Bismarck weekly tribune., 1888-02-03
WOMAN AND HOME.
VARIOUS WAYS IN WHICH PLAIN
DISHES MAY Be DECORATED.
Daughters of the wealthy-Family Sym.
pathy-Lady and servant-A Woman's
Invention-The Baby-Good Advice.

\ s~Se"OOSAo- VAukNb-xVC1u0s
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. It Il
easy to garnish dishes richly for trifine
outlay of time and trouble, and the increased
beauty of table we'll repays the 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 g
few simple dishes prettily served than mum.
ber 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
tion. Pickles of almost every variety are
useful for garnishing fish as we'll as cold
meats. A piece of whitefish can be trimmed
with a slice of lemon in the center and
sprinkled with the yolk 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-
ferred, parsley.
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 in 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 moment and the color will be re.
tanned.
Bread crumbs, colored pink and yellow,
make pretty decorations for many dishes.
Vegetable cooring is not ulwholesome, and
can be used i'll food decoration successfully,
Jellies, bread ',l1nbs, and even vegetables
car b. coloredi borders of dishes, and they
adj greatly to the effectiveness Of s,any
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
a trihing 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 all excellent substitute.
Potted meats can be made to look SNOWY
and handsome if strips of the hard white of
an egg is laid on in kind of trellis work.
The meat can 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 a
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 to separate well, it
will be very pretty, particularly if about the
edges of the dish are laid bits of watercress,
Scallops of fish OF 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.