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 purpose.

Less variety may be used, and changes made to suit the taste and circumstances of those providing and partaking of the meals; but whatever is subtracted should still leave upon the bill of fare the more nutritious articles, like grains, whole-wheat bread, and other foods rich in nerve and muscle forming elements.

Whether the housewife follows the bills of fare given with such modifications as are best suited to the needs of her household, or provides some of her own choosing, she will find it a great saving of vexation and trouble to make them out for several days or a week ahead, at one time, rather than from day to day or from meal to meal.  She can then plan her work and her resources so as the more nearly to make “both ends meet,” and can provide a more varied fare, while if changes are needed, they can be easily made by substituting one article for another, as circumstances demand.