The Republican. [volume] (Oakland, Md.) 1877-current, 1893-08-24
HIGH ART IN COOKERY.
How the Appetite May he Tempted y.
Artistic Garnishing.


Artistic Garnishing.
The scientific branch of cookery
comprises the devising of dishes and
sauces. The artistic branch consti-
tutes the art of garnishing, and this
playsa most important part in the out
come of the kitchen, as, by means of
it, dishes please the eye before they
please the palate. First impressions
go great way. and when one sense is
captivated by 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 jaded appetite
have a better chance of eating their
dinner when the dishes which are put
before them are pleasant to the sight.
Art, however, is not thing to be
taught You may show man how to
mix colors, but you cannot teach him
how to use them. l will only attempt
to explain that what in cookery is
meant by garnishlng is not the tradi-
tional parsley OF the cook, and will
describe what cooks, properly so called,
mean by garnishing, of what garnishes
are made and how the different materi-
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 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
as all that is added to the chief ma
terial, which constitutes the dish.
Thus tomato sauce in dish of outlets
or fried potatoes around a steak are
garnishes, These things fall naturally
under two great heads-the hot gar
nishes, which accompany every savory
dish, and the cold garnisheS, which 60
with cold meats, salads, etc. Vegeta-
bles are the chief material of hot
garnishes. BY judicions combinations
they will produce very pretty effect of
color For instance, turnips, potatoes,
articholeS, caulifowers, celery and
vegetable marrows will give whites;
carrots, tomatoes, beet roots supply
the reds; truffies and mushrooms,
blacks; and then there are the endless
shades of green given by beans, peas,
sprouts, cucumbers, asparagus, etc.
To be used, all such vegetables as
will admit of it, must be cut into uni
form shape by what are called vegeta-
Bile cutters, the successful use of which
requires some practice. Vegetables
are usually cut before cooking. f
! 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 in
variably 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. etc, are all used in
| garnishing. In the matter of garnishes
for cold dishes there is a wider scope
\ Tor nrOloN,o Ivenng. @>s>>> .
be ornamented with jelly, parsley or
with curled garden cress which, while
| it resembles parsley, has the advantage
of being eatablc when raw, But it is
| with salads the greatest taste may be
| displayed, and patience, too, will be
| required. -Philadelphia Press