LESSON XCIV
VEGETABLES WITH SALAD DRESSING (B)
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.