Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-09-06
Table and Kitchen.
The Art of 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 appear
ance. knowing how materially these add
to the real value of dishes which are de-
signed to give nourishment to the body.
When the term ''garnishing" is used
meaning to decorate the compound with
out really being an essential part of It.
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 compound it dec
crates.
In a professional sense a garnish means
a mixture of various tasty morselS and
tid-bitS prepared in a 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 la financiere," "a la
poulelle," etc. But to garnish is applying
the term in another and entirely different
sense, and is simply making the dish at
tractive to the eye, by decorating with such
materials as will refresh the eye and out
ward senses before they reach the sense
of taste
The argument advanced by some, that
things taste just as good without the fuss
and trouble, and if one is not hungry
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 daintily served.
Even the 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 added flavor to the viands if
they We're in a bright, shining pail, that
denoted the tidy, careful housekeeper, and
We're placed neatly 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 Of 'posey' to "liVen things
up a Bit and remind him. maybe of days
far back in the country, and of the sun
shine and old fashioned flowers in mothers
garden. while he tells his tidy little 'wo-
man that the dishes taste just like those
mother used to make" No matter how
little care and effort in this direction will
not be forgotten when appreciated. The eff
feet may seem anything but encouraging
on first few trials when such little OBJ
serVances have not been the rule IN the
present or past lives of the men folks.
They are apt TO treat your endeav0r to Gull
tiVate their love for the beautiful with
good-natured criticism or even with APP
parently unSeeing eyes. But DO not ex-
pect immediate appreciation from those
whose early training in this line has been
utterly neglected. The silent influence Will
be your greatest factor in creating taste
for the little table refinementsr and II ad-
vanced slowly and without attempting
startling effects the effect though gradual
will be lasting, especially on the minds,
habits and tastes of the ChllQren.