SOUP
1. Tomato Bouillon
2. Rice
3. Cream of Corn
4. Noodle
5. Cream of Pea
6. Julienne
7. Clear Bouillon
8. Oxtail
9. Split-Pea Purée
10. Cream of Tomato
11. Celery
12. Cream of Onion
13. Barley Broth
14. Cream of Asparagus
15. Vegetable
16. Corn Chowder
MEAT
1. Roast Beef
2. Pork Chops
3. Macaroni and Cheese
4. Broiled Hamburg
5. Baked Fish
6. Broiled Steak
7. Kidney-Bean Loaf
8. Roast Pork
9. Lamb Chops
10. Roast Chicken
11. Baked Beans
12. Meat Loaf
13. Liver and Bacon
14. Roast Mutton
15. Broiled Ham
16. Scalloped Salmon
17. Roast Lamb
18. Lima-Bean Loaf
19. Veal Tongue
20. Fried Oysters
POTATOES
1. Boiled Potatoes with Butter and Parsley
2. Scalloped Potatoes
3. Hashed-Brown Potatoes
4. Baked Potatoes
5. Potato Puff
6. French Fried Potatoes
7. Potato Patties
8. Roast Potatoes
9. Candied Sweet Potatoes
10. Mashed Potatoes
11. Creamed Potatoes
12. Stuffed Potatoes
13. Baked Sweet Potatoes
14. Potatoes au Gratin
15. Sautéd Potatoes
VEGETABLES
1. Spinach
2. Green Peas
3. Breaded Tomatoes
4. Squash
5. Red Beets
6. Sweet Corn
7. Buttered Carrots
8. Mashed Turnips
9. Scalloped Eggplant
10. Buttered Cauliflower
11. Hot Slaw
12. Scalloped Tomatoes
13. Carrots and Peas
14. Buttered Kohlrabi
15. Baked Onions
16. Sautéd Eggplant
17. Stuffed Peppers
18. Creamed Turnips
19. Browned Parsnips
20. Sautéd Tomatoes
21. Escalloped Cabbage
22. Creamed Onions
23. String Beans
24. Asparagus
25. Succotash
SALADS
1. Apple and Celery
2. Lettuce
3. Banana
4. Orange and Coconut
5. Cabbage
6. Tomato
7. Peas and Celery
8. Apple, Date, and Orange
9. Asparagus
10. Pineapple and Nut
11. Green Pepper and Cheese
12. String Bean
13. Fruit
14. Combination
15. Cucumber
16. Waldorf
17. Cabbage and Celery
18. Pineapple and Cream Cheese
19. Humpty Dumpty
DESSERTS
1. Chocolate Blanc Mange
2. Brown Betty
3. Raisin Pie
4. Crackers and Cheese
5. Fruit Gelatine
6. Cake and Fruit
7. Apricot Fluff
8. Tapioca Pudding
9. Steamed Pudding
10. Short Cake
11. Prunes in Jelly
12. Rice Pudding
13. Custard Pie
14. Baked Apples
15. Peach Cobbler
16. Chocolate Bread Pudding
17. Pineapple Tapioca
18. Ice Cream
19. Jelly Tarts
20. Gingerbread and Whipped Cream
21. Indian Pudding, with Custard Sauce
22. Floating Island
23. Prune Fluff
24. Nuts and Raisins
68. In the application of Table VII, use should be made of the dishes
numbered 1 in the various groups for the first day's menu. 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, sautéd 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.