With all clear soup: - grated cheese.

With oyster, clam or lobster soups: - light flaky crackers.

With chowder: - hardtack or hard water crackers.

With purees, like tomatoes, peas, lentils or beans: - small croutons.

With fish soups: - large croutons.

With rice soups, mock turtle, black bean, or oxtail: - hard boiled egg cut in thin slices and lemon cut in quarters.

Serve also with soups either tender celery, radishes or olives; one or all may be used.

With Shell Fish

With oysters or clams, cold, in the deep under-shell: - horse-radish, lemon or vinegar, long oyster crackers or brown bread and butter.

With broiled oysters: - toast and brown sauce.

With fried oysters: - cabbage salad with French dressing.

With broiled lobster: - lettuce, French dressing, chili sauce.

With cold boiled crabs: - lettuce, French dressing, brown bread and butter.

With deviled crabs: - tartar sauce, bread and butter.

With Fish

With boiled fish: - sauce Hollandaise, boiled potatoes, parsley sauce, cucumbers or lettuce with French dressing.

With baked fish: - fried or plain boiled potato balls, cucumbers or lettuce, with French dressing.

With broiled or planked fish: - same as baked fish.

With small fried fish, such as smelts: - tartar sauce, light crisp bread and butter.

With creamed or deviled fish: - crisp bread and butter.

With plain mackerel: - fried mush or corn bread.

With plain cod: - boiled potatoes, parsnips, sour milk biscuit or brown bread.

With creamed cod: - for breakfast, baked potatoes; for luncheon or supper, plain boiled potatoes.

With halibut steaks: - for luncheon, cucumbers with French dressing, graham bread and butter; for dinner, the same with plain boiled potatoes.

With Meats

Pork

With plain fat pork: - beans, lentils, boiled cabbage and apple sauce.

With roasted fresh pork: - apple sauce, boiled potatoes or baked pumpkin with ladies' cabbage, stewed kale or spinach.

With cold roasted pork: - apple sauce, cabbage or lettuce salad.

With hot boiled ham: - potatoes, apple sauce and any delicate cabbage.

With baked ham: - an acid sauce, such as currant jelly, sweet potatoes or baked squash, spinach, Brussels sprouts or cabbage.

With cold boiled or baked ham: - cabbage salad with French dressing.

With broiled bacon, for breakfast: - poached eggs.

Lamb

With spring lamb: - mint sauce, boiled rice, cucumbers with cream sauce, new peas or asparagus tips.

With cold lamb: - lettuce and mint salad, French dressing.

Mutton

With broiled chops: - creamed potatoes, peas.

With breaded chops: - tomato sauce, potatoes au gratin.

With boiled leg of mutton: - caper sauce, boiled rice, stewed cabbage or turnips.

With baked or roasted leg of mutton: - brown sauce, rice croquettes, creamed turnips or Brussels sprouts.

With braised leg of mutton: - brown sauce, surround with plain boiled rice.

With shoulder of mutton, boiled or roasted: - boiled rice, stewed turnips.

With saddle of mutton: - baked macaroni without cheese, French peas or asparagus tips.

With roasted loin of mutton: - rice, either croquettes or boiled, scalloped or baked tomatoes.

With cold mutton: - sliced tomatoes with French dressing.

With Irish stew: - dumplings, stewed onions.

Veal

With veal cutlets: - tomato or paprika sauce, rice balls, peas.

With stewed veal: - dumplings, baked tomatoes.

With fricandeau of veal: - rice, spinach or cauliflower, Brussels sprouts, peas or asparagus.

With cold veal: - sorrel salad or mayonnaise of celery.

With cold veal loaf, for supper or luncheon: - celery, lettuce or Waldorf salad, or plain tomato salad with French dressing.

BEEF With rolled steak or roulettes: - brown or tomato sauce, potato puff or potato croquettes, stewed carrots or string beans.

With Victory steaks for dinner: - brown or tomato sauce, baked potatoes, stuffed sweet chilis.

With sirloin steak for breakfast: - French fried or baked browned potatoes; for luncheon, lettuce or celery salad with French dressing.

With broiled sirloin steak for dinner: - stuffed white or sweet potatoes, or potato croquettes, string beans, baked tomatoes, broiled or baked mushrooms.

With plain boiled beef: - boiled potatoes, string beans or browned parsnips.

With brown stew of beef: - brown sauce, dumplings, baked string beans or stewed carrots.

With braised beef or beef a la mode: - brown sauce and macedoine of vegetables.

