Arizona republican., 1902-12-21

in small piles around the platter
 Small portions Of vegetable left over
 may be used to advantage in this way.
 Very little may be used of any one,
 and any number may be combined on
 the same dish. Potatoes boiled or fried
 can be prepared in many fancy ways
 to make them suitable for garnishing
 Well seasoned spinach is excellent with
 chops steaks or roasts. Brown onions
 are often used. Meats with onion gar
 nishcs make dishes called a Ia soubise.
 Brussels sprouts, hot, are a suitable
 garnish for Corned beef. They should
 not be overcooked or they will lose
 their shape. Stuffed tomatoes may oe
 used with almost any meat dish.
 Vegetable purce. in fancy form. is
 useful for establishment. and may taHe
 the place of fresh vegetables. Puree
 is made Cf any vegetable mashed 0nd
 seasoned in the same manner us po-
 tato. Navy beans, lima beans, ttageo-
 lets, and peas, either fried or dried,
 are so used. The puree can be pressed
 through pastry bag into forms simu-
 lating roses. or placed in piles on
 rounds of toast. Vegetables intended
 to be eaten with the meats they gar
 nish should be well seasoned before be
 ing placed on the platter; but where
 they are tc serve only an ornamental
 purpose, they may sometimes, as in the
 case of carrots and turnips, be used
 Uncookcd, as they have a better color and more firmncss when raw. These
 two vegetables are very useful, as they % are obtainable ali the year around. Carrots are particularly pretty when small Large ones sliced, and then stamped into fancy shapes, combined with turnips treated in the same way,
 are frequently used for making de
 signs. Sometimes they are cut Into balls. sometimes are carved into Gorms
 stimulating roses. It is easy to make them into cups. using a fiuted knife to
 shape the outside, and hOllowing the center with d potato scoop. These cups are good for holding any vegeta- ble. or for potato salads.
 Rice is generally used for borders which are intended to keep creamed dishes and fricassees in shape. Sausage
 cut in halves or quarters, or fried pa con. make a good relish as wei as | a garnish for many meats; they are particularly good with egg dishes. Paper frills on protruding bones serve the excellent purpose of concealinS these unsightly ends. They are easily made by folding a strip of paper l lengthwise. then cutting it down about one and a half inches at intervals of one-eighth inch on the folded side i thus making a double fringe: next slip one side up a little. making the i fringe round out: and, finally, roll this around a stick, leaving the open work | in a close spiral. These frills are used , on the bones of a leg of mutton, on | ham, on chops, and on drumsticks.
 The green garnishes are parsley, i watercress, small crisp lettuce leaves, green lettuce cut into ribbons. chicory,
 and celery tops. These are all edible, and all have places where they. arc especially appropriate. Parsley, which | is most commonly used, is pre- eminent | for convenience, beauty of leaf, and | freshness. In many cases, however, ! greens which may be eaten with the
 dish are preferable, such as watcrcress | with fried or fried meats of fish. Pars- [ ley may be used with almost every | thing in it's purely ornamental func- | tion, but it can be chopped and | sprinkled over foods for both it's fla voring and decorative qualities. E woman who has mastered the art of making an omelet will usually give it this finishing touch. Parsley should be very green and crisp. we'll washed. and dried with cloth before being used. IL may then be broken into sprigs and placed at intervals. or formed into a wreath. Sometimes q large bunch, like a bouquet, may be used with good effect.
 Lemons, like parsley. have con venenCe to recommend them, and. like watercress, are acceptable with fried meats. The acid of lemon is the best continent for veal. When they