Show J Garnish for or Looks I The cook who fails to garnish the dish dishes dish s she sends she sends to to- the table is much like her mistress who ho fails to wear I pretty clot clothes es Ugly clothes cover one Cine sufficiently for the requirements if of both health and modesty Plain food served without garnish answers the calls of appetite But plain food does not provoke appetite and one on of the qualities dualities food tood should possess is that of of tempting even a fagged tagged appetite Garnishing will not make cooked food tood savory but It will d do much to tom tomake tomake m make lee cheap food well cooked looked appe appe- There eale are some ome things which can always be kept on hand for garnishing One is growing parsley This can be kept 5 U either in a a pot on n the kitchen window sill or in the garden garde and then it is always alWaY at hand d to use Capers and ana olives too can be ke kept kent t always on the pantry shelf shelt To be sure olives do not ke keep p long after fter the they are opened but they can be bought 1 In cent 10 bottles and one of ot these small amaH bottles can be opened for If some are left lett over a few olive tm filled sandwiches can be sent In on the tea tray or the olives can be used in the the next days day's dinner salad Then hen there are maraschino cherries also put up in small and inexpensive bottles that can be used to tp garnish desserts desert Pickles of ot various V sorts too cap cap can be used for garnishing The house wherein home canning is still carri earned carried d don on should contain various vailous sorts of pickles preserved with the special idea of supplying suitable garnishes fur for various dishes Pickled nasturtium seeds and buds are delicate salad garnishes garnishes garnishes gar gar- gar gar- and can also als be used to garnish cold meat Well pickled small pears and peaches can can be b used to garnish garni meat of ot various sorts Preserved strawberries c cars can ri be dr drained i d and used for a garnish g with jellies and cus- cus tards Pickled cauliflower broken neatly into flowerets is an atti attractive active garnish Hard boiled eggs can be used in several ways They can be sliced lengthwise or crosswise They can be chopped The yolks can bo be crumbed and the white cho chopped ped I o- o sliced into rings Stuffed or deviled Eggs tRES quartered are a good garnish for cold meats Mushrooms watercress radishes sliced lemons diced beets discs of carrot and tiny melds of jelly can be used for garnishes With fish sliced lemon pickles or parsley are aie suitable garnishes With meat mushrooms diced vegetables tiny croquettes of rice or sweet potato or hominy are eti i table u With salad any vegetable garnish is acceptable With desserts jelly or fruit garnishes garnish G are best |