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Vegetables with Meats

Many people 2 are perplexed to know just what vegetables are most proper for different meats. Potatoes should be eaten with all meats. When fowls are eaten for dinner, the potatoes should be mashed.

Carrots, parsnips, turnips, greens and cabbage are used with boiled meats. Mashed turnips and apple-sauce are indispensable to roast pork.

Tomatoes are good with every kind of meat, and at every meal. Cranberry or currant sauce is nice with beef, fowls, veal and ham. Many like currant jelly with roast mutton. Pickles are suitable to be eaten with all roast meats, and capers or nasturtiums are nice with boiled lamb or mutton. Horseradish and lemons are excellent with veal, while no dinner-table is complete without a variety of relishes, such as Worcestershire sauce, chow-chow, mushroom or tomato catsup. Tobasco sauce is the best preparation of Chili pepper.