Arizona republican., 1902-12-21

center of the platter, except in certain instances where studied irregularity is given for special garnishing. To place chops or outlets neatly overlapping one another. either in rows or in circle requires some dexterity, perhaps but this is acquired by a very little prac- tice, and such an arrangement not only helps to keep the meats hot, but is in itself ornamental The platter should be in right proportion Jo the article served upon it. A large joint on too small a platter gives the same sense of unsuita bleness that an outgrowE garment gives to a boy or girl. and the carving of this seemingly overgrOwn joint usually results in accidents to the table-cloth. Again. too small a platter affords TO room for garnishing.
 The color given meat in cooking may be called it's secondary garnisn. space being the first. Care should be taken. if it is roasted, that it be well Drowned; if it is broiled. that it be white and clean looking; if it is fried, that it be not blackened, but a clean lemon color. Poultry should have a golden color that suggests crispness. It is difficult to make the mediocre cook understand these points.
 Larding also serves an ornamental purpose. Dry meats, like veal, and of- tentimes fowls, are improved in flavor by being larded; and it should De SO done sas to make it an ornamental fea- ture. There is no part in the prepara- tion of dishes easier to perform than larding, and no novice need hesitate to undertake it.
 
 little trouble, be made attractive in az. pearance as well as in taste. Hash pressed into 9 mold, giving it a ring or a dome shape. then masked or not with a sauce. or simply turned upon platter, can be prettily garnished with eggs and greens. Plain meat balls and potato or hominy balls can be placed together on a platter with such re- gard to effect that the dish assumes the character of an entree, instead of appearing like a make-shift from left over pieces.
 The next means after larding in what may be called natural garnishing is in the employment of gravies and sauces. No article should ever swim in sauce, but little can be used with good eff feet upon many dishes. A venison Sltdh wet Mlln v GulIdHl I+llN sauce nd just enough of the sauce poured on the bottom of the platter to color it. gives q glaze and juicy look to the steak which improves its appearance. - very little tomato sauce under breaded veal chops or croquettes gives color and emphasis to the disn. White sauce poured over boiled disnes gives greater whiteness and often covers de- e. -r-g. is made of masking. which is often done by glazing and by the use of sauces. As white sauce will make white food winter, so brown ones will maHe brown ones browner. Fitness must of course be observed. If crispness is I part of the excellence of the dish, it would not do to destroy that quality by using a mOistening garnish.
 Vegetables as garnishes come next in order of suitableness and conven- fence. When vegetables are placed on the same platter with meats, they no; only ornament the dish, but contribute to the ease of serving a dinner. When they are used the dish is called Ia jarediniere or d la printinierc. Prooa- bly, every cook knows how to serve mashed or fried potatoes or green peas in the center of a circle of chops. Sim liar combinations can be made n Vari- ous ways and Of many things. Spinach. beans, carrots, purees. macaroni, spa ghetti. or rice may be placed sO as to form a base, raising the chops like 9 crown. or grouped with them in rows, or alternating with the individual pieces. MacedOine is q mixture or any number of vegetables. such as peas, beans of various kinds, carrot and turnip balls. flowers of caulihower and any other vegetable cbtainable. They may be mixed together. and each vsS- 6table may be kept distinct ana placed