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Show ' , TABLE GARNI CM i.-IC Whero one "v..- n ' n i-r vcre there is a reli'iLlt- narket the p-3-JMlitles for garnishing dishes of food j were never more plentiful than at this : reason, paisley ha; been used so long lor this purpose that it Is a rccog- , Sieed material, but other garden things as easy of growth are useful, too. Well-grown curled mustard has beautifully beau-tifully crimped and ruffled edges, and one large leaf, torn in two lengthwise, Is sufficient for an oidlnary sized platter, plat-ter, as the leaf is so full and wide. It is also used as a relish for meats, but should be young and very tender for this use. It grows readily from seeds and once started in tho 'garden, "seeds" itself yeajr after year. It may often .be found as. late as "November. "No-vember. Scarlet turnip radishes make lovely garnishes, with or without lettuce let-tuce leaves. The root should be cut off close to the radisa, tho stem left on one Inch; chill in cold water and cut with a sharp flnlfe Just the skin; peel the skin carefully back and throw In Ice water and leave until ready-to ready-to serve. The water will cause the peeling to curve back from the heart and tho contrast is beautiful. Loag radishes should bae the roots cut off and the top removed until there is no show of green. With a sharp knlfo cut tho radish in two lengthwise for rhalf its length, cut again to make quarters, then divide Into eighths; l.throw Into Ice water and the sections I E-separate. Tuck these radishes among lettuce loaves and the of. t will bo lovely. |