Pleasant Grove Review | 1950-03-10 | Page 6 | Lynn Says: These Menu, Serving Ideas Will Help You

LYNN SAYS: These Menu, Serving Ideas Will Help You On a hot meat platter, use a garnish that will not be affected by contact with heat. Serve creamed vegetables in cooked cases of green peppers, onions, carrots, toast, or nests of noodles, potatoes, or rice. Serve Jelly or cranberry garnish In small paper cups or on slices of orange or pineapple, halves of peaches, pears, or in some other iervable way. Arrange the meat platter to make serving easy. Allow room for carving carv-ing and do not over-crowd. The host will appreciate this. Consider variety of textures, soft with solid foods, as creamed meat on toast with buttered string beans (not creamed potatoes and stewed tomatoes). Avoid all one type of cooking as meat croquettes, French fried onions, on-ions, pan-fried potntoes. Garnishes should be edible and should not Involve too much last-minute last-minute preparation.