The Red Cloud chief., 1893-08-25
HIGH ART ~ COOKERY.
How the Appetite May he Tempted by
Artistic Gnrnlsiing.


The scientific branch Of cookery
comprises the dcviNiug OF dishes and
sauces. The artistic branch consti-
tutcs the art of garniShiur. and this
playsa most important part in the out
come Of the kitchen. Us. by means Of
IL, dishes please the eye before they
please the palate. First impressions
go a great way, aud when one sense is
captivatcd 10y an agreeable and invit-
ing appearance the dish must be bad,
indeed, which fails To stand the more
searching ordeal of taste. BESIDES,
people who suffer from faded appetite
have Il better chance of eating their
dinusr when the dishes which are put
before them are pleasant To the sight.
Art, however, is not Il thing to he
taught. You may show Il man how to
mix colors, but YOU cannot teach him
u To use them | will only attempt
To- explain that what in cookery is
meant 10y garniShIng is not the tradi-
tional parscicy of the cook. and | will
describe what cooks. properly 81 called,
mean 10y garniShing. of what garnishcs
are made and how the different matcri-
ais are prepared for the purpose. The
conditions of these things are too in
finite to allow of more than "a general
exposition. They wholly depend ON
the talent. skill and taste of the opera
tor. The one and Il great thing to avoid
as much rs possible is the using for
purposes of garnishing things which
are not catablc.
"Garniturc,' which is rendered into
English by ''garnish. nav be defined
rs all that is added to the chief ma.
%tcrial, which constitutes the dish.
Thus tomato sauce in a dish of outlets
or fried potatoes around n steak are
garnishes. These things fall naturally
under two great hcadS-thc hot gar.
niNlcS, which accompany every Savory
dish, and the cold garniShcs. which go
with cold meats, salads, ctc. Ncgcta-
blcs are the chief material of ho,
garnishcs. by iudiciuns combinations
they will produce very pretty effect of
color. For instance, turnips, potatoes.
~artichokcs, cauliilowcrs. celery and
vegetable marrowS will give whites;
carrots, tomatoes. beet roots supply
the reds; t~ruillcs and mushrooms.
blacks; and then there are the endless
shades of green given by beans, peas,
sprouts, cucumbcrs, asparagus, etc.
To he used, all such vegetables as
will admit of il, must lie cut into uni.
form shape 10y what are called vcgcta-
Bile cutters, the successful use of which
requires some practice. Vegetables
are usually IL before cooking. II
preferred. they may he cut with u
knife. They should always he hot
when sent to the table. Besides the
cut vegetables, mashed potatoes are
also used for ga%rnishing. After being
mashed, shape in various forms, or
they may be made into croquets.
Bread sippcts, which are used 10
garnish many dishes, should he in
variably fried in butter, and fried 10 n
uniform color all over. They ought tn
be cut ont of stale bread, and should
be of the same shape and thickness.
Force meat. qucnelles. tongue, hard
boiled eggs. olives. etc. are all used in
garnishing. In the matter of garnishes
for cold dishes there is a wider scope
for artistic feeling. Cold meats may
be ornamcnted with jelly, parsley OF
with curled garden cress, which, Will,
it resembles parsley, has the advantage
of being eatablc when raw. But il is
with salads the greatest taste may be
displayed, and patience. too, will he
Observation-Disclosures Press.