Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1922-04-17
THE SIMPLE GARNISHING
OF FOOD.

In many homes the sliced, hard
boiled egg on spinach is the only
garnish used on the table. The
housewife does not feel called up
on to bother over fancy touches
for her dishes.
And, indeed, in the colder
months of the year, when the
bracing atmosphere makes us hum
CRY, we do not really need garn-
ishes to tempt our appetites. But
in the warmer months Of spring
and summer we do; the atmos-
pheric heat gives us "let down"
feeling which makes 1t an eXer-
ton even to eat, and frequently
we cannot bring ourselves to touch
dish which does not look attrac-
tive.
The housekeeper will find that
the appetite of her family is inn
proved at this season of the year,
and during the next five months,
If she takes the trouble (Which,
after all. is but slight) to garnish
some of her foods as suggested
below:
Radishes: These little red vege-
tables make a. patch of bright color
on platter containing fried fish,
broiled chops, or fritters. They are
made more attractive looking by
being cut flower shape-with the
red part forming petals" curling
back from the pared white center.
Parsley: This is one of the most
useful garnishes we have. Every
housekeeper who has a garden
should have her own patch of
parsley. Almost any food--except
of course, the sweet foods--can be
decorated appropriately and tempt
ingly with this green garnish,
either used in fresh sprigs, or
chopped finely and sprinkled over
the food. Fish with sauce, or
creamed vegetables such as car
rots, potatoes, cauliflower and
onions are improved by having a
sprinkling OF finely chopped pars-
ley on their white sauce.
Lemon Slices: Everybody knows
that lemon slices are almost indis-
pensable with fish. But many
housewives do not seem to realize
that lemon may also garnish cold
sliced ham, tongue and beef loaf.
Hard-Boiled Eggs are another
important garnish, They are used
with the white part cut into slices
and the dry yellow centers mashed
and sprinkled over the food. Try
them combined with a kidney stew
the slices of white surrounding
the stew on the platter, and the
yolks sprinkled on top with the
brown mass. Or try them border
ing minced ham or lamb on toast;
or garnishing a platter of hash.
Green Peas, If sprinkled SPAR
ingly over a steaming hot stew OF
any sort, help greatly to increase
the attractiveness of the dish. They
also may be used as a border to a
dish of boiled carrots, or on the
chop platter.
Slices of Crisp. Cooked Bacon
offer another important means of
the home table attractive.
Place these over the top of q dish.
IF hot peas or lima beans; or lay
them on cold meat slices, on chops,
Or on scrambled eggs. omelets. and
any kind of minced meat on toast.
Slices Of bacon are also delicious
on hash and baked potato dishes.
Lettuce and Cress hardly need
my recommendation as invaluable
lids in tempting the appetite
While they are perhaps best served
n a little dish by themselves with
cracked ice, they nevertheless give
l most delightfully."- fresh look to
he chop platter. the croquette
platter, and to dishes of tomatoes.
oeets, or any other colored vege-
able.
The Simple Salad Garnishes for
he home table include all of the