SAUCES AND DRESSINGS. 167
With roast veal: tomato sauce, mushroom sauce, onion sauce and cranberry sauce. Horse-radish and lemons are good.
With roast mutton: currant jelly, caper sauce.
With boiled mutton : onion sauce, caper sauce.
.With boiled fowls : bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies. Also cream sauce.
With roast lamb : mint sauce.
With roast turkey: cranberry sauce, currant jelly.
With boiled turkey : oyster sauce.
With venison or wild ducks: cranberry sauce, currant jelly, or cur- rant jelly warmed with port wine.
With roast goose : apple sauce, cranberry sauce, grape or currant
With boiled fresh mackerel : stewed gooseberries. With boiled blue fish : white cream sauce, lemon sauce. With broiled shad: mushroom sauce, parsley or egg sauce. With fresh salmon : green peas, cream sauce.
Pickles are good with all roast meats, and in fact are suitable ac- companiments to all kinds of meats in general.
Spinach is the proper acompaniment to veal ; green peas to lamb.
Lemon juice makes a very grateful addition to nearly all the in- sipid members of the fish kingdom. Slices of lemon cut into very small dice and stirred into drawn butter and allowed to come to the boiling point, served with fowls, is a fine accompaniment.
VEGETABLES APPROPRIATE TO DIFFERENT DI&HES.
POTATOES are good with all meats. With fowls they are nicest mashed. Sweet potatoes are most appropriate with roast meats, as also are onions, winter squash, cucumbers and asparagus.
Carrots, parsnips, turnips, greens and cabbage are generally eaten with boiled meat, and corn, beets, peas and beans are appropriate to either boiled or roasted meat. Mashed turnip is good with roast pork and with boiled meats. Tomatoes are good with almost every kind of meats, especially with roasts.
WARM DISHES FOR BREAKFAST.
THE following of hot breakfast dishes may be of assistance in knowing what to provide for the comfortable meal called breakfast.