The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-11-07
Luncheon Hints
By Martha MISSIONER

There was time within memory
when o'clock dinner WAS matter OF
style. II mans income was above
certain amount II was taken as a
matter of course that he would eat
his third meal by candle light Like
any another custom. II traced to It's
origin we find a reason for this. The
'rich man was an executiye-naturally
longer did he Join his fellowmen who
hewed the forests. built the roads,
bridges and homes. but ne remained In
the office, where he failed to work of
the oxygen accumulated in his system
Nature came to his aid. and he an
nounced at home that he could not do
brain work" following the usual heavy
dinner at-noon, but would make up for
IL at supper. For a generation or 80
housekeepers fooled themselves by
calling the midday fare dinner" and
the heavy evening meal Supper"
Many housekeepers to-day. regard
less OF the occupation followed by their
menfolk, insist upon interfering with
the workers efficiency by serving un-
suitable menus. 1t Is no longer a
matter OF income; but the homemaker,
with her numerous duties, has failed
10 Keep up with the economic process
sion, and her husband. who sits all day
behind ledger, Is provided with the
same food that her father received who
drove from one plantation to another
and spent the day in the open.
All food experts are urging tho i'm
portance of the suiting of tho meal to
the man. and well-balanced diet for
all. So that the 0 o'clock dinner to-
day Is quite as important for the clerk
In his contingencies, the librarian
among his musty books, the business
woman In the shops, as for the cant
talist who makes these enterprises pos
sible. rsait7 "a
In the changing Of the dinner hour
1t is most importantst ITO note that this
does not mean mo lunch" On the
contrary 1t means thoughtfully pre-
pared lunch, something light but
nourishing. Well balanced dietaries
may be provided with little work by
using instinct and good judgment In
the selection of food combinations, and
by avoiding too many foods of the same
kind.
Fish. for instance. Is more suitable
for lunch than meat Let 1t be in the
form OF salad. II possible. preceded
by some kind OF vegetable PURGE.
The cold sliced meats are always a
luncheon standby. and are more suit
able than freshly cooked meast, be-
cause they contain less fats. If the in
diYidual needs more OF the heat
producing food than your menu origI-
nally included, sugar. in the form OF q
desert, can always be added.
In the arrangement of the following
luncheon menus the cost of living
that housekeeper's betenoir-has been
constantly in mind.
LUNCHEON MENUS FOR THE WEEK
Monday.
Cream of Tomato Soup Saltines
Tuna Fish Salad with Mayonnaise.
Baked Potatoes.
Bran Bread and Butter jelly
snow PUDDING. Tea
Tuesday.
Cream OF Corn Soup. Croutons
Potato Croquettes. Lettuce Salad.
Glover Leaf Rolls Butter. Apple Butter
Apple Iapioca. Cocoa.
Wednesday.
Vegetable Soup. Waters.
Corn Omlette. Celery.
Baking Powder Biscuit. Butter. Jelly
Apple Tapioca. Tea,
Potato Soup. Thin Toast
Cold English Beef Loaf.
Sliced Tomatoes.
Bran Bread. Butter. Apple Jelly.
Prune Whip. Chocolate.
Friday.
Cream of Celery Soup. saltines
Scalloped Oysters.
Waldorf Salad.
Apple Sauce Cake. Tea.
Stewed Oysters Crackers.
cr satasd s Salmon.
Bran Bread. Butter. Apple Sauce.
Bread Pudding Tea.
These menus can, OF course. De varied
by the housekeeper. and left OVER"
prepared from the dinner OF the night