The Fruits to Serve with Various Meats
| Apricots | Roast Lamb, Baked Ham |
| Pineapple | Boiled Ham, Cheese |
| Apples | Roast Pork |
| Pears (spiced) | Cold Beef, Cheese |
| Peaches (spiced) | Veal, Cheese |
All fruits combine in fruit salads, cocktails, ices.
VEGETABLES
Vegetables contain a large amount of water, cellulose, and mineral matter. They are included under the classification of carbohydrates, or mineral salts according to the predominance of starch or mineral matter. Leafy vegetables are rich in vitamines.
The mineral salts afford bone building material, while the large amount of cellulose which they contain furnishes bulk in the diet.
Canned vegetables are preserved by sterilization. Salt is used to bring out the flavor, acts as a preservative, and increases the mineral content.
Dried vegetables are being used in soups and ragouts. The dried vegetables have not yet reached as extensive use as have the dried fruits.
Commercially canned vegetables add year round variety to practically every American table. The selection of a reliable brand simplifies the marketing.