New-York tribune., 1902-11-02

Of tasteful arrangement Of the dishes there seems
10 be no reason why the simplest table should not
share with the most expensive one this element OF
success. Many suggestions for decorations
may be found in the show windows OF bakers,
pastry cocks E and OF e fbeT e1
seem elaborate and difficult to the novice. but
Of ofsg ggateTiais teri IS IS ss1ntS understood d.'
The word garnishing is used here in broad in,
ornamentaton of dishes. whether i be- obtaiped
BY FORM sSior isd d5nlng or eS eresSs 'nei WIN
For example. beginning with breads. embellish-
The form is gained by moiding and cutting; the
eSpedeSt when short of bread is the soda biscuit
These biscuits when cut in very small rounds OF
whe rsa s5e Or small c%sy gI rQ all Of the
5 n o4a apS Ss and d0G @
the delicious crust for eating them These same
offer him no excuse for inviting. dyspepsia Toast
looks more inviting when cut into strips or tri;
angles. with the corners neatly cut on II served
For soups there is to be found In any cook book
long list OF garnishes which may De used Ger
tainly clear soup is more beautiful when few
briliiancy; cream soup is greatly improved by
few small crOutons, and so on through the various
The garnishes for meat dishes are SO various. IT
may be said that their only limit is the ingenuity
II should be remembered that dishes which are
served hot do not permit of as much garnishtng as
cold ones. The first requisite in the former is
heat and this must not be lost by time given to
cude them from the privilege of being embellished.
hand it takes but a minute TO put them in place
Hot meat dishes also rely on other things to
improve their appearance such as shapeliness and
uniformity: therefore strict attention should be
given to the cutting and trimming OF meats, TO the
noding or croquettes, of meat balls or of any
thing served in pieces. and also to the dishing of
After meat is we'll cut. IL Joint. It should be
Invested of all points and irregularities. and or
then should be trimmed into well balanced and
symmetrical form. attention being given to the
matter Of its standing squarely and solidly upon
Chops and outlets should be trimmed into uni
form size and shape. This can be done without
waste as the trimmings have their uses Careful
dressing and trusting are essential for poultry,
the appearance of an untrussed fowl Is enough TO
destroy the appetite and condemn the dinner. 4
surface, in order to dissoctate the article served
from the thing or life.
the platter except in certain instances where
studied irregularity is given for special garnshing
To place chops or outlets neatly overlapping one
some dexterty perhaps but this is acquired by a
little practice, and such an arrangement not only
helps to keep the meat hot but is in itself orna-
mental The platter should be in right proportion
10 the article served upon it. large joint on too
small platter gives the same sense OF unsuitable
girl and the carving OF this seemingly overgrown
ioint usually results in accidents to the tablecoth
Agsin too small a platter affords no room Tor
The color given meat in cooking may be called
it's secondary garnish, space being the nrsJ care
should be taken. II II is roasted. that 1t be Wen
browned IL IL Is boiled that II be white and clean
ooking II IL is fried that it be not oackened put
| a clear lemon color. Poultry should have golden
make the mediocre cook understand these points.
Iarding also serves an ornamental purpose Dry
in flavor by being larded, and II should be so done
as to make 1T an ornamental feature Ihere ts no
part in the preparation OF dishes easier 70 perform
| than larding. and novice need hesitate to un-
1 6ertake It