Miss Parloa's kitchen companion

Stuffed olives, arranged on a thin border of barbe de capucine, make a pleasant garnish for spring. Groups of crisp sorrel leaves make another nice spring garnish for fried or broiled fish. Fried oysters may be placed in the centre of a dish on a warm napkin, and a border of celery salad placed around them. A shallow dish, oval or round, may be filled with celery salad placed in the centre of a warm platter, and surrounded with fried oysters or fried scallops. When parsley is abundant, a thick border of it may be arranged on a folded napkin laid in the centre of a flat dish. Any kind of fried fish may be used with this garnish. In winter, celery leaves may be substituted for the parsley. Slices of lemon, laid here and there on the green, make the dish more effective. Fried oysters are frequently served on small squares of fried Boston brown bread. When this is done, garnish with a few sprigs of parsley. Boiled fish and baked or sauted fillets require a very different garnish from broiled, fried, or ordinary baked fish. A contrasting sauce will alone be a sufficient garnish for many delicate kinds of fish, — for example, a pink lobster sauce with a clear white fish. Shrimp sauce, with a dozen of the whole shrimps heated in it, makes another nice garnish. For boiled fish, a good garnish may be made of rings of the whites of hard-boiled eggs, arranged around the dish, with the unbroken yolks placed in them. Another way is to chop the whites of the eggs, and rub the yolks through a coarse strainer. Arrange the whites in little mounds, cap them with the yolks, and stick a bit of parsley in the top of each mound. The effect is very pretty. Still another way is to pour the sauce over the fish, then sprinkle the chopped whites of eggs over it, and finish with the sifted yolks. A few bits of parsley arranged around the edge of the dish will give a good effect. Boiled potato balls, seasoned with butter, salt, and chopped parsley, make a nice garnish when arranged in groups around a dish, or when heaped in the centre of a circle of fillets. Cold fish may be seasoned and then garnished with the chopped whites and yolks of hard-boiled eggs and chopped pickles or capers. Sprinkle the whites over the fish ; then arrange the yolks and the pickles in very small mounds. Garnish the base with bits of parsley. A solid block of cold halibut or salmon may be placed in the centre of a dish, sprinkled with a marinade, and then allowed to stand for several hours. At servingtime it may be coated with Mayonnaise, a circle of delicate leaves of lettuce placed at the base of the fish, and sliced olives sprinkled in this. If a little color be desired, a few pieces of pickled beets may be added. Cut hard-boiled eggs in two, and take out the yolks. Cut a slice from the end of each half, so that it will stand firmly ; fill each- of these little cups with cooked beets, finely chopped. Garnish a plain boiled fish with this, having the yolks of the eggs alternate with the whites and beets.