ornament the dish, but contribute to the ease of serving a dinner. When they are used the dish is called à la jardinière or à la printanière. Probably every cook knows how to serve mashed or fried potatoes or green peas in the center of a circle of chops. Similar combinations can be made in various ways and of many things. Spinach, beans, carrots, purées, macaroni, spaghetti, or rice may be placed so as to form a base, raising the chops like a crown, or grouped with them in rows, or alternating with the individual pieces. Macedoine is a mixture of any number of vegetables, such as peas, beans of various kinds, carrot and turnip balls, flowers of cauliflower and any other vegetable obtainable. They may be mixed together, or each vegetable may be kept distinct and placed in small piles around the platter. Small portions of vegetables left over may be used to advantage in this way. Very little need be used of any one, and any number may be combined on the same dish. Potatoes boiled or fried can be prepared in many fancy ways to make them suitable for garnishing. Well-seasoned spinach is excellent with chops, steaks, or roasts. Browned onions are often used. Meats with onion garnishes make dishes called à la soubise. Brussels sprouts, hot, are a suitable garnish for corned beef; or cold, with a French dressing, are an excellent salad to serve with cold beef. They should not be over-cooked or they will lose their shape. Stuffed tomatoes may be used with almost any meat dish.
Vegetable purée, in fancy form, is useful for embellishment, and may take the place of a fresh vegetable. Purée is made of any vegetable mashed and seasoned in the same manner as potato. Navy beans,
