Miss Parloa's kitchen companion

Pork. — With roast pork the following-named vegetables are appropriate : white and sweet potatoes, squash, onions, turnips, carrots, parsnips, tomatoes, spinach, okra, cauliflower, Brussels sprouts, kohl-rabi, salsify, rice, and hominy. Remember, too, that a dish of roast pork is incomplete without apple sauce. Veal. — E/oast or braised veal tastes best with young carrots, white turnips, or spinach. Among other vegetables very good to serve with it, are fresh beans, peas, asparagus, okra, tomatoes, lettuce, dandelions, parsnips, creamed cabbage, young beets, and beet greens. Poultry and G-ame.- — The most suitable vegetables with boiled turkey and chicken are potatoes, cauliflower, turnips, stewed celery, macaroni, parsnips, onions, Brussels sprouts, and artichokes. If the poultry be roasted the vegetables should be about the same, — beans of all kinds, green peas, cauliflower, white and sweet potatoes, rice, mushrooms, salsify, corn, turnips, carrots, and macaroni. Game of all kinds should be so cooked and served that none of the natural flavors will be disguised. For this reason the sauces and the vegetables which accompany the meat should be of such a character that they will combine in a pleasing way with the game flavor. Celery is excellent ; it may be served plain, stewed, and with a white sauce, or with Mayonnaise dressing. In the lastnamed form celery is good with any kind of game. In a dinner of many courses it is customary to serve with the game a sauce, a salad, — almost always uncooked vegetables, — and bread. Here is a list of vegetables good with any kind of game : green peas, French beans, sweet potatoes, when boiled, glazed, or cooked au gratin ; tomatoes, stuffed, broiled, or in a salad ; white potatoes, as croquettes, or puffs, or fried in balls ; cauliflower, when cooked au gratin ; spinach, a la creme ; and some tastes are gratified with stuffed onions as a companion of wild ducks. Unless there be an olive sauce, olives should be served with ducks. Sometimes fried hominy is served with grouse and ducks. The vegetables appropriate to serve with roast goose are not especially numerous. Onions and potatoes are considered by most people to be necessary adjuncts ; so is apple sauce. Sweet potatoes, squash, rice, turnips, peas, beans, cauliflower, Brussels sprouts, salsify, and okra all are suitable. In arranging the bill of fare for a dinner, avoid placing two similar vegetables in the same course, unless they are to be served a la macedoine or a la jardiniere. The common vegetables may be classified as follows : — 1. Cabbage, chiccory, spinach, lettuce, endive, dandelions, cauliflower, beet greens, Brussels sprouts. 2. Turnips, salsify, kohl-rabi. 3. Squash, sweet potatoes. 4. Shelled beans, peas. 5. Rice, hominy, macaroni, white potatoes. Now, if squash be used, sweet potatoes should not, in the same course ; or if turnips be served, salsify should not. POTATOES. The potato is one of the most common vegetables, and yet its characteristics are not very well understood by the majority of housekeepers. The potato may be soaked in cold water for twelve or more hours before being cooked, and will be improved rather than injured ; but let it stand in but little moisture after it is cooked.