The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-08-18
DECORATIVE DISHES FOR
LUNCHES AND DINNERS
BY coRNELIA c. BEDFORD.

From soup to dessert there is no
course at a meal whose dishes may
not be daintily served; and while they
may taste just the same whether pill
ed carelessly on dish or carefully
arranged and garnished, the appetite
especially fitful, Will be less or greater
according TO the pleasure afforded by
power Of sight.
Clear soups may have the addition of
fancifully stamped quenelles, ravoli or
stamped cooked vegetables of such
contrasting coiors as carrots, beets and
white turnips; also such ready-tO-use
preparations as vermicelly, the fanci-
fully cut pastes. Croutons and stiffly
whipped cream are delightful with
cream, bisque and thick soups in gen
eral. Crisp greens such as parsley or
Watercress and various meats and
vegetables are used either whole, cut
in fancy shapes or chopped for fish,
meats and vegetables Entrees and
many vegetables may be redeemed
from commonplace by the use of
pretty mold or by the simple addition
of color decoration. The use of pastry
bag and tube-which to the uniniatiat-
ed seems marvellous and intricate is
simplicity itself to the ingenious wo-
man and it comes into play for all
serts afford special opportunity for the
exercise of good simple decorating and
that with no great outlay of time or
labor
A chicken salad on individual plates
is easily garnished by putting a heap
ing spoonful on q blanehed lettuce leaf
and placing round the base a ring of
fringed celery. This is made by put
ting large white stalks i'm two-inch
L., Il.
shredS almost to the center, with a
sharp knife When thrown into a pan
of ice water these fringed ends will
curl up in the prettiest way imagin-
able. Another appropriate garnish for
a light colored salad would be small
round scarlet radishes, the red peel
split and curved back like rose petals.
The ordinary pastry bag is of fire.
quent use IN many simple garnishes.
For salads the thick mayonaisse may
be reinforced by the addition of a lit
tie gelatine. When this thickens Cbut
not enough to settle) turn into the bag
which has been fitted with a tube hav-
ing a tiny outlet, either round or split;
then, having covered the outside of the
salad with a little of the mayonnaise
smoothly spread, decorate it with a
series of dots and curves pressed from
the tube. An hours practice in hand
than any amount of written directions
One who mas become expert in this
style of decoration can improvise a
very disable bag and tube combined by
a cornet of stiff glazed paper, the top
folded over several times to enclose the
material forced through the tip which
has been cut off just enough to allow
the passage of a tiny portion of dress
ing.
The famous Waldorf salad is simply
a mixture of nuts, celery and tart apples
served in a red apple followed into a
cup.
The pretty paper cases on sale in
confectionery and department stores
transforms hash to the dignity Of an
entree, especially if. after filling the
case, a little chopped green parsley
or red (beet or lobster coraD is added,
according to the nature of the dish. A
slice of truffle chopped with an equal
amount of chopped hard boiled white