With soup, pass olives and celery or radishes.

With MEATS and FISH, it is customary to serve one starchy vegetable and one green vegetable; the latter is often served in the form of salad.

With ROAST BEEF, serve potatoes, Franconia style, mashed or scalloped and any one of the following vegetables: egg plant, cauliflower, Brussels sprouts, tomatoes stewed or scalloped, onions, squash, green corn, beet greens, new beets, peas, salsify and macaroni. If a salad is the choice, let it be of endive, cress, celery or lettuce with French dressing. Brown sauce and grated horse-radish are suitable accompaniments.

DESSERT: Pineapple Tapioca Whip, Pineapple Sponge, or a similar light dish.

With BEEF STEAK or LAMB CHOPS, let potatoes be baked, French fried or German fried or creamed, or sweet potatoes baked or broiled; the other vegetables should be the same as for roast beef.

DESSERT: Cottage pudding, Prune Whip.

With STEWED or BRAISED BEEF, serve boiled potatoes, parsnips, turnips, carrots, onions, peas or beans.

DESSERT: Apple, prune or cranberry pie, gingerbread or chocolate cake with whipped cream.

With BOILED MUTTON or LAMB, serve boiled potatoes, turnips, salsify, onions, carrots, cauliflower, Brussels sprouts, sting beans, and caper sauce.

DESSERT: Serve rice pudding, baked tapioca pudding or fruit shortcake.

With ROAST LAMB, serve potatoes, green peas, string beans, spinach, beet greens, summer squash, new turnips, asparagus, and mint sauce or mint jelly.

DESSERT: Custard or rhubarb pie, custard souffle, chocolate eclairs, brown betty with rhubarb, sponge cake with strawberries, prune roly-poly (baked).

With ROAST MUTTON, choose from the same vegetables as for roast beef; serve also red currant jelly, baked bananas, bananas or pineapple fritters. Instead of dessert, have toasted crackers, celery and cheese.

With ROAST CHICKEN or TURKEY, serve mashed potatoes, sweet potatoes Southern style, hominy, rice, squash, onions, celery raw or creamed, sweet pickle, jelly or cranberry sauce.

DESSERT: Ice Cream, sherbet, pumpkin pie, steamed pudding.

With ROAST PORK, serve white potatoes or sweet potatoes, squash, spinach, creamed cabbage, scalloped tomatoes, parsnips, and apple sauce, especially cider apple sauce.

DESSERT: Baked Indian pudding, bread pudding with jelly and meringue, ginger ice-cream, pumpkin pie, prune and orange marmalade, stewed figs with lemon jelly.

With BREADED CHOPS, mutton, lamb or veal, pass scalloped potatoes, and tomatoes.

With HOT BAKED HAM, serve currant jelly sauce, sweet potatoes Southern style, spinach, sprouts or cauliflower.

With BOILED FRESH FISH, serve boiled potatoes, peas, parsnips, pickle or egg sauce.

DESSERT: Rhubarb or lemon pie, pineapple Bavarian Cream, coffee jelly with whipped cream, strawberry shortcake, cottage pudding, with strawberry hard sauce.

With FRIED FISH, serve peas, French fried potatoes, (with no sauce) creamed potatoes or potatoes in a sauce, and cucumbers with French dressing.

With BAKED FISH, serve Hollandaise or drawn butter sauce and sliced tomatoes or cold slaw, mashed potatoes and peas. Cheese croquettes or souffle, crackers, and celery may follow.

With CREAMED FRESH FISH, have baked potatoes and buttered beets; follow with toasted crackers, cheese, lettuce salad with French dressing.

With CHICKEN CROQUETTES, provide peas.

With FISH CROQUETTES or LOBSTER CUTLETS, serve sauce tartare.

With RICE, HOMINY, or MACARONI CROQUETTES, cheese sauce is appropriate. When served as a vegetable with meat, the sauce served with the meat suffices.

With HOT APPLE PIE, BAKED INDIAN PUDDING or BAKED APPLE TAPIOCA PUDDING, serve vanilla ice-cream, whipped cream, or simply cream and sugar.