Wichita daily eagle. [volume] (Wichita, Kan.) 1884-1886, 1884-07-11
To Make Meals Look Tempting.

Mrs L. Henlage il Cassell's Magazine J.
As a rule those who blend colors harrno-
niously and artisticSlly on tAeir own persons,
and in their own homes, viii be most likely
to aucceei 'in their task, an all who will
take little trouble TO make every day
meals took tempting will find less difficulty
In setting off to the best advantage thos, If a
more elaborate charact"r.
\ very pretty and inexpensive ornament
may be found in cocoap - rated on "a per-
fectly clean grater-onr nut makes a good
pile; it falls SO lightly and prettily that if
the nut be a fresh one Il VIII took like snow
II is very useful in many cases when the sup
ply of whipped cream runs short, as il can
be sprinkled over cus'ard or the top of
tr;fie; "A colored jelly or cream surrounded by
it is very pleasing 10 the eye, especially if
strips Of canned fruit of various colors are
placed among the nut; when cherries are
used they can be dropped in whole
At no time is the knowledge If the art of
OBSERVATION-DISCLOSURES slight-of more value
than when the supply Of glass and crockery
runs short and soma dishes are too large,
and Others of an unsuitable kind for the con
tents. 1t is then requisite to conceal them as
much as possible, aud garuish becomes really
necessary.
Again. the knack OF ornamenting stands
one in good stead when. either TO an every
day or "A company dish, an accident happens,
and the result is unsatisfactory to say
the least Of it. Here is "A case in point.
was once at supper at a friends, who hal
made a very pretty sweet, consisting of a
ground rice cream turned out of a border
mold the open space in the centre being
filed with a complete compete of damsons:
but the weather being warm, aud the rice
not stiff enough, it had cracked III several
places. asked for a little dried fruit. but
there was none in the house except some
candied peel, orange and lemon, but that an
swered very well, long thin strips laid
lightly over and between each crack i'm
proved the appearance, and no che suspected
the existence of the blemish
Let us presume that a dainty pudding has
been turned out of the baking dish, and that
il is found to be overhakei and, in place
of a delicate amber, dark brown patch pre-
sents itself; consider a moment how best to
hide it, Never mind if in the recipe nothing
was said about layer of jam or marmalade,
the chances are that 1t will not spoil the pud-
ding OF course, discretion must be used in
mixing any favors that would nullify each
other. Cream or custaid, however, viii
rarely spoil any pudding, either in taste or
appearance. A meringue mixture is as safe
ami pretty as anything; to make it, beat the
whites Of two or three eggs stiff. and then
stir in lightly an ounce of finely sifted sugar
to each white. This NAV be dropped from
spoon or spread over the pudding. which
should then be returned to the oven just long
enough to set the coating.
Hard sauces can be well used as a garnish
10 great variety of puddings. or little heaps
may be mixed with, or spread over fruit
compete.
Lastly, homely family sweets may always
be rendered attractive at no increase IN the
cost If the Will be there, for il is easy t.
pour compete Of fruit round plain mold
OF rice or tapioca as to place them on the
table irres pective of appearance; for, let
some people say what they viii, the palate
is affected, 10 a very great extent, through
ha