The representative. [volume] (St. Paul, Minn.) 1893-1901, 1899-07-20
Garnishes.
JENNIE P.

ONCE, and full directions will be give
in an early issue of The Representative
GARNIsHEs FOR POULTRY.
For Boiled Chicken Sliced hard
boiled eggs, alternated with tufts q
celery or lettuce leaves; or place on
bed of rice.
Frlcasseed Chicken-Little mounds O
boiled rice.
FRIED Chicken-Fried oysters, alter
mated with lemon points.
Roast Chicken-Crisped nars1ev ~
stuffed tomatoes.
For Boiled Turkey-Same as for boi,e,
chicken.
| For Roast Turkey-Fried oysters. q,
| sausages; force-meat balls: water cres
| ses.
For Game-F'resh or preserved bar.
berries; little mounds of currant ielly:
sliced oranges or lemons
For Boiled Rabbit-Rashers of fried
ham or bacon; or parsley.
For Roast Rabbit-A border of mashed
potato; force-meat balls; water crosses
or slices of bacon.
GARNISHES FOR SALADS.
Cabbage Salad-Sliced hard-boiled
eggs.
chicken Salad-Sliced hard-boiled eggs
IN rings, alternated with sliced boiled
beets or cucumbers
Lobster Salad-Same as above. with
the coral arranged with it; or surround
with border of crayfish.
Meat Salad-Tender leaves of lettuce.
Salmon alad-Ncsturtiums huttor.
cups, or wild roses.
GARNISHES FOR VEGETABLES.
For Artlchokes-Crisped parsley.
For Asparagus on Toast-Sliced hard
boiled eggs.
For Fried Stewed Cabbage-Fried
sausages
For Stewed Celery-Croutons.
For Greens-Slices of tongue or hard
boiled eggs.
For Fried Pctatoes-Parsley sprinkled
with grated lemon peel.
For SteWed Peas-Breaded rashers of
bacon fried. This is also nice for beans
poached or fried eggs, and hashed ca1f,s
head.
1here are many other things that will
prove pretty garnish that we have not
mentioned, such as carrot leaves. borage
flowers, horse-radish flowers nastur-
t1um flowers, and many of the wild
mowers may be used. In fact, one can
use almost anything by exercising good
judgment as to amount used. and how.
when and where. A rule for those most
often used is as follows Parsley is the
universal garnish for all kinds of cold
meats, poultry, fish, etc. Horse-radish
for roast beef, and slices of lemon fov
roast veal and calf's head. Carrots, in
slices, for boiled beef, hot or cold.
Sliced beet, Or hard-boiled eggs, for cold
meat and boiled beef. Mint, either with
or without parsley, for roast lamb
either hot or cold. Picked gherkins
capers or boiled onions, for boiled meats
ana steWs Lemon points for all
Salads-Pickled cucumbers sliced
cross wise for fried pork, sausage. hash
etc., and olives are very much used for
all meats by those who like them. !
Where the garnish is an eatable one. a |
piece, slice or bit is to be served with
each article, but if not it remains on the
fish. We give also some of the pre-
of the different garnishes.
Lemon Points-Cut fresh lemon in
hin slices and divide these slices into
our parts. They are used as a garnish
or salads and made dishes.
Egg Pyramids the inside of
tale loaf, cut into fiat pyramids with
lat tops, and on the top of each pyra-
mid put rather more than a tablespoon
III OF white of egg beaten to a stiff
roth. Over this sprinkle finely chop
'ed parsley and fine Drowned bread
rumbs. Arrange these on a napkin
round fish, one green and one brown
lternating.
Fried Bread for Borders-Fry slices
bread cut in any fanciful shape.
When quite crisp dip one side into
eaten white OF an egg mixed with
title flour and place it on the edge of
he dish. Continue in this manner until
he border is completed, arranging the
lppets pale and dark one alternat-
lg.
RaShers of POrk-Cut breakfast bacon |
cry thin and in strips three or four
lches long. Fry only long enough to
ecome transparent, or thoroughly hot;
cooked crisp it is ruined Serve as a
arnish, or laid over beefsteak, roast
eef, game, etc. For Dreaded rashers of ,
ork, dip or roll the strips in fine bread
'umbs (some first dip in beaten egg),
len brown nicely. May be used as a
arnish for meat or vegetables.
Sorrel Garnish-Sorrel is best plucked
etween May and October. lake about
lree pounds of sorrel, very fresh and
zen; pick it nicely over and remove 9
stalks; wash well and drain well ,
l wire sieve. Chop it for quite 20 +
inutes. Now put into stewpan that '
Ill hold about two quarts, tablespoon z
flour and one and half Of butter. f
III over the fire for Ziree or four min r
es; and then put in a gill OF broth. 6