Meats and Their Accompaniments.

Roast Beef (tomato sauce, grated horse radish, mustard and pickles), Roast Pork (apple sauce). Roast Veal (tomato sauce, onion sauce, mushroom sauce). Roast Mutton (currant jelly, caper sauce). Boiled Mutton (onion sauce, caper sauce). Boiled Fowl (bread sauce, onion, lemon sauce). Roast Lamb (mint sauce). Roast Turkey (currant jelly). Boiled Turkey (oyster sauce). Venison (currant jelly). Roast Goose (apple sauce, currant jelly).

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For a recipe book I suggest the loose-leaf system. The book will lie flat when open. Pages may be removed, inserted or rearranged at will. A linen cover protects the book and will renew its freshness in any wash.