WAYS OF SERVING CHICKEN (also see [pages 32] and [40])
| Chicken | Accompaniments |
| Roast | Mashed Potatoes—Creamed Onions |
| Fricasseed | Steamed Potatoes, Parsnips |
| Smothered | Corn Fritters, Peas |
| Fried | Mashed Potatoes, Jelly |
| Baked Stuffed | Glazed Sweet Potatoes |
| Broiled | Shoe String Potatoes, Combination Salad |
| Chicken à la King | Potato Chips, Tomato and Lettuce Salad |
| Chicken Patties | Mashed Potatoes, Jelly |
| Curried | Steamed Rice with Parsley |
| Cold Sliced | Au Gratin Potatoes, Jelly |
| Croquettes | Creamed Potatoes and Sweetbreads |
| Chicken Hash | Steamed Rice, Jelly |
| Chicken en Casserole | Carrots, Baked Onions and Potato Balls |
| Chicken Pie | Potatoes—Stewed Tomatoes |
| Chicken in Aspic Jelly | Potato Croquettes |
| Creamed | Baked Potatoes—Sliced Cucumbers |
Extend the meat flavor of left-over dishes with Armour’s Extract of Beef
MAIN DISHES FOR MANY MEALS
LAMB
Lamb and mutton afford welcome meat dishes. Lamb is most easily digested and very nutritious.
From a standpoint of economics, the increased use of lamb and mutton results in greater production of wool.