The Garden Magazine, July, 1924 
335 
the highly important vitamins. Last on the list with respect to 
both vitamins and ease of digestibility is the cooked mayonnaise 
made by boiling up the yolks of eggs with mustard, sugar, 
vinegar, water, flour, and seasonings. 
Because of the unmeasured service that these fresh salads 
bestow not only upon our digestive systems, but upon our whole 
bodies, let us take them out of the luxury class and place them 
permanently on our daily menus thus not only keeping ourselves 
free from pains and ills but paving the way for better and 
healthier future generations. 
SOME APPETIZING SALADS THAT ARE ALSO NUTRITIOUS 
Cucumber Boats: Pare medium-sized cucumbers and cut in halves length¬ 
wise. Place on ice till thoroughly chilled. Scoop out centers leaving a thin 
shell Mix the pulp with equal parts of green peppers, cut very fine, cream 
cheese that has been mixed with finely chopped English walnuts, and onion to 
taste. Mix thoroughly, seasoning with salt and paprika. Fill the cucumber 
shells, place them on crisp lettuce leaves and serve w'ith mayonnaise dressing. 
Pineapple and Tomato de Luxe : Use round, medium-sized tomatoes for this. 
Scald in boiling water, then cold dip and remove the skins. Place on ice until 
desired. Then cut slice from stem end of the tomatoes and with a sharp knife 
remove as much pulp as possible. Mix together equal parts of pineapple 
cut into small cubes, celery, nuts, cucumber and enough chopped sweet peppers 
to taste. Salt slightly, mix with mayonnaise dressing and fill the tomato cups. 
Place on lettuce leaves, add more mayonnaise and serve. 
Apple Royal: Pare and halve large, tart apples. Remove seeds and drop 
into a boiling syrup made of if cups of water and 1 cup sugar. When apples 
are transparent, remove from syrup, put on plate and place on ice. When ready 
to prepare the salad, carefully scoop out the centers, being careful not to mash 
the fruit. On chilled plates make a "nest” of finely shredded lettuce. Put 
« 
the apples in the nests and fill centers with cream cheese mixed with finely 
chopped green peppers. Cover the apple and lettuce with celery cut into very 
small pieces, and sprinkle nut meats over the whole. This may be served with 
whipped cream dressing topped with cherries or with mayonnaise to which have 
been added finely chopped olives. For this, canned apples may be purchased if 
desired. The many flavors in this salad make it especially delicious and ap¬ 
petizing. 
Banana Simple: Bananas cut in halves lengthwise, covered with whipped 
cream and finely chopped peanuts make a simple and delicious salad. Serve on 
lettuce leaves. If desired, the lettuce leaf may be omitted and, instead of the 
nuts, bitter chocolate mixed with granulated sugar may be used. T his makes a 
dainty dessert. 
Sour Cream Dressing: A new dressing often makes an old recipe seem new. 
This will be found especially good with many of the simple vegetable,salads, 
i cup heavy sour cream, \ cup vinegar, 
1 to 2 tablespoons of sugar, \ teaspoon salt. 
Beat the cream until stiff and add other ingredients. Chopped olives, small 
pickles or grated horseradish may be added to give additional flavor. 
Ellen Jeffrey 
USING FLOWERS DECOR ATI VELY 
ESTELLE H. KIES 
Making Little Rooms Look Bigger and Large Rooms Smaller—Harmo¬ 
nizing Blooms, Bowls, and Walls and Composing Arrangements to Fit 
jHE sense of completeness and livableness that is af¬ 
forded by flowers about the house is a unique thing 
that can be achieved in no other way. They seem to 
satisfy an unfilled need in even the most opulent sur¬ 
roundings, while in the humbler places they are, decoratively 
speaking, almost indispensable. It may smack of “gilding the 
Lily” to talk of treating flowers decoratively; many people 
believe that the mere presence of flowers is sufficient decora¬ 
tion. And yet certain rules and regulations have invaded 
even this field, and the proper arrangement of flowers may 
be carried to quite an art. 
The mere fact that flowers are 
present is not always proof 
that they are correctly serv¬ 
ing a decorative purpose. 
Those selected should 
have a relation to the 
character and color¬ 
ing of a room, else 
they are simply 
isolated spots 
without decorative 
importance. 1 have known people to spend large sums of 
money for professional decorators, and after achieving a finely 
done house, to introduce flowers of their own choosing that quite 
upset the scheme. In the majority of cases, no actual harm 
is done, but a passive, negative result is had in which the 
possibilities of flowers as decoration have been 
ignored. Most flowers are so inherently 
lovely that by careful grouping and selec¬ 
tion they enhance the charm of the sim¬ 
plest, plainest surroundings. 
E FREQUENTLY overlook 
the fact that flowers fall into 
two usually distinct classes: color 
flowers and form flowers. Those 
whose chief beauty, like Pansies 
or Peonies, is one of color may 
be massed, and indeed, masses 
of them are rich and splendid. 
Easter Lilies are form 
plants and should not 
be crowded together 
An arrangement of Cle¬ 
matis which conveys much 
of the grace and true spirit 
of the flower, an appar¬ 
ently simple achievement; 
but simplicity is so often 
the final expression of a 
trained decorative sense 
and artistic perception as 
in this example of Mr. 
Albert Herter’s skill 
