WOMAN'S INSTITUTE LIBRARY OF COOKERY. VOLUME 5: FRUIT AND FRUIT DESSERTS; CANNING AND DRYING; JELLY MAKING, PRESERVING AND PICKLING; CONFECTIONS; BEVERAGES; THE PLANNING OF MEALS TEXT

67. To assist the housewife materially in planning dinners in great variety, Table VII, which contains suggestions for dinner menus, is given. As will be noted, it is intended that each dinner shall consist of a soup, a meat, potatoes in some form, another vegetable, a salad, and a dessert. It is not necessary, of course, to include all these dishes when a simpler meal is desired, but a number of suggestions are given in each group so that there may be a good selection. In order to use this table to advantage and to secure a large variety of menus, different combinations of the various foods may be made. Then, too, the combinations given may be rotated so that frequent repetition of the same combination will be avoided. This table therefore has the advantage over meals planned for 14 or even 21 days, for these must be repeated once in 2 or 3 weeks. TABLE VII SUGGESTIONS FOR DINNER MENUS SOUP 1. Tomato Bouillon 2. Rice 3. Cream of Corn 4. Noodle 5. Cream of Pea 6. Julienne 7. Clear Bouillon 8. Oxtail 9. Split-Pea Purée 10. Cream of Tomato 11. Celery 12. Cream of Onion 13. Barley Broth 14. Cream of Asparagus 15. Vegetable 16. Corn Chowder MEAT 1. Roast Beef 2. Pork Chops 3. Macaroni and Cheese 4. Broiled Hamburg 5. Baked Fish 6. Broiled Steak 7. Kidney-Bean Loaf 8. Roast Pork 9. Lamb Chops 10. Roast Chicken 11. Baked Beans 12. Meat Loaf 13. Liver and Bacon 14. Roast Mutton 15. Broiled Ham 16. Scalloped Salmon 17. Roast Lamb 18. Lima-Bean Loaf 19. Veal Tongue 20. Fried Oysters POTATOES 1. Boiled Potatoes with Butter and Parsley 2. Scalloped Potatoes 3. Hashed-Brown Potatoes 4. Baked Potatoes 5. Potato Puff 6. French Fried Potatoes 7. Potato Patties 8. Roast Potatoes 9. Candied Sweet Potatoes 10. Mashed Potatoes 11. Creamed Potatoes 12. Stuffed Potatoes 13. Baked Sweet Potatoes 14. Potatoes au Gratin 15. Sautéd Potatoes VEGETABLES 1. Spinach 2. Green Peas 3. Breaded Tomatoes 4. Squash 5. Red Beets 6. Sweet Corn 7. Buttered Carrots 8. Mashed Turnips 9. Scalloped Eggplant 10. Buttered Cauliflower 11. Hot Slaw 12. Scalloped Tomatoes 13. Carrots and Peas 14. Buttered Kohlrabi 15. Baked Onions 16. Sautéd Eggplant 17. Stuffed Peppers 18. Creamed Turnips 19. Browned Parsnips 20. Sautéd Tomatoes 21. Escalloped Cabbage 22. Creamed Onions 23. String Beans 24. Asparagus 25. Succotash SALADS 1. Apple and Celery 2. Lettuce 3. Banana 4. Orange and Coconut 5. Cabbage 6. Tomato 7. Peas and Celery 8. Apple, Date, and Orange 9. Asparagus 10. Pineapple and Nut 11. Green Pepper and Cheese 12. String Bean 13. Fruit 14. Combination 15. Cucumber 16. Waldorf 17. Cabbage and Celery 18. Pineapple and Cream Cheese 19. Humpty Dumpty DESSERTS 1. Chocolate Blanc Mange 2. Brown Betty 3. Raisin Pie 4. Crackers and Cheese 5. Fruit Gelatine 6. Cake and Fruit 7. Apricot Fluff 8. Tapioca Pudding 9. Steamed Pudding 10. Short Cake 11. Prunes in Jelly 12. Rice Pudding 13. Custard Pie 14. Baked Apples 15. Peach Cobbler 16. Chocolate Bread Pudding 17. Pineapple Tapioca 18. Ice Cream 19. Jelly Tarts 20. Gingerbread and Whipped Cream 21. Indian Pudding, with Custard Sauce 22. Floating Island 23. Prune Fluff 24. Nuts and Raisins 68. In the application of Table VII, use should be made of the dishes numbered 1 in the various groups for the first day's menu. This dinner, then, will consist of tomato bouillon, roast beef, boiled potatoes with butter and parsley, spinach, apple-and-celery salad, and chocolate blanc mange. In this way, the menus should be made by going through the entire list and combining the dishes whose numbers correspond. Upon coming to the last of the soups, which is No. 16, and attempting to make up a menu, it will be discovered that there are only fifteen varieties of potato dishes. In order to obtain a menu, the rotation must be begun again, and so No. 1 of the