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Show Garnishing Dishes. Have you ever stopped to wonder how tomatoes would taste if they were not such a pretty red; or if French creams would tempt us if served in the form of hash? It takes a little more trouble to serve a meal in dainty form, but how much beter the plainest food tastes. The shining linen and silver, the spri" of green on shining moat platter andthe neat rice mold with tomato sauce all serve to transform the pickup wash-day meal. J oarnishing is more a question of taste and time than money. Through most of the year a few leaves picked from shrub or tree and ticked in on the edges of a platter of meat or fruit enhance the appearance ap-pearance of he dish, whiie for the othe-months othe-months parsley can easily be raised in a window box. Carrots, beets, cucumbers, lemons in clices or sections, hard-boiled eggs and the tiny yellow tomatoes all lend themselves them-selves to garnishing. Do not think such garnishing is unnecessary un-necessary for the simple family meal- it adds a refining touch that goes a long way towards making up a scanty menu |