16 5 DEPARTMENT OF EDUCATION,

MEAL-PLANNING.

In the planning of the meals it is necessary to take into account many things
besides the dishes that are to be served. The kinds of food, the cost, the
climate, and the amount of nourishment contained in each dish must be
carefully considered, together with the number, age, sex, and occupation of
those for whom the food is prepared. A housewife must plan how to make the
food most wholesome, how to avoid waste, and how to save time, strength,
and fuel in preparing it for use.

Suggestions to Aid in Planning Meals.

1. Include some of each foodstuff in each meal or in each day’s-meals. Use
special care to include the protective foods; serve whole milk, cream, or
butter in every meal if possible, and some leafy vegetable, fruit and ess Ss, at
least two or three times a week.

2. Do not serve too much of any one foodstuff in the same meal. Rice and |
potatoes furnish too much carbohydrate; roast pork and mince pie, too much
fat.

8. Do not serve the same food in different forms at the same meal, as
tomato soup and tomato salad.

4. Serve cream soups as a main dish for luncheon, thin soups as an appetizer
for dinner.

5. Serve only one food difficult of digestion in any one meal.

6. Select foods because they contribute most to the health of the family,
rather than because they are cheap, are liked by the family, or require the
least effort in preparation.

7. Serve easily digested food for children and elderly people.

8. Select courses which contrast in flavour, a mild course being followed by |
one more pronounced. Strong seasonings which destroy natural food flavours
are harmful.

9. Never serve two foods of pronounced flavour in the same meal. The
combination of salmon, onions, and prunes is an unpardonable error.

10. For each course serve foods which contrast, but harmonize in colour. A
course of steamed halibut, boiled potatoes, and cauliflower is colourless.
When spinach is substituted for cauliflower, and a tomato sauce for the fish
is added, a more interesting combination is produced.

11. Vary the texture of dishes; i.e., do not serve two creamed dishes in one.
course. Courses should vary in texture also. A liquid course like soup should
be followed by a solid food.

12. Variety is of great importance in meal-planning. Secure this through
methods of cooking and serving rather than by the use of a great number of
dishes at the same meal.

13. Do not serve all hot or all cold foods in the same meal.

14. Serve hot foods hot, and cold foods cold.

15. Those cereals and cereal foods that contain the whole grain should be
given preference.