The national course in home economics

TURNIPS OR CARROTS FOR GARNISH. Peel and cook one-half dozen turnips and then cut them into any fancy shape desired, such as cubes, balls, etc. Put them into a saucepan with a little broth; season with salt, sugar and pepper; boil till soft and use as garnish. L. B. M. CARROTS FOR GARNISH. Clean young carrots, rub off their skin and trim them with a knife in fancy shapes. Put them into a saucepan with beef or chicken broth; add salt and pepper to taste, add a pinch of sugar and boil till done. Thicken a trifle and serve with boiled beef. Mrs. A. B. W. OLIVES FOR GARNISH. (Spanish Style.) Select large olives, remove the stones from one-half cupful, by cutting them round and round in spiral shape so as to retain their shape. Put them in a saucepan, pour in some white stock and stew slowly until the olives are tender. A garnish for roasts. I. M. Sterns. HAM FOR GARNISH. Scald two small slices of ham, cut into squares. Put two tablespoonfuls of butter into a frying-pan and when hot lay in the ham; add a little parsley, salt and pepper to taste and two thin slices of lemon cut in quarters. Fry until a light brown color. A nice garnish for game. J. C. GARNISH FOR SALADS. Garnish for salads is spoken of more at length under Salads — both meat and vegetable — but it is not out of place to add here that hard-boiled eggs sliced or cut lengthwise are a most appropriate as well as appetizing finish to the ornamenting of a salad. Beets boiled and cut dice shape, capers and powdered cheese, all add to the looks and therefore flavor. Mrs. Gregory. GARNISH FOR PUDDINGS. It is generally understood by all housewives that desserts and puddings of all kinds are more appetizing in looks, and hence more palatable, when they come on the table in an attractive manner. Steamed plum puddings when in mold and reversed on a pudding platter and scattered over with a few plums halved, a cherry pudding strewed with a few fresh or candied cherries, or a shortcake the inside of which is filled with slightly crushed berries, is greatly enhanced in looks when surrounded with a few elegant, large, juicy-looking berries. It is not always the elaborate concoction of a dish that strikes home to the heart; but the beauty and the simplicity. Mrs. Gregory, RELISHES and CATSUPS TOMATO CHUTNEY. THIRTY tomatoes, six apples, chopped, six onions, red peppers, one pound of raisins, two onions, ten ounces of salt, one and one-half pounds of brown sugar, four ounces of ginger and three pints of cider vinegar. Mrs. Chas. Hudson. INDIA RELISH. One peck of green tomatoes, one-half head of cabbage, twelve green peppers, one pound of brown sugar, one tablespoonful of cloves, one table-spoonful of cinnamon and one tablespoonful of allspice. Chop the tomatoes, put one-half cupful of salt over them and let drain for twenty-four hours, then add three onions, the cabbage and peppers, all well chopped. Put spices in a bag and add the sugar. Cover well with cider vinegar and let it simmer for four hours. Mrs. Cole. GREEN TOMATO SOY.