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Show longs In the same class with whipped cream. It can bo used Interchangeably Interchange-ably In many Instances, although since it Is more tasty wheiT delicately deli-cately browned, it belongs peculiarly to baked and even hot dishes. When on frozen desserts a hot Iron Is held n:ove the piled meringue so that It, alone, gets the force of the intense heat. Ices with browned meringue tops are epicurean dishes. A food which flatters another must be something apart from the dish itself. That Is, it may be a separate food served as a complement to It, or It may he an addition to a dish itself which, however, could be served without It. , Boll Syndicate. YVNU Scrvlc. Dishes That "Go" With Each Other Variety of Combinations That Are Designed to Complement. To enjoy the edible good tilings of life is one of the prerogatives 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. lie knows how to discriminate in edibles, edi-bles, both as to quality and to combinations. com-binations. I 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 disli may "flatter" another. Let us mention, today, some dishes which "Hatter" each other. Cranberry sauce flatters chicken, caper sauce does the same to mutton, mut-ton, and apple sauce does to roast pork, duck and goose. Cabbage flatters flat-ters boiled corn beef, baked macaroni maca-roni and cheese do the same to roast beef, and in England Yorkshire pudding Is the accepted accompaniment accompani-ment to beef. In Europe a salad Is correct with chicken, goose, and other roast birds. To Europeans a salad signifies dressed lettuce or other salad greens with, possibly, the addition of a little lit-tle chopped beet root or tomato slices. Other salads they have, hut these -have especial descriptive designations. des-ignations. Salad, as an accompaniment accompani-ment 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 accompaniment accompani-ment of corned beef. It Is also excellent ex-cellent with lamb. Sweet potatoes are preferable to while with ham. Pineapple flatters ham. In India ripe pineapple slices are put on top of a slice of ham which Is then baked, or cooked In a similar way. The juice extracted by the heat percolates per-colates through the meat, giving It a delicious flavor. I lam so cooked is reputed to be especially digestible. Whipped cream flatters many desserts des-serts which are complete without tills dainty addition. It goes with cold desserts especially, even topping top-ping some Ice creams. Meringue bo- |