The Barre daily times. (Barre, Vt.) 1897-1959, 1915-08-27
Food Garnishes and Their Making.

The art Of garnishing food dishes at
tractively has been brought to its pres
emit high state of perfection chiefly by
the French chefs, though each nation
has some special ways of accomplishing
the same end by the use of things native
to their surroundings. The modern table,
however, combines all of the ideas de.
veloped for this purpose. When not pro-
durable in ones own country, bottled.
canned, dried, boxed, preserved or candied
dainties which are famous in their own
localities are used and though the foods
are not quite in their original state, yet
they make very effective substitutes,
and to those who have not met them
before they are quite as good.
The old-fashioned idea of garnishing
merely for the pleasure OF the appearance
has gradually been done away WITH so
that now the only up-to-date garnish
which is permissible is the edible one
Nearly all dishes require some sort OF
garnish suitable to them, and a variety
of ideas win come to the cook with
practice and a little experimenting;
there Is very little written on this sub.
ject TO guide her. but frequent visits to
HhbitN NlAihk Hidttr VIII give DtI MINUS
that she may adopt and improve upon
according TO her interest In the sub ect
and the materials she has at hand TO
work with
To the cook who makes a speciality Of
garnishing, the supply Of tools is quite
formidable. Ii includes knives for all
sorts of plain and fancy cutting, not only
for the cutting Of vegetables. but Of
meats, dough. fruits and eggs tiny. fan.
cy cutters Of all kinds for vegetables;
wheel cutters to strip vegetables and
meats, egg-slicers, fruit-eorers and par.
ers, ive-pitters, potato-curlers, hashi-
nettes for mineing garnishes. pastry bags
and all sorts OF tubes through which
mashed potato and other vegetables. the
yolks o. ard.boiled eggs, and whipped
cream may be squeezed and thus prettilv
garnish planked dishes various grape.
fruit and orange cutters. kitchen scis.
sors and 40 on through a seemingly in
terminable list
Perhaps the simplest way Of giving
directions about The proper garnishes for
different dishes, says the Christian Sci. |
ence Monitor, Is 20 take the dinner |
courses one By one. First one must re.
mind the ghrnish maker that everything |
for this use must be Of the freshest. |
must be carefully washed. cooled or
cooked just right, and prepared with ap.
propriate tools
Canapes Of different sorts. servsi Oft. /
sntimes before the soup. are pretty gar.
nished with finely chopped red peppef.
cold boiled egg Put through . ricsr. thin.
~ sliccd trufhes cut in fancy shapes, Or
olive curls. These last are made 81 par.
ING the olive round and round Ike an
apple until free from tire stone. then
srlres ding TIE inside with = little sAriine
o. anoho,y pssts and LAYING them over
the tor q tie ranaps. slrirnps sriit and
firprt IN tfr fsnrv sauces button mush.
ruorus which have been ssuted IN butter
ara ar ned rings Of cucurrhsf that
hss l-een hsiigwed 81. stuffed with rats
- fois rrss aud cut IN siiress peppsr a. !,
~elf i.uiiei so uhite riuFs. snrsrs Of
aress psrslsy. tsTsrgn. chsTsfis al the.s
~ god - uss wfh ths ssYious ssu--s
#hirh fhs Enspse raN fer
-hs ~ariuns hrgfhs are sinrrls gar
sisiIss wftt 3 speuufui ~ vhirpea --ssrr.
: spray rf rzrsier m tusstsf rrnut1rs
M snf-r.s hsss ~ fifrrsrf n-s-srori
.zsrarttinis - esr~ fhs risfr unes 18th
'esiass surr-r.iir.rs no-slss tasss agurre4
q. rirrs E5ref wnrt $50 sar~sr fir~
~-.i.nsf ~ i n~N nrs A. ~ haItaH srsi~a-t
at~rr-.f frM SD Nnf .-n-nnss ft.r
-5sas vfft q So frisa tr-as s--ss-.t.s s-s
~ ts.fsr vhits 90 ~ "a ttlsr srs
sis-r rvns1 f-.H slzsr. $780, J. ~ ~
.rar EFt ~ aisNr srur ruuursE resr thrrr
A. f-~rs~ftr ssH slart sFas agawrr-s -
50 sFrsfsH snHssa fsff witsrrf *FirFo~-
81 80 sf1ss s-- r r. tr-nss t-tr
- t-fe.srs7 havl wt-t - r. t.aiii.,a
~s.~- sxs tsr< kui.r u-s rum teirr