The Washington herald., 1912-02-11

~HE art of artistic garnishing is one
that cannot be too much pracuced
by all cooks and housekeepers. II
not only makes the simplest dish look
attractive, but, when garnished in
various ways, the same food looks and
tastes quite differently. and the secret Of
good garnishing is not only TO use the
recognized materials that are to hand In all
Kitchens. but TO invent and Use others in
their place.
Some people think that unless everything g
is ready to their hand good results cannot be
obtained. And yet TO garnish properly is
simple thing after all. and can be done
artisticaIly with the simplest materials il
only the use of them is thoroughly mas
tered. and the value OF garnishing is that
the plainest food looks attractive and far
more dainty and appetizing than when it Is
put on the dish anyhow.
For cold dishes, green nasturtium leaves
make pleasant change from the universal
parsley While small blanched lettuce leaves
and white celery tips can be usedswith
equally good effect, nastur;ium flowers can
he used not only for salads but for sayory
cold entrees. Watercress IS especially ap-
pIicable for broiled meats and game. while
pickles Of all kinds have every kind Of pos
sibility in them. Olives and pimolascan be
used with anything but sweets Pickled
caulhowers. well washed. go attractively
with them, and barberrIes. rirst picked in
brine. make potato salad vastly sttrac-
tive.
Ra6ishes, when the skin is slit in strips
and made to curl by immersion for an hour
in cold water, look like tiny roses. and make
TggE, 4r-4~a HpFa Ffr.r
looking as il was before. Turnips cut into
shapes of all kinds, dice. flowers, stars, and
then ooIored with red coIoring should be
employed more than they are. as pretty
effects can be got from them. Parsley
chopped fine can be strewn in pattern over
salads and potatoes, and in combination
with other garnishes looks well.
Flowers are too little used for ornamental
ION, and yet for cold and hot sweets, ger
sniums. sweet peas, jessamine, and many
kinds OF small flowers look well. Blanc
mango looks specially well decorated In
this way, and jeliies OF all kinds. Rice,
cornstsrch, and hominy, boiled in milk and
then put into tiny molds, can also be used
with good effect 10 garnIsh with, while hard
cooked eggs can be used in variety Of ways
almost too numerous TO mention. A pretty
and novel way Is TO cut one in rings, re-
moving the yolk, and filing up the center
with a piece Of tomato. a small radish,
chopped olives. or finely, chopped lettuce,
mixed with some Of the grated yolk. or the
white part can be cut into small dice and
,hs yoIks finely grated and put around
them in a pattern, or the yoIks might be
left whole and the whites chopped finely
and sprinkled over them.
Carrots can also be cut into various
EhaDes and used for stews and minces,
While spinach well cooked and pressed into
little molds can also be used in the same
dish Horsersdish. instead Of being served
quite plain, can be well beaten UP with
cream and used for beef in connection with
tomatoes. Fin slices OF tomatoes with the
sauce and put on and over the meat Melt
ed butter, OF course. plays q prominent
part in gzrnishing, urhen dropped through
L,bag and tube fn.S pattern on cold meats,