Since this handbook is designed for use in simple every-day life, soups, salads, and made dishes are grouped under the head of luncheons, while dinner includes only fish, meat, vegetables, and desserts.

Where a more elaborate meal is required a soup may precede the fish, a salad may follow the roast, and entrees may be introduced as desired. But if the housekeeper is her own cook and waitress it is wiser to let the substantial soups and salads appear as the main dishes for luncheon or for supper, when dinner is served in the middle of the day.

There are no fixed laws regarding the choice of certain vegetables to serve with certain meats, though some have become associated by custom and because they undoubtedly harmonize.

A knowledge of the composition of common foods is essential for the woman who would plan her daily meals intelligently.

When fish takes the place of meat it is sometimes necessary to supplement the less nutritious varieties with rich sauces and with vegetables and desserts that afford considerable nutriment. On the other hand, roast beef or mutton or pork should be accompanied with lighter vegetables and simple puddings.

There is no doubt but that the average family would be better off in many ways if it consumed more fruit and vegetables and less meat.