Show dishes that go with each other variety of combinations that are designed to complement to enjoy the edible good things of life Is one of tile 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 bad a high degree of education in foods ile he knows low how to discriminate in edibles both as to quality and to combinations bi I 1 well remember hearing A chinese gentleman of discernment say gay of one vegetable that it flatters the meat the homemaker who sets a good table learns what to serve gerre so BO that one dish may flatter another let us mention today some dishes which flatter battey each elac other cranberry sauce flatters chicken caper sauce does docs the same to mutton and apple sauce does to roast pork duck and goose cabbage flatters boiled corn beef baked macaroni roni and cheese do the same to roast beef and in england yorkshire pudding Is the accepted accompaniment to beef in europe a salad Is correct with chicken goose and other roast birds to europeans it a salad signifies dressed lettuce or other salad greens with possibly the addition of a little litlie ittle itlie chopped beet root or tomato slices other salads they have lave but these have especial descriptive designations ig nations salad as an accompaniment to flatter roast birds Is plain unless otherwise specified specific the salad Is served with the birds as naturally and regularly as fire are potatoes or other vegetables turnip la Is a recognized accompaniment of corned beef it is also excellent with lamb sweet potatoes are preferable to white with ham pineapple flatters bani in india ripe pla pineapple pille slices fire 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 through the meat giving it a delicious flavor ham so cooked Is reputed to be especially digestible whipped cream fint flatters many desserts which are complete without this dainty addition it goes with cold desserts especially even topping some tee ice creams meringue he be longs in the same class with whipped cream it can be used interchangeably in many instances although since it la Is more tasty when delicately browned it belongs peculiarly to baked baited and ava even hot dishes blaes ahen on frozen desserts it a hot iron Is held above the piled meringue so that it alone gets the force of the intense it heat eat ices with browned meringue tops are epicurean dishes di abood A food which flatters another must be something apart from the dish itself that is it may he be a separate food foad served as a complement to it or it may be an addition to a dish itself which however could be served without it ca neu bell syndicate sen get lee ice |