used, together with proper directions for compounding. In all good
recipes the items are tabulated in the order in which they are needed,
so as to save time and produce good results. Items tabulated in this
manner also serve to minimize the danger of omitting some of the
ingredients of a recipe, for they can be easily checked up when they are
given in the proper order.

59. In preparing recipes, the beginner in cookery usually has difficulty
in judging the size of a recipe. The experienced housewife will not
follow a recipe exactly when she thinks it will produce more food than
she needs to meet the requirements of her family; instead, she will
reduce the quantities to suit her wants. Likewise, if a recipe will not
provide enough, she will increase the quantities accordingly. Just how
to judge whether or not a recipe will make what is wanted comes only
with experience, but the beginner may be guided by the fact that it is
never wise to prepare more than enough of one kind of dish, unless, of
course, it can be used to good advantage as a left-over. On the other
hand, if a recipe is for food that can be kept and used for another meal
later, it often pays to make up more, so as to save time, fuel, and
labor. In any event, it is always advisable to follow explicitly the
directions that are given, for if the recipe is of the right kind they
will be given so that success will result from carrying them out
in detail.

60. In order that the beginner in cookery may form a definite idea of
the manner in which the dishes of a menu, or bill of fare, may be
prepared so that they will be ready to serve in their proper order at
meal time, there is here given a simple dinner menu, together with the
recipes for preparing the dishes called for and the order in which they
should be prepared. While these recipes are not intended to teach