Page:Mary Ronald - Luncheons.djvu/58



1. Olives.

2. Small heart stalks of celery and radishes in the same dish.

3. Curled celery. The celery is cut in two-inch lengths, which are scored across the ribbed side and side and then out in narrow strips down to a quarter of an inch of one end. The pieces are then placed in cold water to make them curl.

4. Radishes out in fancy shapes.

5. Pim-olas (olives stuffed with red peppers).