The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1900-09-22
SUGGESTIONS FOR
TABLE AND KITCHEN.

Ono important branch connected with the
PREPARATION of foods is too often neglected
ia" art o' Sarniz hing. And Vet 50 closely
allied iS IL ." cookery that the most s,kil:fUl
creation of the culinary artist fails in its
d"riSn To charm. without III" It'll, master
h'nd touches that show ia the manner OF
decorating III" dishes
y Edrnlsn means mixture nf several
tasty mOrScls prepared in q rich sauce
ines" ulShFS are very numerous and the
various compounds derive their names from
that "i the sauce in which they are served :
as a Ia rouict'" 4 Ia iiuanCierr and 80 an.
This term IS also applied III another sense.
meaning "a MI up puff paste cases or shells
"ith small birds s"erthrcIda, mushrooms.
CHI. ken ana ~ lstcT= and q. rich sauce.
This means 10 decorate dish with some
thing 10 adn to its appearance and attract
iy"n"Ss- SuIiabl" and appropriate natcri-
CordlnS 10 the nature Of thr compound and
All tendency 10 elaboration must he avoid
cd IN nom" cooking and serving. Seemingly
uES'u'ied effects are hest. especially when
the ulat'rld!s composing the dish are OF a
dainty ana ac!icate nature. Unsuitable and
uy"rdonc effects in this line are more dis
pleasing ia persons Of good taste than en-
tire abSeUC" OF decoration.
Resides The cVcr-usstg. and easily oh
rial that may be used for decorating the
various dishes. Among the green thin-s
growing We have lettuce. pepper grass
cress. blanChed celery md leaves. olives
gh"rkins. caper. small picked b,trs. mas
turtIu-nS and even the horneIy cabbage
when all else fails. For brighter rolurs We
red ana yellow tomatoes. Adae! 10 this
list ara hdrd-huiIed eggs. mushrooms tr!f-
ii'S. chicken IiVers, oysters and sucitz The
latter are used by curling them around ana
fastening the tail securely in the mouth
with tiny skCwer.
g. Compare the two following methods. The
frSt being tn ordinary one used:
Cold meat cut into irregular pieces with
out removing the griStie and fat. from mis-
taken idea Of economy. Water and ypge-
tables are added To this and all cooked To-
Fcther in greasy gravy and then Iishad
mp and served sans toast. sans garnish OF
any sort
And now behold the transformation Of
This indiceStible. uEattractive dish. when
little taste and thought are expended upon
II the remainder Of the roast is large.
cur OF slices about quarter Of an inch
thick. If very rare. all the better. Make
brown sauce as follows:
Melt TWO level jablespOOnfu!s butter or
OIL IN a saucepan. and brown with Two level
tabiespoonfulS flour. Add a cup OF stock
or warm water tCOld will answerI and stir
ana cook until IL hollis. Season with half
\ tah.eSpooniul OF onion iuice may be used
for a change. Now lay the slices. oG meat
in the sauce and heat thoroughly. Arrange
on hot platter. Pour the sauce over rha
meat and sprinkle over with cr6pr,gd
Eherkins or sour pickle Before preparing
The sauce. and meat, par. four medium
roiS, Gut INTO small dice and boil until Just
tender IN Salted water. Drain and mix to-
Gclhrr ana serve as border around the
slices of meat with 4 little minced uarslry
spflnkleu on the top or a few spTisS ar
ranged here ani there among the yegat3-
hlt7- Here N0u have beef a IA iardlriere''.
literally Translated. served with a garden
90 VcEst lblsS The vivid contrast Of col0rs
uf the vegetables with the rich dark brown
~ the meat ana sauce gives very tempt
ms. as Wei as digestibl". uish And no
doubt IN the minds Of many the comparison
Of names would influence the aurrtitr a.
well.