CHAPTER XIV
Balanced Menus
Now that you have read—and perhaps tested— a greater number of pecan recipes than you ever before knew were in existence, the question prob- ably arises in your mind, “What is their place in the menu? How can I use these pecan salads, these pecan entrees, these pecan breads, these pecan desserts, ete. to best advantage to assure 4 properly balanced diet for myself and my family?”
The menus which follow are planned to answer that question for you as fully as it is possible to do so without an exact knowledge of those who constitute your family group, their type of activity and their food requirements: As a guide, these menus should be helpful in any home, if the policy of substituting foods of an equal or similar food value is pursued when it is necessary to make changes.
Menu-making, after all, is the application of common sense plus scientific knowledge of food values and characteristics, to assure proper bal- ance. If changes are made from the menus which follow, keep these points in mind.
Use whole grain cereals, plenty of fresh fruits and green vegetables, one uncooked vegetable and fruit each day, one pint of milk a day for adults, and one quart a day for children.
If more than one vegetable is used in the meal, use one starchy and one green.
Do not multiply starchy foods in the meal, such
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