The midland journal. (Rising Sun, Md.) 1885-1947, 1900-10-05
POINTS ABOUT cARNlsHING.
II Consists of soAething Besides the
Mere OrnamentatIon
Of Dfahes.

In the midsummer, when the appe-
tite is apt to nag, it is especially de
sirable to do everything in ones power
to make food tempting in appearance
as well as in taste. A little green gar.
nish in it's place does much to make
food attractive, says the New York
Tribune.
Tha art Of garnishing food as It ID
understood in France is seldom prac:
tised in this country. The impression
seems to prevail that 1t requires
great deal Of time to garnish dishes
The remark 10 often made: II have
no time for 'fussy' dishes; we do not
live to eat" Those who say this mis-
take the use of garnishing and its
proper application. No garnish, not
even parsIey, should be allowed which
has not q purpose in suggesting add.
tional flavor or piquaney, or in keep
ing the food-ds the silver or wooden
skewer In the meat does-in the best
shape for carving. Useless garnish
such as the ''fussy" white roses of pa.
per and various so-called ornaments
which cheap restaurants use to adver.
tise their wares in. the window, are
to be avoided. The rufile Of twisted
paper around the hambone or outlet
has distinct purpose to cover tn.
bone and give It a dainty finish. The
parsley, olive or other green pickle OF
the slices Of cut lemon served with
boiled or fried fish are an appetizing
addition to the dish as well as an or.
namental one.
The various garnishes now used in
the fashionable clear soups as well al
In the pretty cream soups are all de.
licious If properly made, whether they
be appetizing bits Of vegetables, tiny
puffballs, squares Of the daintiest
brown toast, an egg perfectly poacheo
or any Of the dainty titbits now USED
as soup garnishings.
There Is no excuse for ornamentinP
food with flowers that bear no rela.
ton to 1t. A salad may be appropri.
ately garnished with nasturtium flow.
ers, bat never with verbenas. It 10 al
lowable, perhsps, TO garnish delicate
dessert in a picturesque shape with
roses or violets, If candied rose leaves
or candied violets could be appropri
ately used with the dessert. but nm.
der no other circumstances. A gar.
nish of cnndied fruits or candied flow
er petals 10 appropriately used with
any delicate cold dessert. but woulG
be outre in the last extreme with
hot puduing.
It was long ago decided by the can,
ons OF good taste that flowers with
decided perfume should not be al
lowed on the table. Violets and roses
the petals of which are more or less
used in fashionable confectionery. are
exceptions. These favorite flowers are
used either in the jardiniere in the
center Of the table or in the slende,
vases or bowls of crystal placed al
the corners of the table. Green ferns
especially those planted in jardinieres
with small woodland flowers ano
vines, and used as table center, are
always In good taste. Perhaps the
reason for this is their suggestion, OF
ever-delightful picnic days. Neither
ferns nor roses nor violets. however
would be proper garnish around O
platter of cold meat, or even around
salad, while they would be striking
" out of place decorating a hot dish
of any kind. The most appropriate
garnish for hot dish is hot one
In the case Of hot meat or fish seryeo
with cold sauce green herbs, lettuce
wateTcress, chevril and cooked or I'm,
cooked vegetables, that may be ap
propriately served In salad form .
most appetizing garnish.
In short, q garnish to fulfill its mis-
sion must make the dish with which
1t is served taste better as well az
look better.