MENUS. The literal interpretation of the word menu is "minute detail," and it is used to denote the particulars of the different courses of a meal. A menu should be drawn up for every meal, however simple or elaborate, in order that the food may be well balanced and that variety may be introduced and the food made interesting.
The compilation of elaborate menus demands a knowledge of cookery in all its branches without which a meal would not be well planned, whilst the arrangement of simple home meals, al though requiring less culinary skill, needs careful thought in order that the food may be well planned, varied and economical.
Monotony is the chief difficulty encountered when catering for the average household, where the amount of money which can be spent on food is limited.
Careful consideration should be given to several points of which the following are the most important :—(i) The number of guests and the cost to be incurred. (2) The ability of the cook and the
facilities of the kitchen. It would be unreasonable to expect a cook, working single handed, to prepare an elaborate hot meal of many courses. A capable and experienced person can cook and serve a dinner for six or eight guests provided some dishes in cluded in the menu can be prepared in advance. (3) The taste of the guests. When possible one or two of the guests' favourite dishes should be introduced. (4) The season. In hot weather light and easily digested food should be selected, with plenty of fresh fruit and vegetables, whilst during the winter months more heat-giving and fat-forming food is preferable. Full use should be made of food that is in season. (5) The food value of the meal. When planning meals, whether elaborate or simple, thought should be given to the food value of each course, and a special effort made to provide a well-balanced meal. Therefore, some knowledge of the classification of the different foods and their food value is necessary. (See DIET AND DIETETICS.)