The merits of toast points, slices of tomato, slices of lemon, or
whole or chopped nuts as garnishes are evident. A sprinkling
of shot, either chocolate or colored, served with or without
whipped cream, is a delightful garnish for salads or dessert. The
final artistic touch may be given to a dish by putting a sprig of
parsley on a pat of butter, or a bit of parsley on the roast and
vegetables with a sprinkling of paprika on the potato and the
salad.
Contrasting colors are essential in the process of garnishing.
For this reason highly colored foods are best, if care is taken not
to choose combinations which clash. Red and green or green
and orange are effective. Some shades of red and yellow are
excellent combinations. If the maxim be true that " we eat with
our eyes," then in every home the garnishing of the food should
be given careful attention. American homes of to-day are setting
a standard of good cookery in an artistic setting and environ-
ment, so that the question of garnishing is not a matter for com-
pany meals only. This same standard of good cookery is the aim
in the family meals recommended in this book. And so the plea
is made that the housewife garnish every meal, even the simplest
menu, for the results obtained are worth the effort.
Garnishes
The following suggestions will help in planning more elaborate
garnishes than those previously mentioned:
1. Croutons in fancy shapes.
2. Cucvunber rings stuffed with pimento.
3. Green pepper rings stuffed with cream cheese.
4. Radish roses.
5. Beet roses.
6. Slices of lemon rolled in chopped parsley.
7. Stuffed celery.
8. Curled celery.
9. Hearts of celery.
10. Pimento cut into fancy shapes.
COOKERY TECHNIQUE 361
11. Stiiffed eggs.
12. Slices of hard-cooked egg.
13. Aspic cut in fancy shapes.
14. Pearl onions.
15. Olives (green, ripe, or stiiffed).
16. Watercress.
17. Lobster claws and legs.
18. Small sweet gherkins.
19. Pickle slices.
20. Truffles.
21. Sauteed mushrooms.
22. Grated cheese.
23. Cream cheese balls rolled in groimd nut meats, paprika, or
topped with a half nut meat.
24. Stuffed dates or prunes.
25. \\Tiole strawberries with the hull.
26. Whole fresh blackberries, raspberries, or seedless green grapes.
27. ^Maraschino cherries (red or green).
28. Marrons.
29. JeUies.
30. Sections of orange and grapefruit.
31. Pineapple rings.
32. Rolled ancho\-ies.
i^. Salted nuts.
34. Crystallized ginger.
35. Angelica.
Carving the Meat
There is a general consensus of opinion that a roast of meat
or a fowl of any sort looks best if brought to the table as a whole.
Although in some families the carving is done in the kitchen,
the ideal host likes to car\-e at the table. A succulent roast,
beautifully browned, a well-broiled steak or slice of fish, an
artistic ham baked in brown sugar with clove covering, or a
fowl done to a turn, merely by their presence on the table add
to its beauty. The aroma whets the appetite and creates the
proper atmosphere for the meal.
But whether the carving be done at the table or in the kitchen
the knife used for the cars-ing must be sharp. Practice makes
perfect, but even the amateur may car\'e well if he has a knife
that is sharp. Always ascertain the grain of the meat before-
362 THE INTERNATIONAL COOK BOOK
Page 152
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The merits of toast points, slices of tomato, slices of lemon, or
whole or chopped nuts as garnishes are evident. A sprinkling
of shot, either chocolate or colored, served with or without
whipped cream, is a delightful garnish for salads or dessert. The
final artistic touch may be given to a dish by putting a sprig of
parsley on a pat of butter, or a bit of parsley on the roast and
vegetables with a sprinkling of paprika on the potato and the
salad.
Contrasting colors are essential in the process of garnishing.
For this reason highly colored foods are best, if care is taken not
to choose combinations which clash. Red and green or green
and orange are effective. Some shades of red and yellow are
excellent combinations. If the maxim be true that " we eat with
our eyes," then in every home the garnishing of the food should
be given careful attention. American homes of to-day are setting
a standard of good cookery in an artistic setting and environ-
ment, so that the question of garnishing is not a matter for com-
pany meals only. This same standard of good cookery is the aim
in the family meals recommended in this book. And so the plea
is made that the housewife garnish every meal, even the simplest
menu, for the results obtained are worth the effort.
Garnishes
The following suggestions will help in planning more elaborate
garnishes than those previously mentioned:
1. Croutons in fancy shapes.
2. Cucvunber rings stuffed with pimento.
3. Green pepper rings stuffed with cream cheese.
4. Radish roses.
5. Beet roses.
6. Slices of lemon rolled in chopped parsley.
7. Stuffed celery.
8. Curled celery.
9. Hearts of celery.
10. Pimento cut into fancy shapes.
COOKERY TECHNIQUE 361
11. Stiiffed eggs.
12. Slices of hard-cooked egg.
13. Aspic cut in fancy shapes.
14. Pearl onions.
15. Olives (green, ripe, or stiiffed).
16. Watercress.
17. Lobster claws and legs.
18. Small sweet gherkins.
19. Pickle slices.
20. Truffles.
21. Sauteed mushrooms.
22. Grated cheese.
23. Cream cheese balls rolled in groimd nut meats, paprika, or
topped with a half nut meat.
24. Stuffed dates or prunes.
25. \\Tiole strawberries with the hull.
26. Whole fresh blackberries, raspberries, or seedless green grapes.
27. ^Maraschino cherries (red or green).
28. Marrons.
29. JeUies.
30. Sections of orange and grapefruit.
31. Pineapple rings.
32. Rolled ancho\-ies.
i^. Salted nuts.
34. Crystallized ginger.
35. Angelica.
Carving the Meat
There is a general consensus of opinion that a roast of meat
or a fowl of any sort looks best if brought to the table as a whole.
Although in some families the carving is done in the kitchen,
the ideal host likes to car\-e at the table. A succulent roast,
beautifully browned, a well-broiled steak or slice of fish, an
artistic ham baked in brown sugar with clove covering, or a
fowl done to a turn, merely by their presence on the table add
to its beauty. The aroma whets the appetite and creates the
proper atmosphere for the meal.
But whether the carving be done at the table or in the kitchen
the knife used for the cars-ing must be sharp. Practice makes
perfect, but even the amateur may car\'e well if he has a knife
that is sharp. Always ascertain the grain of the meat before-
362 THE INTERNATIONAL COOK BOOK