It is hard on the spur of the moment to think of the good things we know or of which we have heard. To help the memory the following suggestions may be of assistance:

Prepare one large card or a series of small cards on the plan of the samples following, and when a desirable dish is thought of set it down under its proper heading, with the reference to the recipe and a word to describe the character. When planning menus glance over the card and you will almost always get some suggestion or help. If the small cards are used, keep in a small filing box in a convenient place.

Soups

Light Bouillon (p. ) Clear Tomato (p. )

Heavy Cream of Pumpkin (p. ) Duchess Soup (cheese) (p. )

Meats

Fresh Cuts Flank Chops (quick) Breaded Bound Steak (long)

Made Over Dishes Meat Souffle (dry) Casserole Rice and Meat with Tomato Sauce (moist)

Vegetables

Fresh Creamed Cauliflower (moist) French Fried Potatoes (dry) French Potatoes (warmed over, dry)

Made Over Dishes Potatoes au Gratin (moist) Turnip Souffle (moist)

Salads

Light Cucumber and Radish Date and Orange

Heavy Russian Salad Salmon Salad

Salad Dressings

Light French Dressing Vinaigrette Sauce

Heavy Mayonaisse Dressing Creamy Dressing

Desserts

Light Chocolate Souffle (hot) Maple Parfait (cold)

Heavy Krummei Torta Strawberry Shortcake

Cakes And Sweets

Plain Quick Sponge Cake Spice Loaf Cake Devil's Food Cake

Fancy Angel Food

White Cake with Cream Nut Filling

Relishes

Sour Sour Pickles Chow Chow Dill Pickles

Sweet Corn Relish Mangoes Sweet Pickles