8. This
may be done by peeling the red skin back to show the white inside, and
then cutting the sections to look like the petals of a flower. Little
difficulty will be experienced in preparing radishes in this artistic
way if a sharp knife is used, for, with a little practice, the work can
be done quickly and skilfully.
67. Celery that is to be served with soup may be prepared in two ways,
as Fig. 9 illustrates. The stems may be pulled from the stalk and served
separately, as in the group on the right, or the stalk may be cut down
through the center with a knife into four or more pieces, as shown at
the left of the illustration. The first of these methods is not so good
as the second, for by it one person gets all of the tender heart and the
coarse outside stems are left for all the others. By the second method,
every piece consists of some of the heart and some of the outside stems
attached to the root and makes a similar serving for each person.
Whichever way is adopted, however, the celery should be scrubbed and
cleansed thoroughly. This is often a difficult task, because the dirt
sticks tightly between the stems. Still, an effort should be made to
have the celery entirely free from dirt before it goes to the table. A
few tender yellow leaves may be left on the pieces to improve the
appearance of the celery.
68. CRACKERS.--Various kinds of wafers and crackers can be purchased to
serve with soup, and the selection, as well as the serving of them, is
entirely a matter of individual taste.
Pages:
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60