GARNISHES

A simple garnish gives a finished appearance to any salad. It should always be dry, edible and used sparingly. The choice of garnish is deter- mined by the type of salad. ;

Popular garnishes are parsley, watercress or mint leaves; onion, radish, or pepper rings; tomato slices or wedges; paprika; grated cheese; grated egg yolk; maraschino cherries; chopped nuts; olives, chives, pickles; cheese cubes, sticks or balls. Other simple garnishes and how to make them:

Celery:

e Curls—Cut stalks into 3-inch lengths. Slit ends in narrow parallel

strips almost to the center of piece. Crisp in ice water until edges curl.

e Hearts—Remove outer stalks from bunch of celery. Trim root end and remove any wilted or discolored leaves. Cut lengthwise into several pieces.

Carrots

e Curls-——Use vegetable peeler to cut paper thin shavings lengthwise from carrot. Curl around finger. Fasten with wooden pick. Chill in ice water. Remove pick.

e Sticks—Cut small carrots in quarters lengthwise and again into narrow strips. Wrap in clean cloth and chill.

e Stuffed—Remove centers from large carrots with apple corer. Fill cavity with cream cheese. Chill and slice.

Cucumbers e Fluted—Run tines of fork lengthwise down cucumber, repeat to cover whole surface. Slice thinly.

e Fingers—Cut in half lengthwise. Remove seeds and cut solid por- tion into narrow strips 2 to 3 inches long.

Green Pepper e Stuffed—Remove stem end and seeds. Stuff with cream cheese. Chill and cut in thin slices.

e Mock Holly—Cut strips of green pepper to look like holly leaves, arrange 2 leaves with 3 red berries. Use to garnish meat salads.

e Rings—Slice pepper thinly and diagonally across, trim off pulp and seeds.

20