VEGETABLES AND SAUCES APPROPRIATE TO DIFFERENT MEATS.

Potatoes are good with all meats. With fowls they are nicest mashed. Sweet potatoes are most appropriate with roast meat, as also are onions, winter squash, cucumbers, and asparagus.

Carrots, parsnips, turnips, greens, and cabbage are eaten with boiled meat; and corn, beets, peas, and beans are appropriate to either boiled or roasted meat. Mashed turnip is good with roasted pork, and with boiled meats.

Tomatoes are good with every kind of meat, but specially so with roasts. Apple-sauce with roast pork; cranberry-sauce with beef, fowls, veal, and ham. Currant jelly is most appropriate with roast mutton. Pickles are good with all roast meats, and capers or nasturtiums with boiled lamb or mutton. Horseradish and lemons are excellent with veal.