The representative. [volume] (St. Paul, Minn.) 1893-1901, 1899-07-13

and we give below such garnishes and
sauces as have been used by different
cooks very successfully, and one can
select such as they wish or can prepare
most easily. We also give some ways
of preparing some of the garnishes,
and if any of our readers wish recipes
for any Of the dishes mentioned in this
article, they will be given in an early
issue of The Representative for the SIM
pie asking. Next week garnishes for
poultry salads and vegetables will be
given.
GARNISHES FOR CREAMS, ETC.
For Bavarian Creams - Whipped
cream.
For Blanc Mange-Boiled custard.
For Lemon Jelly-Parsley or smilax,
with few forget-me-nots.
For Ice Cream-Whipped cream;
meringue or spray or two of smilax,
with some delicate roses.
For Orange Jelly-Parsley, smilax or
myrtle, with garden pinks.
bright red geraniums Or roses.
For Dishes of Fruit-Geranium leaves,
rose leaves, holly leaves and berries;
artificial leaves may be used, but nat
ural leaves are much preferred. Where
it is possible, it is nice to have the
leaves of the fruit, as of apples, pears,
peaches, plums, ETC.
GARNISHES FOR FISH.
Croutons-Fried parsley.
For Boiled Cod-Croutons; potato
patties. o
For Haddock-Parsley and slices of
lemon alternated. -.
For Baked Fish-sliced hard-boiled
eggs, or egg pyramid.
For Boiled Whitefish-Spoonfuls of
grated horse radish or potato balls.
For Boiled Fish-Slices of lemon.
For Fried Fish-Parsley, celery or
lettuce. wyH
GARNISHES FOR MEATS.
Boiled Bacon-Tufts of cooked cauli
flower or brussels sprouts; or place on
bed of boiled beans
For Boiled Beef-Sliced cooked car
rots, or turnips, whole glazed onions
Corned Beef (hot or cold)-The same.
or parsley, or the tender inside leaves of
lettuce
For Broiled Beefsteak-Ringed pota-
toes, squares of fried mush, sliced Gu
cumbers, grated horse radish, or place
poached egg on each piece
For Fried Cold Corned Beef-Pickled
gherkins.
For Minced Beef Cor any meats)-
Croutons
For Roast Beef-Pieces of asparagus,
potato balls, glazed onions, or tufts Of
scraped horse radish.
For Stewed Beef-Tufts of cooked
caulif1ower, or praised cabbage; force
meat or potato balls.
For Boiled Tongue (hot or cold)-
Potato roses. tufts of parsley, and gar
nish the root with paper frill
For Meat Hash-Pickled cucumbers,
sliced in inch slices crosswise, croutons
or pOached eggs.
For White Meat Hash-Fried oysters.
or slices of lemon
Game Hash-Chopped sweet herbs.
For Baked Ham-Border of beans and
garnish knuckle with a paper frill.
For Boiled Ham-Aspic jelly, parsley,
or flowers cut from vegetables.
For Broiled Ham-Poached eggs,
For Fried Ham-Fried eggs.
For Breast of Lamb-Cooked green
peas around or under it.
For Boiled Leg of Lamb-Cooked caul-
flower or spinach.
For Braised Loin of Lamb-Place on
bed OF either stewed peas, spinach or
cucumbers
Stewed Lamb-Strew over with stew
ed mushrooms or green peas,
For Lamb Chops-Crisped parsley, or
place around a mound Of mashed pota-
toes. "a
For Lamb Cut1ets-Place chopped
spinach in center.
For Lamb Sweetbreads-Water cress-
es, tufts or parsley.
For Boiled Neck of Mutton-slices of
cooked carrots turnips alternated; or
parsn1ps may be used instead of the
latter. 10
For Bruised Leg of Mutton-Braised
onions.
For Roast Neck or Loin of Mutton
Little mounds of red currant jelly.
Saddle of Mutton-Same.
Shoulder of Authenticated onions
| or baked tomatoes.
For Boiled Leg of Pork-Sliced cooked
carrots, turnips or parsnips.
For Salt Pork-Same,
For Roast Pork or a Roast p;e-
Baked apples.
For Pork Chops-Pickled gherkins ~
slices of large picked cucumbers ont
crosswise.
For Fried Salt Pork Same, or fried
| apples.
For Fried Sausages-S Same as above