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12
QUANTITY COOKERY
Potatoes
Creamed potatoes may be served with meat lacking gravy or sauce.
It is seldom advisable to serve mashed potatoes unless there is a meat gravy to offer with them.
Vegetables
When possible one vegetable should be starchy and one should be succulent.
Two creamed or two fried or two buttered vegetables should not be served in the same meal.
Breads
Raised breads and quick breads give a good variety.
Salads
There should be at least one inexpensive salad.
The variety in salads may consist of one fruit salad, one vegetable salad and one salad in which protein predominates, such as cottage cheese, meat or fish.
Head lettuce salad is universally popular and may appear at every meal.
In salad dressings, there should always be a cooked dressing, French dressing and mayonnaise. Other varieties may be added as desired.
Desserts
Variety in desserts includes:
Fruit in some form.
A pudding with a dough or bread foundation.
Two cold puddings.
One kind of ice cream.
One kind of cake.
