te it may be colored green with green
spinach color or pink with cochineal.

918. +Garnishing.+-- The articles which are mostly used in garnishing
are:--Lettuce, cresses and hard boiled eggs (either cut into slices
or quarters or chopped fine, the yolks and whites separately, and
laid alternately in small clusters all over the salad); or cut green
pickles in slices and lay them in a circle around the salad with
small clusters of finely chopped beets and chopped eggs; small
girkins, capers, olives and very small, white pickled onions are
also used for garnishing. Another way is to cut boiled carrots,
white turnips and beets into fancy shapes, such as half moons,
stars, leaves and roses, with a vegetable cutter; anchovies are also
largely used in garnishing. They are freed from skins and bones and
then rolled up and laid in a circle around the dish with small white
onions, pink horseradish and olives or girkins.

919. +Horseradish for Garnishing.+-- Remove the outside black skin
from a large root of horseradish and wash it clean; then shave it
off with a knife in long narrow strips so they curl up; color 1/2 the
shavings with prepared cochineal and leave the other 1/2 white; then
use for decorating dishes of meats or salads by laying it in small
clusters around the dish.

920. +Cocoanut for Garnishing Salads.+-- Grate cocoanut and sprinkle
it over the top of salad. Especially nice over chicken, shrimp and
fish salads; also on potato, tomato and egg salads. Grated cocoanut
lends a handsome appearance to any salad.

ICES AND GLAZES.

921. +How to Use Icing.+-- Over large cakes pour the icing by
spoonfuls near center on top of cake and spread it with a
broad-bladed knife dipped in cold water all over the cake as
smoothly as possible; set it in a cool oven for a few minutes, then
in a dry, airy place, free from dust, to dry. Some icing does not
need to be put in the oven, as it dries immediately, as will be seen
from the directions given in following recipes. Small cakes are
dipped into the icing or into glaze and then laid on paper or tins
to dry. If the cake is to be ornamented make a paper funnel as
follows:--Take a piece of brown paper, not too thick, or white tea
paper 12 inches square and cut it through on the bias in two pieces
from one corner to the other; take one piece in your right hand, the
bias side from you, roll with the left hand, the bias side towards
you, and form the paper into a funnel; bend