To garnish a dish well, adds very much to its appearance and the most simple dish can be made to appear much more appetizing when served, if surrounded by bits of parsley, or other green, or slices of eggfi, pickles or vegetables. The time taken to garnish is only a moment or two if the gar- nish be a simple one, which should be the kind to use for every day, and one will be well repaid for so doing. Of course a more elaborate garnish takes longer time in its preparation. Care must always be exercised in regard to the quantity used, as a too heavy garnishing really spoils the appearance of the dish. When vegetables are used for the garnishing the garnishing knife ^^>s>^ flutes them nicely, adding much to their appear- ance. There are different ways of garnishing, but the general method is to surround the article and in giving the garnishes, unless otherwise mentioned, that is what is meant. The article is sometimes placed on a bed of the garnish and sometimes around a mound of the latter, as illustrated, the chops surround- ing a mound of potatoes. In serving meats, game, etc., it is also very essential to have an appropriate sauce or choiw «ad PMaiow. gravy which will enhance the flavor of the article served, and we give below sucn garnishes and sauces as have been used by different cooks very success- fully, and one can select such as they wish or can prepare most easily. We also give some ways of preparing some of the garnishes although most ol them are given in the first part of book. OABNISHES FOB CREAMS, BTO. For Bavarian Creams. — ^Whipped cream. For Blatu: Mange. — Boiled custard. For Lemon Jelly. — ^Parsley or smilax with a few forget-me-nots. For Ice-cream, ^Whipped cream ; a meringue or a spray or two of lax with some delicate roses. For Orange JeUy. — ^Parsley, smilax or myrtle with garden pinks. I GARNISHES AND SAUCES, 627 ^ ^ . For Coffee Jelly. — Some green with bright red geraniums or ro^es. For DiBheB of Fruit. — Geraninm leaves ; rose leaves ; holly leaves and 'berries, artificial leaves may be used but natural leaves are much preferred. Where it is possible it is nice to have the leaves of the fruit, as of apples, pears, peaches, plums, etc. OABNIBHBS FOB FISH. For £tf2« .--Croutons ; fried parsley. For Boiled Cod. — Croutons ; potato patties. For Haddoch.-^'P&Tsley and slices of lemon alternated. For Baked Fish. — Sliced hard boiled eggs, or egg pyramid. For Boiled White Fish. — Spoonfuls of grated horse-radish or potiato balls. For Boiled Fish. — Slices of lemon. For Fried JPwA.— Parsley, celery, or lettuce. QABNISHXS FOR USATS. Boiled J9aeon.— Tufts of cooked cauliflower or brussels sprouts ; or place on a bed of boiled beans. For Boiled Beef. — Sliced cooked carrots, or turnips, whole glazed onions. Corned BeeJ (hot or cold) the same, or parsley, or the tender inside leaves of lettuce. For Broiled Beefsteak. — ^Ringed potatoes, squares of fried mush, sliced encumbers, grated horse-radish, or place a poached egg on each piece. For Fried Cold Corned Beef. — ^Pickled gherkins. For Minced Beef {or any meats.) — Croutons. For Roast Beef. — Pieces of asparagus ; potato balls ; glazed onions ; or tufts of scraped horse-radish. For Stewed Beef. — ^Tufts of cooked cauliflower or braised cabbage ; force* meat or potato balls. For Boiled Tongue, hot or cold. — Potato roses ; tufts of parsley and ganusb the root with a paper frill .

AI-modernized reading of the original text

To garnish a dish well, adds very much to its appearance and the most simple dish can be made to appear much more appetizing when served, if surrounded by bits of parsley, or other green, or slices of eggfi, pickles or vegetables. The time taken to garnish is only a moment or two if the garnish be a simple one, which should be the kind to use for every day, and one will be well repaid for so doing. Of course a more elaborate garnish takes longer time in its preparation. Care must always be exercised in regard to the quantity used, as a too heavy garnishing really spoils the appearance of the dish. When vegetables are used for the garnishing the garnishing knife ^^>s>^ flutes them nicely, adding much to their appearance. There are different ways of garnishing, but the general method is to surround the article and in giving the garnishes, unless otherwise mentioned, that is what is meant. The article is sometimes placed on a bed of the garnish and sometimes around a mound of the latter, as illustrated, the chops surrounding a mound of potatoes. In serving meats, game, etc., it is also very essential to have an appropriate sauce or [illustration: dish with garnish and potatoes] gravy which will enhance the flavor of the article served, and we give below sucn garnishes and sauces as have been used by different cooks very successfully, and one can select such as they wish or can prepare most easily. We also give some ways of preparing some of the garnishes although most ol them are given in the first part of book. OABNISHES FOB CREAMS, BTO. For Bavarian Creams. — ^Whipped cream. For Blatu: Mange. — Boiled custard. For Lemon Jelly. — ^Parsley or smilax with a few forget-me-nots. For Ice-cream, ^Whipped cream ; a meringue or a spray or two of lax with some delicate roses. For Orange JeUy. — ^Parsley, smilax or myrtle with garden pinks. GARNISHES AND SAUCES, 627 ^ ^ . For Coffee Jelly. — Some green with bright red geraniums or ro^es. For DiBheB of Fruit. — Geraninm leaves ; rose leaves ; holly leaves and 'berries, artificial leaves may be used but natural leaves are much preferred. Where it is possible it is nice to have the leaves of the fruit, as of apples, pears, peaches, plums, etc. OABNIBHBS FOB FISH. For Cod.— Croutons ; fried parsley. For Boiled Cod. — Croutons ; potato patties. For Haddock.— Parsley and slices of lemon alternated. For Baked Fish.— Sliced hard boiled eggs, or egg pyramid. For Boiled White Fish.— Spoonfuls of grated horse-radish or potiato balls. For Boiled Fish.— Slices of lemon. For Fried Fish.— Parsley, celery, or lettuce. GARNISHES FOR MEATS. Boiled Bacon.— Tufts of cooked cauliflower or brussels sprouts ; or place on a bed of boiled beans. For Boiled Beef. — Sliced cooked carrots, or turnips, whole glazed onions. Corned BeeJ (hot or cold) the same, or parsley, or the tender inside leaves of lettuce. For Broiled Beefsteak. — ^Ringed potatoes, squares of fried mush, sliced encumbers, grated horse-radish, or place a poached egg on each piece. For Fried Cold Corned Beef. — ^Pickled gherkins. For Minced Beef {or any meats.) — Croutons. For Roast Beef. — Pieces of asparagus ; potato balls ; glazed onions ; or tufts of scraped horse-radish. For Stewed Beef. — ^Tufts of cooked cauliflower or braised cabbage ; force* meat or potato balls. For Boiled Tongue, hot or cold. — Potato roses ; tufts of parsley and ganusb the root with a paper frill .

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