The Washington herald., 1913-03-02
FRUITS AND VEGETABLES !
AS TABLE DECORATION

There are many artificial ways to make
iovely decorations. but in the study Of
vegetable flowers We can show a simple
way OF making our everyday meals more
appeuzins and still not interfere with
tne palatable part Of the dishes we pre-
pare These things will appeal to every
one who may he interested in making
nome dishes with pretty garnishes. For
instance. the small vegetable can be cut
into flowers. as follows:
3 pretty garnish for any salad; cut as
cups to serve salad in carries out the
red color scheme; sliced and cut like
hearts carries out the valentine idea.
Cabbages.
Cut cabbage head like flower: take out
center and make into slaw and serve in
head You can also serve hot cauliflower
Tor luncheon in cabbage head or any
other vegetable salad.
Cantaloupes.
Cut cantaloupe in half, scallop. fill with
green grapes and serve as first course;
can also serve ice cream in the halves.
Celery.
Cut celery about three inches long,
slash each end with SCISSORS and stand
in ice-cold water until II curls; then
serve on lettuce leaves with mayonnaise.
Fill long sticks Of celecy with cheese.
nuts. and mayonnaise; this makes a good
relish.
Cucumbers Used as Cups.
Fill with what you take out and add
q little onion, also French dressing il
you like: serve with fish. Boats made
Of cucurlbers and filled with thin slices
Of same with mayonnaise. Cut in rings
to hold asparagus when you wish green.
Baskets made of this vegetable are also
pretty.
Cups are pretty TO serve salad in. Use
fresh, crisp lettuce.
Cut peppers into cups and use for any
kind of creamed dishes. such as corn,
celery, sweetbreads, chicken, asparagus,
&c.
Potatoes.
Boil and cream We'll by running through
ricer; season with little butter, milk,
white pepper, and salt: when little
warm, ColCr Gelicatcly. put into tube, and
make into roses. sweetpeaS, &c, or mold
Into morning glories or nests and eggs.
Make into cups large enough to hold raw
egg, run in stove until egg is cooked, and
serve around steak. Make mound. serve
chops around it. and sprinkle with peas
at base.
RadisheS.
Small red radishes can ba cut to look
fike carnations or tulips: they make a
beautiful garnish for aSpic in green and
are pretty on lettuce with salad: cut in
slices, they look pretty on meat salad:
cut with celery, they nice to serve
In peppers with a taste of onion. The
long white cnes make beautiful lilies and
are a pretty garnish for any vegetable
salad.
Boil rice and color green. pink, or vel |
low. and make into nest for broiled |
chicken; make into wreaths to serve po- |
tatoes, caulifiower, OF sny vegetable.
squash.
Select nice. small summer squash. |
even in size. with stems. Cut off top |
with stem. and tie with any color rib |
bon. and put in refrigerator or cool place: |
take out center, steam, season with but |
ter, pepper, and salt. put back into the
shell. and add tCp when ready to serve. |
This shell can he steamed if you do not
rare to serve ii raw.
Tomatoes.
Cut tomatoes like pound lilies: serve
with slices of cucumber a salad. Cut
as cups. take out center. mix with CuCum- |
her and celery, and serve with mayon-
naise; these cups can also be used for
sweetbreads and chicken. Serve in slices,
with cottage cheese between. Cut nice
tomatoes in half and put cheese flowers
in center; serve on lettuce leaves.
Apples.
Apples arc beautiful in red and green,
whatever the color scheme. and can be
iIled with Waldorf salad, using the meat
Of the apples. They can be served with
meats also. using the hearts to stew;