The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-11-23
FOR THE ARTISTIC COOK
THE GRACEFUL ART OF GARNIsHING
TEE FOOD WE EAT.
In Modern Cookery and Serving the
Eye Must De Pleased as Well as
the Palate.


teresting chapter on domestic art taken
from Mary Ronald's elaborate volume on
.Luncheons," just issued by them:
There is nothing which so quickly indi-
Gates the grade of the cook as the manner
IN which she serves her dishes one VINO
has no pride In her work seldom takes time
for ornamentation, though garnishing is
the simplest part of her duty. When, now
ever, attention Is given to this brancn,
even though the result may not be perfect,
IL gives promise of better things, and one
may confidently predict for the cook who
thus shows her desire to do well that she
will attain a higher degree OF excellence
I'm her profession. There is no class OF
dishes, from breads to desserts, which are
not more appetizing when made attractive
tn appearance. 1t has been said that
eyes do half the eating. and as no eN-
peEse need be incurred in the indulgence
OF tasteful arrangement of the Glshes,
there seems to be no reason why the SIM
pleSt table should not snare with the most
expensive one this element OF success. care,
taste and ingenuity Will do much to remedy
the lack OF money and may change the
standard of the table from coarseness 10
refinement Many suggestions for decora-
tions may be found In the show windows or
bakers. pastry cooks, fshmongers and or
delicatessen shops Many or the pieces
displayed there may seem elaborate and
difficult to the novice, but they are, IN
reality. simple enough when the use or
materials is understood.
The word garnishing IS used here in a
broad Interpretation of the term, meaning
the general ornamentation OF dlsnes,
whether IL be obtained by form, color. dish
ing OF by dressing them with those articles
called garniSheS.
For example, beginning with breads, en-
Enlistment Is accomplished by means OF
form and color The form is gained by
mOlding and cutting: the color by glazing
with egg or sugar, a universal eXpedient,
when short of bread. Is the soda biscuit
These biscuits. when cut in very small
rounds of uniform size, will tempt the scot
fer of hot breads; while large or small
crusty rolls, all of exactly the same size
and baked 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 mold
ed or baked would offer him no excuse Tor
inviting dyspepsia. Toast looks more invit-
ing when cut into strips or triangleS, or
with the corners neatly cut off II served
in whole slices. Any little thing which in
dicates care on the part of the cook recon-
mendS the dish TO favor and almost guar
antees its excelience-On the principle that
straws show which way the wind blows.
For soups there is TO be found, in any
cook book, long list OF garnishes which
may be used. Certainly clear soup is
more beautiful when a few green peas or
a few bits of celery increase its brilliancy;
a cream soup is greatly improved by
few small croutons; and so on through the
various classes of dishes.
The garnishes for meat dishes are so va
rious II may be said that their only limit
is the ingenuity and resources of the cook.
DIFFERING REQUIREMENTS
1t 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 elabo-
rate garnishing. 1t does not, however, ex-
clude them from the privilege of being en-
bellished; for if the garnishes are prepared
and ready at hand, it takes but a minute
to put them in place. Hot meat dishes can
also rely on other things to improve their
appearance. such as shapeliness and uni
Tormity; therefore, strict attention should
be given to the cutting and trimming Of
meats, to the molding of crouquettes, of
meat-balls. or OF anything served in pieces,
and also TO the dishing of the same.
After the meat Is well cut, If a joint, il
iarites o and Of earfla a winch a Will
fere with the carving, and then should be
trimmed into welI-blanaced and SYM
metrical form, attention being given to
the matter OF its standing squarely and
solidly upon the platter.
Chops and outlets should be trimmed into
uniform size and shape. This can be done
without waste, as the trimmings have their
uses. Careful dressing and trussing is es-
sential for poultry, as the appearance OF an
untrussed fowl is enough to destroy the
appetite and condemn the dinner. a fowl
should be pressed into rounded and
smooth surface in order to associate the
article served from the thing of life.
Meat should be placed exactly in the
center OF the platter. except in certain in
stances where studied irregularity is given
for special garnishing. To place chops or
outlets neatly overlapping one another,
either in rows or in a circle, requires some
dexterity, perhaps, but this is acquired
by a very little practice. and such an ar
arrangement not only helps to keep the
meats hot, but is in itself ornamental The
platter should be in right proportion to the
too small a platter gives the same sense
of unsuitableness that outgrown gar
ment gives to boy or girl, and the carv-
ing OF this seemingly overgrown joint
ususally results in accidents to the table
cloth Again. too small a platter AFFORDS
no room for garnishing.
The color given meat in cooking may be
called its secondary garniSh, space being
the first. Care should be taken, II IL is
roasted, that IL be well Drowned; il ii is
boiled. that ii be white and clean-looking;
II IL is fried. that Ii be not blackened, but
clear lemon color. Poultry should have
n golden color that suggests crispness. II
Is difficult TO make the mediocre cook un-
derstand these points
Larding also serves an ornamental pur-
pose. Dry meats, like veal. and often
times fowls, are improved in flavor by
being larGed; and il should be so done as
TO make IL an ornamental feature. There
is no part In the preparation OF dishes
easier to perform than iarding' and ne
novice need hesitate to undertake 1t.
EASILY MADE ATTRACTIVE.
flashes and minces can, with very little
as well in taste. Hash pressed into
mold, giving Ii q ring or dome shape, thel
masked or not with a sauce. or simpl.
turned upon platter, can be prettily gar
nished with eggs and greens. Plain meat
halls and potato or hominy-bails can b
placed together on platter with such re
gard to effect that the dish assumes TIL
character of an entree instead of appear
ing like = makeshift from leftover pieces.
The next means after Harding in wha
may be called natural garnishing is in tn
employment OF gravies and sauces. N
article should ever swim in sauce, but
little can be used with good effect on man
dishes. ~ veniSon steak. wet with a cur
rant jelly sauce, and just enough of tn
sauce poured on the bottom OF the platte
10 color IL gives a glaze and juicy loo
10 the steak which improves its appear
ance- a very little tomato sauce unde
Dreaded veal chops or croquettes gives colo
and emphasis To the dish. White sauc
poured over boiled dishes gives create
whitenes and often covers defects.
French cooking much use is made OF mask
ing which is often done BY glazing and b
the use OF sauces. AS white sauce wi
make white foods whittier, so brown one
will make brown ones browner. Fitnes
must, OF course. be observed II crispnes
Is a part OF the excellence OF "a Dish,
would not do TO destroy that quality b
using moistening garnish. Vegetables a
Sarnishes come next in order OF suitable
ness and convenience. When vegetable