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Show Relishes for spuing TEMPTING MENU NEEDED AT THIS SEASON. Condiments Liked in the Winter Have Lost Their Savor and Others Must Be Provided to Take Their Places. Springtime appetites should be as fresh and unspoiled as is the spring itself. But too often the spring appe tite is dulled and it Is only by dint of constant care the housekeeper oi cook is able to provide a tempting diet on the spring table. Winter fare palls at this season And the usual winter condiments and appetizers fail to work successfully Mustard pickles, chowchow, cole slaw olives all have lost their winter trict of whetting the appetite. Celery has literally lost most of its crispness and sweetness by spring. New appetizers and relishes must be relied on to give point to the daily diet. Cucumbers are one reliable spring relish. There is, of course, much ob jection to cucumbers on the grounc of indigestibility. They are usuall indigestible that nobody can deny. But some people do not find them so, and eat them without fear. So il they are not taboo on your table make use of them. It is a good plan to slice them thinly and place them in iced water in the refrigerator for an hour before using them. Then dress them with oil and vinegar and serve them with fish. Or dice them and mix them with diced green pepper pep-per and celery, with mayonnaise, in cups of lettuce leaves as a salad. Tomatoes, too, can be made to serve admirably the purpose of whetting the appetite. A very good appetizer with which to begin dinner is a round of firm tomato, half an inch thick, on which is placed pepper, celery or cucumber, cu-cumber, mixed with mayonnaise dressing. Sliced tomatoes, iced in the refrigerator, are another good dinner accompaniment. They may be served with fish or with the meat course And of course all sorts of tomato salads are delicious in spring. And a good sherbet for dinner can be made of equal parts of strained tomato juice and meat stock, to which a little softened gelatin has been added, frozen in an ice cream freezer Radishes should always be served very cold. Clean them and chill them thoroughly in . iced water and then cut in attractive shapes. Make roses, sometimes, by cutting back the red skin in points. Again, slash the rad ishes from the pointed end down three or four times. Slice radishes and serve with other vegetables oe lettuce leaves for salad. Sweet green peppers are as useful in warm weather as in cold Chor them and mix with an equal amount of celery, chopped fine, and moisten with mayonnaise. Serve a spoonful on a lettuce leaf for salad, or serve a spoonful on a slice of thin, crisr-toast crisr-toast in the form of a canape for an appetizing beginning to dinner. Stufi a pepper, one end of which has been removed, with cream cheese and chopped nuts and slice to serve with salad. |