Fish. — There may be served with baked, boiled, broiled, and fried fish, potatoes and tomatoes in any form ; also cucumbers and green peas. When fish has curry sauce as an accompaniment, it also should have rice ; if it have cream sauce, any kind of potatoes except fried may be served, besides onions. Fish is, however, such a delicate dish that a vegetable of pronounced flavor should not be served with it; therefore onions should be made as delicate as possible by boiling in a plentiful supply of water, changing the water several times, and finally adding cream sauce to the vegetables. It used to be the fashion not to serve anything with fish ; but bread, potatoes in some dainty form, and green peas are now provided. Roast Beef. — Any of the following-named vegetables may be served with roast beef: boiled, mashed, or mashed and browned potatoes, potato puffs, potatoes 494 MISS PARLOA'S KITCHEN COMPANION. roasted under the meat, boiled or baked sweet potatoes, squash, mashed turnips, boiled rice, boiled hominy, cauli- flower, Brussels sprouts, stewed celery, boiled okra, parsnips, young beets, beet greens, green corn, green peas, Lima beans, shelled beans, butter beans, — indeed, all kinds of fresh beans, — spinachj kohl-rabi, tomatoes, onions. Beefsteak. — Potatoes in any form may be served with beefsteak. For dinner or luncheon it is best to have them baked, or mashed, or fried in balls, thin slices, or by the French mode ; for breakfast or supper have them fried or baked, or warmed over in some palatable form. At dinner hominy or rice is a good substitute for pota- toes. When steak forms a part of a dinner or luncheon, any of the vegetables given with roast beef may be served with it ; or vegetables a la jardiniere will be found an excellent accompaniment. Again, vegetables a la mace- doine may be served with steak. Cold vegetables may be warmed in one of a variety of attractive modes. As- paragus, salsify, mushrooms, and artichokes all are good with steak. Vegetables a la jardiniere ought always to go with stewed, braised, or rolled beef, though boiled and baked potatoes, rice, and hominy, turnips, parsnips, carrots, peas, beans, tomatoes, and sweet potatoes all are good with beef cooked in any of the three ways mentioned. Corned Beef. — There are some vegetables which appear almost indispensable, — potatoes, turnips, cabbage, beets, and carrots. There are, however, several substitutes for cabbage, such as spinach, beet greens, Brussels sprouts, dandelions, chiccory, and lettuce. Kohl-rabi may take the place of turnips. Parsnips and sweet potatoes are good with boiled corned beef. Mutton and Lamb. — The vegetables appropriate to •erve with boiled mutton are boiled potatoes, turnips, carrots, cauliflower, Brussels sprouts, okra, salsify, onions, spinach, and any kind of green beans. With roast mutton VEGETABLES. 495 serve potatoes, rice, hominy, sweet potatoes, mashed turnips, onions, beans, peas, asparagus, spinach, salsify, tomatoes, squash, corn, or macaroni. Tfie vegetables suitable for serving with roast lamb are potatoes, asparagus, peas, beans, spinach, lettuce, young carrots, white turnips, summer squash, and salsify. Any of the vegetables named for beefsteak may be served also with mutton or lamb chops or cutlets.

AI-modernized reading of the original text

Fish. — There may be served with baked, boiled, broiled, and fried fish, potatoes and tomatoes in any form ; also cucumbers and green peas. When fish has curry sauce as an accompaniment, it also should have rice ; if it have cream sauce, any kind of potatoes except fried may be served, besides onions. Fish is, however, such a delicate dish that a vegetable of pronounced flavor should not be served with it; therefore onions should be made as delicate as possible by boiling in a plentiful supply of water, changing the water several times, and finally adding cream sauce to the vegetables. It used to be the fashion not to serve anything with fish ; but bread, potatoes in some dainty form, and green peas are now provided. Roast Beef. — Any of the following-named vegetables may be served with roast beef: boiled, mashed, or mashed and browned potatoes, potato puffs, potatoes roasted under the meat, boiled or baked sweet potatoes, squash, mashed turnips, boiled rice, boiled hominy, cauliflower, Brussels sprouts, stewed celery, boiled okra, parsnips, young beets, beet greens, green corn, green peas, Lima beans, shelled beans, butter beans, — indeed, all kinds of fresh beans, — spinach, kohl-rabi, tomatoes, onions. Beefsteak. — Potatoes in any form may be served with beefsteak. For dinner or luncheon it is best to have them baked, or mashed, or fried in balls, thin slices, or by the French mode ; for breakfast or supper have them fried or baked, or warmed over in some palatable form. At dinner hominy or rice is a good substitute for potatoes. When steak forms a part of a dinner or luncheon, any of the vegetables given with roast beef may be served with it ; or vegetables a la jardiniere will be found an excellent accompaniment. Again, vegetables a la macedoine may be served with steak. Cold vegetables may be warmed in one of a variety of attractive modes. Asparagus, salsify, mushrooms, and artichokes all are good with steak. Vegetables a la jardiniere ought always to go with stewed, braised, or rolled beef, though boiled and baked potatoes, rice, and hominy, turnips, parsnips, carrots, peas, beans, tomatoes, and sweet potatoes all are good with beef cooked in any of the three ways mentioned. Corned Beef. — There are some vegetables which appear almost indispensable, — potatoes, turnips, cabbage, beets, and carrots. There are, however, several substitutes for cabbage, such as spinach, beet greens, Brussels sprouts, dandelions, chiccory, and lettuce. Kohl-rabi may take the place of turnips. Parsnips and sweet potatoes are good with boiled corned beef. Mutton and Lamb. — The vegetables appropriate to serve with boiled mutton are boiled potatoes, turnips, carrots, cauliflower, Brussels sprouts, okra, salsify, onions, spinach, and any kind of green beans. With roast mutton serve potatoes, rice, hominy, sweet potatoes, mashed turnips, onions, beans, peas, asparagus, spinach, salsify, tomatoes, squash, corn, or macaroni. Tfie vegetables suitable for serving with roast lamb are potatoes, asparagus, peas, beans, spinach, lettuce, young carrots, white turnips, summer squash, and salsify. Any of the vegetables named for beefsteak may be served also with mutton or lamb chops or cutlets.

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