Every entrée should have the sauce which properly befits it. Patties, however, are not served with the rolls which accompany other entrées, their pastry taking its place. A Purée of Peas may be offered with meat croquettes.
SALADS
For simply dressed salads Cheese Balls or croquettes are appropriate. Fruit salads require thin, unsugared crackers—they may be served hot, sprinkled with mild paprika over butter. Anything of the sort served with a salad is merely served to bring out its flavor, not to destroy it!
DESSERTS
When the dinner is a heavy or elaborate one the heavy pudding with a rich sauce is distinctly out of keeping. Frappéed or cold desserts are the proper thing, served together with small wafers or cakes. At less formal dinners the sweet dessert may be omitted, and cheese and hard crackers, a fruit salad, or toasted wafers and coffee may be substituted.
THE ROASTS
Under this head we will list for the reader’s convenience a grouping of roasts, together with the sauces and vegetables with which they may be combined for menu purposes in a natural and satisfactory manner.
Beefsteak and Roast Beef: As sauces, Mushroom Sauce is appropriate for both; then for Beefsteak we have Sauce Bearnaise, and Maître d’Hotel Butter; for the Roast Beef, Horseradish Sauce, Banana Sauce and as an accompanying dish, Yorkshire Pudding. Accompanying vegetables for both include: Potatoes, white and sweet, Lima and String Beans, Macaroni, Corn, Peas, Spinach and Onions, Eggplant and Squash, Brussels Sprouts, Cauliflower and Tomatoes.
Boiled Beef: Horseradish Sauce is the preferred one, and Dumplings may accompany it. Potatoes (white), Parsnips, Turnips, Carrots are the first concomitants.
Corned Beef: Plain Boiled Potatoes and Cabbage are the first concomitants. Spinach or Dandelion Greens, Parsnips, Beets, Turnips and Carrots are also indicated.