Woman's Institute Library of Cookery

atercress, etc., makes an excellent garnish. Generally when lettuce is the garnish, the leaves are used whole, but if they are not in good condition for garnishing or if use is to be made of the coarse outside leaves of the stalks, they may be arranged in a pile, rolled tight, and then, as shown in Fig. 1, cut with a sharp knife into narrow strips. Lettuce prepared in this way is said to be shredded, and a bed of it makes a very attractive garnish for many kinds of salad. Among the other foods used as a garnish are certain vegetables that give a contrast in color, such as pimiento, green peppers, radishes, and olives. Slices of hard-cooked eggs or the yolks of eggs forced through a ricer likewise offer a touch of attractive color.

17. NATURE OF SALAD DRESSINGS.--When a salad is properly made, a salad dressing of some kind is usually added to the ingredients that are selected for the salad. This dressing generally has for its chief ingredient a salad oil of some kind, many satisfactory varietie