FOOD COMBINATIONS

Evening Post, Volume CXXIII, Issue 59, 11 March 1937, Page 18

FOOD COMBINATIONS

AVOID TRITE MENUS

Combinations of foods are very much like apt phrases which are so good that they are overworked (states an overseas writer). When we 'find the same phrase, cropping ■-'up again and again in talking or Writing, we should take warning and . ourselves with more variety or. we: shall be uninteresting and boring to .bur friends.

■ This is true' about .menus as well. Meals become monotonous. ifjysome o$ our favourite foods 'are'always teammates,- such" as. lamti: and-peasi," frankfurters and sauerkraut, pear■andAcreani cheese salad, and" so •on.1,'.'.; ~'/'■■■'%'!,&■ :

Of course', there, are alWays'::exceptions to . any rule. Certain*''things:, go together so well that;Jwe .think. ,tof them almost as one,, andVttay'e/;hq';:wistiit? do anything about ".separating',-th^rn. For most-of us, combinations^ like, biscuits and honey, ham": and1 eggsylivec and bacon, apple pier and'.cheese^ are good, even though served very, often.

The subject of food combinations is a big one, and [discussion'might go on and on. Our suggestion ;to the menu maker who-is, seeking, new ideas and variety is to. keep a; notebook for combinations. : V :.7;V '-"i ~'