The Press., 1888-01-19
VARIOUS MAYS lNa Nah4iCt PLAiht < DlsHEs MAY sE DECORATED. 7

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 Dhst-Co1ds- Washing F1stids--Items.3
 The various ways in which even the plain est dishes may be made appetizinge and hand some should be known to all hol1sekeepers, particularly at this season of. the year when, festive occasions are most frequent. It is easy to garnish dishes richly for a trifing outlay of time and trouble, and the increased beauty of liable well repaysthe pains taken. In many homes the appearance of the table can be improved and stiffness avoided by the exercise of a little ingenuity, and what house keeper is there who would not rather have few simple dishes prettily served than num- Der carelessly pTepared2 It is frequently the case that the dessert is generously decorated while the meats and vegetables are served without the slightest attempt at ornamenta- tion. Pickles of almost every variety are useful for garnishing fish as well as cold meats. A piece of whitefsh can be trimmed with slice of lemon in the center and sprinkled with the yolk of a hard boiled egg that has been put through hair sieve The egg can be put on in geometrical lines or in the form of star, and the dish be bor- dered with capers or small chilies, or, if pre-
 ~ - ferred, parsley. 9" ..r
 Stewed whitefsh, with white sauce should be Ornamented with gherkins 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 the stereotyped fashion. They should be separated from the yolks and cooked as follows Grease an ordinary jam pot, put in the whites, and set the pot i'll saucepan of boiling water; cover and steam until set, when any devices can be cut from then-leaves, stars, dia- monds. @
 ~7- For fish cakes, erequettes and other snacks, fried parsley is an ornament. It should be very dry. @ Put it into a wire basket and plunge it into smoking fat. It will become crisp in a moment and the color will be re- tained.
 Bread crumbs, colored pink and yellow, make pretty decorations for many dishes Vegetable coloring is not uuwholesome, and can be used in food, decoration successfully. Jelffes, breats .llmbs, and even vegetables car b. colored: borders of dishes, and they ado greatly 10 the effectiveness oS ~lny 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 trifing quantity of current jelly Chopped beets, capers and parsley introduced into salad make it better and improve its 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. Plotted meats can be made to look showy and handsome if strips of the hard white of an egg is laid on in kind of trellis work The meat.ca1a be arranged in any shape and decorated to suit the fancy with whites of egg which have been previously prepared ac- cording to the directions above. Curled but ter, which is obtained by rubbing through a hair sieve and taking it up carefully, is pretty ornament to cold sliced turkey or chicken. Tufts of parsley add to the attrac- iveness 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 it's whiteness and causing the grains to separate we'll, it will be very pretty, particularly if about the edges of the dish are laid bits of watercress. 'Scallopssof 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