Oxford Democrat., 1921-11-01
Dishes to Make Pood Attractive.
iBy Marion -BroMnneld.l

Dishes to Mako Pood Attractive.
(By Marion -Brownneld.)
We hear great deal about "the psy.
chology" of this, that And tho other.
The psychology Of color 10 . favorite
topic for the Psychologist % we'll ~ the
interior decorator, for It 10 recognised
that cheer and oontent-such essential
home virtues-are very largely infiu-
snced by pleasant color combinations.
On the table the effect of color has
donbtless an influence upon the appetite.
Not only serving foods daintily In dishes
that set II of to best advantage encour.
ages appetite and good digestion, but
stimulates jaded palates. Change from
sheer monotony indeed Is what makes
other peoples cooking-no better than
ours-taste good. Different tableware,
too, makes food seem to have different
flavor. So variety of dishes, used for .
change with the same recipe, makes O.
difference that 10 unoonsciously trans
ferred to the enjoyment of the food It
self. For this reason Q little study In
serving foods In dishes that by color
contrast or harmony, set them of, really
pays the thoughtful housewife.
Some suggestions for different foods in
dishes of different colors follow. Blue
dishes, of which every household Is
pretty sure to have some, set off particu-
larly anything yellow in hue. Thus
oranges, apples yellow or red), eggs,
Hubbard squash and such yellow foods
m cornbread, cornstarch pudding and
custsrds all look delightful In blue
dishes. Red foods also look we'll, but
have more contrast with green ware, so
will be spoken OF farther along.
White dishes with gold bands have
pleasing delicacy and are therefore suit
able for dainty effects. Crisp blanched
lettuce, water cress, pineapple and water
melon are appetiziug served In them.
Foods of strong favor sometimes need q
simple background, also. Onions, fish
and wieners, for this reason, may be pal
aiable In these dishes.
Yellow dishes which may be banded,
lowered or plain, offer q great oppor-
tunity for cheerful effect. Foods that
have no great charm of color themselves
look we'll in yellow. Thus steak,
chops or hash gain certain richness In
these dishes. Macsroni, a colorless food,
unless combined with tomato, gains
character in a yellow dish. Chocolate
recipes make an effective contrast, also,
while purple foods such as grapes, black
berries and plums, either fresh or In
sauce, 90 effectively In yellow dishes.
Red foods contrast striklngly In green
dishes of which there are many designs.
Banded, f1owered or the delicately solid
pale green Seiji ware are a few Of the
artistic varieties OF green ware. Beets,
salmon, straw berries, raspberries, cher
ries, gelatines, desserts, frosted cakes
and Ice cream look invitingly cool In
green for summer service.
Pink dishes should be reserved for
white foods. Among these are cereals
OF all kinds, mashed or riced potatoes,
white cakes, plain or frosted, vanilla Ice
cream and white desserts such as rice,
Rsbeccs pudding, junket and 80 forth.
Red dishes Of Japanese design may
effectively hold green foods such as
green peppers, cucumbers, string beans,
peas. They also add character to color
less foods. And strawberries make .
pleasing alfred effect in them that seems
to add lusciousness to the berries.
The very colorful dishes, of which
every one has few, are often jnst the
thing to make certain foods tempting.
Chocolate, lemon gelatine and white
foods should be tried in these dishes for
pleasure.
OF course great deal depends upon
the season both as to food and dishes.
In general, brighter colored dishes are
more cheerful in winter and daintier
hues are more enjoyable In hot weather.
Glassware, especially, Is attractive for
the summer table as 1t is 40 cool looking.
Even cocoa, coffee and desserts can be
to be served in glassware. The
plain puddings OF rice or bread, indeed,
gsrnished with fruit or jelly, or accom-.
panied by sauce, look far more attractive
served in glass punch.cups or sundae
glasses, than in the usual sauoers.
Glass saucers, however, are useful for
cereal, fruit and even salad. Prunes in
gold banded goblets Of glass, topped
with whipped cream or marshmallows,
are very alluring, while all fruits, Ices
and gelatines look refreshing in glass;
ware. The large variety Of glassware
nowadays, from cooking
ware to the exquisite Venetian glass de-
signed for beverages, fruit, bonbons,
finger bowls and flowers, makes 1t pos
sible to serve practically everything In
glassware If 80 desired. Pie and cssse-
role recipes can, indeed, be served right
from the oven to the table. And as glass
s often reserved for company use only,
why not surprise the family occasionally
with pleasing changep
Instead of serving straw berries, halved
peaches and figs in saucers, try serving
them next time on small bread-and-but-
ter plates that contrast effectively-add
ing . sprinkling OF powdered sugar and
= green leaf as garnish.
Cake, cookies, doughnuts, sandwiches
and breads of all kinds as we'll az fruit
and nuts are good to look upon In bas-
ket. And here variety also is possible.
A paper dolly is sufficient protection and
'aves dish washing.