Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1888-01-06
WOMAN AND HOME.
VARIOUS WAYS IN WHICH PLAIN
DISHES MAY BE DECORATED.

Daughters of tho wealthy-FamiIy Sym
.xpathy--Iady and Servant-.A Woman's
invention--The Baby-Good Advice.
Dust-Colds-Washing Flulds-Items.
The various ways in which even the plain
est dishes may be made appetizing and hand
some should be known to all housekeepers
particularly at this season of the year, when
festive occasions are most frequent. 1t is
easy to garnish dishes richly for trihing
outlay of time and trouble, and the increased
beauty of a table well repays the pains taken.
In many homes the appearance Of the table
can be improved and stiffness avoided by the
exercise of little ingenuity, and what house
keeper is there who would not rather have a
few simple dishes prettly served than a num-
Der carelessly prepared 1t is frequently the
case that the dessert is generously decorated
while the meats and vegetables are served
without the slightest attempt at ornamental
ton. Pickles of almost every variety are
useful for garnishing fish as well as cold
meats. a piece Of whitefish can be trimmed
with slice of lemon in the center and
sprinklcd with the yoll of hard boiled
egg that has been put through hair sieve
The egg can be put on in GeOmetrical lines
or in the form of a star, and the dish be bor-
dered with capers or small chilies, or, if pre-
felred, parsley.
Stewed white1sh, with white sauce, should
be ornanented with gherSins cut in long,
narrow strips and capers laid in small rings
over the centre. Many cooks cut the whites
of eggs into rings and lay them on fish in tho
stereotyped fashion. They should be separated
from the yoks and cooked as follows: Grease
an ordinary jam pot, put in the whites, and
set the pot in n saucepan of boiling water;
cover and steam until set, when any devices
can be cut from them-leaves stars, dia-
monds.
For fish cakes, croquettes and other snacks,
fried parsley is an ornament. 1t should be
very dry. Put it into a wire basket and
plunge it into smoking fat. 1t will become
crisp In u moment and the color will be re-
tanned.
Bread crumbs, colored pink and yellow.
make pretty decorations for many dishes.
Vegetable coloring is not unwholesome, and
can be used in food decoration successfully.
JeHies, bread ''lmbs and even vegetable.
car bs colored: borders of dishes, and they
add greatly TO the effectiveness OF Slny
plain meats.
A handsome dish of vegetables, either tur.
nips, carrots, or potatoes, can be made with
alternate layers of green peas and capers laid
over them in rows and the top crowned with
q trihing quantity Of current jelly Chopped
beets, capers and parsley introduced into
salad make it better and improve it's looks,
For boiled fish lobster coral should be added
to the sauce, and in lieu of this bread crumbs
colored pink make an excellent substitute.
Potted meats can be made to look snowy
and handsome If strips of the hard white of
an egg is laid on i'll a kind of trellis work.
Tho meat can bo arranged in any shape and
decorated to suit the fancy with whites OF
egg which have been previously prepared &C.
corl.ng to the directions above. Curled but
ter, which is obtained by rubbing through
hair sieve and taking it up carefully, is q
pretty ornament to cold sliced turkey or
chicken. Tufts Of parsley add to the attrac-
tiveness of this dish. Dark green olives may
take the place of the parsley if preferred.
Currant jelly laid on in round heaps deco
rate dish of boiled rice, and if the rice has
been cooked with the addition of lemon juice
to the water, thereby increasing its whiteness
and causing the grains 10 separate WELL it
will be very pretty, particularly if about the
edges Of the dish are laid bits Of watercress.
Scallops of fish or poultry are improved by
the addition of small portions OF macaroni
and tomatoes put along the edges of the dish
and on top Of the scallops.-New York Sun.