77^ 



Reading-Course for Farmers' Wives. 



Simple menus show the way for planning more complex dietaries, 

 for whether the meal is to consist of bread, milk and prunes or is to be 

 extended to include a dozen other things, the principle is the same, 

 to combine foods rich in proteid, rich in carbohydrate and fat, rich in 

 salts, and bulky watery foods. Thus, instead of making a cream soup 

 the main part of the meal, a small portion may be served at the begin- 

 ning of the meal. 



Menu VIII. 



Cream soup, — Bread and Butter, 

 Meat, 

 Potatoes, — Cabbage, 

 Baked Apples and Cream. 



If a meal similar to the above is planned, in which the soup served is 



rich in nutriment and the main part of the meal is also rich in nutriment, 



it will be unwise to serve a heavy dessert. Apples, in this case, increase 



the bulk of the meal, give desired variety and taste but do not materially 



increase the calorie value which is already sufficient. 



Menu IX. Menu X. 



Meat, Eggs, 



Potatoes, Mashed Potatoes, 



Macaroni, ■ Baked Sweet Potatoes, 



Bread and Butter, Custard Pie. 



Bread Pudding. 



The last two meals are poorly planned, not because they lack proteid, 



fat or carbohydrate, but because there is a deficiency of " juicy " foods. 



The meals are too rich in heavy foods and too poor in those which give 



Fig. 3. — Products of the fruit-garden. 



bulk, mineral matter and fruit and vegetable acids. It is never wise to 

 serve two starchy vegetables at one meal. If macaroni or rice or sweet 

 potatoes are used they should take the place of white potatoes and not 

 be substituted for the succulent vegetables as tomatoes, cabbage, onions, 



