The first two articles of the diet mentioned, namely, the bread and the cheese, could have been taken in such amounts as to constitute what is usually considered a balanced ration, i.e., in such amounts as to supply the right quantity of muscle-forming foods in comparison with the energy value. The bread and cheese taken with the fruit, however, make a ration which is well balanced not only in the older and more widely accepted sense, but also in the more modern sense that it makes an attractive and palatable combination of foods, as well as a balanced ration, and thus favors digestion. The watery and refreshing fruits or succulent vegetables with their large supply of cellulose are a pleasant contrast to the concentrated and fatty cheese. Housekeepers would probably find that if in planning menus of which a cheese dish is the chief feature they were to take pains to supply also crisp, watery vegetables, water cress, celery, lettuce served with a dressing or with salt alone, or simple fruit salads, and would give preference to refreshing fruits, either fresh or cooked, rather than to what are known as heavy desserts, they would in general be more successful in pleasing those who are served. There is another point also to be considered in combining cheese with other foods. Whether it is raw or cooked it is likely to be somewhat soft, and so seems to call for the harder kinds of bread—crusty rolls or biscuit, zweiback, toast, pulled bread, rye bread, the harder brown breads, or crackers, and some of the numerous crisp ready-to-eat cereal breakfast foods. Brittle cookies, too, seem more suitable than rich soft cakes or puddings for the dessert in such meals. A few bills of fare are given below which experience has shown to represent combinations of dishes which are palatable and which, if eaten in usual amounts, will supply protein and energy in proportions which accord with usual dietary standards. Menus such as these are more commonly served at lunch or at supper, but they might equally well be served for dinner, the selection of dishes for any meal being of course chiefly a matter of custom and convenience for those who have any range of choice. _Suggested bills of fare in which cheese dishes are the chief source of protein and fat._ MENU NO. 1. Macaroni and cheese (p. 26 or p. 27). Raisin bread or date bread. Orange and water-cress salad. Baked apples. Sugar cookies. Cocoa. MENU NO. 2. Cheese fondue (p. 24 or p. 25). Toast, zwieback, or thin and crisp baking-powder biscuit. Celery. Potatoes, baked, boiled, or fried in deep fat. Peas, or some other fresh vegetables. Coffee. Fruit salad with crisp cookies or meringues. MENU NO. 3. Clear soup. Baked eggs with cheese (p. 29) or Boston roast (p. 28). Baked potatoes. Lettuce salad. A sweet jelly, crab apple or quince for example, or a preserve. Rye bread. Orange or banana shortcake. Tea.