Show SALAD DRESSINGS AND GAR NISH ES s for F or those who will not learn to like the delicious oil dressings there are others which will prove satisfactory cream dressing put two tablespoonfuls of butter into a saucepan and when melted add three tablespoonfuls of flour when smooth add a cup of sweet cream let boll stirring all the while after cooking five minutes remove from the fire add a half cup of sour cream the juice of half a lemon salt and sugar to taste serve this on fruit of various kinds apples and bananas are good with this dressing when serving it with vegetables or with fish or meat add a bit of mustard onion juice and any seasoning mayonnaise dressing mix mil together half a teaspoonful spoonful toa of salt and a teaspoonful of sugar a dash of cayenne and add to a beaten egg yolk beating all well then add it a few drops of olive oil keeping the bowl standing in ice add a tablespoonful of each of lemon juice and vinegar alternating with the oil until half a cup of oil has been used then add the oil faster until a cupful has been beaten in just before using the mayonnaise a generous amount of whipped cream may be added and more seasoning tartars sauce this Is mayonnaise dressing with the addition of chopped pickles olives parsley ca capers and onion use a fourth of a cup to one cup of the dressing never mix mis mayonnaise with meat or fish until ready to serve all salads that need marinating before serving should be marinated with french dressing and the thicker mayonnaise used just as it Is nerved mayonnaise may be colored with pounded spinach or lobster coral garnishes edible garnishes are the only ones which should be used except perhaps at weddings the custom tom of tying up cp food with ribbons Is roost most unde undesirable millinery Is not in place as a rule on the dining table brains and ingenuity are the best recipes for Lk garnishes A mixture of greens gresens or of other colors cannot be artistic the red of beets and the red of tomato does not there is 13 as much port unity to exercise ones artistic opportunity pense in the arrangement and garnish ing of food all aa in dress the garni sh pent ent of a dish should not detract arota tho the mala main substance |