Do’s and Don’ts for Planning a Meal

I found this in a notebook that my Mother put together for her Homemaking class in 1957.

1. Avoid using all one type of food in one meal.
2. Don’t serve more than one strong flavored food.
3. Have a good balance between soft and solid foods.
4. Serve several foods easy to digest in the same meal.
5. The courses should contrast hot-cold and tart-sweet.
6. Avoid serving so much you have leftovers.
7. Avoid overcrowded tables, they are not attractive

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