The Bridgeport times and evening farmer., 1921-11-10
Efficient Housekeeping
 By LAURA A. FIREMAN.
WHAT SHALL I SERVE WITH
 THE DIFFERENT MEATS

THE DETERRENT MEzAlS'
 I am constantly receiving letters from readers asking me to tell them, in a personal reply, what vegetables, sauces and reltshes they shall serve with different meats at company dinners. I believe there are many women who, although never having written me to ask this question, would nevertheless be interested in reading my reply to tt-so I am pulp fishing the following chart:
 With Roast Beef: Serve any of the fol1owtng-White potatoes, sweet po tatoess nlacaroni. hominy-horseradis croquettes. caulifiower.. spinach, corn, onions, brussels sprouts, peas, string beans, lima beans. egg plant squash, tomatoe, Yorkshire pudding, horse radish sauce, mushroom sauce or Sauted bananas.
 With Beef Steak: Serve any of the serve bearnaise sauce, mushroom sauce or Maitre d'hotel butter with chopped red and green pepper added to it.
 With Boiled Beef: Serve white potatoes, carrots. turnips. onions. par sntps, or a mixture of several vege- tables in casserole. Any pickles or relishes.
 With Corned Beef: Boiled pota- toes, cabbage carrots. beets. parsnips, turn1ps, spinach. greens. Any pickles or re1iShes.
 With Roast Lamb: White potatoes, sweet potatoes. artichokes, peas, car rot tarnbiles. asparagus, spinach, caul- flower with cream sauce or baked with cheese crust, string beans, | beets, egg plant either broiled or stuffed and baked. Mint jelly, mint sherbet or mint sauce; currant jelly, With Broiled Lamb Chops: White potatoes either esca1loped, De1imon- leo style, or stuffed. and baked. Sweet potatoes, green pea timba1es, beets uyif nj rots, string beans, summer or winter squash. lima beans, brussels sprouts caulihower au gratin. any kind of green, and tomatoes either escalloped, fried, stuffed and baked, or stewed
 Boiled Lamb: White potatoes, carrots, turnips, parsnips, dumplings, and any kind of relish, but especially PicalilH.
 Boiled Mutton: White potatoes, turnips. carrots. or turnips and car- rots diced and served together in a cream sauce. Caper Sauce. Preserves containing ginger.
 Saddle of Mutton: All the vege- tables served with lamb are suitable accompa niments. but especially spin ach. string beans, peas. Rice cro- quettes' mint sauce and currant jelly.
 Boiled Ham: Potatoes Chantilly, creamed, stuffed and baked or esca1- loped; spinich, beet greens, brussels sprouts. cauliffower, cider sauce Pork: White potatoes either riced or mashed. spinach, brussels sprouts, cabbage, apple sauce, piquant sauce, fried apples or apple croquettes squash, parsnfps, onions.
 Veal: White potatoes amy form, rice, spaghetti, tomatoes, macaroni. | onions, spinach, asparagus or string beans. Sauce soubise
 Next week I will suggest accom- i panying vegetables and sauces for poultry.
 T. Tomorrow - More Answered Let ters.
 All inquiries addressed to Miss kirkman in care of the Efficient Housekeeping" department will be answered in these columns in their turn This Requires considerable time, however, owing to the great number received So if personal or quicke, reply is desired. stamped and self addressed envelope must be enclosed with the question-Editor.