Soups

Wafers, bread sticks, croutons, celery, olives, pickles, cheese sticks, radishes, or very hot hard rolls.

Meats

Roast Beef - Horseradish or horseradish sauce, Yorkshire pudding, catsup,

Worcestershire or mustard. Roast Pork - Apple sauce, cranberry sauce or cranberry jelly, apple rings, or lemon ice. Sweet potatoes. Roast Lamb - Mint sauce or mint jelly, mint ice, currant jelly. Peas. Boiled Mutton - Caper sauce.

Baked Ham - Mustard, pear and ginger conserve, or currant jelly. Spinach. Roast Veal - Tomato sauce, dressing with celery, cranberry ice. Steaks - Mushroom sauce (browned) or creamed mushrooms, broiled bananas, horseradish or horseradish sauce. French fried potatoes. Meat Loaf - Tomato sauce.

Fowls

Roast Duck - Apple sauce, currant jelly, bread sauce. Creamed onions.

Roast Chicken - Currant jelly. Brussels sprouts.

Broiled Chickens - Currant or grape jelly. Mushrooms.

Roast Turkey - Chestnut stuffing, cranberry sauce, cranberry jelly or cranberry ice. Onions. Roast Goose - Apple sauce, cranberry sauce or currant jelly.

Fish

(A slice of lemon always should accompany fish.) Salmon - Egg sauce. Peas. Mackerel - Lemon butter. Halibut - Hollandaise. Filet of Sole - Tartar sauce.

Shad - Parsley, egg sauce, mushroom sauce. Corn bread. Oysters and Clams - Horseradish, lemon. Celery. Scallops - Tartar sauce.

Salads

Fruit - Salt wafers, small sandwiches. Salted nuts. Meat - Celery, cheese wafers. Olives. Vegetable - Cheese straws, wafers. Fish - Slice of lemon. Celery, olives, saltines.