Oxford Democrat., 1909-06-01
decorated Dishes.

UeCOL0I IcQ OlSuC6s
The woman who knows how to trans
form severely plain dish into one that
looks elaborate, has learned one Of the
first principles of domestic economy.
Leftovers take on q new charm under
her hands, and simple boiled rice or beef
stew or bread pudding acquire altogeth-
or new and appetizing flavOrs.
As to the trouble involved-and some
women seem to think that sufficient to
be the proverbial last straw-it ID no
trouble at all to decorate dish; tits not
a question of "trouble" but Of ingenuity.
How long does it take to put slice or
two of lemon and sprig of parsley on a
platter of fishP And yet that little touch
is what many housekeepers resolutely
avoid, and very foolishly.
A few utensils for moulding jellies and
salads are necessary to keep in the kitch-
en- closet, and little green of one sort
or another will be wanted every day.
Aside from these, almost anything in the
house may be utilized to advantage,
such as few slices of beet or carrot or
turnip, these to be cut out in fancy
shapes with five cent tin cutter.
1t is a mistake, however, to overdo
the decorating. Too many cooks put
this or that on dish till 1t suggests an
unframed Wholesale caterer. Good taste
is first requisite when one begins to
learn the art of making dishes attractive,
and it is better to have just a touch of
green, or a salad with simple form,
rather than something ornate and CIV
ing the effect of being complex.
Soups served in cups are improved by
having a spoonful of whipped cream put
on top of each. Purees need a handful
of croutons scattered over them at the
last minute before serving, especially
such as puree Of green peas. Or tiny lit
tie noodles may be put on top, If one has
learned the art of making them. Clear
soups may have several things in them.
There are very small stars, squares,
triangles, and such things to be had at
the Italian groceries in city, made out
of macaroni paste, and ten cents worth
lasts a long time. Or boiled carrots may
be sliced thin and cut into hearts or
stars and used alone or mixed with lit
tie rice or barley. In strictly vegetable
soup small shapes of carrots, turnips,
and potatoes may all be used.
In a potato puree or cream spoonful
of pease gives pretty touch; little
popped corn, the large full kernels only
may be dropped at the last moment on
corn soup.
As to meats good rule to remember
is to use green freely with everything
fried or panned, and not to mix 1t with
other things. That is, fried chicken il
best served with the platter literally
edged with parsley, and so is fried ham
and sliced mutton steaks. But with
other things there are number OF ad'
mssible garnishes. Chops may have
few slices of lemon with the parsley, OF
there may be a mound of pease in tht
centre of the dish and the chops arrang
ed around the edge with the parsley ano
lemon also. For veal chops or outlet cu
into strips the same combination may b'
used as for the chops. Sliced veal cutie
may also have an edge OF boiled rict
mixed with thick tomato; this may b
put on in rounded spoOnfuls and th'
parsley added between them.
Pork tenderloins, Frenched, should b
laid on long platter in overlapping
pieces, and there may be an edge o.
spoonfuls of mashed or riced potato
With very little parsley here and there
Or mashed potato may be moulded intt
the shape of pears with the hands, ant
in each one may be put Glove for
blossom and bit of parsley stalk fo
the stem, and these may be arranged
around the tenderloins; they may alst
be used with chops or outlet.
Venison should have stiffly moulded
lcurrant jelly around it If it is served as
lsteak, and to make this, currant jelly
may be melted and set with gelatine il
small moulds and these turned out a
the last moment Beefsteak should hav
either parsley alone around it. or parsle.
land lemon slices; or it may have al
ledge of alternate potato balls and spoon
fuIs of pease. For home made planket
steak these may also be used, but tn
potatoes may be Drowned in deep fat; o
there may be small balls of cooked car
rots, made with the potato scoop, put IL
piles also with the other things.
Stewed or fricaseed chicken may b.
transformed into really charming disf
if small can of pimentos is used IL
decorating. Have some boiled ric
ready, we'll seasoned, and put thi
around the platter first, and on it a
even intervals lay halves of pimentos
the scarlet and white, set off with lit
tie green parsley, make this simpl
chicken into a company" dish. Th
rice and chicken left over may be put int,
small moulds and strips of red piment'
crossed on each, for another day.
| Cornell beef hash may be pressed dow
into round bowl and put into the ovel
to set firm; then turn it out on a rount
lplatter and put an edge of scrambled
eggs all around it, with little parsley
Croquettes may have a sprig of parsle
stuck into each one, if they are moulded
into pyramids, and more around tn
dish. Or there may be pease in the cen
ire of ring of crOquettes or creame'
button mushrooms.
Cold meats need plenty of garnishing
and for this watercress is invaluable;
bed of 1t is excellent under sliced NUT
ton or lamb. Cold roast beef may hav
an edge of clear aspic jelly, chopped an,
put on very cold. This jelly, by tn
way, is most appetzing with all coll
meat, and may be used with chicken o
lamb as well as beef 1t is simply mad
by setting any clear brown soup with
little gelatine and putting 1t into a shal
low dish to harden; it may be cut NJ
with knife or chopped in very COLI
bowl. Put parsley on with it, always
Lettuce may be cut across the entir
head with scissors till it looks lik
sliced hard-boiled eggs may be pu
around the platter. CHARTERED hard
boiled eggs may also be mixed will
mayonnaise and put about lamb o
chicken, with sprigs of parsley, ant
pease may be used In the same way.
Figh, generally speaking, needs bot
green and lemon garnishes. Plain friet
fish of any sort may have lemon slice
dipped in finely chopped parsley only
for change, or with few sprigs added
Fried smelts may have the tartare sauce
put into green peppers or lemon cups
Boiled fish needs small potato ball
sprinkled with parsley put around Ii
piles; or sometimes cooked shrimp
with parsley instead for variety. Fisl
sauces, as a rule, should be passed, no
poured over the whole piece, but
thick tomato sauce may be spread OF
slices of cod or halibut. Small fish
trout, perch, pan-fisb, and the like-ma.
be laid on thick bed of watercress, on
completely hiding the platter beneath
} and then lemon quarters laid around, o
overlapping slices of lemon, shipped int
J scallops around the edge. Shell-fisl
looks best served in its own or In scallo]
shells. Vegetables need little decorat
ing; the more simply they are served th
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