Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-12-22
Simple Dishes Dignified.

Simple DlSneS D1&ni1ieO.
Many mothers do not approve the serv-
ing of fancy dishes, believing that simple
food, plainly cooked, is more wholesome
for both growing children and adults
than the most delightful of made dishes
and combinations. While this may be
true, yet it Is equally certain that at
tractive and dainty serving has as much
influence in stimulating appetite as
wholesome cookery.
With most cooks, dish that is plain
in construction is also unattractive,
when not even repellent in appearance;
but this need not be. 1t is possible to
serve the plainest of foods daintily, even
picturesquely, if a little thought and
time be given the subject, and this in
turn will be more than compensated
for in the family's greater enjoyment OF
the viands.
Take so simple luncheon dish as pc.
tatoes and salmon, for instance. Instead
of serving each separately and in the
stereotyped form, why not try potato
mound?
First mash and season the potatoes as
you would for ordinary serving; then,
while still hot, pack them closely In
bowl or round tureen, into which you
have first set smaller bowl; let set,
then turn out on hot dish, removing
the inner bowl, which leaves you a saw
ory mold. Heat the salmon by setting
the can in boiling water, and empty
without breaking into the well left In
the mold of potatoes. Garnish the dish
with mounds Of hot and seasoned peas
or parsley, and serve hot.
Another pretty dish Is potatoes and
poached eggs. Mash and season the po-
tatoes, but instead Of piling them in
vegetable dish, lay them evenly on a
large platter. With the bowl of spoon
make indentations, as many as you have
eggs to serve. Poach the eggs neatly,
drop them into the little wells prepared
for them, and serve q very pretty ~ well
as tasty dish.
Again, potatoes make very snowy
appearance served in pineapple style.
Boil, mash, and season, then 10 each
pint Of potato add one beaten egg white.
shape into pineapple form, marking and
denting with a skewer TO represent the
eyes. Brush with beaten yelk of the
egg, place on buttered plate and brown
slightly in the oven. Serve with aspriI
of parsley stuck in the top, also around
the base.
In making chicken pies, vary the usua
form by cutting the crust into biscuits
and laying them on top, just touching
each other at edges. This makes
pretty change and easier serving, since
the carving is no longer a work requir
ing skill.
Bake bread, both brown and white, IL
pound baking powder cans, or the cans
in which corn and peas are sold. These
cut into pretty round slices, and wher
alternated on plate, slice of white
then of brown bread, the appearance o.
the plate pays for any trouble it ma!
have been.
Again, these round loaves are just thu
thing for sandwiches for holiday serving
Steam your veal loaf or mold your press
ed chicken in cans of the same size, ant
the cutting and making is simrlified
while the daintinesS of the sandwiches il
doubled.
Steamed buildings, cherry roll for in
stance, cut and serve more attractivel.
when steamed in these round cans; SO
also, do cereals when nodded for frying
Serve hard boiled eggs in individual
nests of curled lettuce, or cresS. Cut tn
white away from the yelks in shape o
petals, lay on the lettuce nests in shap
of lily, with the round ball of yellow
in the center, and let your family 90
"daisying."
Make pretty cups from smooth re'
tomatoes, fill with mayonnaise dressing
and serve individually on nests of green
The color combination will delight tn
soul of the artist while pleasing tn
palate of the epicure.
Cranberries to serve with meats az
pretty nodded in the round cans, ant
served in thick slices on a china plate
Or nodded in wine glasses and served
mold to each person, inverted on plate
they are dainty and refreshing.
If fruit is your principal dessert, a lit
tie elaboration in serving will make
better fill the place of the more substan
tial dessert.
Oranges, for instance, made into lille
and served on pretty dolly on Chin
plate, are much more appetizing thai
when served plain. To prepare them
cut the skin from the stem end to within
half inch of the blossom end int
sixths. Separate the skin from the pull
into petals, tucking the points inward t
form loops. This for the lily bud. Fo
the fully opened flower, cut the skin a
before, and turn back as petals, leavin
them open; then separate the orange in
to sections. Ladies' World.