To the young, inexperienced housekeeper, the compiling of menus is a source of unending puzzle and worry, for it is by no means easy to arrange a combination of dishes which are seasonable, reasonable in price, and well balanced.

It is a matter of congratulation that long, heavy repasts are now quite out of date, and that simplicity is, or should be, the keynote of every dinner, coupled with perfection in each minute detail. Speed in serving the different courses is also essential to the success of the meal.

The following hints should be studied carefully, as they will greatly simplify the work, until, with a little experience, compilation of menus will offer no special difficulty.

1. Before drawing up the menu, consider the occasion on which the meal is to be served - if merely a family meal, or a formal dinner, or dance, supper, etc.

2. Try and recall any particular whims or fancies of your family or guests. This is a most necessary precaution nowadays, when so many people have to adhere to a special diet, for reason of health or from preference.

3. Calculate (however roughly) the sum it is desirable to spend, paving due regard to income and social position. This also is much-needed advice, for many housewives try to vie with and outdo their "richer neighbours, often with fatal pecuniary results.

4. Think of the cook, recollect the dishes with which she is most successful, and never give more cooking than she can reasonably be expected to execute.

5. Consider the resources of the kitchen, the size of stove, number of saucepans, what time-saving appliances are available, etc.

6. Study the marketing lists carefully. See what foods are in full season, and therefore reasonable in price.

7. Take advantage of the season of the year, making the most of the many excellent cold dishes when the thermometer registers 900 Fahr. in the shade, and paying them scant attention when it falls below zero.

8. Contrast the colouring of the various courses, and aim at obtaining a pleasing variety of flavours.

9. Remember that the principal ingredient used in one dish should not appear in any other - e.g., if the soup is artichoke puree, artichokes a la creme cannot be served as a vegetable.

10. Two dishes of beef or mutton, or chicken, etc., cannot be served at the same dinner - e.g., roast beef and fillets of beef a la maitre d'hotel; neither should there be two fried dishes in succession, or two boiled - e.g., boiled halibut followed by boiled chicken.

It is also incorrect for two sauces of the same colour to follow each other, or the same garnish to be used on different dishes.

In fact, variety in every detail must be the aim of anyone who aspires to be considered a successful dinner hostess.

Where there is a choice of - Two soups, one should be clear, the other thick; one brown, the other white, red, or green - e.g., clear soup and artichoke puree. If only one variety is given, clear soup is generally the more popular. Two dishes of fish, one should be plainly dressed, either whole or filleted - e.g., boiled halibut; while the other should be made up more elaborately - e.g., whiting souffle, lobster cutlets, etc.

Two entrees, one should be cold, the other hot; one of a light consistency, such as quenelles, creams, etc., the other more substantial - e.g., cutlets, or fillets of beef. Two sweets, one should be light and cold - e.g., wine jelly or a cream; one hot and rather more substantial - e.g., Viennoise pudding. Two savouries, one should be hot - e.g., cheese straws; the other cold - e.g., croutes of caviare. The menu for a really formal dinner usually consists of Hors d'oeuvre.

Soup.

Fish.

Entree.

Roast.

Vegetables.

Sweet.

Savoury.

While for an informal or ordinary family dinner it may be simplified by omitting the hors d'oeuvre, the soup or fish, the sweet or savoury; although it is usually advisable to include the latter, however simple the variety given.

I. - A Badly Chosen Menu

Sardine Bouchees.

Ox-tail Soup.

Sole au Gratin.

Fillets of Beef a la Victoria.

Roast Sirloin of Beef.

Fried Potatoes.

Salsify Fritters.

Viennoise Pudding.

Devilled Sardines.

II. - A Well-chosen Menu

Sardine Bouchees.

Clear Soup.

Sole a la Rouenaise.

Quenelles of Chicken.

Roast Pheasant. Potatoes a la Duchesse.

Spinach.

Chartreuse of Bananas.

Cheese Straws.

If the various items in Menu I. are considered, it will be noticed that all the dishes are more or less brown in colour, and beef is served in two courses, both vegetables are fried, while the dinner begins and ends with sardines.

Menu II. is arranged scientifically. Sardines are a very popular appetiser with which to commence dinner. The clear soup is followed by fish, coated with a delicate pink sauce, to be succeeded by a white entree, and flanked by white and green vegetables. A sparkling dish of fruit and jelly follows, and cheese straws complete a menu attractive both to eye and palate.