Evening star., 1923-11-23

N
~ touch that makes all the diff
~ ference in the effect of a
festive dish. 1t throws such a
glamor Of attractiveness over the food
II garnishes that the dish as whole
is surer to be more thoroughly ap-
preciated than if served plain.
Among the novel garnishes for the
Thanksgiving turkey are various COM
binations of jelly and fruit, favorite
being sliced orange with a spoonful
of orange marmalade or grape jelly
on each slice, or cranberry jelly may
he used in nodded or fancy forms.
Fried ample rings are favorite gar
nish. and so are Quartered apples roll
cd in cracker dust and fried in deep
fat. Large steamed prunes, slightly
spiced, are appetizing as a garnish
for fowl, pork or veal Other gar
nisheS for meat are baked stuffed
peppers, tomato baskets filled with
chopped dressed celery and beets
stuffed with chopped cabbage.
As garnish for fish. either hot or
cold, make horseshoe from a slice
of lemon and place large capers at
intervals to simulate nails, and serve
one with each portion Celery, whether
feathered or stuffed, is welcome
garnish, and the savory mixtures used
as. filling for the deeply grooved
stalks may be almost anything ones
fancy or the supplies on hand may
dictate. Cheese, tomato jelly, sardine
or other fish paSteS, or finely chopped
potato salad, are only a few of the
possibilities.
Fancy shapes stamped in crescents.
rings or triangles from trimmings of
pie paste are easily made garnishes
or accompaniments for fowl. fish or
meat, usually when the dish is served
with cream sauce. The pie paste. with
fiavoring of cheese and paprika.
gives the popular cheese sticks to
serve as garnish for salad. Omitting
the cheese and paprika, the fancy
sprinkling of chopped nuts, CHINA
mon and sugar. or grated sweet choc-
olate. affording good garnish for
chilled or frozen desserts.
Vegetable Garnishes.
With the help of set of special vege-
rble cullers, there is almost no end to
sWhat may be achieved in the line Of
potato garnisheS. If special equip
ment is not at hand. two we'll but
tered spoons will make admirable
moldS for such vegetables as po-
tato' rice, spinach and turnip. Dip
portion of the vegetable is taken
up and arrange the ovals so formed
as border around a platter. the
center to be filled in later with what
ever is to be served. Brush the
vegetable mounds with diluted egg
Eoik. milk or melted butter and
place them in hot oven until brown.
Two vegetables may be used in this
way, placing them alternately.
A form of garnish that does not
require any special utensil for the
making is that OF the vegetable con-
tainer filled with a second vegetable
vegetables. For instance. large
boiled beet may be followed out and
hlled with macedoine of carrots.
peas and diced turnips in cream.
treamed cabbage. finely chopped and
hlled into an eXcavated beet. is an
other good garnish. and if hot slaw is
liked, this gives variety in the use
of cabbage as filing.
Canned corn. spinach and other
vegetables that do not keep their
shape we'll when used as garnish
are more successful If placed in
molds, pastry holders or croustades
made from bread or potato. Peas,
for instance. make an excellent gar
nish if placed in a followed mound
OF mashed potato. or spinach finely
chopped can be placed on a founda-
tion of boiled rice, with hard-boiled
egg as decoration, or canned corn
is good in a boat-shaped shell of
pastry A single glazed onion with
a topknot of parsley is favorite
individual garnish for onion-loving
families, and fried onion rings are
sure of n welcome.
Lettuce ribbons make an attractive
garnsh. The large. outside leaves.
unSuited for salad, may be used for
this purpose. Roll the well washed
leaves round and round. holding each
one tight with the left hand. and
with the right hand cut in thin slices.
using a sharp vegetable knife for the
purpose. The result will be dainty
green ribbons that can be used as
garnish for cold meat or salad.
trailing their greenness here and
there or lightly piling il in mounds.
Ribboned lettuce may also be quick
ly boiled and then mixed with a thin
boiled dressing. Add a further gar
nish of powdered egg yolk and thin
rings of white of egg.
Garnfshes for Desserts.
The woman who has a well-stocked
preserve closet can devise all sorts
of garnisheS for hot or cold desserts.
Plain ice cream can be given gar
nish of half a canned peach or pear
at the time of serving. or fruit jelly
may he spread between two flavor
ings of ice cream, or chopped candied
fruit may be sprinkled on top. Small
fancy cakes, gay with icing and nuts.
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