Housekeepers are often perplexed about the choice of a vegetable to accompany various kinds of meat and fish. In American families of moderate means the dinner seldom consists of more than three courses, and in very many cases there are but two, the meat and vegetables and the dessert. In such a dinner several kinds of vegetables may be used, whereas in a dinner of several courses only one or, at the most, two kinds of veg-etables should be provided with each dish of meat or fish.

Fish

With fish may be served potatoes and tomatoes in any form ; also cucumbers, onions and green peas. If the fish is prepared with curry sauce as an accompaniment, rice should also be served; if dressed with a cream sauce, any kind of potatoes, except fried, will be appropriate. Fish is so delicate that a vegetable of pronounced flavor should never be served with it. Therefore onions should be made as dainty as possible by being boiled in a large quantity of water, which should be changed several times ; they may then be drained and a cream sauce added. It used to be the fashion to serve nothing with fish, but bread, potatoes in some dainty form, and green peas are now always provided with it.

Roast Beef And Beefsteak

These are the only meats that have not some really distinctive vegetable to accompany them. For this reason any variety may be served with them.

Corned Beef

There are some vegetables which appear almost indispensable with corned beef, such as potatoes, turnips, cabbage, beets and carrots. There are, however, several substitutes for cabbage, among them being spinach, beet greens, Brussels-sprouts, dandelions and lettuce; and Kohl-rabi may take the place of turnips. Parsnips and sweet potatoes are also good with corned beef.

Mutton And Lamb

There may be about as great a variety of vegetables served with these meats as with beef, but roast lamb is more frequently eaten with green peas and lettuce than with anything else.

Pork

■ With roast pork may be provided white or sweet potatoes, squash, onions, turnips, carrots, okra, parsnips, tomatoes, spinach, cauliflower, Brussels-sprouts, Kohlrabi, salsify, rice or hominy. Always serve a dish of apple sauce with pork.

Veal

Roast or braised veal is most appropriately accompanied by young carrots, white turnips or spinach. Among other vegetables that are also often served with this meat are fresh peas, beans, asparagus, okra, tomatoes, dandelion, lettuce, parsnips, creamed cabbage, young beets or beet greens.

Poultry And Game

With boiled or roasted turkey or chicken should be eaten potatoes, cauliflower, turnips, stewed celery, onions, . macaroni or parsnips. Game of all kinds should be so cooked and served that its natural flavor will be in no way disguised. For this reason the sauces and vegetables should combine in a pleasing way with the game flavor. Celery is always excellent and may be served plain, stewed, with a white sauce or with mayonnaise dressing. At a dinner of many courses it is customary to serve with the game a sauce, a salad - almost always an uncooked vegetable - and bread. Among the vegetables that are good with any kind of game are green peas, French beans, sweet potatoes, tomatoes either stuffed, broiled or in a salad, white potatoes as croquettes or puffs or fried in balls, cauliflower cooked au gratin, and spinach a' la crime ; and some care for stuffed olives as an accompaniment of wild duck. Unless an olive sauce is used, olives may be served with this game, but they must be omitted if the sauce is provided. For roast goose the vegetables are not numerous. Onions and potatoes are considered necessary, and so is apple sauce. Sweet potatoes, squash, rice, turnips and beans are also appropriate with roast goose.

In arranging a bill of fare, avoid placing two similar vegetables in the same course. The common vegetables that are more or less alike may be classified as follows: i. Cabbage, chicory, spinach, lettuce, endive, dandelion, cauliflower, beet greens, Brussels-sprouts.

2. Turnips, salsify, Kohl-rabi.

3. Squash, sweet potatoes.

4. Shelled peas and beans.

5. Rice, hominy, macaroni, white potatoes.

Thus, if squash be served, sweet potatoes should not appear in the same course; or if turnips be served, salsify should not.