3. _Carbohydrates_--give heat and energy to the body-- found in sugar and starches. 4. _Fats_--give heat and energy to the body-- found in cream, nuts, pork, and so on. 5. Protein--builds and repairs the tissues-- found in meat, eggs, cheese, seeds. Always choose a diet carefully: 1. To give variety. 2. To combine the foods properly, so that they will contain adequate proportions of each food-stuff at every meal. LESSON VIII: THE PLANNING AND SERVING OF MEALS SUBJECT-MATTER Experience has shown that some foods are more acceptable at one time of day than other foods, and that certain combinations are more pleasing than others. The choice of foods will also depend upon the season of the year. For example, breakfast is, as a rule, made up of simple foods that are not highly seasoned nor subjected to elaborate methods of cooking. A fruit, a cereal, and bread, with, possibly, eggs or meat, are served at breakfast. A hot beverage is added by most people to this meal. Fundamentally, dinner consists of a hot meat or other protein dish, with one or two vegetables. Soup, salad, and a sweet dessert are often served. The soup is served before the meat course, and the salad and dessert follow it. The dessert may be a fruit, a cookie or other pastry, a pudding, or a frozen dish. Lunch or supper may be a very simple meal, consisting of a soup with crackers, one protein dish (eggs, milk, or meat) with bread and stewed fruit, or a salad, with a simple dessert. EXAMPLES OF WELL-CHOSEN MENUS _Breakfast_ No. I Apple sauce Sausage or bacon Oatmeal Toast No. II Baked apples Eggs in the shell Cracked wheat Corn muffins No. III Stewed figs or berries Poached eggs Corn-meal porridge Toast Note.--Eggs should be omitted from the breakfast menu if they are not cheap and easily obtainable. _Dinner_ No. I Pork chops Potatoes Fried apples Mashed turnips Bread Rice pudding No. II Beef or mutton stew Biscuits Spinach or turnip tops Cornstarch pudding No. III Baked beans Grape sauce Cabbage salad Bread or biscuits _Supper_ No. I Stewed apricots or other fruit Whole wheat bread Buttermilk or sweet milk Peanut cookies No. II Omelet Creamed potatoes Bread Fresh fruit No. III Cream of carrot soup Biscuits Cottage cheese Syrup