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Menus
FOR DIFFERENT OCCASIONS
PLANNING three meals a day, three hundred and sixty-five days in the year, may be a most interesting game or may result in a deadly monotony of dishes. Nevertheless, people have to be fed and most families are happier if they have occasional guests.
Nutrition authorities tell us that fresh fruit and vegetables and milk are daily necessities for well planned meals. To keep these properly, requires refrigeration.
Because of the part the refrigerator plays in the care of foodstuffs and the preparation of meals it is desirable to have it as near as possible to the place where cooking is done and to the dining room as well.
From the chilled fruit that is served for breakfast, the ice cubes that are frozen for
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