GARNISHES TO DECORATE

Waikato Independent, Volume XXXVI, Issue 3419, 13 February 1936, Page 6

GARNISHES TO DECORATE

Some vegetables, such as celery, lettuce, tomatoes, radishes, and beetroot, for instance,-are very good eaten plain, but how much more decorative they look on the table if you serve them prettily garnished, and they can be so useful used as actual garnishes, too (says Home Chat). To fringe celery, which is so good once the frost has been on it, first wash well and use only the white stalks. Now cut in pieces about one inch long, and with a very sharp knife cut lengthwise in shreds. Place .these in cold water, either with ice or lemon, and you will find that they will curl up and look very good. Place in a glass dish on the table with a garnishing of parsley on the top. Beetroots are another good item for garnishing. These can be used either sliced or chopped. Cut out with fancy cutters, which are obtainable at most stores, or, better still, letters can be easily cut out. These make an excellent top for a party salad, especially when served in a large dish. Make the salad in the ordinary way, and then cut out the required name with a sharp-pointed knife. Radishes are also a welcome addition as a garnish, the round ones particularly making very • interesting flowers. To do this, clean the radish well, and cut off the point. Now hold the leaf end in your left hand, and with your right hand cut from the top about five sections shaped like a leaf. Do not cut to the bottom, but to about a quarter of an inch from the base. Then place in cold water, and these thin cuts will spread out like a leaf.

In the case of a long radish, cut the root end off to an even round. Then, with a knife, cut first lengthwise and then across, down to about a quarter of an inch from the leaf end, and place in cold water. This also will turn out and curl. With any of these dainty decorations you can make such a difference to your simple dishes, and your guests will award you many more points for originality than if you fell back on little bunches of parsley. If you have a supper party for your friends, you could have such an attractive side table of cold dishes with really festive-looking garnishes. And don’t forget that the idea needn’t be confined to vegetables, because many fruits can be made into garnishes to decorate your cold sweets. HARDENING ARTERIES—DANGER! Hardening arteries with the attendant ailments of rheumatism, sciatica, kidney and bladder troubles, blood pressure, giddiness, heartpounding, etc., is shortening the life of three of every four people over the age of 40. W r rite or call for Dr Zoubkoff’s new medical treatment, Artrex S.T./23. E. H. Leigh, Chemist, Cambridge.