Los Angeles herald., 1906-05-12
GASTRONOMIC ART SHOWN IN PAINTED FOODS
Foreign Artists imported New Wealthy
cate shadlngs Provender
rom he New YorkEe Eerad

I restoring the tone Of the stomach
should he applied Just az you apply
the oldfashioned pea-green LIQUID to
the shutters of the family homestead
before you try to sell II. Put them on
moist but not so wet that they will
run together after dinner and become
indistlnguishable.
"Tri-colored meat sauces and purple
tomato catsup should be used either
before breakfast or late at night,
otherwise they are liable to settle in
hard, dark outline near the heart
and destroy the feeling of the COM
position
when using cobalt-blue beets i'm old
rose salad, students Of color feeding
should not forget that these fast colors
will not dry down as strong as they
are when they are used. In only a
general way are the rules for decorat-
! ing the human anatomy on the interior
. the same as the rules followed by the
modern oil painters, but this is. one
of the exceptions.
when the marine or fish stage is
reached in the dinner the effects in the
tone should be gradual. Start, for
example, with little mauve smeit and
work up by easy stages to a steel gray
swordfish with a Vandyke brown
beard.
"In roasts the fiat tints are very
fashionable, particularly when one has
only six rooms in an elevator apart
ment, where the dining room and the
elevator are the same size.
Foliage effects can be obtained on
early spring evergreens by using only
a light French dressing, without any
bodice, and displaying mere sugges-
tion of delicate perspective, with mod
erately permanent colors in the in
dividual plates.
ut makes quite a difference, Of
course, whether you have your food
supply painted at home or go out to
a restaurant for your high art feed
ing If you live at home and your
wife does your color cooking on a
crayon gas stove, with the aid of plain
aniline dyes, you will probably live
longer than If you dine in hotels and
cafes, where they use ready mixed
food paint, which comes in large gall
vanized iron cans and is pumped on
to the food with an electric COM
pressed air pump.
MANY persons who seem still deter
mined to live by eating write to the
department to know whether Dr.
Wiley recommends oil or water colors
for chronic dyspeptics. This depends
on where they live. In Maine water
colors are all right, but in Kentucky
one should use food dyes which are
made from field corn. brass knuckles
and shooters.
Persons who adopt oil colors should
bear in mind that they are permanent
while those who become addicted to
a particular school of water coloring
can change when they grow tired and
want to begin all over again.
mot a little talent is required in
colored food dining. 1t was compar-
atiVely easy to get along when only
Chinese white food was in the mar
ket, or even later, in the sixties, when
we had the two color process, the
blue and the gray. So many varieties
have stolen in now that 1t requires
a real artist to blend them at the
table without having perpetual head
ache.
zone also gets mixed when one goes
to order a meal in a fashionable color
restaurant. We start off with a Pale
Cadmium Cocktail for example, fol-
lowed by some Ray TIMBER CLANS; a
little Burnt Sienna Soup; some New
Blue and Old-Violet Beef with Hash
Drowned Indigo Irish Potatoes Car
mine Romaine Salad Neutral Orange
Punch 'Veronese Green Peas in Terre
Verte Cream bit of Tvory-Black
Red Headed Duck, with Naples Swiss
Cheese; a little Terra Gotta Ice
Cream a big Black Pinkinsh Cigar
and bring the Dark Brown Check and
yet your Long Green money.
at is really very serious situation
which we are facing. If a man who
was very hungry should temporarily
go color blind he might starve to death
before he could find any of the good
old black and white food he used to
get down on the farm"