WATKINS COOK BOOK

WHAT SHALL WE HAVE FOR DINNER?

This is an important question, because the health of the family
depends to a very large extent upon their being properly fed.  Re-
member that the housekeeper is the family dietitian.

In a few words, the important points boil down to this: Use plenty
_ of milk, from one pint to one quart a day for each person in the family;
and plenty of fruit and non-starchy vegetables, some of each at least
once a day. For the rest, eat a good variety of almost any preferred
foods. Eggs, meat, potatoes, bread, butter, cereals, nuts, beans, etc.,
are all good for the family, but they need to be supplemented by plenty
of milk and fresh vegetables and fruits.

GOOD COMBINATIONS

Creamed sweetbreads, mashed potatoes, buttered lima beans or
sweet corn or macaroni, and vanilla cornstarch pudding will not make
an attractive meal, even though beautifully cooked and served; too
bland in flavor and too starchy. Chili con carne, scalloped tomatoes,
grapefruit salad and lemon pie would furnish too much acid even for
the most ardent fruit lover. Croquettes, potato chips and toast is not
an ideal combination; it looks and tastes too much of brown, even
though a savory brown crust does have an irresistible appeal.

Something fluffy or creamy or juicy, something brown or crisp, —

something savory, spicy, or fruity, something sweet or rich—a little
of each four kinds—that’s the way the best menus are made up.

HOW TO SET THE TABLE

Cover table with a thick silence cloth; over this spread the table-
cloth evenly, the middle fold upward, exactly in the middle, and
lengthwise of the table.

Place a plate for each person, one inch from edge of table. Arrange
places or ‘‘covers’”’ an even distance apart around the table. Place
the knife or knives at the right of each plate with the sharp edge to-
ward the plate; the fork or forks at the left, with the tines pointing
upward, being careful to have the spacing the same at every place.
Lay the spoons, one or more as needed, beside the knife, bowls up,
and have the handles of all these articles an inch from the edge of the
table. Place silver in the order in which it is to be used, counting
from the outside toward the plate.

Place the tumbler at the end of the knife blade; the butter plate
near the end of the fork, and the napkin at the left of fork or forks;
pepper and salt near corners or one of each between the places for
two people.

Position of the host, at the head of table, near entrance door.
Hostess at the foot of the table opposite.

If possible, have a few flowers in a bowl in centre of table. A
low arrangement which does not obstruct the view should be used.

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