SALAD GARNISHING.—Successful garnishing of a salad requires a sense of good color combination, judgment in blending flavors, and ingenuity in arranging materials. Usually it is well to use only edible materials for garnishing. Certain flowers and greens may be used to advantage, however, in garnishing the salad for an occasional dinner or luncheon. Celery with "fringed ends," stuffed olives cut in slices, lettuce shredded or whole, pimentos, parsley, hard-cooked eggs sliced or pressed through strainer, and vegetables of pronounced color (as beets or carrots) cut into slices, cubes, or fancy shapes,—all these make pleasing garnishes.

PERFECTION SALAD

2 tablespoonfuls granulated gelatine 1/2 cupful cold water 1/2 cupful vinegar 1 lemon,—juice 2 cupfuls boiling water 1/2 cupful sugar 1 teaspoonful salt 1 1/2 cupfuls sliced celery 1 1/2 cupfuls shredded cabbage 3 pimentos chopped

Prepare all ingredients, except the vegetables, as for a gelatine mixture (see Lemon Jelly). When the mixture begins to set, stir in the vegetables, and pour into a mold. Serve on lettuce leaves with Mayonnaise Dressing.

Other vegetable mixtures such as cucumbers and tomatoes or peas and celery molded in jelly make tasty salads.

QUESTIONS

Mention at least four different kinds of salads, with a suitable garnish for each.

What should be the condition of all green vegetables used in salads?

How should lettuce be kept and prepared for salads?

From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of tomatoes, cucumbers, spinach, cabbage, lettuce, celery, and onions.

Which contains the most water? Which contains the most ash?

Aside from the fact that sugar improves the flavor of Perfection Salad, why is it a valuable ingredient of the salad mixture (see Figure 94)?

Explain why Mayonnaise Dressing with wafers or rolls would make a valuable food addition to Perfection Salad.