It is not difficult to plan a good dinner. Secure a juicy steak or roast, one or two vegetables, a salad, and a dessert; prepare each according to your favorite method; serve simply and the feat is accomplished. To one who has mastered the art of a cheerful breakfast, and an attractive supper, the thought of company for dinner is not at all startling. Yet in the course of 365 dinners each year, one is apt to drop into a sameness of menus that is alarming.