d white or sweet potatoes, hominy croquettes
or any of the foregoing starchy vegetables and any of the preceding
succulent vegetables or spinach, young carrots or brussels sprouts.
With a baked fillet of beef always serve mushroom sauce and potato
croquettes and peas. With boiled fillet, sauce Hallandaise and French
salad or asparagus salad. With boiled steak for dinner, stuffed
potatoes or potato croquettes, and peas or string beans, asparagus,
mushrooms or baked tomatoes. With boiled steak for lunch, French fried
or hashed brown potatoes and celery or lettuce. With rolled steak,
tomato sauce and baked potatoes and stewed turnips or carrots. With pot
roast, boiled potatoes, boiled turnips or baked squash, or cabbage.
With boiled corn beef serve cabbage, turnips, greens and boiled
potatoes and horse radish sauce. With brown stew, tomatoes and
dumplings. With boiled beef, boiled potatoes, string beans or browned
parsnips. With hamburger steak, brown or tomato sauce, or stewed
mushrooms or sweet peppers. With beef tongue, raisin sauce, carrots and
boiled rice. With hot salt boiled tongue, potato salad and rye bread.
With baked heart, potatoes, beans, carrots or parsnips. With creamed
dried beef, corn bread or mush.

VEAL.--With veal cutlets, tomato or brown sauce and rice balls. With
roasted veal, boiled rice, spinach, cauliflower or brussels sprouts.
With stewed veal, dumplings and cooked tomatoes. With veal loaf,
celery, apple or tomato salad. With calves liver, macedoine or
vegetables and brown sauce. Garnish with crisp bacon strips. With sweet
breads, baked; brown sauce and peas; stewed; mushrooms and cream sauce;
glazed; mushrooms and peas; broiled, peas and rolls.

MUTTON.--With boiled leg of mutton, caper sauce, boiled rice and
turnips. With roasted leg of mutton, brown sauce, rice croquettes,
turnips or cabbage. With saddle and mutton, plain baked macaroni, peas
or asparagus. With shoulder, boiled rice or turnips or boiled hominy
and parsnip fritters. With Irish stew, dumplings and onions. With
roasted loin, rice croquettes and tomatoes. With broiled chops, creamed
potatoes and peas. With breaded chops, tomato sauce and potato au
gratin. With spring lamb, mint sauce, boiled rice or new potatoes; peas
or asparagus or green beans.

PORK.--With hot boiled ham, potatoes, apple sauce or chili sauce and
cabbage. With baked ham, wine or cider sauce, sweet potatoes or pan
cake, squash and cabbage or spinach or beets. W