Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-05-14

them. Olives and stuffed olives can
be used with anything except sweets.
Picked cauliflower, well washed. goes
very attractively with them. Radishes.
when the skin is slit in strips and
made to curl by immersion for an
hour in cold water. look much like
tiny roses and make a salad. or meat
dish twice as interesting looking as it
was before. Turnips cut into shapes
OF all kinds. such as dice, flowers or
stars. and then colored with red color
ing should be used more often than
they are, as very pretty effects can be
obtained with them. Parsley chopped
very fine can be placed in a pattern
over salads and potatoes, and in COM
bination with other garnishes looks
very we'll.
Small flowers can be used for orna-
menting. For cold and hot sweets.
geraniums, sweet peas. jessamine and
many kinds OF small flowers look very
we'll. Blanc mango looks especially
we'll decorated in this way. and jelles
of all kinds. Rice, cornstarch and
hominy, boiled in milk and then put
into tiny fancy molds, can also be
used with good effect to garniSh, while
hard-cooked eggs can be used in a
variety of ways. A good way is to
cut one in rings, removing the yolk
and filing up the center with a piece
of tomato. a small radiSh, chopped
olives or finely chopped lettuce, mixed
with some of the grated yolk. or the
white part can be cut in small dice
and the yolks finely grated and put
round them in pattern, or the yolks
might be left whole and the whites
chopped fine and sprir killed. over them
Carrots can be cut in various shapes
and used for SteWs and minceS. While
spinach, we'll cooked and pressed into
little molds, can also be used in the
same dish. Horseradish. instead OF
being served quite plain. can be well
beaten up with cream and used for
beef in connection with tomatoes. Fill
slices of tomato with the sauce and
put on and over the meat Melted
butter also plays a prominent part in
garnshing when dropped through
bag and tube in a pattern on cold
meats, such as ham and tongue.
Candied fruits, pistachio and wal
nuts with filberts and al2>onds can be
used with advantage. Prunes, figs.
dates and other sI<all fruits make a
fine garnishing CIR certain dishes.
Good Salad Combinations.
Diced apple, celery, nuts, with
mayonnaise or cooked dressing.
One-half a banana, mayonnaise or
cooked dressing, and chopped pea
nuts.
Pineapple. oranges, bananas and
marshmallOws.
Head lettuce with Thousand Island
dressing or mayonnaise or chilli
sauce.
Pineapple with cream cheese or
grated cheese and nuts.
Asparagus with pimento dressing.
Cabbage with pimento or green
pepper and dressing.
Cabbage with uncooked carrots and
ground peanuts.
Salmon or tuna fish with shredded
celery or cabbage and hard-cooked
eggs.
Diced meat soaked for one hour in
French dressing and drained before
using. and diced celery and hard.
cooked eggs.
Salad of tomatoes, cucumbers and
onion.
Tomato, celery and cooked caun'
flower.
Mixed vegetables with nuts and
cheese. -
Fruit dipped In mayonnaise, with
nuts added.
cooked dressing, topped with cream
or Old English cheese and nuts.
Salad of cooked peas, peanuts and
chopped pickle.
Diced apple with dates and COCO
nut.
Note-Canned vegetables, leftover
cold vegetables and cold meat and
fish have a better flavor il they are
soaked in French dressing at least
one hour before serving. Marinate
each ingredient separately. Green
peas, string beans. globe artichokes
and asparagus make very good salads
IL seasoned with an ordinary vinai-
grette sauce. This sauce is a mix
ture of three parts of salad oil and
one part Of vinegar. salt, pepper and
chopped parsley. Many vegetables,
especially peas. beans, artichokes and
sprigs of caulifiower. make good gar
nitures for meat dishes and soups.