Plan TO PLEASE!

Plan meals when you are a little hungry ... your culinary imagination is better then. Articles in magazines and newspapers help provide inspiration when you need it, for greater menu variety.

When there are small children in the family, it is easier to plan meals around the type of food small-fry can eat. Adults, too, enjoy this simple food, which can be served in attractive and tempting combinations.

Plan the whole day’s meals as a unit. This is the only way you can be sure of providing the proper amount of the right kind of food.

These are the foods needed every day for good health:

MILK—3 or 4 cups for children; 2 to 3 cups for adults. Milk used in cooking may be counted in the total.

VEGETABLES and FRUITS—1 serving of green, leafy or yellow vegetable; 1 serving of citrus fruit; 1 serving of potato; 1 other vegetable or fruit, preferably raw. Noodles, spaghetti and macaroni cannot be considered substitutes for potatoes. True, they are high in starch, but important minerals and vitamins found in potatoes are lacking.

MEAT, FISH, POULTRY or CHEESE—1 serving daily.

EGGS—at least 4 a week; 1 daily is better.

Enriched or whole grain CEREALS and BREAD—2 servings or more.

BUTTER or MARGARINE—2 tablespoons or more.

EYE APPEAL—Colorful combinations are more appetizing. As you plan a menu, try to visualize the food as it will appear on the table. Strive for good contrast of flavor, color, and texture.

OFF THE BEATEN TRACK—Now and then introduce the family to a new food, or an old favorite in new guise. But don’t overdo it. One new food at a meal is enough.

DESSERT—Dessert is actually a part of the meal and should always be planned as such. Serve a light dessert when the main course is hearty. Serve rich cake and pie only when the main course is not too filling.

LITTLE EXTRAS—A few sprigs of parsley go a long way to make the meat platter more attractive. A sprinkling of paprika provides a flourish of color for creamed dishes.

A tray of raw relishes ... carrot sticks, celery curls, green pepper rings, radish roses and cucumbers cut lengthwise into fingers ... may pinch-hit for the salad occasionally.

Used with discretion, food coloring is a boon to the cook. Add a few drops of yellow coloring to chicken gravy; a few drops of red coloring to step up the eye appeal of desserts made with canned cherries.

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