Then, too, there is more chance to practice economy when a larger
variety of food is used.
The importance of planning menus systematically should not be
overlooked, either, no matter how simple they may be. Even if breakfast
consists of only two or more dishes, luncheon of three or four, and
dinner of no more than four or five, a certain amount of planning should
be done in order that the meal may be properly balanced. If the
suggestions for meal planning already given are applied to this work,
very little difficulty will be experienced in providing meals that are
both attractive and properly balanced. In addition to these suggestions,
a few general rules for menu making ought to be observed. Most of these
are simple and can be followed with very little effort.
59. Unless the menu is planned for a special occasion, the cost of the
various dishes should be made to balance. For instance, if an expensive
meat is to be served, the vegetables and the salad selected to accompany
it should be of moderate cost. On the other hand, if an expensive salad
is to be served, a dessert of moderate cost, such as a simple rice
pudding, should be used to offset the price of the other dish.
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