Every evening, Wilmington daily commercial., 1921-03-09
GOOD HOUSEKEEPING
CORRECT ACCOMPLISHMENTS FOR
CERTAIN FOODS.
Nv Inura A. kirkman.

T know that certain things should !
be served together" writes reader OF
this column, "but | do not know JUST
what and would like to have you PRINT
such hints. NV husbands salary per-
mits me TO entertain In SIMPLY wayi
but | am afraid to go ehead because !
don't know what to serve with what'
Also, shall ] use the same china pattern
throughout n meal!
Here are few Of the customary ana
most frequently used food combinations;
With cream soup, croutons shouiu
be served. With a turtle or mock-turte
soup, serve quarters Of lemon.
Anv kind OF boiled or baked ilsh is
properlv accompanied by potato balls
and cucumber salad Goldfish may be
served with simple egg sauce; but salmon
demands holandaise sauce, lobster sauce,
or caper sauce Lobster outlets, however,
require a sauce made of pounded shrlinps.
With a roast lamb serve mint sauce,
green peas, and new boiled potatoes.
! With mutton. serve a brown sauce with
capers, or serve sauce plquant together
with currant Jelly; braised carrots ana
potatoes pared and baked in the meat pan.
Boiled beef tastes fiat without horse
radish sauce, and its proper vegetables
are carrots or turnlps. tlliet OF oeei
| should nave mushtooHl 0'u~'
| grillcd tomatoes. -,
serve spinach with boiled ham. With
! spiced baked ham serve an orange salad.
! As most persons know, roast pork,
| brown gravy and apple sauce are lnscpar,
able And of course cranberry sauce ana
| brown gravy accompanies roast turkey
| stuffed with brcadcrumbs or with chest-
! nut or oyster stutfing
Both duck and goose are served with
filing of bread, onion and sage. DUCK
! is moro delicious when served with orange
salad and green peas Goose requires
apple sauce. !,
Orange salad may also be served with
veal, partridge, snipe, and woodcock.
! Currant Jelly (or a sauce made from cur
rant jellyl usually appears with canvas
back. duck, hare or veulson. Natercr'@
is delicious with woodcock, plover ana
quail
Housewives no longer crowd their
cupboards with dinner sets for guest
use of 100 pieces, or more, all alike In
stoad. they may serve oysters IN deep crys-
tai plates (tllled with cracked ices soup
NAV bc sarved in gold-handed white
soup plates; entrce plates may bc heavily
banded with strong colors and edged with
gold salad plates may bc OF crystal or
| Ivory-tinted china, trimmed with cool
looking band of green; dessert plates arc
the most elaborate these may bc OF
crystal or china But the service plates
and bread-and-buttcr plates generally
match.
For family use, a reasonable but pactty
cottage china breakfast set covered with
a gay flower design, viii dispcl the darkest
morning crouch, The luncheon table may
be a combination Of odd pieces Of oil
colors. But the average family prefers
china that all matches for the evening
dinner. For reasons Of economy, this ware
is usually chosen from an 'opea or
"stock" pattern <but not with a gold
band around the edge, for chips show 50
easily in this case and the gilt scratches
| off.
Tomorrow-Is Your Living Room
Honey"
Aninquiries addressed 10 Miss klrkman
in care Of the Efficient Housekeeping
/ department viii be answered IN these
| columns in their turn. This requires con-
| siderable time, however, owing to the
great number received. 80 II personal
| or quicker reply IS desired stamped and
self-addressed envelope must be enclosed
with the question-The Editor.