Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-07-01
ART IN COOKERY.

How the Appetite May BE Tempted by Arts
tic Garnishing.
From the Philadelphia Press.
The scientific branch Of cookery comprises
the devising Of dishes and sauces The artistic
branch constitutes the art Of garnishing. ant
this plays a most important part in the outcome
of the kitchen, as, by means Of it, dishes please
| the eye before they please the palate. FRS
impressions go great way, and when one sense
is captivated by an agreeable and inviting ap
pearance the dish must be bad, indeed, which
fails to stand the more searching ordeal Of
taste. Besides, people who suffer from jnded
appetites have better chance Of eating theil
dinner when the dishes which are put before
them are pleasant to the sight
Art. however, is not u thing to be taught
You may show u man how to mix colors. but
you cannot teach him how to use them. 1 will
only attempt to explain that what in cookery il
meant by garnishing is not the traditional
parsley of the cook, and will describe what
cooks. properly so called, mean by garnishing
of what garnishes are made. and how the diff
| ferent materials are prepared for the purpose.
The combinations Of these things are too inf
mite to allow Of more than very general expo
sition. They wholly depend on the talent. skill
and taste Of the operator. The one and great
| thing to avoid as much as possible is the using
for purposes Of garnishing things which are not
eatable.
.Garniture." which is rendered into English
by "garnish, may be defined IA all that is
added to the chief material, which constitutes
the dish. Thus tomato sauce in dish Of cut
let's or fried potatoes around a steak are gar
nishes. These things fall naturally under two
great heads-the hot garnishes, which accom-
pany every savory dish. and the cold garnishes,
which 60 with cold meats, salads. &c. Vegeta-
bles are the chief material Of hot garnIshes BY
judicious combinations they will produce very
pretty effects of color. For instance turnips
potatoes, artichokes caulihowers. celery and
vegetable marrows will give whites; carrots. to-
matoee. beet roots supply the reds; truffies and
mushrooms, blacks; and then there are the end
less shades OF green given by beans, peas,
sprouts, cucumbers. asparagus, &c.
To be used, all such vegetables rs will admit
Of it must be cut into uniform shapes by what
are called vegetable cutters, the successful use
Of which requires some practice. Vegetables
are usually cut before cooking. II preferred
they may be cut with a knife. They should
always be hot when sent to the table. Besides
the cut vegetables. mashed potatoes are also
used for garnishing. After being mashed
shape in various forms, or they may be made
into croquets.
Bread sippets, which are used to garnish
many dishes, should be invariably fried in
butter and fried to a uniform color all over.
They ought to be cut out of stale bread. and
should be of the same shape and thickness.
Force meat. quenelles. tongue. hard-boiled
eggs olives. &C.. 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 ornamented with jelly, parsley
| or with curled garden cress. which. while il
resembles parsley. has the advantage Of being
eatable when raw. But it is with salads the
greatest taste may be displayed, and patience
too, will be required.