potato dishes is used. This menu would therefore consist of corn chowder, scalloped salmon, boiled potatoes with butter and parsley, sautéd eggplant, peach-and-cream-cheese salad, and chocolate bread pudding. In planning menus with the aid of this table, the housewife may not be able to use a certain dish that is suggested because it is out of season, cannot be procured, or resembles too closely some of the other dishes in the menu. In such an event, she should select another dish to take the place of the one that spoils the combination. Likewise, she should not hesitate to make any change that will result in producing properly balanced meals. LUNCHEON MENUS 69. To aid the housewife in the preparation of suitable luncheons, a large number of luncheon menus are here given. These menus will serve to give variety in the preparation of meals if they are rotated properly and changes are made every once in a while in making up combinations of food for this important and interesting meal. THE PLANNING OF MEALS No. 1 Rice Croquettes Bread and Butter Fruit Salad Gingerbread and Cream Cheese No. 2 Cream-of-Corn Soup Egg Salad Whole-Wheat Muffins Baked Bananas Tea No. 3 Creamed Chicken on Toast Sliced Tomatoes Rolls Fruit Cake No. 4 Scalloped Oysters Apple-and-Celery Salad Wafers Tea No. 5 Cream-of-Tomato Soup Hashed-Brown Potatoes Graham Bread and Butter Baked Apples Tea No. 6 Macaroni and Cheese Cabbage Salad Wafers Sugar Cookies Coffee No. 7 Eggs à la Goldenrod Rice with Raisins Bread and Jam Tea No. 8 Omelet Toast Prune Whip Vanilla Wafers Tea No. 9 Consommé Chicken Salad Rolls Warm Gingerbread and Whipped Cream No. 10 Creamed Dried Beef on Toast Lettuce Salad Stewed Fruit Tea No. 11 Scalloped Corn Brown Bread and Butter Fruit Salad Cheese Straws Coffee No. 12 Cold Ham Potato Salad Graham Bread and Butter Cookies Tea No. 13 Oyster Stew Wafers Celery Pineapple Sponge Cake No. 14 Cheese Soufflé Baked Tomato on Toast Rice Pudding Tea No. 15 Meat Pie Cranberry Jelly Table Raisins Coffee BREAKFAST MENUS 70. WINTER BREAKFAST MENUS.--To assist the housewife in planning properly balanced breakfast menus for winter, a number of suggestions are here given. These necessarily differ from breakfast menus for other seasons because of the difference in the food that can be obtained. They are usually of a more hearty nature and contain more heat-producing foods. No. 1 Oranges Rolled Oats with Cream Soft-Cooked Eggs Toast and Butter Coffee No. 2 Stewed Prunes Cream of Wheat with Cream Broiled Bacon Muffins and Butter Coffee No. 3 Baked Apples Griddle Cakes with Maple Sirup Sausage Patties Coffee No. 4 Rolls and Butter Corn Flakes with Hot Milk Grapefruit Coffee No. 5 Vitos with Dates French Toast and Butter Jelly Hot Chocolate No. 6 Apple Sauce Fried Cornmeal Mush with Sirup Broiled Bacon Coffee No. 7 Orange Juice Steamed Rice Omelet Cornmeal Muffins and Butter Coffee No. 8 California Grapes Hominy Grits Waffles and Sirup Coffee No. 9 Sliced Bananas Pearl Barley Codfish Balls Marmalade Toast Coffee No. 10 Popovers Filled with Warm Apple Sauce White Cornmeal Mush Baked Eggs in Cream Toast Coffee 71. SUMMER BREAKFAST MENUS.--During the summer season, fresh fruits of various kinds can be obtained, and these are generally used as the first course for breakfast. As the menus here given show, it is well to vary the fruit course as much as possible, so that there will be no danger of tiring the persons to be served. An uncooked breakfast food is preferable to a cooked one for summer and so several varieties of these are here suggested. No. 1 Strawberries and Cream Scrambled Eggs Toast Coffee No. 2 Raspberries Puffed Rice Baking-Powder Biscuits and Honey Coffee No. 3 Blackberries Corn Flakes Creamed Toast Coffee No. 4 Blueberries Grape Nuts and Cream Jelly Omelet Toast Coffee No. 5 Sliced Peaches Puffed Wheat Clipped Eggs Toast Coffee No. 6 Cantaloupe Krumbles with Cream French Toast and Sirup Coffee MENUS FOR SPECIAL OCCASIONS 72. Special