Evening star., 1914-11-09
HOW TO MAKE A MENU.

The making of a menu is q really diff
| ficult matter, matter that, to be accom-
plished We'll needs preparatory training.
Many housekeepers have no real idea of
the right method of menu making and.
therefore look on it as far more difficult
than it is They give up any attempt at
making interesting menus and simply
plan the meals of the house according to
the food that is on hand and the food
in market that attracts their attention.
The cost of food has something to do
with the making of menus. So has its
dietetic value and so has its attractive
ness to the palate. That is to say, one
must consider the appetite the demands
of the system for a balanced diet and
the limitations of the pccketbook.
Seasonable foods are cheaper than those
that are out of season and therefore
they should be Included in the menu.
The menus for a day should be balanced.
One meal may contain too much protein,
too much starch or sugar, without harm
to the system as a result. But the day S
menus should balance, and give to the
system proteinS, carbohydrates and fatS,
in good proportion
In planning breakfast menus remem-
Der that most appetites are not ready
or heavy food early in the morning.
Fruit raw or cooked, cereal and cream,
eggs or bacon, toast or mullins and
coffee constitute a breakfast that is sub
stantial for any one. a simpler break
fast consists of cereal. coffee. toast and
honey or jam. And then there is the
still simpler breakfast Of coffee and rolls.
This breakfast is a mere introduction to
the day. but it is q very satisfactory In
PRODUCTION for some persons.
The menu for formal luncheon should
consist o. an appetizer, an entree, chops'
a fillet or some other light form of meat,
a salad, dessert and coffee. with olives,
Hlted nuts and coffee. The appetizer
can consist of fruit, or of canape-made
up of Il slice of tomato on which is a
spoonful of mayonnaise and stufed
olive. The soup can be clear bouillon
or a cream soup. The entree can be an
omelet or croquettes. The salad can be
as elaborate as one desires, and Jelly,
iced cream or an ice, or French pastry
can be served for dessert.
For a simple luncheon soup can be
served, followed with a substantial salad.
bread and butter or rolls. and sweet
dessert This is a very salts ylnS lunch-
con. Soup may be omitted and luncheon
can consist of an omelet or a cheese
souffle, cold meat and a salad and des-
Sert.
The formal dinner nowadays is hardly
more elaborate than the formal luncheon.
There is an appetizer. sometimes CLAIMS
or oysters on the half shell. Then there
is.a clear soup in plates-the luncheon
soup can be served in cups. There is
fish. accompanied. perhaps. with sliced
cucunbers and sometimes with potatoes.
Next there may be an entree-some' hot
meat or vegetable dish. Then there is a
roast with vegetables. and after that poul
try or game with salad. When there is
a punch it follows or accompanies the
roast. The formal dinner closes with
sweets in the form Of ices. followed by
coffee. But at many formal dinners tn
entree, the punch and the game or poui-
try are omitted-one or all.
The Informal home dinner can be made
up of soup, fish. roast and vegetables.
salad and dessert.