This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Mashed, boiled or baked white or sweet potatoes, cabbage, cauliflower, oyster-plant, turnips, apple sauce, stewed tomatoes. For salad use any of the salad plants, with French dressing, singly or in combination, or with green peppers, celery, shredded cabbage, sliced tart apples, grapefruit or tomato jelly. The desserts should be light, consisting either of fruit or fruit cups, simple fruit dumplings, or fruit whips or gelatine.
What to Serve with Poultry: Mashed, roasted or boiled white or sweet potatoes, cauliflower, Brussels sprouts, winter or summer squash, chestnuts, mushrooms, corn, peas, string beans, celery, raw or cooked, green peppers stuffed with vegetables, cranberry sauce or jelly.
Asparagus should be used with broiled chicken. The salads may be the same as those given for lamb with the addition of asparagus salad. The desserts may be somewhat heavier in character, although fruit and fruit desserts are always correct. If desired, they may take the form of ice creams or Bavarian creams, while simple steamed puddings and small portions of well-flavored custards, and simple shortcakes may be used.
What to Serve with Corned Beef: Boiled potatoes, white or sweet, parsnips, cabbage, Brussels sprouts, cauliflower, turnips, beets, carrots, and any kind of greens. For salads select any of those to be served with beef. The dessert should be "homey," such as warm gingerbread, apple pie, or doughnuts and cheese.
What to Serve with Game: As game is somewhat light, the accompanying vegetables are usually elaborate. Among those suitable are white or sweet potato croquettes, celery plain, au gratin, or creamed, sweet potato glace, stuffed, broiled or fried tomatoes, creamed spinach, peas in timbale cases, peppers stuffed with boiled rice, escalloped cauliflower, or Brussels sprouts.
Ripe olives, barberry or black or red-currant jelly may be provided. The salads should be plain, preferably of a combination of salad plants with fines herbes. Otherwise, choose celery, tomato or a tart fruit salad. The dessert should be simple, including only a fruit ice with sponge cakes, a fruit tup, baked stuffed apples, or something that will carry out the general idea of naturalness which should surround a game dinner.
What to Serve with Fish: Plain boiled potatoes dusted with parsley, roast potatoes, French fried or white or sweet potato croquettes; onions, stuffed green peppers, tomatoes, stewed, broiled, fried or baked; ten-minute cabbage, turnips, celery, pickled beets, pickled carrots, any kind of greens. Use any of the salads designated for veal. Only dessert with a fruit foundation or flavor should be used.
Fruit salads are much out of place in the dinner menu, unless they figure as the last course, when they are served with crackers, cheese and coffee. They are naturally sweet, and, when followed by a dessert, the palate is apt to become clogged with sweet. As a general rule sweets and savories do not mix, although occasionally they can be blended, as currant sauce with ham, orange fritters with duck, or pineapple or orange and celery salad with game. These exceptions must, however, be introduced with sparing hand, as they often strike a wrong note that sets the whole meal askew.
The heavy salad, swathed with mayonnaise or boiled dressing, is entirely out of place at dinner because it overloads the menu with fat. Only salads of green vegetables should be selected, like lettuce, pepper and cauliflower, tomato and cress, cabbage and celery, etc., French dressing with variations alone being suitable.
Dessert depends entirely on the rest of the meal. Fruit, either fresh or cooked, is always acceptable with fish or fat meats; pies and steamed puddings are suitable when the meat course is light, as chops or cold meat. Old-fashioned desserts, like doughnuts and cheese and Indian Pudding, should be used with meats like corned beef or pork. A country housewife remarked, "Somehow a corned-beef dinner and ice cream don't keep company!" This is somewhat a matter of sentiment, but more of the combinations of flavors. Ordinary flavors do not combine with those of the more delicate type. The two types clash, and do not "harmonize" any more than walking shoes do with evening dress. Each has its place, but they must be differentiated. The following menus are illustrative:
Pot Roast of Beef Horseradish Sauce Macaroni
Brussels Sprouts Onions
Baked Apple Dumplings Lemon Sauce
Green Peppers, Stuffed with Tomatoes and Corn
Onion Soup Veal Loaf Tomato Sauce Mashed Potatoes
Salad of Watercress and Lettuce
Broiled Chicken Cream Sauce
French Fried Potatoes Stewed Peas
Lettuce, Radish and Olive Salad
Marshmallow Ice Cream Lady Fingers