42 Blue Ribbon Cook Book

6. Chicken, Roast—Potatoes, beans, beets, celery, corn, cauliflower,
squash, and any vegetable in season; currant, or other acid jelly.

7. Duck—Potatoes, corn, beans, onions, boiled rice, squash, apple sauce.

8. Goose—Potatoes, beans, baked macaroni, onions, boiled rice, squash,
turnips; apple sauce; giblet gravy.

9. Turkey—Potatoes, beans, corn, parsnips, onions, sweet potatoes,
squash, tomatoes, turnips; cranberry, plum, currant, or other acid
jelly; sausage dressing.

10. Game—This requires an acid jelly, while potatoes, tomatoes, spinach,

and salads are appropriate.

Fish, Baked—Beans, corn, lettuce, mashed potatoes, sweet potatoes,
squash; drawn butter or Hollandaise sauce.

Fish, Boiled—Potatoes, squash, turnips, tomatoes, horseradish;
lemon, tomato sauce, or tartar sauce.

Fish, Fried—Cucumbers, potatoes, squash, tomatoes; horseradish,
sauce tartare.

11. Lamb, Roast—Potatoes, string beans, corn, spinach, green peas,
asparagus, cauliflower, squash, turnips, mint sauce; pickles.

12. Mutton—Potatoes, baked macaroni, onions, parsnips, turnips, squash;

currant jelly, mint sauce, pickles.

13. Pork, Roast—Onions, boiled rice, potatoes, sweet potatoes, tomatoes,
squash; apple sauce or fried apples.

14. With Pork Sausage serve fried apples or apple sauce.

15. iy to Pi asparagus, cauliflower, tomatoes, macaroni, and
cheese.

16. Veal—Potatoes, asparagus, horseradish, parsnips, cauliflower, spinach,
sweet potatoes.

17. Venison Roast—Onions, potatoes (mashed), squash, turnips; currant
or other acid jelly.

POULTRY AND GAME

Of the birds we use for food, fowl and
chicken, turkeys and tame ducks and geese
are classed together as poultry; quail, part-
ridge, grouse, wild ducks and geese, and other
wild fowl being classed as game.

| Food Value—The flesh of ducks and geese,
like pork, is so fat that it is not easily digested. |