| Show Dishes That Go With Each Other Variety of Combinations That Are Designed to Complement I To enjoy the edible good things of life tire Is one ono of tho the prerogatives of the Uie epicure pi cure What comprises these good things depends upon the UIO taste of the person or of the family and preferences The Tho real epicure Is the person whose taste has had a high degree of lon In foods lIe He knows how to discriminate In edibles edl edi- bles both as to 10 quality and to com com com- I well welt remember hearing a Chinese gentleman of discernment say Y of one vegetable that It flatters the meat mal The homemaker who sets Bets sets sets' a good table learns what to servo serve so BO that one dish may flatter another Let t us mention today s 's some some me dishes which flatter each other Cranberry sauce flatters flatter chicken caper pEr sauce does the same game to mutton mut runt ton and apple sauce does docs to roast pork duck and goose Cabbage flatters flatters flat flat- boiled corn beef baked macaroni maca maca- roni and cheese do tho the en same mo to roast roust beef and In n England Yorkshire pudding la Is s the accepted accompaniment ment to beef In Europe a R salad Is correct with chicken goose and other roast birds To Tn I Europeans a n salad signifies dressed lettuce or other salad greens with possibly the addition of a littie little lit lit- tie tle chopped beet heet root or sr tomato slices Other salads they have but bui these have o especial descriptive des des- Salad as nn an accompaniment ment to flatter roast birds Is plain unless otherwise specified The salads salad salat Is s served with the birds as naturally and antl regularly as are ore potatoes or other vegetables Turnip Is la a recognized ment of corned beef It Is also excellent ex ex- with lamb Sweet potatoes are preferable to white with hamIll ham Ill I'll Pineapple flatters ham In India ripe pineapple slices are arc put on top of a II slice of ha ham m which Is then baked or cooked In a similar way The Juice extracted by the heat percolates percolates per per- through the meat giving I Ia It Ita ita a delicious flavor Ham cans so cooked cooke Is s reputed to be especially digestible Whipped cream flatters many desserts des des- Berts which are complete without this dainty addition It goes with cold desserts desserts desserts' especially even topping top top- ping plug some somo Ice creams Meringue be bo- In the tho same lass glass with whipped ream cream It can be he used Interchangeably Interchange Interchange- ably In many Instances although since It Is more moro tasty when delicately delicately deli deli- cately browned It belongs peculiarly to o baked and even hot bot dishes When on frozen desserts a n hot bot Iron Is held above alove the piled plied meringue so that It alone ilone gets tho the force of tho the Intense lent heat Ices with browned meringue tops topa are aro epicurean dishes A food which flatters another must bo be e something apart from the dish Itself That Is III It may be bo a separate food served as a complement to It or It may be an addition to a dish dials Itself which however could bo be served without It ft O. Dell Bell lalo Serla |
