| Show dishes that aig go 0 ay with each other variety 0 of f combinations that are designed to complement to enjoy the edible good things of life Is one of the prerogatives ot of the epicure what comprises these good things depends upon the taste of the person or of the family and preferences the real epicure Is the person whose taste has had a high degree of education in foods ile he knows how to discriminate in edibles both as to quality and to combinations bi I 1 well remember hearing a chinese gentleman of discernment say of one vegetable that it flatters the meat the homemaker who sets a good table learns what to serve so that one dish may flatter another let us mention today some dishes which flatter each other cranberry sauce flatters chicken caper sauce does the same to mutton arid and apple sauce does to roast pork duck and goose cabbage flatters boiled corn beef baked macaroni and cheese do the same to roast beef and in england yorkshire pudding to lg the accepted accompaniment to beef in europe a salad Is correct with chicken goose and other roast birds to europeans a salad signi signifies fles dressed lettuce or other salad greens with possibly the addition of a little littie chopped beet root or tomato slices other salads they have but these have especial descriptive designations Ignat ignitions ig nations lons salad as an accompaniment to flatter roast birds Is plain unless otherwise specified the salad Is served with the birds as naturally and regularly as are potatoes or other vegetables turnip Is a recognized accod accompaniment of corned beet beef it la Is also excellent with lamb sweet potatoes are preferable to white with ham pineapple flatters ham in india ripe pineapple slices are put on top of a slice of ham which la is then baked or cooked in a similar way the juice extracted by the heat percolates er through the meat giving it it a delicious flavor ham so cooked Is reputed to be especially digestible whipped cream flatters many desserts which are complete without this dainty addition it goes with cold desserts especially even topping some ice fee creams meringue be longs inobe in the same class with whipped cream it can be used interchangeably in many instances although since it Is more tasty when delicately browned it belongs peculiarly to baked and even hot dishes when on frozen desserts a hot iron Is held love above the piled meringue so BO that it alone gets the force of the intense heat lees ices with browned meringue tops are epicurean dishes abood A food which flatters another must be something apart from the dish itself that Is it may be a separate food served ns as a complement to it or it may be an addition to a dish itself which however could be served without it 06 sell bell syndicate service |
