Luncheons

omanient the dish, but contribute to the ease of serving: a dinner. When they are used the dish is called a la jardiniere or a la printaniere. Probably every cook knows how to serve mashed or fried potatoes or green peas in the center of a circle of chops. Similar combinations can be made in various ways and of many things. Spinach, beans, carrots, purees, macaroni, spaghetti, or rice may be placed so as to form a base, raising the chops like a crown, or grouped with them in rows, or alternating with the individual pieces. Macedoine is a mixture of any number of vegetables, such as peas, beans of various kinds, carrot and turnip balls, flowers of cauliflower and any other vegetable obtainable. They may be mixed together, or each vegetable may be kept distinct and placed in small piles around the platter. Small portions of vegetables left over may be used to advantage in this way. Very little need be used of any one, and any number may be couibined on the same dish. Potatoes boiled or fried can be prepared in many fancy ways to make them suitable for garnishing. AYell-seasoned spinach is excellent with chops, steaks, or roasts. Browned onions are often used. Meats with onion garnishes make dishes called a la soubise. Brussels sprouts, hot, are a suitable garnish for corned beef ; or cold, with a French dressing, are an excellent salad to serve with cold beef. They should not be over-cooked or they will lose their shape. Stuffed tomatoes may be used with almost any meat dish. Vegetable puree, in fancy form, is useful for embellishment, and may take the place of a fresh vegetable. Puree is made of any vegetable mashed and seasoned in the same manner as potato. Navy beans, lima beans, flageolets, and peas, either fresli or dried, are so used. The puree can be pressed through a pastry-bag into forms simulating roses, or placed in piles on rounds of toast. Vegetables intended to be eaten with the meats they garnish should be well seasoned before being placed on the platter ; biit where they are to serve only an ornamental purpose, they may sometimes, as in the case of carrots and turnips, be used uncooked, as they have a better color and more firmness when raw. These two vegetables are very useful, as they are obtainable all the year round. Carrots are particularly pretty when small. Large ones sliced and then stamped into fancy shapes, combined with turnips treated in the same way, are frequently used for making designs. Sometimes they are cut into balls, sometimes are carved into forms simulating roses. It is easy to make them into cups, using a fluted knife to shape the outside, and hollowing the center with a potato scoop. These cups are good for holding any vegetable or for vegetable salads. Rice is generally used for borders which are intended to keep creamed dishes and fricassees in shape. Sausages cut in halves or quarters, or fried bacon, make a good relish as well as a garnish for many meats ; they are particularly good with egg dishes. Paper frills on protruding bones serve the excellent purpose of concealing these unsightly ends. They are easily made by folding a strip of paper lengthwise, then cutting it down about one and a half inches at intervals of one-eighth inch on the folded side, thus making a double fringe; next slip one side up a little, making the fringe round out; and, finally, roll this around a stick, leaving the open-work in a close spiral. These frills are used on the bones of a leg of mutton, on ham, on chops, and on drumsticks.