The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-03-05
In Moman's World.

Here are some points from a clever ca
terer, given in the Philadelphia Press"
apropos of dishes difficult to Dress
with very few exceptions, vegetables
should be served au naturel. Meats re-
quire all the aid of skllkul handling and
tasteful adornment. Vegetables, on the
contrary, have great beauty In themselves
and the taste Of the oook cannot rival
that of nature. Therefore, q few sprigs
of parsley SO arranged as to give a finish
to the dish is ordinarily sufficient gar
nishing. In those cases, however, where
the vegetables lose the form ard color IN
cooking. the skill of the cook may may be
employed to restore these qualities as far
as possible. The more a cabbage can be
made to look like itself, the more attrac-
tive it will be. This, at first thought. may
seem a difficult thing tic. do, but the boiled
vegetable can easily be placed in a cup
made of the outside green leaves of the
cabbage and so in a measure present its
wi beautiful form and color.
In the case of spinach, since the form
cannot be preserved, recourse is had to
holding; the color also may be height
ened.
One pretty effect is gained by pressing
the vegetable into a basin decorator with
the whites of h~ard-boiled eggs, and with
croutons placed around the form after
it is unmolded. Both the eggs and the
croutons improve the taste of the vege-
tables. The basin is first buttered so as
to hold the egg lin place while the design
was being arranged.
Crumbed yolk of hard boiled egg sprin-
killed. over spinach Is another garnishing
for this vegetable which enhances its
green color and gives the dish a better
appearance.
There are many ways of cooking any
vegetable which may serve for a change,
but few ways are better than the simple
one of boiling and serving with a suitable
sauce.
Attention should be given to dishing
green things so that there is no4appear-
ance of their having been turned careless
ly out Upon the platter. The size of the
platter should be proportionate to the
quantity served upon it and the veget-
able placed in conformity with the shape
of the platter. A neatly folded napkin
can be used under dry, unseasoned veget-
ables. like asparagus, ~artichokes, or corn.
1t is well to remember that although
great elaboration is possible in cold dishes
it is not actually necessary and dishes can
be made very attractive without chaud-
froid, aspic or traced designs. If the
pieces are shapely they will look well if
simply sprinkled with chopped parsley,
chopped white of an egg. or the crumbed
yolks. and dressed with any OF the greens
used in salads. Flowers can be used to
aid in fho adOr0napt
In the case OF f1sh the matter OF shape
and color must be considered.
A boiled fish dropping to pieces from
overlooking, or bereft of its head or tan,
IS an unsightiy dish 1t is permitted to
serve hsh au naturel, even gong SO rar
as to simulate swimming. Thls is done by
1t with a whole carrot faid M
side, which gives the hsh enough rightly
TO stand upright
10 serve a nsa preltuy-an Inns way, the
garnishing is white rings OF hard-boiled
eggs hoioing sprigs OF parsley, ialo alohs
the back A since OF lemon sprlnkleo WIN
ana surrounded by parsley giving tne er-
rect OF a medaMion, IS placed against the
side OF the nsh-
AGAIN a nsh TO pc baked may De TWIST
ed ike the letter . TO make II stand up
Sit Il ~ ei W" -
may often pc cut SO as 10 leaVe the heao
or the tail on the piece used, and. whether
served whole or IN part, should appea
clean NO scum from the Kettle should
be suffered to remain OMIT, and no water
should drip from ~ into the platter. 4
folded napkin IS usually placed unoer DOLL
ed fsh to insure rynes
Boiled potatoes are ordinarily served
with boiled hsh ana may be USED Tor gar
nlshlng, IL cut INTO paiis ana cooked SO
that they are very whlte ana meaiy.
Parsley gives color ana adds aiso a sense
OF FRESHNESS. IL may De USED IN large
punches. especially wnen the nsn is CUT
or on creamed fish dishes.
Hard-boiled eggs are an excellent ac-
Compartment 1or oolied nsn n "nen
not used in-the sauce may be supplied IN
cream FISH IS pretty with n top
made golden with crumbed yolks. Fried
fsh should have a lemon color and look
clean, dry ana prignt not black or greasy.
The color IS secured by dipping them IN
MILK, then roilins IN nour ana Trying IN
smoking not rat or II egg ana CRUMBS are
used having white fresh crumbs grated
from the stale ioaf.
Fish TO be frleu IS often cut INTO hliets'
out small hsn> need not be cut and SO lose
thelr character. omeils are sometimes
turned INTO rings OF are iaio open ana the
nedu Drawn tnfOugn a Sill cut III the pack-