The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-09-10
TABLE AND KITCHEN.

040441 Ia 1lyO n u O4A AlANs
Conducted by Ida Ames Willis. Mar
Quette Building. Chicago, to whom all
inquiries should be addressed
All rights reserved by Banning Co.,
Chicago.
Making Things Taste Better.
The wise and earnest housewife Is
quick to adapt all little accessories In
the way of decorations for her dishes,
which will add to their attractiveness
and appearance, knowing how material
iy these add to the real value of dishes
which are designed to give nourishment
to the body.
meaning to decorate the compound
without really being an essential part
of 1t, except from an artistic standpoint,
the materials used for this purpose may
or may not be eaten with the others
! which form the dish, but they must be
suitable and appropriate to serve with
the nature of the article OF food or COM
pound it decorateS.
In an professional sense, a garnish
| means a mixture of various tasty NOR
sells and tid-bitS prepared in rich
sauce. These are various and designated
by a French name. usually, derived
| from the sauce in which they are served;
| for example. such familiar dishes as "a
| Ia financiere." "a la poulelle," ETC. But
! to garnish is applying the term in an
other and entirely different sense, and
/ the eye, by decorating with such ma
| terials as will refresh the eye and OUT
| ward senses before they reach the sense
| of taste.
| The argument is used by some, that
! things taste just as good without the
| fuss and trouble, and if one is not hum
cry enough to enjoy the food without
going to all this extra labor they are
| just as well fasting. These people are
to be pitied more than condemned, as
they do not realize the added pleasure
and enjoyment they would derive from
foods more dainty served Even tie
tired, hungry day laborer, who must
| satisfy his needs from the tin dinner
| pail, seated on the dusty roadside or
| amid the unattractive features of his
calling, would find an added flavor to
the viands if they were in bright,
shining pail, that denoted the tidy, care
full housekeeper, and were placed neat
| ~ and carefully in the pail. The bread
| and cold meat cut and made into trim
sandwiches instead of great thick
slices of bread and hunks of meat
And this same rough-hewn son of toll
would perhaps feel less discomfort with
| his lot could he look forward to home
| table with neat, spotless, even if coarse,
/ linen, and with polished glass and china
and bit of green or posey to
'liven things up Bit and remind him.
maybe, of days far back in the country,
and of the sunshine and old-fashioned
flowers in mothers garden. while he
tells his tidy little woman" that the
| O1SaeS taste just ike those mother
used to make No matter how hurried
and tired the housewife may be, little
care and effort in this direction will be
! forgotten when appreciated. The effect
may seem anything but encouraging on
first few trials when such little ObServ-
| ances have not been the rule in the pres
| ent or past lives of the men folks u
They are apt to treat your endeavor to
with good-natured criticism or even
| with apparently unseeing eyes. But do
not expect immediate appreciation from
those whose early training In this line
J has been utterly neglected. The silent
influence will be your greatest factor in
crea ting a taste for the little table re-
! finements, and If advanced slowly and
, without attempting startling effects. the
effect though gradual will be lasting
! | especially on the minds. habits and
tastes of the children.
LET THE DAUGHTERS CULTIVATE
: THEIR TASTES.
: Mothers often plead that they are toe
busy to give the necessary time to gar
: nish and decorate their everyday
: dishes If this is true, then let the
r daughters take this duty upon them
! Quoted public schools where we art
0 shown the artistic efforts of the pupil.
and are often much surprised aRt
3 pleased with the results. The group
: ing and arrangement of colors mos
: frequently in evidence are from stud,
s of vegetable or fruits with perhaps
t homely background of some familia
!, kitchen utensils Let these pupils appl.
b this knowledge at home in making thei
table more attractive and the benef1
will be far-reaching.
WHAT MAY BE USED TO GARNISH
Besides the ever-useful and easily oh
I | tanned parsley, we have a variety Q
:, material that may be used for decorat
|. ing the various dishes Among tn
I ! green things growing" we have let
3 / tuce, pepper grass. cress. blanched eel
| cry and leaves, olives, gherkinS, caper:
small picked beans, nasturtiums. an
. even the homely cabbage. when all els
| fails. For brighter colors we hav
i. picked beets. carrots, red peppers. an
i. red and yellow tomatoes. Added to thi
= | list are hard boiled eggs, mushroom
| truff1es. chicken ivers. oysters, an
smelts. The latter are used by curtin
them around and fastening the tail 81
| cure1y in the mouth with a tiny skewe
! COMPARISON OF METHODS.
As we have already said, expensfv
!. materials and Celebrations are not nee
essary to make our dishes attractiv
The exercise of a little of woman's ir
: | ventive faculty. combined with GOO
: taste, will accomplish wonders in deve
: oping pleasing results. When once
= becomes a ha bit it is just as easy an
e ly. as it is to fall into the careless way
e | In order to form an idea of how impol
. tant matter the garnishing of eve
the most homely of dishes may be, CON
pare the two following methods, til
first being the ordinary one used:
Cold meat cut into irregular piece
without removing the gristle or ia
| from mistaken idea of economy. Wate
cooked together in greasy gravy an
then dished up and served sans toas
sans garnish of any sort
A GLORIFTED STEW.
And now behold the transformation {
this indigestible, unattractive dish. whe
| little taste and thought are expende