occasions, such as New Year's, Easter, Fourth of July, Thanksgiving, Christmas, etc., are usually celebrated with a dinner that is somewhat out of the ordinary. Then, too, on such days as St. Valentine's, St. Patrick's, Hallowe'en, etc., it is often desired to invite friends in for a social time of some kind, when dainty, appetizing refreshments make up a part of the entertainment. To assist the housewife in planning menus for occasions of this kind, a number of suggestions are here given. Suitable decorations are also mentioned in each instance, for much of the attraction of a special dinner or luncheon depends on the form of decoration used. It should not be thought that elaborate, costly decorations are necessary, for often the most effective results can be achieved with some very simple decoration. Of course, the decorations should be suitable for the occasion to be celebrated. Favors of various kinds are generally on sale in confectioners' and stationers' shops, so that, if desired, favors may be purchased. However, the ingenious housewife can, with very little trouble, make favors that will be just as attractive as those she can buy and that will be much less expensive. She may copy some she sees in the shops or work out any original ideas she may have on the most suitable decorations for the occasion. NEW YEAR'S DINNERS No. 1 DECORATION--Ground Pine Cream-of-Tomato Soup Mustard Pickles Croutons Baked Ham Hot Slaw Candied Sweet Potatoes String Beans Orange-and-Pineapple Salad Maple Parfait Macaroons Salted Nuts Coffee No. 2 DECORATION--Potted Jerusalem Cherries Crab-Flake Cocktail Asparagus Broth Radishes Wafers Roast Goose Hot Baked Apples Creamed Turnips Mashed Potatoes Peas-and-Celery Salad Vanilla Ice Cream, Apricot Sauce Table Raisins Coffee EASTER DINNERS No. 1 DECORATION--Daffodils Clear Tomato Soup Mixed Pickles Croutons Creamed Mushrooms in Timbale Cases Roast Spring Chicken Mint Sauce Potato Puff Creamed Peas and Carrots Grapefruit-and-Celery Salad Milk Sherbet Sponge Cake Coffee No. 2 DECORATIONS--Chinese Lilies and Iris Fruit Cocktail Bouillon with Whipped Cream and Pimiento Celery Wafers Fricassee of Chicken Riced Potatoes Scalloped Corn Tomato Salad Bavarian Cream Salted Nuts Coffee ST. VALENTINE PARTIES DINNER MENU DECORATIONS--Red Hearts and Ribbons, Red Candle Shades Heart-Shaped Canapes Olives Clam Bouillon Creamed Chicken and Mushrooms in Pattie Shells Potatoes au Gratin Grapefruit-and-California-Grape Salad Vanilla Ice Cream Heart-Shaped Cakes Candies LUNCHEON MENU DECORATIONS--Red Roses, Heart-Shaped Favors, Cupids Tuna-Fish Salad Heart-Shaped Brown Bread and Marmalade Sandwiches Nut Sandwiches Ice Cream in Heart-Shaped Cases Small Decorated Cakes Candies Nuts ST. PATRICK'S DAY PARTIES DINNER MENU DECORATIONS--Shamrocks and Green Ribbon Cream-of-Pea Soup Olives Wafers Roast Pork Loin Potatoes with Parsley Sauce Tomatoes au Gratin Green-Peppers-and-Cheese Salad Lemon Ice Cakes Coffee Green Mints LUNCHEON MENU DECORATIONS--White Narcissus, Green Carnations, Shamrocks Chicken Salad Cheese-and-Green-Pepper Sandwiches Pistachio Ice Cream Sponge Cake Mint Punch FOURTH-OF-JULY LUNCHEONS No. 1 DECORATIONS--Sweet Peas, Small Flags Iced Tomato Bouillon Wafers Cold Sliced Ham Swiss Cheese Creamed Potatoes and Peas Strawberry-and-Pineapple Salad Coconut Cream Pie Iced Tea No. 2 DECORATIONS--Cornflowers and Daisies Iced Watermelon with Mint Creamed Chicken and Mushrooms on Toast Potato Croquettes Corn on the Cob Sliced Cucumbers Vanilla Ice Cream Chocolate Sauce Punch HALLOWE'EN LUNCHEONS No. 1 DECORATIONS--Pumpkin Jack o' Lantern, Black-Paper Cats and Witches Tongue Sandwiches Swiss-Cheese Sandwiches Cider Doughnuts Pumpkin Pie Molasses Taffy No. 2 DECORATIONS--Tiny Paper Jack o' Lanterns Pink Bunny Brown-Bread-and-Marmalade Sandwiches Nut Cookies Gingerbread Candies Cider THANKSGIVING DINNERS No. 1 DECORATIONS--Basket of Fruit Oyster Cocktail Consommé with Peas Celery Wafers Roast Turkey Candied Sweet Potatoes