Cheese-Sticks
Cut stale bread in long, narrow strips, spread with butter or butter substitute and then with a thick coating of grated cheese. Place in the oven until brown. Crackers may be treated in a similar manner. These should be passed when the soup is served. GARNISHES
Garnishes should be simple, appropriate, easy to prepare, but they should not be used to disguise deficiencies or poor qualities of any dish. Edible garnishes are more appropriate than those that are used merely for appearance. At least one-third of a dish should be left free of garnish. The garnish should be so placed that it does not interfere with the service. With a few exceptions, such as candied or maraschino cherries, sweet pickles or preserved whole currants, strawberries or cranberries, sweets are not used to garnish savory dishes. Toast or puff pastes should not, as a rule, be used on the same dish with potatoes.