Menus for Every Day of the Year

About Menus for Every Day of the Year:


Contains twelve monthly sections, with day-by-day menus that plan meals every day in the year.


Menu making and meal planning are no longer left to chance in the modern household. We all know too much about food and its effect upon our health and vitality as well as our dispositions and our social life. Added to these, our pocketbooks must never be overlooked. We plan our menus for the week ahead always with an eye to the use of leftovers and to the possibility of unexpected guests and to come out even, we follow a few simple rules. We see to it that there is a quart of milk for every child and a pint for every adult every day with cream and cheese for good measure; that liver is served once a week; that there is an abundance of the red, green and yellow vegetables, salads and fruits, with generous servings of fresh eggs, fish and meat. We know that to serve these effectively we should not repeat the same flavor at the same meal since contrasting flavors make all more enjoyable. We need to assure ourselves that there is varied texture: something soft, something chewy and something crisp, crunchy and fresh. And for the beauty of our table, form and color should not be repeated too often at the same meal unless there is a single color or single design planned.


“What shall we have for dinner tonight?” can be readily decided upon when the homemaker has this book in her hands. Nutrition and variety have been stressed and the recipes are to be found in the preceding cookbooklets.