Cranberry-sauce, or some acid jelly, such as currant or plum jelly, should be served with turkey. Many garnish a turkey with sausages made of pork or beef. Any vegetable may be served with a turkey; perhaps onions, cold slaw, turnips, tomatoes, and potatoes are the ones oftenest selected.
Chickens.
Fried chickens with cream dressing are good served with cauliflower on the same dish, with the same sauce poured over both. A boiled chicken is generally served in a bed of boiled rice. A row of baked tomatoes is a pretty garnish around a roast chicken. It is fashionable to serve salads with chickens.
Lamb
is especially nice served with green pease or with spinach; cauliflowers and asparagus are also favorite accompaniments.
Pork.
The unquestionable combination for pork is fried apples, apple-sauce, sweet-potatoes, tomatoes, or Irish potatoes. Pork sausages should invariably be served with apple-sauce or fried apples. Thin slices of breakfast bacon make a savory garnish for beefsteak. Thin slices of pork, egged and bread-crumbed, fried, and placed on slices of fried mush, make a nice breakfast dish; or it may garnish fried chickens, beefsteak, or breaded chops.
Mutton.
The same vegetables mentioned as suitable for lamb are appropriate for mutton. The English often serve salad with mutton.