A Mistake that is very common among people, especially those who are well-to-do, is having too great a variety at one meal. "It would be better to eat only three or four different kinds of foods at each meal than to load the stomach with many varieties." But there should often be a change in the menu. "The cook should tax her inventive powers to vary the dishes she prepares for the table, and the stomach should not be compelled to take the same kinds of food meal after meal." In order to be proficient in her work, the cook should understand enough of physiology to be informed upon all points that pertain to digestion, as well as upon the nutritive value of foods, their digestibility, and the time each takes for digestion. If she does not understand these, she should consult the Dietetic Table in the back part of this book, before making out a menu.

The system requires from one sixth to one seventh as much albuminous elements as carbonaceous, and care should be taken to have foods which contain these elements. For example : rice is nearly all starch; then when rice is served, something that has an abundance of the albuminous element should be served at the same meal; as beans, peas, or some form of nuts.

Wheat, and most of the other grains, contain both elements in the right proportion; also some fruits, as the strawberry, etc.

The combination of foods should also be taken into account when preparing the menu; but in large families perhaps a greater variety will need to be prepared, as all may not be able to eat certain kinds of food. If there are those in the family who can not eat vegetables for dinner, there should be fruits, and different preparations of grains, to enable them to make a selection.

Following are a few breakfast and dinner menus, which may be an aid to some in preparing the menu : -

Breakfast No. 1

Breads : gems and rolls.

Toast : peach or apple.

Grains : stewed rice with fig sauce.

Fresh Fruit : apples, peaches, or pears.

Sauce: apple.

Breakfast No. 2

Breads : raised graham, white nut crisps.

Fresh Fruit : grapes or apples.

Toast : apple.

Grains : graham mush cooked with apples.

Cooked Fruit : baked sweet apples.

Breakfast No. 3

Breads : raised biscuit, beaten biscuit. Toast : nut foam or nut gravy. Grains : rolled oats with nut milk Sauce : huckleberry or pear. Fruit : steamed figs.

Breakfast No. 4

Breads : sticks and raised bread. Grains : grits with grape juice. Toast : strawberry. Fresh Fruit : bananas or apples. Sauce : prune.

Dinner No. 1

Breads : raised bread and rolls.

Grains : pearl barley with nut milk.

Vegetables : mashed potatoes with nut gravy, steamed squash flavored with almond or pine-nut. Nuts : nuttosia stewed, nut butter.

Dinner No. 2

Breads : raised bread and zwieola.

Grains : stewed brown rice.

Vegetables: boiled potatoes with nuttosia gravy, stewed green peas with almond or pine-nut to flavor, vegetable roast.

Nuts : sliced nuttosia.

Dinner No. 3

Breads : raised bread and sticks.

Grains : farina with maple syrup.

Vegetables : potato souffle, baked sweet potatoes.

Nuts : deviled nuts, nut butter.

Dinner No. 4

Soup : kidney bean with croutons. Breads : raised bread and zwieola. Vegetables : potatoes stewed with nuttosia.

escalloped tomatoes. Nuts : nuttosia steak. Pie : pumpkin.

Dinner No. 5

Soup : vegetable oyster.

Breads : raised graham and rolls.

Vegetables : mashed potatoes and gravy, baked parsnips. Nuts : nut roast. Dessert : cocoanut or potato pie.