There are dishes which seem especially adapted to be served together. This should be a matter of some study. Of course, very few would serve cheese with fish, yet general combinations are often very carelessly considered.
Soup is generally served alone; however, pickles and crackers arc a pleasant accompaniment for oyster-soup, and many serve grated cheese with macaroni and vermicelli soups. A pea or bean soup (without bread croutons) at one end of the table, with a neat square piece of boiled pork on a platter at the other end, is sometimes seen. When a ladleful of the soup • is put in the soup-plate by the hostess, the butler passes it to the host, who cuts off a thin wafer-slice of the pork, and places it in the soup. The thin pork can be cut with the spoon. Hot boiled rice is served with gumbo soup. Well-boiled rice, with each grain distinct, is served in a dish by the side of the soup-tureen. The hostess first puts a ladleful of soup into the soup-plate, then a spoonful of the rice in the centre. Tins is much better than cooking the rice with the soup.
Sometimes little squares (two inches square) of thin slices of brown bread (buttered) are served with soup at handsome din-ners. It is a French custom. Cold slaw may be served at the same time with soup, and eaten with the soup or just after the soup-plates are removed.
The only vegetable to be served with fish is the plain boiled potato. It may be cut into little round balls an inch in diam-cter, and served in little piles as a garnish around the fish, or it may be the flaky, full-sized potato, served in another dish. Some stuff a fish with seasoned mashed potatoes, then serve around it little cakes of mashed potatoes, rolled in egg and bread-crumbs and fried. Cucumbers, and sometimes noodles, arc served with fish.
Almost any vegetable may be served with beef. If potato is not served with fish, it generally accompanies the beef, either as a bed of smooth mashed potatoes around the beef, or à la neige, or as fried potato-balls (à la Parisienne), or, in fact, cooked in any of the myriad different ways. At dinner com-panies, beef is generally served with a mushroom-sauce. How-ever, as any and all vegetables are suitable for beef, it is only a matter of convenience which to choose Horse - radish is a favorite beef accompaniment.
Cranberrv-sauce, or some acid jelly, such as currant or plum jelly, should be served with turkey. Many garnish a turkey with sausages made of pork or beef. Any vegetable may be served with a turkey; perhaps onions, cold slaw, turnips, tomatoes, and potatoes are the ones oftenest selected.
Fried chickens with cream dressing are good served with cauliflower on the same dish, with the same sauce poured over both. A boiled chicken is generally served in a bed of boiled rice. A row of baked tomatoes is a pretty garnish around a roast chicken. It is fashionable to serve salads with chickens.
is especially nice served with green pease or with spinach; cauliflowers and asparagus are also favorite accompaniments.
The unquestionable combination for pork is fried apples, apple-sauce, sweet - potatoes, tomatoes, or Irish potatoes. Pork sausages should invariably be served with apple-sauce or fried apples. Thin slices of breakfast bacon make a savory garnish for beefsteak. Thin slices of pork, egged and bread-crumbed, fried, and placed on slices of fried mush, make a nice breakfast dish; or it may garnish fried chickens, beefsteak, or breaded chops.
Any vegetable may be served as well with veal as with beef. I would select, however, tomatoes, parsnips, or oyster-plant.
Roast Goose, apple-sauce, and turnips especially.
Game. Game should invariably be served with an acid jelly, such as a currant or a plum jelly. Saratoga potatoes, potatoes a la Parisienne, spinach, tomatoes, and salads, are especially suitable for game.