The following combinations may be helpful in planning the family dinner : they all are correct in supplying a well-balanced meal.

Serve a clear soup, meat, potatoes, or a starchy vegetable like rice or hominy, a green vegetable, and dessert. Or meat, potatoes or a substitute, a salad, and dessert. Or a cream soup, a made dish of meat and potatoes, and dessert.

With roast meats serve potatoes mashed, or roasted in the pan with the meat.

With fricasseed meats, serve baked potatoes.

Serve potatoes plain boiled, only when new.

With broiled steak, serve creamed potatoes and a crisp fried vegetable like eggplant.

With roast pork, serve baked potatoes, a green vegetable, and a sour apple sauce.

With roast beef, serve potatoes baked in the pan and a sweet watermelon or peach pickle.

Any vegetable harmonizes with beef.

With roast chicken, serve mashed potato, onions, and a sour jelly.

With roast lamb, serve mashed potato, green peas or string beans, and a mint sauce.

Serve caper sauce only with mutton.

Serve tomatoes, in some form, with veal.

For dinner salads, use only the simple green salads, with French dressing.