(All references to recipes in this book are in capitals.)

Beef: Serve white or sweet potatoes, mushrooms, cooked bananas, croquettes of hominy, farina, rice, macaroni, matoes, and any of the following sauces : Brown, Mustard, Mushroom, Tomato or Truffled Mushroom Sauce, and Apple Fritters, Apple Croquettes, Currant Jelly Forms tomato Sweets.

At the informal dinner any of the following vegetables may be served with beef: cauliflower, Brussels sprouts, beets, spinach, vegetable oyster, tomatoes, squash, turnip-. corn, egg-plant, peas or beans.

Ham or Pork: Serve white or sweet potatoes, spinach, beets, beet-greens. Brussels sprouts, cauliflower or hot or cold cabbage, and any of the following sauces : Champagne for ham, Chive or Pepper-sauce and Apple-sauce, Fritters or Croquettes or Cider Apple-sauce.

Lamb or Mutton: Serve white or sweet potatoes, croquettes of farina or rice, Tomato Croquettes, Green Pea Puree, celery or cucumbers cooked, asparagus-tips, Green Peas in Croustades, or creamed spinach, and any of the following sauces : Champagne, Madeira, Mushroom, Onion, Tomato, Tomato Cream, or Veloute Sauce, and Currant or Orange Marmalade, Egg-tomato Sweets or fruit jellies. Squash, turnips, asparagus, parsnips, Brussels sprouts, cauliflower or egg-plant may be served with lamb and mutton, if not served as a separate course.

Veal: Serve white or sweet potatoes, creamed spinach, Beets in Sour Sauce, peas, beans, parsnip croquettes, cauliflower an gratin, and any of the following sauces : Cream, Brown, Chive, Hollandaise, Madeira, Mushroom, Onion, Sorrel or Tomato.

Poultry: Serve white or sweet potatoes, croquettes of rice, hominy or tomato, cooked cucumbers or celery, mushrooms, Pea or Chestnut Puree, rice, curry or beans, haricot verts or plain beans, and any of the following sauces : White, Bechamel, Chestnut, Curry, Madeira, Mushroom, Olive, Onion, Tomato, Tomato Cream, Veloute or Veloute Sauce with Claret, and Apple Croquettes or Fritters, Egg-tomato Sweets or Cranberry Moulds or sauce. With capon serve Cucumbers Stewed.

With chicken serve oysters, mushrooms, or chestnuts.

With duck serve Onion Souffle or boiled onions.

With turkey serve chestnuts, oysters, truffles, or sausages.

If meat or poultry is served with a sauce, then the accompanying vegetables should be dry. Do not serve two sauces at the same time.