of fare, as we wished
particularly to illustrate how good, substantial menus of appetizing
variety can be provided without their use; but such of our readers as
desire this class of foods will have no difficulty in supplementing the
bills we have arranged by adding such meats as accord with their tastes
and purses, while our chapter on Meats will give them all needed
information as to their preparation.

In arranging the bills of fare it has been presupposed that the
housewife has provided herself with at least a moderate allowance of
canned or dried vegetables and fruits during their season, for use
throughout the year. Effort has also been made to suggest an ample
variety of seasonable and wholesome articles and to make provision for
any probable left-over foods; and to illustrate how by planning and
thinking beforehand the same material may be used to form the base of
two different dishes for successive days, enough of which for both may
often be cooked at the same time, thus economizing in time and fuel.

No particular year has been taken, as we desired the menus to be adapted
to all years, and as no dates could be given, we have taken even weeks,
ending each with a Sabbath menu, beginning with the first month of the
year.

A third meal, if desired, whether it be luncheon or supper, should, for
health's sake, be so simple in character that we have not deemed it
necessary to give bills of fare. Breads, fruits, and grains, with milk,
cream, and some simple relish, tastefully served, offer ample provision
for a healthful and nourishing repast.

No mention has been made of beverages upon the bills of fare. If any are
used, hot milk or caramel coffee are to be preferred. Cooked fruit,
either fresh, dried, or canned, is desirable for every meal, but the
kind--as also of the fresh fruit upon the breakfast bill--may be
arranged according to individual preferences and resources. The use of
cream, sugar, and other accessories should be suited to circumstances.

It is intended that croutons be served with the soups, and in arranging
the variety of breads, an effort has been made to provide one of harder
texture for use with grains and other soft foods. The wafers mentioned
are the whole-wheat and gluten wafers manufactured by the Sanitarium
Food Co., which by many families are considered more convenient for
general use as a hard bread than the crisps, sticks, etc., which upon
some of the menus are designed for the same p