| Show dishes that G go with each other variety of combinations that are designed to complement to enjoy the edible good things of life Is one of the prerogatives of the epicure what comprises these good things depends upon the taste of 0 the person or of 0 tile the family and preferences the real epicure Is the person whose taste has had bad a hig high 11 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 disc discernment say ot 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 each other cranberry sauce flatters chicken caper sauce does the same to mutton 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 Is the accepted accompaniment 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 chopped beet root or tomato slices other salads they have but those these baie ha ie especial descriptive designations ig Ignat 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 accompaniment of corned 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 Is 13 then baked or cooked in a similar way the juice extracted by the heat percolates through the meat giving it a delicious flavor hani ham so cooled cooked Is reputed to be especially digestible whipped cream flatters many desserts which are complete without tills dainty addition it goes with cold desserts especially even topping some ice creams meringue be longs inthe 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 lr iron n Is held above the piled meringue so that it alone gets the force of the intense heat beat 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 as a complement to it or it may be an addition to a dish itself which however could be served without it 0 bell syndicate service |