Asparagus with Drawn-Butter Sauce Cranberry Frappé Head Lettuce Thousand-Island Dressing Pumpkin Pie Fruit Coffee No. 2 DECORATIONS--Baby Chrysanthemums Grapefruit Cocktail Celery Soup Olives Bread Sticks Roast Chicken Cranberry Jelly Mashed Potatoes Cottage-Cheese Balls Baked Onions Stuffed Dates Mince Pie Coffee CHRISTMAS DINNERS No. 1 DECORATIONS--Small Christmas Tree Oyster Broth Oyster Crackers Small Pickles Olives Chicken Pie Pickled Peaches Baked Sweet Potatoes Creamed Cauliflower Fruit Salad Christmas Pudding Sauce Bonbons Salted Nuts Coffee No. 2 DECORATIONS--Poinsettias and Holly Grapefruit with Grape Juice Cream Chicken Bouillon Stuffed Celery Wafers Roast Duck Currant Jelly Mashed Potatoes Baked Squash Spiced Punch Cabbage-and-Green-Pepper Salad Plum Pudding Sauce Mints Almonds Coffee WEDDING BREAKFASTS No. 1 DECORATIONS--Seasonal Flowers Iced Fruit Creamed Chicken on Toast Stuffed Potato Asparagus with Butter Sauce Rolls Marmalade Butter Ice Cake Coffee No. 2 DECORATIONS--Seasonal Flowers Orange and Grapefruit Juice Broiled Sweetbreads Creamed Potatoes Lima-Bean Soufflé Hot Biscuits Honey Butter Pineapple Fritters Milk Sherbet Cake Coffee WEDDING LUNCHEONS No. 1 DECORATIONS--Seasonal Flowers Oyster Cocktail Chicken Soup Radishes Olives Broiled Squab Browned Potatoes Fresh String Beans Fruit Salad French Ice Cream Cake Candies Coffee No. 2 DECORATIONS--Seasonal Flowers Grapefruit Cocktail Bouillon Celery Radishes Chicken Croquettes Potato Puff Stuffed Tomatoes Bread-and-Butter Sandwiches Hearts of Lettuce Mayonnaise Chocolate Nut Ice Cream Cake Mints Coffee WEDDING DINNERS No. 1 DECORATIONS--Seasonal Flowers Fresh Pineapple Cream-of-Celery Soup Ripe Olives Radishes Broiled Chicken Candied Sweet Potatoes Green Peas in Cream Corn Fritters Whole-Wheat Rolls Butter Grapefruit Salad Individual Molds of Ice Cream Cake Mints Coffee No. 2 DECORATIONS--Seasonal Flowers Crabflake Cocktail Consommé Julienne Celery Olives Radishes Roast Young Duck Mashed Potatoes Green Lima Beans Creamed Cauliflower Rolls Butter Waldorf Salad Vanilla Ice Cream Chocolate Sauce Cake Candies Coffee BIRTHDAY PARTIES FOR CHILDREN BIRTHDAY DINNER DECORATIONS--Kewpies with Large Bows of Ribbon To be Used as Favors Fruit Cocktail in Orange Basket Creamed Sweetbreads on Toast Mashed Potatoes Asparagus Soufflé Peach-and-Cream-Cheese Salad Vanilla Ice Cream with Maple Sirup Birthday Cakes Candies Nuts BIRTHDAY LUNCHEON DECORATIONS--Pink Sweet Peas, Maiden-Hair Fern, Pink Favors Filled with Candy Fruit Salad Wafers Punch Chocolate Ice Cream with Marshmallow Birthday Cake Stuffed Dates BIRTHDAY PARTIES FOR ADULTS BIRTHDAY DINNER DECORATIONS--Pink Roses, Pink Candle Shades Fruit Cocktail Cream-of-Pea Soup Radishes Olives Wafers Chicken Croquettes Stuffed Potatoes Asparagus Tips Pineapple-and-Cream-Cheese Salad Meringue Glacé Birthday Cake Coffee BIRTHDAY LUNCHEON DECORATIONS--Seasonal Flowers, Candle Shades, and Favors to Match Lobster Cocktail Clear Soup Wafers Stuffed Olives Chicken à la King Julienne Potatoes Stuffed-Tomato Salad Chocolate Parfait Birthday Cake Candies Nuts Coffee AFTERNOON TEAS No. 1 Ribbon Sandwiches Date-and-Nut Sandwiches Toasted Pound Cake Salted Nuts Tea No. 2 Apricot Sandwiches Cream-Cheese-and-Peanut Sandwiches Marguerites Candied Orange Peel Tea SUPPER PARTIES No. 1 Welsh Rarebit Tomato Sandwiches Chocolate Éclairs Coffee No. 2 Club Sandwiches Bisque Ice Cream Cakes Coffee TABLE SERVICE 73. ESSENTIALS OF GOOD TABLE SERVICE.--Too much cannot be said of the importance of attractive table service. The simplest kind of meal served attractively never fails to please, while the most elaborate meal served in an uninviting way will not appeal to the appetite. Therefore, a housewife should try never to neglect the little points that count so much in making her meals pleasing and inviting. It is not at all necessary that she have expensive dishes and linen, nor, in fact, anything out of the ordinary, in order to serve meals in a dainty, attractive way. Some points, however, are really essential and should receive consideration. 