Evening star., 1934-12-21
Last-/Ninute Christmas Plans
copyright. 1934.)

bility Of touching the guests shoulder
and is practical way of avoiding
table mishaps.
While some of these elementary
rules for table service may seem like
unnecessary details and not to involve
any particular convenience, a mo-
ment's thought will disclose the rea-
son back of the rule, and always with
thoughtfulneSs for others as its base.
Food Garnishes.
A garnish has two functions, name
ly, to decorate dish and to add to
its subtlety Of taste. Garnish dark
foods with light colors, and light foods
with dark colors. Salads may or may
not be garnished. Keep garnishes
small; they are not the center Of
attraction. Don't have more garnish
than food to be garnished. Have the
garnisheS eatable. Choose the one
that is friendly to the dish being
served.
A stuffed prune is handsome gar
niSh. Olives and pickles are nat
ural garnishes. Fruits of many kinds,
I such as pineapple or apricots, make
lovely garnishes for meat dishes. To-
matoes and tomato jelly, cut in shapes
| or chopped, will dress up cold-meat
platter. Little jelly molds make de-
lightful trimmings for fish and cold
mats. Beautifully Drowned crumbs,
croutons, toast sippets and nuts, all
! are garnishes, though not always
called that. Keep en- hand a few
lemons (the Indispensable garnish)
and parsley. Bread crumbs (kept dry
in a glass jar) are great help, as is
! grated cheese (bought in sitter pack
age). A small quantity Of pastry In
the refrigerator is a life saver, If you
want to make fruit tarts.
Bananas, halved lengthwise, dipped
in lemon juice, then in flour, and
placed around roasting chicken,
capon or duckling, 10 or Is minutes
before it is done, and left to brown
delicately, make very attractive and
tasty garnish, arranged on the platter
around the bird. Pineapple slices or
| halves of canned pears, treated in
the same way, go well with turkey,
goose, guinea fowl or chicken. Halves
of canned apricots, dipped in flour
and Drowned in butter, make tempt
ing garnishes for SQUAD or duckling.
The Soup Course.-Garnish with
croutons, chopped parsley, paprika,
alphabet noodles, puffed cereal,
whipped cream, chopped, hard
cooked egg, or popcorn. Serve with
saltines or cheese crackers, bread
sticks, toast rings or Melba toast.
Meat Accompaniments.-Cranberry
sauce, currant jelly, apple sauce, ap-
pie rings, fried bananas or fried pine
apple slices, pickles of all sorts, Chill
sauce, olives, spiced peaches or
picked pears.
Dessert Garnishes. whipped
cream, nuts Chopped or halves, CO.
conut, red or green cherries, raisins,
marshmallows, candied fruit, lemon
and orange peel or colored candy
shot.
Canape Appetizers.
When preparing canapes, the tex
ture of the bread is very important
A close, fine grained variety will make
a much better finished product than
bread that is porous and filled with
holes. After it has been thinly sliced
and the crusts have been removed, it
can be cut into small squares, rounds,
finger lengths, triangles or any desired
shapes. The star Is decorative, like
wise the half moon. You will find q
doughnut cutter, or any other fancy
cutter, convenient. Small crackers.
too, make an excellent base, and are