Evening Republican, Volume 21, Number 29, Rensselaer, Jasper County, 5 February 1917 — MANY WAYS OF GARNISHING. [ARTICLE]

MANY WAYS OF GARNISHING.

Hostess. Will Find It Easy to Select Method of Improving Appearance 7 of Dishes Served. For garnishing nSbats, fritters of vegetables are delectable and potato cakes and croquettes fried golden in deep fat are also used in the same way. * If you want color on the fish platter to go with the vegetables, bright red pimentos furnish it. A can of these will last all winter, as only a little is needed. When you have opened the can use what you need and then remove the remainder to a glass jar and cover wjth cold olive oil and ■they’ will, not apolL Tomato is also a bright garnish and is liked molded in aspic, but the olives that you buy ready stuffed with pimolas lend themselves to decoration readily. Slice them across the stuffing and you have little green rings with red centers that improve a salad in a Jiffy: " Mashed potatoes can be formed into baskets and balked so they hold their shape, and rice may be mixed with butter and chilled to form a holder for various foods, but these fancies are difficult to carry out and are not worth while. Anything that indicates that a great amount of unnecessary trouble has been spent displeases thoughtful persons and is apt to be absurd. “To . know when to stop is to know p whole lot,” Mark Twain made onev of Jfig characters declare, and this applies to garnishing as well as to other things.