MEAL PLANNING

The day’s meals should be planned so that they will include
the foods previously mentioned. One must also consider the age,
sex and occupation of the various members of the family. There
is also the subject of cost in money, time, fuel and strength.
Planning meals for a week ahead will be found a great help. In
this way one can estimate their cost, and get a general view of
what is to be served, and whether the less expensive foods are
represented.

Some Hints in Meal Planning

One hot dish every meal is to be preferred, as it aids digestion.
Meals should be well-balanced as regards protein, fat and
carbohydrate. Serve approximately the same amount every day.
Food that stimulates the appetite and digestive juices, e.g. fruit
and meat juices, should be served first. Serve hot foods hot, and
cold foods cold.

Variety is needful, but do not have too much. If a woman is
doing her own work elaborate meals are not necessary. Secure
variety through methods of cooking and serving. A bit of color
adds to the attractiveness. A meal where everything is whitish
is unappetizing.

Do not have the same flavor or food twice at one meal, e.g.
tomato soup and tomato salad. If possible do not have the
same food twice a day. Exceptions to this would be fruit in
season, and leftovers that will not keep.

Serve. pickles and highly spiced foods sparingly, and do not
give to children. Concentrated foods should be diluted, e.g.
serve cheese as macaroni and cheese, rarebit, etc. Cereals and
foods that contain the whole grain are preferable, as they give
bulk to the diet, and help prevent constipation.

The ‘protective foods” should be included in each day’s
meals, e.g. milk, butter, eggs, fruit and leafy vegetables.

The standard for milk is 1 quart a day for every child, and a
pint for every adult.