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Stewed chicken without mashed potatoes, and pork without apple sauce lose half their zest.

Fried onions fairly cry aloud for a juicy beefsteak, and roast beef without potatoes, browned under the meat, never taste quite the same.

Potatoes are an accommodating sort of vegetable. They are good with all meats.

With roast meats, sweet potatoes are appropriate, as are squash, tomatoes, asparagus and stewed onions.

Baked macaroni is a fitting accompaniment to a roast, so are brussels sprouts and scalloped or creamed cauliflower.

Celery should never be omitted when serving poultry.

Turnips, carrots, parsnips and cabbage are generally eaten with boiled meats. White peas, beets, beans, corn and tomatoes are good with either boiled or roasted meats.

Squabs and all game have lettuce with French dressing served with them and lettuce must be eaten with Virginia ham.

The following table will be found convenient when you are without scales:

One fluid ounce contains two tablespoonfuls.

One dram, or sixty drops make a teaspoonful.

One rounded tablespoonful of granulated sugar or two of flour or powdered sugar, weigh one ounce.

One liquid gill equals four fluid ounces.

One fluid ounce (one-quarter gill) equals eight drams.

A piece of butter as large as a small egg weighs two ounces.

Nine large or twelve small eggs weigh one pound without shells.

One level teacup of butter or granulated sugar weighs half a pound.

One quart sifted flour (well heaped) weighs one pound.