The evening herald. (Klamath Falls, Or.) 1906-1942, 1921-11-03

every way. Daintily served food
encourage appetite and aid digestion
This is why an invalid's tray shoul
} always have special attention, for tn
tastefully decorated, carefully pre-
pared food may tempt delicate ap
petite. Convalescent children ca
often be induced to eat food whic
appeals to their imagination, wher
otherwise the dish would be reject
ed. A marshmallow in hot Gu
OF cocoa. chocolate or milk may jus
be the thing to make the Sevcrag
desirable.
Many busy home-makors are un
able to give either time or though
to elaborate garnishings, but all foot
may be arranged with some sort o.
symmetry which enhances its appe
tite appeal. Mashed potatoes ma,
be easily arranged In ring on a flat
serving dish and the center opening
left large enough to holl buttered
peas, string beans. Or asparagus tips
The dish looks attractive and is as
quickly done as arranging in two sep
arate dishes. and there is one less
dish to be washed.
Chops Of Outlets
In the Platter
Chops or outlets can be placed in
the platter, one overlapping the
other In 'the center of the dish. II
roasted potatoes are on the mond
use as a saruist On the platter SUI
rounding tho meat. Or perhaps
boiled rice is t. take the place II
potatoes; IL 5o bIt'sr n custard cup,
fill with not rice. turn out at once
on the meat platter and repeat until
all the rice 10 used, or arrange In a
ring. For special occasions mashed
potatoes can be shaped into individ-
ual cup-shaped forms, brushed over
with beaten egg ana then Drowned
nicely on top crate OF rs.her hot
oven. then fill in The center with a
cooked vegetable. II stuffed toma-
toes are to be the vegetable use these
as garnish for tho roast Fried
egg plant may be used In the same
manner. In fact, these are only
few suggestions as to the possibilities
for serving food in an appealing way,
for everyday use, which will not
require additional labor, such fac
tor In these days when there are so
many interesting things to do.
IL food is prepared especially 70:
garnishing. 1t should always be "at-
able. Sandwiches tied with ribbons
and attractive bows may make a
pretty table, but are certainly rot
practical. Have all the decorations
desired on the table. but not en- the
food unless Il is edible.
Slices OF hard-cooked eggs sur
rounding a mold Of spinach; rad
ishes cut attractively or plain olives,
ripe. green stuffed; slices of lemon.
sprinkled with paprika for fish; po-
tato balls dipped In melted butter and J
finely chopped parsley.
Vegetable borders are very attrac-
tive and offer palatable way to use
The center can be filled |
with creamed fish, chicken or veal.
Tomato Sauce and
Spaghetti
Pork or lamb chops may be serv-
ed on a thin layer of tomato sauce;
Or surrounded with spaghetti cook
ed in a tomato sauce Pork chops
DR. sausage may be accompanied by
rings of fried apples.
Small croquettes of rice, fried
golden brown, and cubes Of currant
elly may be served with roast game
,r fowl.
Fried or baked bananas add great
y to Salisbury steak Chopped raw
,eeD.
Fruit fritters may be served with
10Th. steak and fried chicken. Corn
ritters can be cooked on a griddle
ike pancakes, and are acceptable
yith.almost any kind Of meat course.
Very small portions of leftover corn
nay be made into these fritters.
For more elaborate garnishing
,astry bag and tube will be requir-
ID. Very little practice is required
ID handle pastry bag skillfuliy
'nough for these simple decorations.
I takes only second to fill the bag
With creamy mashed potatoes and
When forced through large star
ube, either in a border or cup shape,
o be filled with vegetables or cream
ID fish or meat, an otherwise COM
nonplace dish will assume a festive
appearance. The pastry bag can be
made at home Of heavy canvas, In
ornucopia shape. and the tubes can