The Dinner Table – Strength Magazine – August, 1924

The best way to plan the summer menu is to do it on general principles. Details can be adjusted to fit the time, circumstances, and resources of the cook; decorations, accessories, appetizers and the like may be added as you choose; but the real, and in fact the only important, question for consideration in this matter of menus is the question of food, real food, and that in variety and abundance.

Stark CenterUniversity of Texas