Salad  Accompaniments

Whatever  is  offered  should  be  something  to  bring  out,
rather  than  to  overpower,  the  flavor  and  seasonings  of
the  salad.
Cheese  croquettes — served  with  salad  greens  simply  dressed

Cheese  balls — served  with  salad  greens  simply  dressed

Crackers,  thin,  unsweetened,  buttered,  sprinkled  with  mild  paprika,

and  heated.     Served  with  fruit  salads.
Simple  sandwiches

Baking  powder  biscuits,  fresh  and  hot
Cheese  straws
Graham  bread  and  butter

Desserts

For  suggestions  for  ice  cream,  cakes,  bonbons,  et  cetera,
consult  previous  lessons  in  this  course,  and  standard  cook
books.  Let  your  ingenuity  suggest  special  decorations  for
the  holidays.
Color  and  arrangement  of  whipped  cream,  frosting,  can-
died fruits,  tiny  candies,  nuts,  et  cetera,  may  be  made  to
be  typical  of  the  special  day,  as  green  for  St.  Patrick,  red
for  St.  Valentine,  and  patriotic  holidays,  heart  shapes  for
St.  Valentine  and  engagement  luncheons,  and  so  on.
Bonbons,  mints  and  other  candies,  the  color  in  keeping
with  the  decorations,  may  be  on  the  table  during  the
luncheon  and  passed  after  the  dessert.  Salted  nuts  may
be  on  the  table  in  individual  dishes  or  in  two  large  dishes.
The  coffee  may  be  brought  in  after  the  dessert  or  may
be  served  in  the  drawing  room.
CATERING  FOR  LUNCHEONS  AND  SUPPERS      147

Decorations  for  Finger  Bowls

Finger  bowls,  one-fourth  full  of  tepid  water,  which  are
brought  in  after  the  fruit  course,  or  with  the  dessert  plates,
may  be  garnished  with  a  few  petals  from  the  same  flowers
that  are  used  in  the  decoration  of  the  table.  A  few  drops
of  rose  or  violet  water  are  sometimes  added.
