The Lexington advertiser. [volume] (Lexington, Miss.) 1904-1985, 1949-09-22
H O M E
HINT
BY
FRANCES
FoRTENBERRY
Home Economics
Director Miss. Powe
& Light Co.
GARNISHES MAKE FOOL
MORE ATTRACTIVE

NNtylkEs
You can give an added touch OF
color and crispness to summer
foods which might otherwise be
colorless or bland, and make
salads look far more attractive
simply by making crisp, pretty
garnishes. Seek the aid Of the re-
f~rigerator.
For example, the quick crisping
of celery in the refrigerator will
make celery curls that enhance the
simplest luncheon. Plunging rad
ishes into ice water will make rad
ish roses to brighten a mild salad.
Here are a few of the garnishes
that can be prepared with the aid
of a refrigerator.
Rad;sh Roses or Tulips
Select nice round radishes and
remove the root tip, leaving only
enough of the leaves and stem to
make an attractive garnish.
With a very sharp knife cut the
red peeling from tip to stem end.
to represent a rose or tulip. Peel
back and place in ice water or in
a vegetable pan until ready to use.
Tomato Rose
Select a medium size tomato.
Hold the tomato with the left
hand and with a very sharp knife,
cut a quarterback airing around
the whole tomato as you would an
apple, being careful not to break
the pairing. Remove the pairing en-
tirely, including the stem end.
With the first end, carefully
wind the pairing, skin side out.
snugly together to resemble a rose.
When the stem end is reached, let
the rose rest on the stem end,
furnishing a base for the rose.
Make a center of carrot strips, egg
yol'i or cream cheese. Chill in re-
fri~erator until ready to serve.
Use to garnish salads, meats OF a
sandwich tray.
Olive Flower
Cut a ripe olive into four or five
petals. Remove the stone and fill
the center with cream cheese or
m~ayonnaise.
Water Lily
Hard COOK the number of eggs
needed. When cold, cut the egg
white lengthwise in 6 or 8 equal
size petals. Do not cut all the way
down. Carefully pull back the pet
ais and remove the yolk. Close the
petals and place in the refrigera.
tor.
Mash the egg yolks, adding
mayonnaise or cream, salt, pepper,
mustard to season.
When ready to serve, e the
egg on a bed of shredded lettuce,
open petals to represent a lily, and
form the center with egg yolk mix
ture (using a pastry tube). Sprin-
kle with paprika for that final
cool look.
Luncheon Buffers
Use a sharp pairing knife with
a rounded end. Dip the knife N
hot water each time it is used. Use
a pound or n print of butter.
Draw the knife across the butter
lightly and rapidly, making a thin
shaving which curls. Drop each
curl in ice water until used.
Place each curl on a pat of but
ter. Add a piece of parsley stem
vertical on one side of the flower;
a bit of cherry, carrot or pimiento
in the center. To add more color,
touch the edges with paprika.
Celery Curls
Cut stalks of celery into three
or four-inch pieces. With a sharp
knife make five or six incisions
down the stalk, stopping within
LIZ inches of the end.
Drop the pieces into cold water
and place in the refrigerator for
several hours.
The split ends will curl back
along the stalks, making an at
tractive garnish for salads and
"cold plates"
To hasten curling, place in the
freezing compartment of your re-
frigerator.