New Britain herald. [microfilm reel] (New Britain, Conn.) 1890-1976, 1923-11-20

When you serve a salad or des.
sert do you think how attractive 10
lookSat you can make II as well as
how good TO cat?
And when you must use up left.
over meats in croquettes or oreamed
on toast do you ever think that a
tiny sprig Of parsley dropped here
and there on the platter lifts the dish
several notches higher in the estima-
ton Of the family?
There arc so many simple gar
nishes that are inexpensive and re-
quire no special tools that IT seems
pity the average housewife over
looks the possibilities nj her hand.
Cold roast or boiled meat, thiniy
sliced and arranged neatly on plat
ter In An overlapping fashion, is
twice as appetizing as If eareiassly
served.
Just a sprinkline OF paprika the
last thing before sending a platter of
creamed dried beef on toast 10 the
table adds an intriguing touch TO IN
everyday standby.
Hard. Boiled Eggs.
Hard-boiled eggs are m effective
gsrnish. They are cut In rings
across the egg or lengthwise. The
white then makes pctal-shepcd Scc.
tons and the yolk is riced TO form
the center OF the daisy. Can't you
imagine o mound OF dark gree n
spinach with one of these posies in
the center, and ring OF fluffy rice
surrounding the base of the mound I?
Serve rich white sauce or . smooth
cheese sauce IN a separate dish ami
the whole provides nourishment as
well as beauty. This combination
might be used as the main dish for
luncheon or with the meat course
for dinner.
Mere threads OF canned pimento
through a cabbage salad or any veg
etable or meat salad masked with
mayonnaise add much TO thg dish.
Head lettuce is high, but II the out
side leaves are cut in ribbons"
and used as a salad garnish there il
no waste 90 the head. These tiny
green ribbons are lovely worked into
rests for individual salads or used
to surround large nodded salad.
A leftover vegetable salad nodded
in Jelly or simply mounded on a bed
OF lettuce shrcds, masked with yell
low mayonnaise and trimmed" with
threads of scarlet pimento, thin slices
OF olives. tiny diamonds of picked
beets can be evolved in the home
With the vegetable cutters and
pastry tubes now on the market all
sorts Of marvellous things are done.
Mashed potatoes blossom into roses
With hearts Of ereamed carrots. Tur-
nips are cut In marbles and piled
In little mounds before the sauce is
poured over them. Or potatoes cut
with the same vegetable cutter IRE
parboiled in salted water, drained
and sautcd in bacon fat or butter to
a delicious brown and served as
garnish for a steak.
Maraschino cherries are cut in
quarters and used quite as effec-
lively as a whole cherry for garnish-
Ing desserts.
Flavor 20 Pudding.
A bit OF sparkling currant jelly
dropped on each dish OF everyday
rice pudding docs wonders for The
pudding. Shreds Of csndied orange
peel ean Dc used in the same way.
Sections or slices Of lemon sprin-
kled with minced parsley garnish the
fish platter as well as furnishing the
necessary piqusnt touch TO the fish.
II you start safnishing your dishes
You viii find it fascinating work and
b. surprised at the many possible
lies before yon every day. The gar
nish habit grows and adds much TO
the interest IN serving meals. IL Is
sn actual kitchen economy. often
lcft-overs for the ''gsrni-
lure" add determining 10 q great de-
gree the paistabieness OF an uninter-
sting dish - making II look good
Enough 10 eat