OCR Text |
Show WHIT TO SERVE i Excellent food dishes are often spoiled because thry are not ! 'with their right accompan-ment. Th followlnr sujcaeMion will as- jalat the amateur cook fn plannlnc her , menus : W ith boiled chicken Rlcv wnh gg sauce, boiled onlona. With roasted chicken White or aweet potatoes, stewed or boded chestnuts, crabapple Jellv With cold chicken--Cream auce, waffle, tea rolls, peas and Jell- With panned thicken Corn frfttarf, 'tomatoes, boiled rice or baked uump-l:nc uump-l:nc V. Mh turkey Celery sauce, chestnut chest-nut stufflnc. cranberries. With tamo duck French green peas, brown sauce, parsnips, avpara-ru-. walnu' or potato stuffing, water-' water-' cress. With squabs-Peas or asparagus tips. With grouse r.r quail- Lettuce or i e rv ;ilad with French dreSflng. fried hominy. With phe., rn'- Hor-er.dih sauce French fried potatoes, celery or lettuce let-tuce salad. Roast rabbit Tomato and Water-cress, Water-cress, cranberry sauce. Ftabblt Sweet potatoes, parn'ps bak( I : quash or slewed turnips, currant cur-rant or cranberry Jelly With baked goose Apple sauce and thick brown gravy. |