Fruit Cereal Meat 1 other hot dish Toast Beverage TYPICAL LUNCHEON PLANS I Hot dish Bread and butter Beverage II Hot dish Bread and butter Simple dessert Beverage III Soup Another hot dish Bread and butter Dessert Beverage IV Soup 2 other hot dishes Salad Dessert Beverage TYPICAL DINNER PLANS I 2 hot dishes (as meat and vegetable) Bread and butter Dessert II Soup 2 or 3 other hot dishes (as meat and one or two vegetables) Bread and butter Dessert Beverage III Soup 2 or 3 hot dishes A relish (as jelly or pickle) Bread and butter Salad Dessert Beverage More elaborate plans than these should usually be reserved for state occasions. =The cost of the dietary.=——The types of menu used will depend very largely upon the income of the family. It is comparatively easy to plan attractive bills of fare if one does not have to consider the amount of work involved in preparing them, or the cost of the materials to be used. With knowledge of food values an expensive dietary may be wholesome, but there is great temptation to overeating and waste of food, and it is wise to keep meals simple for the sake of good digestion. Most families have to consider carefully the cost of food if any money is to be saved for books or travel or emergencies. A dietary such as planned on page 313 will probably cost from $1.50 to $2.00 for the day, or from 1-1/2 to 2 cents per 100 Calories, depending on the locality. Nothing is allowed for waste, which may, if the cook and those who eat the food are not careful, amount to from 10 to 15 per cent of the total cost. It is often estimated that the “average” man will consume about 3000 Calories per day, and the cost may be expressed on this basis as from 45 to 60 cents per man per day; or the dietary spoken of as a 45-cent or 60-cent dietary or whatever the exact cost per 3000 Calories may be. The cost of food for such a family for a year would at this rate be from $550 to $750.