Meat or other flesh or an egg or cheese dish. Dried beans may be used if milk or eggs are provided in the meal.

Potatoes, unless the meal includes dried beans, macaroni or rice.

Another vegetable. Two vegetables (not potatoes) should be used with dried beans, macaroni or rice.

Bread and butter.

Salad may be served in addition to the meal or in the place of dessert. Raw vegetables that may be served as salad are particularly desirable.

Sweets in moderation.

If all the milk that a person requires has not been used, the remaining amount may be served as a beverage.

If a more elaborate dinner is desired, the meal may begin with soup or an appetizer, such as a fruit cocktail or grapefruit, oysters in some form, or a canape. The problem of the formal meal is discussed in the section that follows the simple menus given below.

The Problem Of The Formal Meal

The purpose of food is to satisfy hunger and to give pleasure. After hunger is satisfied, more food is a hindrance to health. After the appetite has been stimulated by a variety of foods, to stimulate it further jades it.

At one time it was the custom to serve long and elaborate dinners having many courses and much repetition of type foods. Gradually the realization has grown that elaborate meals are not justified from any point of view, social, physiological or economic, and that even the most formal meal must follow the rules of health.

Formal meals which conform to laws of health and good taste may be arranged according to the following general plan:

First Course

The Appetizer - Any one of the following types of dishes, with proper accompaniments, serves to whet the appetite:

Canapes or tiny open sandwiches made with highly flavored mixtures. Raw oysters or clams; oyster or clam cocktails. Grapefruit or fruit cocktail; avocado served with lemon-juice; cantaloup, watermelon or similar fruit. Soup, preferably a clear stock soup.

Second Course

To Satisfy the Appetite - For dinners, the piece de resistance, or main course, may be any one of the following - roasts of meat, poultry, baked fish or game, with the proper accompaniments of vegetables and a starchy food such as rice or macaroni.

For luncheons, the main course may be any one of the following - a small steak, chops, made dishes or entrees of meat, fish, poultry, game, eggs, or cheese, served with a succulent vegetable, preferably a green vegetable, and rolls.

Third Course

Light, Refreshing and Crisp - The salad course may be any simple vegetable salad with a suitable accompaniment of dressing and breadstuff. Meat salads or heavy mixed or complicated salads should not be served in this type of meal.

Fourth Course

The Sweet or Bonne Bouche - This course may consist of any frozen dessert, sponge, whip, meringue with fruit, or any individual tart or pastry.

Fifth Course

To Keep the Sweet from Being Too Well Remembered - This course includes a demi-tasse of coffee, with sugar, and cream if desired. It may include fruit or crackers and a cheese with high flavor.

If the person giving a formal dinner or lunch has not been converted to the new idea of simplicity and desires a more elaborate meal than the type just outlined, more courses may be introduced. An entree may come between the appetizer and the main course. Soup may follow fruit or raw oysters. Fish may be served as a separate course, with meat to follow. An entree may be introduced between the fish and meat courses. All of these procedures are correct by custom.