The Providence news. (Providence [R.I.]) 1891-1906, 1897-10-11
My Dear sarah:-

MY Lear
You say you are in doubt as TO what
bort of vegetables 10 serve with the fish
,ourse. There is only one vegetable al
lowable with this course, and that is the
potato. A good way is TO stuff the fish
with mashed potato and garnish with
balls of mashed potato rolled in egg and
fried. Cucumbers. when in season, and
sometimes noodles. are served with fish,
but not often. A few little hints may be
OF use TO you. perhaps.
Soup is generally served alone; pickles
and crackers are a pleasant accompa-
niment for oyster soup and grated cheese
with macaroni and vermicelli soups.
Hot boiled rice is served with gumbo
soup. II is served in a dish by the side
of the tureen. The hostess first puts a
laddleful of soup into the soup plate,
then a spoonful of rice in the centre.
Cold slaw may be served with the soup
or just after the soup plates have been
removed.
With beef. any vegetable may be
served. Corned beef should be served
with carrots. parsnips, cabbage or
pickles around it,
with turkeys. serve cranberry sauce
or some acid Jelly. such as currant or
plum. Any vegetable may be served.
onions. cold slaw, turnips. tomatoes and
potatoes are oftenest selected.
Fried chickens with cream dressing
are good served with caulifhower on
the same dish and sauce poured over
both. A bailed chicken is generally
served on bed of boiled rice. A row of
baked tomatoes is a pretty garnish
around roast chicken.
Pork is always served with fried ap-
piles, apple sauce, sweet potatoes, toma-
toes or Irish potatoes.
Pork sausages should invariably be
eaten with apple sauce or fried apples.
With lamb serve green peas. spinach,
cauliflower and asparagus. Also serve
the same with mutton.
Veal is served with the same accompa-
niments as beef. Roast goose is served
with apple sauce and parsnips.
Game invariably is served with an acid
jelly, potatoes. spinach, tomatoes and
salads. Cheese is served just before des-
sert. 1t is English to serve celery or
cucumbers with it. Macaroni with
cheese, welsh rarebits, cheese omelets,
or little cheege cakes are a good substi-
tute foy q cheese course.
Sweetbreads take peas. sometimes to-
matoes, cauliiower. macaroni, mixed
with tomato sauce or cheese, or with as
paragus or succotash. Cantaloupe mel
ons are served just after soup at dinner
This is, how ever, more of a breakfast
dish. Watermelon is served the same as
fruit at dinner.
The best seasons for the different kinds
of meat and fish often puzzle a young
housekeeper like yourself Beef is best
from January to May. Tripe is good all
through the winter months. If you are
going TO roast some pork. do il in the
winter by all means. but If you are GO
ing to roast a pig. the best time is from
the first of May 10 the middle of June.
Lamb Is best from June to September
mutton from February to May; wild
birds. from the first of October to De-
cember: turkeys. during December and
January; chickens and geese are best
from September first TO December first,
and ducks and young chickens, during
May and June. If you again become
puzzled about any little household mat
ters, beg Of you to write me Immediate
ly. as 1 am only too glad 10 be of use TO
you. / trust that these few hints are
what you wished for and am quite sure
you will be satisfied with the result, If
you will bear them in mind bit.
Yours culinarily,
COMFORT JONES,
Doctor OF Cookery.
Dorchester Mass