Evening star., 1922-01-13
TO ARRANGE WELL BALANCED
MENUS FOR THE HOME TABLE

and fats, cellulose and liquid all en-
ter, but in which they are so har-
monized as to make an attractive
| whole with none Of them conspicu:
GUS. II on a background Of this KIND
| there is displayed an occasional pro-
nounced flavor, such as capers, or
mint, or ginger. and a touch of some-
thing very sweet, bonbon. a frosted
cake or little rich preserve, the re-
suit will be q work Of the caterers s
art.
To show that this may be of real
assistance in planning meals. the
common foods may be arranged into
seven classes, those in which the con-
spicuous constituent Is C) water. CD
celluiose. 60 fat. % sugar: go flavor
CO. nitrogen, 60 starch. The classl-
fication is as follows:
l. Foods conspicuous for water
Clear soups. coffee. tea. cocoa made
with water, fruit juices. fruit punches,
the pulp Of watery fruits. melons;
gelatin desserts without cream and
, milk.
2. Foods conspicuous for cellulose-
All fresh fruits and green vegetables.
3. Foods conspicuous for fat--So-
called cream" soups; .yd which h,,,,ar. are
all sauces and gravies made with but
ter or meat fat, including the made
gravy served with coasts, bacon. salt
pork, causage, mayonnaise, whipped
cream ana DOlleQ Saliu uEeSSiHSS, pas
try, suet puddings. nuts. custards. Ice
cream. hard sauce. chocolate; milk
when taken as beverage adds
enough fat to be classed here as well
as under No. 1 meats from which the
fat is allowed to drip in cooking. and
of which the lean portions only are
eaten add little fat to a meal.
4. Foods conspicuous for sweetness
Frosted cakes. macaroons, candies.
rich preserves and jams. sweet jel.-
lies. meringues. fruits when cooked
! or served with sugar. raisins, pudding
sauces and Sirups.
5. Foods conspicuous for flavor
Pickles.. olives. capers. mint. pimen-
toes. onions. olives, lemon juice. vine
| gar sour or spiced jellies highly fla
vored fish or cheese when used in
small quantities as appetizers. ginger.
peppermints, salted nuts: if used in
large quantities nuts should be
classed also under and s: French
dressing is classed under favors when
| made with one part of vinegar to two
parts oil. and used sparingly.
6. Foods conspicuous for nitrogen
! Meats, game. poultry. fish. eggs, dried
, beans. peas and lentils. cheese and
nuts (see exceptions under -, milk
T. Foods Conspicuous for Starch
Breads. crackers, potatoes. RICE. ce-
reals. macaroni, plain cake. dough-
nuts and fritters. if properly fried
ana drained.
Now suppose that you wish to plan
a meal-a simple luncheon, let US sayi
We will start with eggs co. on toast
CO. spread with a little anchovy
paste (5) and served with chocolate
Cd 90. Examining this course. you
will see that (2) and 90, cellulose
and sweet. are lacking. and this
guides in the choice of a dessert. You
should then reject all fatty desserts
containing cream or much butter. and
select sliced oranges for their cellu-
lose and frosted cakes for their
sweetness. 1t is possible by applying
knowledge of food values to extend
the plan, making much finer divisions
and more careful combinations.
To Plan Meals In Advance.
Whether you have dinner at noon
or night. the easiest way is to begin
it's preparation at breakfast time. The
burden Of choosing and preparing food
for the day is far less when the day Is
mapped out in advance, and, II possible,
all supplies are in the house the night
before. 1t is well 70 plan a series Of
dinners for a month to come. Break
fasts are almost automatic in most
households, and luncheon or supper is
often an outcome Of the dinner of the
previous day. Once a good list Of din
ners and logical sequences in the other
meals are outlined for month, or even