ith boiled ham, browned
mashed potatoes, cold slaw and baked apples. With roasted fresh pork,
apple sauce, potatoes or baked squash, cold slaw or cabbage stewed.
With young pig, apple sauce, hominy croquettes, pan baked sweet
potatoes, young lima beans and cold slaw or kohl-rabi. With fat salt
pork, boiled; beans and boiled cabbage and apple sauce or mustard
sauce.

POULTRY.--Serve with turkey, rice either plain, boiled or in
croquettes, or sweet potato or chestnut croquettes and boiled onions or
stewed celery and cranberry sauce. Cream sauce or oyster sauce or pan
gravy. With roast chicken, chestnuts boiled or made into croquettes,
rice or sweet potatoes, mashed, and creamed or baked onions or stewed
celery and grape or crab apple jelly, pan cream gravy. With guinea
fowl, rolls of crisp bacon, hominy and stewed celery, currant jelly.
With capron, same as chicken. With boiled chicken, rice, baked onions
and egg sauce. With fricassee of chicken, dumplings or boiled and baked
onions. With panned chicken, brown sauce, baked dumplings, and corn
fritters or baked sweet potatoes and corn pudding, or plain boiled rice
and baked tomatoes. With boiled chicken, hominy bread, cream sauce and
peas; pasa gauva or crab apple jelly, or waffles and cream sauce. With
hot boned chicken, chestnuts (stewed) and sauce. Stuff tame duck with
walnut, potato or rice stuffing. Serve with it brown sauce and browned
turnips or parsnips or salsify fritters. If the duck is roasted
unstuffed, serve macaroni or spaghetti, browned sweet potatoes or
hominy croquettes and stewed celery, brussels sprouts or stuffed
tomatoes. Pass currant jelly or sour grape jelly. With goose, serve
potato or hominy croquettes and sauer kraut or carefully boiled cabbage
or stewed turnips. Pass apple sauce or barberry jelly.

RABBIT OR HARE.--With Belgian hare, roasted, serve hominy or rice,
stewed celery or cabbage. Pass quince or crab apple jelly. With panned
hare or rabbit, boiled rice, brown sauce and celery with French
dressing or mayonnaise. With fricassee of hare or rabbit dumplings,
chestnuts, or baked squash, and celery or lettuce with salad dressing.
With panned or fried rabbit, sweet potatoes and parsnips, or baked
squash and stewed turnips; currant jelly.

GAME.--With boiled partridge or small birds on toast, lettuce salad.
With wild duck, for main meat course at dinner, cranberry sauce,
macaroni or spaghetti and baked onions; or black currant jelly,
macaron