Arizona republican., 1902-12-21
%e Art of Garnishing &


to remedy the lack of money, and may change the standard of the table from coarseness to refinement. Many sug- gestions~ for decorations may be found in the show windows of bakers, pastry cooks. Gshmongers, and of delicatessen shops. Many of the pieces displayed there may seem elaborate and difficult to the novice, but they are, in reality, simple enough when the use of ma terials is understood
 The word garnishing is used here in a broad interpretation Of the term, meaning the general ornamentatiOn of dishes. whether it be obtained by form, color, dishing. or by dressing them with those articles called garnishes.
 For example, beginning with breads. establishment is accomplished by means of form and color. The form .s gained by molding and cutting: the color, by glazing with eggs or sugar. A universal eXpedient, when short or bread, is the soda biscuit. These bis cults when cut in very small rounds of uniform size, will tempt the scoffer Of hot breads; while large or small crusty rolls, ell of exactly the same size and baked a golden color, will also make him forget his prejudices and find excuse in the delicious crust for eating them. But these same biscuits carelessly cut or molded or baked would offer him no excuse for inviting dyspepsia Toast looks more invitin> when cut into strips or triangles, or with the corners neatly cut off if served in whole slices. Any little thing which indicates care on the part of the cook recommends the dish to favor and ai- most guarantees it's eXcelence-on the principle that straws show which way the wind blows.
 For soups, there is to be found, in any cook book, a long list of garnishea which may be used. Certainly a clear soup is more beautiful when a few green peas or a few bits of celery in- crease it's brilliancy; a cream soup Is greatly improved by a few small crou- tons. and so on through the various classes of dishes.
 The garnishes for meat dishes are SC various. it may be said that their only limit is the ingenuity and resources oi the cook.
 It should be remembered that dishes which are served hot do not permit of as much garnishing as cold ones. The first requisite in the former is heat. and this must not be lost by time given to elaborate gGrnishing. It does not, however, exclude them from the privi- lege of being embellished; for if the gornishes are prepared and ready at hand, it takes but minute to put them in place. Hot meat dishes can also rely on other things to improve their appearance, such as shapeliness and uniformity. Therefore, strict attention should be given to the shaping and trimming Of meats, to the molding Of crOquettes. of meat balls, O. of any dishing of the same.
 After a meat is well cut. if a joint, I! should be divested of all points and Irregularities. and of cartilage which will interfere with the carving, and then should be trimmed into a well balanced and symmetrical form. atten- ton being given to the matter of it's standing squarely and scldly upon the platter
 Chops and outlets should be trimmed into uniform size and shape. This can be done without waste, as the trim mings have their uses. Careful dress ing and trussing is essential for poul- try, as the appearance Of an untrussed fowl is enough to destroy the appetite and condemn the dinner. A fowl should surface in order to dissociate the article served from the thing of life.
 Meat should be placed exactly in the