The Chattanooga news. [volume] (Chattanooga, Tenn.) 1891-1939, 1919-07-24
o thy Dix on what Ais Matrinony"
WHAT TO EAT
NEXT WEEK
10y BIDDY BYE.)

From time immemorial menu making
has been a task and worry to the
housewife, and the necessity for plan
ming meal three times day has traz-
zled the nerves OF many a good cook.
Instead OF fretting over the matter
twenty-one times a week why isn't It
wiser to get It all over at once? One
housekeeper l know takes the first Sun
day afternoon OF each month to plan
the whole months menus--subject OF
course. to alteration II advisable. She
keeps small looseleaf notebook OF
thirty pages, each page divided between
spaces for breakfast. lunch and dinner.
In the front of the book are pasted
lists of the different varieties of food,
classified in groups. the meats and Ash
in one, vegetables In another soups.
fruits. desserts, salads, meat substi-
tutes, breads, sandwiches. cereals.
cakes, buildings and cookies. sauces
beverages in others. With the aid of
such lists for suggestions, and study
OF the local market page, and her own
garden to show her what is IN season
and in the market-menu- making be-
comes relatively simple.
Dinners are planned first, with a
meat, fish. or meat substitute dish.
providing for leftovers. In general the
dinners include meat or substitute. one
vegetable. salad. bread. and simple
dessert. Lunch includes vegetable.
bread. beverage. or dessert, and break
fast always a cereal, bread and fruit.
with a beverage.
Try her plan-its a good one to save
time and nerves.
SUNDAY
Breakfast - Iced cantaloupe, corn
fritters with syrup, iced or hot choco-
late.
Dinner-Fresh beef loaf with green
peppers and tomato sauce. new car
rots In cream, sliced cucumbers and
onion salad. French dressing. fresh
peach shortcake.
Supper-Fruit salad. peanut sand
witches, jelly sandwiches, iced tea.
MONDAY
Breakfast-Sliced peaches, omelet
toast and coffee.
Lunch - Steamed summer squash
corn pone with butter and fresh apple
sauce, iced grape juice, cookies.
Dinner-Green string beans cooked
with fat pork, sliced onions. sweet corn
picked beet and cottage cheese salad.
iced watermelon.
TUESDAY
Breakfast--Fresh grapes. cold nodded
oatmeal with cream and sugar, CHINA
mon toast, coffee.
Lunch-Sardne salad with hard
boiled eggs, jelly sandwiches tea.
Dinner-Boiled tongue with Drowned
potatoes and glazed carrots and onions
fresh tomato salad. peach custard, tea
cakes.
WEDNESDAY
Breakfast Chilled fresh plums
shredded wheat biscuit and cream, ap-
pie sauce. cocoa.
interchangeable hash, corn mullins.
iced grape juice.
Dinner--Ham and Swiss chard souffle
with mock Hollandaise sauce, buttered
beets, nut bread and butter. Iced can
taloupe.
THURSDAY
Breakfast Broiled tomatoes and
sliced bacon. corn cakes, coffee.
Lunch--Hot potato salad. cheese and
brown bread sandwiches. iced tea.
Dinner-Cream OF pea soup, salmon
steaks with parsley sauce, creamed po-
tatoes, graham bread. sliced peaches
and cream.
FRIDAY
Observation-Disclosures and cream,
baked eggs with white sauce and green
peas, coffee.
Lunch-Jellied vegetable AIad. may
onnaise dressing, toasted cheese waters,
chocolate cornstarch pudding.
Dinner-Creamed tuna fish with rice
ring succotash of corn and beans, new
cabbage salad, apple sauce cake. tea
SATURDAY
Breakfast--Cream of wheat, cold.
with sliced peaches. hot biscuits. honey,
coffee.
Luncheon soup peanut butter
sandwiches, watermelon.
Dinner-Beef stew with vegetables.
hot corn bread, cucumber and onion
salad, fruit Jelly with whipped cream.