Show Sis I BY MARY MARYG I G I When hen iou vou ou sou ve sei-ve e a II salad or deacent dessort cert cent do lou sou ou think how e to 10 look hook at vou ou can make It as aa well as how my good to eat eat And Anti when hen you must use up left left- leftover leftover leftover over meats In croquettes or cream cream- creamed creamed ed on toast do iou sou ou eve ever think that thata a tiny sprig of parsley dropped here and there on the tha platter lifts lItts the dish several notches higher In Inthe the estimation of the family There are so man many simple pr- pr r that are ara Inexpensive e and re- re require require require quire no special tools that it seems a pity tho the average housewife over over- looks overlooks the possibilities at her hor hand Cold roast or boiled meat meat thinly sliced and arranged neaU neatly In an 0 fashion Is t twice Ice as aim aim- ap n as I If carelessly carelessly- served Just Jut a sprinkling of paprika the last thelast thing before beCore sending a plater or of ci earned dried beef beet on toast to the tho table adds an no Intriguing touch to an e even een en day standby BOILED IL EGGS Hard-boiled Hard eggs are an effect Ito ive garnish They are arc cut in rings ring across the time eg egg or lengthwise Ise Time The then mahe makes shaped petal see see- sec 1 sections ions and the tho yolk is to form orm the center of the daisy Cant Can't ou Imagine a mound of dark darle green spinach with Ith one of these thee posies In inthe the c and aud a ring of o nutty luCy rice nice surrounding the base of o the mound Serve a rich white sauce or a smooth cheese sauce bailee in a sep sep- mate sep dish and antI the whole pro nourishment as well as beautt This combination might be used as tIme the main mahL dish tor for luncheon or with the Lime meat course for dinner Mere threads of ot canned pimento I through a cabbage salad or any or meat salad masked with mayonnaise add much to the dIsh I Head lead lettuce Is high but It If the outside lea leaves es are cut In ribbons and an l used as aa a q saad ea a l garnish 4 there ViA a ais is la no waste to the head These J tiny green ribbons are lovely lately work work- worked worked ed Into nests tor for Individual salads ork I or used to a large mold mold- molded molded ed salad alad LEFT OVEnS BErT A left over vegetable said mold mold- molded molded molded ed In jelly or simply mounted on a abed abed abed bed of o lettuce shreds masked with mayonnaise and trimmed wIth threads of scarlet pimento thin slices ot or olives es tiny Uny diamonds of pickled beet boet beets can be e evolved 01 ed Inthe Inthe in the home kItchen With the vegetable cutters and lubes tubes now on the market marlet all sorts of marvelous things can be done Mashed potatoes potatoes blos bIos blossom blossom som Sam Into roses with lib hearts o of carrots Turnips are cut cue cutin In mal bles and piled plied In little mound before the sauce Is poured 0 Oter er them Or potatoes cut with the same sanio vegetable cutter al ate aie e par par- boiled parboiled In salted water eater and in bacon fit ht or butter to a brown and served as II a Sat for Cor a steak Maraschino cherries are cut In quarters a n d used quite quits as effectively n as a whole cherry for Cor gar gar- gAr fishing dessert rL OR FLU Oil TO G PUDDING A bit lit of ot sparkling currant Jolly cIly dropped on each dish of e eer er day rice pudding does for lie he pudding Shreds o of candled candied orange peel can be used In the same sarno way ay Sections or slices o of lemon sprInkled garnish with minced pat Ie gar gar- garnish gar gar- garnish nish the fish platter as well ell as fur fur- the tho piquant touch to the fish It if iou ou start garnishing our dishes vou ou will Jl find Ind It fascinating work ork and be surprised at the tho man possibilities possibilities man before beCore vou ou e every cry la day i The rhe garnish habit grows s and adds much to the Interest In serving meals It Is an a actual kitchen I economy often utilizing o leCt titers left lett ere determining tot rOI the garniture lre and I ing to a great degree the of ot a ai m 1 uninteresting dish 1 by making making- g it look good enough to eat t 1923 1928 NEA Ser tice Inc Ine |