Amador Ledger-Dispatch, 26 March 1909 — MEATS AND VEGETABLES [ARTICLE]

MEATS AND VEGETABLES

Certain meats aro us closely allied to certain vegetables as is the long meter doxology to Old Hundred. To seperate them seems almost desecration. Thus stewed chicken without mashed potatoes and pork without applo sauce lose half their zest. Pried onions fairly cry aloud for a juicy beef steak, and roast beef without potatoes browned under . the meat never tastes quite tbe same. Potatoes aro an accommodating sort of vegetable They are good with all moats, though their digestibility when served more than once a day is questionable. With roast meats, sweet potatoes are appropriate as are squash, tomatoes, asparagus and stowed ouious. liakud macaroni in a fitting accompaniment to a roast, so are .Brussels sprouts and scalloped or creamed cauliflower. Turnips, carrots, parsnips and cabbage are generally eaten with boiled meats while peas, beets beans, corn and t.omatoos -are good with either boiled or roast meats. ISice should be served with stewed chicken, ltoast duck domauds both apple sauce aud stowed onions. 'Turkey without cranberries would be a» lost as venison without curruut jelly. Celery should never ke omitted when serving poultry, and is au invariable uccoiupauiuiout of soup, it is specially good for tho nerves aud is fittingly sorvod with all meats. Sqaubs and ail game have Jottuc« with French dressing sorved with them and lettuco must be eatou with Virginia ham. it is no longer correct to servo more than two vegetable with the moat course, though with poultry, cranberries aro counted us au extra.