The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1912-06-21
ART IN SERVING FOOD
HALF PLEASURE OF EATING Is
THROUGH THE EYE.
MoIds Play Large Part In Artistic
Service-Everything From Fish
to Dessert Can Be Nodded
Hollow Ring Is Favorite.

Half the pleasure of eating is
through the eye. If food is we'll serv-
ed and cooked, meal is success,
though the quantity and variety of the
food may be limited.
Molds play a large part in this
| dainty service. Everything, from fish
to dessert, can be nodded. Even the
soup might be, If it happens to be
1ellied consomme, and new shapes are
constantly brought out.
The ordinary mold is of heavy tin,
but the womaQ who objects to using
tin, especially for acids, can buy
earthenware or aluminium. These
last two cost more, and in them there
are fewer shapes.
Various sizes can be had, from a
quart to many quarts. The very large
ones are made to order. Individual.
molds are also popular, though the
large ring or form shapes are more
convenient and more fashionable for
general use.
Probably the favorite mold for most
purposes is hollow ring, round or
| oval The round ones are better lik-
| ed, but either shape is good. These
come with lid for desserts that must
be frozen, and without one for aspices,
mousses, blanc manges and vegeta-
| bles.
With one of these ring molds the
! clever hostess can even glorify hash
or vegetable leftovers. Macaroni made
into a timbale and put in ring, with
| the center filled with creamed chick
, en-, lamb or fish, makes an appetizing
luncheon dish.
Mashed potatoes may be quickly
formed into hollow ring with one OF
these molds, the center being filled
with lamb chops, creamed sweet
breads or fried chicken.
For salads. and desserts the ring
mold is invaluable. For the former
an aspic is usually made, plain or
vegetable, and the center is filed with
any desired mixture in fruit salad, or
with meat or fish salad, or even
mayonnaised celery or shredded let
tuce with a sour cream dressing.
An attractive salad is made by u.s.
ing two sizes Of oval or round molds
that fit into each other In the outer
and larger one is put white chicken
aspic, and in the inner one tomato
aspic. The center is filled with cubes
of grape fruit, apple and maraschino
cherries dotted thickly over the top
and we'll mixed with mayonnaise.
A separate dish of mayonnaise
should be passed with most nodded
salads, as it is not easy to get enough
dressing without destroying the ap-
pearance of the form.
Another appetizing effect Is had by
using round ring mold and filling
the center with fancy mold that
fits closely and is much higher. Thus
a cucumber aspic in the ring can have
halibut or salmon salad arranged In
the fancy form that fits closely in the
ring when turned out. If halibut is
used, mix with shredded green pep
pers and olives for color, or the sweet
red peppers finely chopped.
This arrangement Is equally attrac-
tive for dessert, this ring being of ice
cream and the center OF wine jelly.
A simpler dessert might have the
outer ring of chocolate blanc mango,
with nuts mixed through it, the fancy
form being filled with whipped cream
This may be slightly stiffened with
gelatine If it will not hold its shape.
Nothing Is prettier than round or
oval ring mold of French vanilla ice
cream heaped high with fruit in its
season, strawberries. raspberries.
peaches, oranges and bananas. Home
made ice cream served in this way
has all the air of novelty dessert.
For further adornment whipped cream
may be put on the top of fruit through
a tube to make fancy forms.