Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-08-31
Food as a Major Problem
Marketing and Planning Menus Are Important
Factors in Serving Well Balanced Meals.

| The custom of serving meals IN
/ courses is a very good one. because 1t
not only increases the artistic effect
/ but really Is easier than putting every
| thing on the table at once. Courses
/ should contrast with each other, mild
! one and then a more highly haVoieo
one. Another hood rule In meal plan
ming is to avoid serving the same 1000
| twice in the same meal, such as tomato
| SCUM and tomato salad. Do not repeat
! flavors or colors in the same meal
Planning the meals for week IN ad-
vance is one of the greatest LABOR ana
| time saving practices CT winch the
| housewife may avail herself, The flfSt
! thing To see TO Is that the olHereh1
food elements necessary for adequate
nutrition are represented each day IN
some form. Then attention may be
turned to securing variety. and TINS
NAV be obtained by differences IN form,
color, flavor and texture OF FOODS
served.
FRIDAY afternoon is an excellent time
tn ulan the menus for the following
week. There are usually leftoVefs 10 De
disposed of. and these can be used as
the basis for Saturdays meals. For eX-
ample. the leftover bits OF bread or
cake may be made into a pudding Tor
dinner. and when served with a cara
mel sauce make an attractive ana appe-
tiging dessert. The vegetables en- caSSe-
role for lunch and the combination saiao
for dinner will utilize any leftover vege-
tables which may be in the refrigerator
With the menus made. the marketing
list for the entire week may be written
out and all staple groceries and perish
able foods to be used from SATURDAY
until Tuesday can be checked for the
SATURDAY. morning marketing. The green
groceries and fruits for the remainder
of the week NAV be listed for the respec-
tive DAYS on which they are to be pur-
chased With this systematic tabula-
ton. the time required for marketing is
reduced to the minimum. OF course the
green vegetables and fresh fruits are
incest when used the day they are
picked. so the housekeeper may prefer
to 60 to market each morning, but II
the supplies for that day have already
been checked on the market list it will
take only a very few minutes of time to
make selections. Rarely are these fresh
supplies on the market on MONDAY
morning. and for this reason the mar
keting for Monday as well as for sun
day should be done on Saturday morn
ing If satisfactory meals are to be pre-
pared.
Luncheon and Dinner.
Luncheon should consist of light
palatable meal containing small
amount of protein. liberal amount of
fresh vegetables. and then energy food
in the form of potatoes or whole wheat
bread and good butter If dessert is
added to this meal, keep the fact in
mind that all forms of sweets are heat
and energy producing foods and If made
from fresh fruits during the Summer
the dessert will have additional value
with important food constituents.
Dinner is practically the same as
luncheon. To actually estimate the
amount to serve to each individual de-
ponds entirely upon the amount OF en-
ergy expended by that individual. The
person who is indoors sitting at desk
will not require as much food as the
one who is in the same building. but
moving about and standing all day long
doing constant heavy and laborious
work. nor would the out-of-doors work
er be able to continue his work for a
long time If he were supplied with the
food required to keep the sedentary
worker in condition. For this reason the
housewife must be governed by the APP
petite of the family.
Heavy dinners have no place in menu
planning at this season. as they require
too much work to prepare and tax the
system too heavily to digest. Fresh
fruits, melons and vegetables. which
are so plentiful now. may well form a
large part of the daily meals and they
are most acceptable served In their nat
ural form whenever possible. Gelatin
recipes such as pressed chicken, iellied
tongue and tuna fish salad serve as
excellent main dishes for the Summer
dinner They contain a good supply
Of nutritive material. and at the same
time present pleasing picture to the
eye. and thus appear In much more
attractive form to the diners
An economy which may be adopted in
the preparation of meals is the cooking
of an amount OF meat sufficient for two
or more meals at one time. roast of
three or more pounds has always bet
ter flavor than smaller cut, as 1t re-
tains more of the juices In cooking:
then. too, there Is less waste In the cook
ing of the larger roast. The cold sliced
meat is very acceptable for the Summer
| meal, and II there Is some OF the roast
| left for the third day 1t can be very
| appetizingly combined with rice or po-
tatoes into an escalloped dish or baked
hash. Heart and tongue make delicious
meats for dinner and are inexpensive.