Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1893-04-11
SUITABLE DISHES TO SERVE TO

SUITABLE DISHES TO SERVE TO
oErHeR.
Many housekecpcrs who desire tc
serve stylish dinners and lunchcons,
fall to do 90 through . want Of knowl'
edge In minor matters. Among these u
that Of Ignorance a TO what comblna'
ton Of food Is appropriate. This !.
really q matter Of study, for the moel
delicious dishes are not appetising U
carelessly served In . generally mixed
condition.
Soup rs q first course may be served
alone, but the addition Of crackers and
pickles Il suitable; grated cheese u
often served with vermicelli and macaro-
MI soups; croutons 90 very nicely VIII
most vegetable soups; thin, square slices
Of brown bread, buttered, are frequently
placed on the table with soup ut cere-
monious dinners. IL Il customary with
creole cooks to serve cold slaw, to be
eaten lust after the soup, and In the
South hot boiled rice IL served with
gumbo coup, q spoonful being placed 10
the center Of each plate Of soup.
Potatoes are the proper accompany
ment for fish, and may be plain boiled,
cut In little halls, or mashed and fried
Cucumbers are also eaten with the fish
course.
Beef may be served with almost al
vegetables, hut potatoes should bt
among them, prepared In any style de
sired.
Mushroom and tomato sauces, brown
gravy or grated horseradish usually &C
company roast beef.
Corned beef IL served with cabbage,
turnips, parsnlps or carrots.
Mutton and spring lamb are best serv-
ed with green peas. spinach or aspsra'
gus: the sauces used for this are mint,
caper or plain churn butter.
The incest combination for pork Ia
sweet potatoes, Irish potatoes or toma-
toes. or course, apple sauce or fried ap.
Piles always 20 with these.
Poultry may be served with all green
vegetables, but boiled onions, tomatoes,
slaw, turnips and potatoes are usually
regarded as the ones best suited Tor
turkey. A boiled chicken IL accompa-
MED with boiled rice or stewed celery; a
baked chicken with tomatoes. Gran
berry sauce, grape or currant Jelly are
always placed ON the table with turkey,
and Il Is quite fashionable To serve q
vegetable salad with chicken. Boiled
goose must be eaten with plain potatoes
and onions, either boiled or baked, and
roast goose with turnips aud apple
sauce.
Game In all It's varieties Il served with
potatoes, fried, mashed or boiled, while
spinach, tomatoes and onions, with light
salads. may be added.
A company luncheon can have no
daiDtier dish than sweetbreads and peas.
Sweetbreads may also be combined with
macaroni, tomatoes, caulifiower and
asparagus.
cheese cones are a course just before
dessert. IL Il sometimes accompanied
with celery, lettuce or cucumbers.
Waters or crackers, Of course, should go
with Il. At light meal, a very In
formal dinner or luncheon, regular
cheese course may be served. consisting
Of mscaroni with cheese, Welsh rareblts,
cheese omelets, ramekins, cheese straws,
cheese fingers or toasted cheese.
Raw oysters on the half shell are
placed ON the plates before the soup.
Catalogues are served just after the
soup st dinner and asa first course al
breakfast and luncheon.
Other fruits usually come a. a first
dessert course at dinner. though some
housekeepers serve Il just before Ices.
Coffee may be- served after the fruit,
or In the parlor after dinner.