This dinner,
then, will consist of tomato bouillon, roast beef, boiled potatoes with
butter and parsley, spinach, apple-and-celery salad, and chocolate blanc
mange. In this way, the menus should be made by going through the entire
list and combining the dishes whose numbers correspond. Upon coming to
the last of the soups, which is No. 16, and attempting to make up a
menu, it will be discovered that there are only fifteen varieties of
potato dishes. In order to obtain a menu, the rotation must be begun
again, and so No. 1 of the potato dishes is used. This menu would
therefore consist of corn chowder, scalloped salmon, boiled potatoes
with butter and parsley, sauted eggplant, peach-and-cream-cheese salad,
and chocolate bread pudding.
In planning menus with the aid of this table, the housewife may not be
able to use a certain dish that is suggested because it is out of
season, cannot be procured, or resembles too closely some of the other
dishes in the menu. In such an event, she should select another dish to
take the place of the one that spoils the combination. Likewise, she
should not hesitate to make any change that will result in producing
properly balanced meals.
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