Meat or Eggs Beverage Toast One other hot Beverage Toast Beverage Each dish may be varied every day; for instance, oranges, grapefruit, berries in season, stewed fruits, sliced bananas, and peaches may succeed each other on following mornings to fill the fruit supply. Toast, baking powder biscuits, muffins, and pop-overs may be interchanged. The beverage may be varied if so desired — coffee, tea, cocoa, postum cereal, or milk. Ham, sausage, steak, and bacon are popular breakfast meats. Eggs may be served to take their place or combined with them. WELL-BALANCED MEAL 28 G For the elaborate breakfast, corn fritters, fried potatoes, fried mush, or oatmeal will prove a variety. As to cereals, there are countless numbers and prepared and uncooked ones on the market. A coarse-grained cereal is best. Wheatena, or bran cooked in a cereal, will aid in the digestion of the cereal. A word here on the cooking of cereals may be said. Breakfast cereals, such as oatmeal, flaked wheat, etc., require long cooking. They are composed of cells enclosed in cell walls which can only be broken down by extreme heat. The food inside the cell walls is not reached until the walls themselves are made penetrable. It is a good plan to steam cereals, for steam penetrates where water cannot. When taking into consideration the amount of food value obtained in return for the money expended, it is found that cereals are the cheapest food on the market and should be used more freely than they are at present. For further information on Cereals see page 436. The luncheon, like the breakfast, may be elaborate or simple, as desired. Three outlines are given below: One hot dish Soup One or two hot dishes Bread and Butter One other hot dish Bread and Butter Dessert Bread and Butter Salad Beverage Dessert Dessert Beverage Beverage A simple luncheon menu is: Creamed Beef on Toast Rye and White Bread Butter Orange Tapioca Tea There is a wide variety allowed from day to day in the luncheon :

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Creamed Beef on Toast

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