Evening Republican, Volume 17, Number 110, Rensselaer, Jasper County, 8 May 1913 — TO BE SERVED TOGETHER [ARTICLE]

TO BE SERVED TOGETHER

Accompaniment* of Solid Dishes That Add to Their Flavor and Also > Digestibility. Boiled rlee, new potatoes, peas or asparagus and mint sauce go well with -spring lamb. Boiled lamb or mutton is improved by the addition of caper' sauce, and should be accompanied by boiled rice and stewed turnip. Baked leg of mutton 1* served with brown gravy, rice croquettes and stewed turnips or Brussels sprout*. Irish stew is best eaten with dumplings and boiled onions. Roast of beef can be accompanied by browned potatoes, string or butter beans, or asparagus. Broiled beefsteak can be accompanied by mashed or scalloped potatoes, cauliflower or asparagus. French fried potatoes are also a proper accompaniment of broiled beefsteak. Boiled tongue is served with tomato sauce and spinach. Creamed potatoes and peas are served with broiled chops; breaded chops are served with tomato sauce and potatoes au gratin. Cold meats, like hot meats, have their proper accompaniments. Sliced tomatoes with French dressing should be served with cold mutton. With cold lamb lettuce and chopped mint with French dressing are suitable. Mayonnaise of celery can be served with veal or cold chicken. Combined with tomato aspic It can be served with cold turkey. Cabbage salad with French dressing goes with cold ham, and apple sauce and cold slaw are d£ llclous with cold pork.