74. In the first place, there should be absolute cleanliness in everything used. To make this possible, the dishes should be properly washed and dried. The glasses should be polished so that they are not cloudy nor covered with lint. The silver should be kept polished brightly. The linen, no matter what kind, should be nicely laundered. Attention given to these matters forms the basis of good table service. [Illustration: FIG. 9] Close in hand with these points comes a well-arranged and neatly set table. To this may be added some attractive touches in the way of flowers or other simple decoration. These need cost little or nothing, especially in the spring and summer seasons, for then the fields and woods are filled with flowers and foliage that make most artistic table decorations. Often, too, one's own garden offers a nice selection of flowers that may be used for table decoration if a little time and thought are given to their arrangement. In the winter, a small fern or some other growing plant will answer. 75. BREAKFAST, LUNCHEON, AND DINNER SERVICE.--To give an idea of proper table service for the three meals, breakfast, luncheon, and dinner, Figs. 9, 10, and 11 are offered. Attention should be given to the details of each of these, for they show how to arrange meals that are intended to be served tastily and invitingly. 76. In Fig. 9 is shown a breakfast cover for one. By a _cover_ is meant the silver and dishes placed on the table for one person. In a simple meal, this might consist of a knife, a fork, spoons, a plate, a glass, a cup and saucer, and a bread-and-butter plate. Here the cover has been arranged on a breakfast tray for service at a bedside. This meal is not in the least unusual, but it is very dainty and pleasing. It consists of strawberries with the stems left on so that they may be dipped into sugar and eaten, a cereal, a roll with butter, a hot dish of some kind, such as eggs, and a hot beverage. [Illustration: FIG. 10] 77. A luncheon table with covers for six is shown in Fig. 10. The first course consists of a fruit cocktail, which is placed on the table before the persons to be served are seated. The silver required up to the dessert course is also laid beforehand. Just before the dessert is served, the entire table should be cleared and the silver necessary for this course laid at each place. A point to be remembered in the placing of silver is that the various pieces should always be placed on the table in the order in which they are to be used. Here the first spoon is for the cocktail, which is already on the table, while the second spoon is for the soup, the next course. The knife, which is the third piece of silver, with the two forks on the opposite side will be required for the dinner course, while the third fork is a fork for the salad course. As will be noted, doilies have been used in place of a table cloth for this luncheon. These, which may be as simple or as elaborate as desired, save laundering and, if they are inexpensive, they are an economy as well as a convenience. Since they also make a luncheon table very attractive, they are strongly recommended for meals of this kind. The luncheon napkin, which is smaller than that used for dinner service, should always be placed where it is shown here, that is, at the left of the forks. If only one beverage is to be served, as is usually the case, the glass is placed at the tip of the knife. [Illustration: FIG. 11] 78. An example of a correctly set dinner table is shown in Fig. 11. A table cloth, as will be noted, is used, for a cloth is always preferable to doilies for dinner. At this meal, the first course is soup. This, with anything that is to be eaten with the soup, such as the wafers used here, or a relish, should be placed before the guests are seated. The bread-and-butter plate, which is placed just at the top of the fork,