With filled of beef: - mushroom sauce, sweet or white potato croquettes, peas.

With broiled fillet: - sauce Bearnaise, mashed creamed potatoes, cold asparagus with French dressing.

With baked or roasted ribs of beef: - mashed or plain boiled potatoes, or mashed and browned potatoes, string beans, cucumberss, lima beans, green corn, baked tomatoes or stewed cabbage.

With sirloin: - stuffed white or sweet potatoes, baked white potatoes, baked squash, corn, tomatoes, spinach, or lima beans.

With a pot roast or boiled beef: - cream horseradish sauce, boiled potatoes, stewed turnips or any of the delicate cabbage dishes.

With cold roast beef: - cream horseradish sauce, aspic jelly, salad with French dressing.

With creamed chipped beef: - corn bread.

With boiled corned beef: - cabbage, kale or dandelions, turnips, boiled potatoes.

With hot plain boiled tongue: - raisin sauce, boiled rice, stewed carrots. With stuffed beef's heart: - mashed potatoes, stewed carrots, plain buttered beets, or browned parsnips.

With stuffed and baked calves' heart: - roulettes of potatoes, peas or asparagus tips.

With broiled sweetbreads: - peas, dainty rolls. With stewed sweetbreads: - mushrooms, peas.

With baked or braised sweetbreads: - brown sauce, peas. Serve with any meat course one starchy an d one green vegetable. Where a short service is required the green vegetable may be a salad, and this may be placed on the table before dinner is announced.

With Entrees

With croquettes: - peas.

With boudins: - peas, cream or Bechamel sauce.

With timbales: - cream sauce, peas, truffles or mushrooms, crips bread.

With brown entrees: - brown sauce. With light entrees: - white sauce.

With fish or oyster croquettes or cutlets: - sauce Hollandaise, or tart sauce, crisp rolls, potatoes either creamed, au gratin or in roses.

With fish timbales: - cream or oyster sauce, tiny potato balls.

Pates are served alone because they contain both meat and bread material.

With Poultry

With broiled chicken: - cream sauce, waffles or tea rolls. For luncheon: - peas, guava jelly.

With boiled chicken: - rice with egg sauce, boiled onions.

With fricasseed chicken: - dumplings or boiled rice, baked tomatoes or baked onions.

With panned chicken: - brown sauce, baked dumplings or corn pudding or plain boiled rice, baked or fried tomatoes.

With roasted chicken: - rice, white or sweet potato croquettes, stewed or boiled chestnuts, guava or crab-apple jelly.

With roasted capon: - chestnut stuffing, boiled rice, baked sweet potatoes, stewed celery, spinach, cranberry or guava jelly.

With cold chicken: - Mayonnaise of celery or lettuce salad.

With hot boned chicken: - sauce supreme, stewed chestnuts.

With boned chicken: - lettuce, celery,, or Waldorf salad with mayonnaise.

With turkey: - plain boiled rice, white potato or chestnut croquettes, baked onions or stewed celery, an acid jelly.

With cold turkey: - tomato aspic, Waldorf salad.

With guinea fowl: - crisp rolls, broiled bacon, hominy, stewed celery, currant jelly.

With tame ducks: - walnut or potato stuffing, brown sauce, browned turnips or parsnips, green peas or asparagus.

With unstuffed duck: - macaroni, browned sweet potatoes, hominy croquettes, stewed celery, currant or grape jelly.

With cold duck: - aspic, chicory with French dressing.

With goose: - potato or hominy croquettes, sauerkraut, apple sauce or barberry jelly.

With Birds And Game

With squabs: - peas, asparagus tips.

With pigeons: - rolls of broiled bacon, stewed celery, or lettuce salad with French dressing.

With small birds on toast: - creamed onions, baked sweet potatoes.

With broiled birds, quail or grouse: - fried hominy or mush, chicory, lettuce or celery salad with French dressing.

With woodcock: - baked macaroni, lettuce with French dressing.

With pheasants or prairie hens: - bread, horsesradish sauce, French fried sweet potatoes, lettuce or celery salad, French dressing.

With rabbit, stewed or roasted: - sweet potatoes and parsnips, or baked squash and stewed turnips, currant or cranberry jelly.

With Belgian hare: - Hominy or rice, stewed celery or Brussels sprouts, spinach, acid jelly.

With vension: - baked sweet potatoes or squash, cauliflower or Brussels sprouts, cranberry or currant jelly, salad with French dressing.