Evening Republican, Volume 15, Number 139, Rensselaer, Jasper County, 13 June 1911 — LOOK TO THE GARNISHMENT [ARTICLE]

LOOK TO THE GARNISHMENT

Simple Touche* Will Be Found to Add Greatly to the Pleasure of a Meal. A great deal of the pleasure of a meal is in the service, not in elaboration or much pomp, but in those dainty touches that prove an artistic sense of the beautiful. It takes a little more trouble to allow plain boiled rice to cool in a circular mold and 111 in the center with a hash or a thick puree of tomatoes, but by so doing the luncheon of hash and rice ia transformed from the ordinary dish to one that looks tempting. Garnishing is a question of taste. Throughout most of the years a few leaves picked from shrubs or trees and tucked in on the edges of a dish of fruit enhance the appearance of the dish, while for other purposes, such as cold meat and butter, parsley ought to be remembered always. A touch of color always looks well on a dish, and carrots, beetroots, cucumber, lemon in slices, or. section of hard-boiled egg and tiny tomatoes all lend themselves to garnishing. Candled fruit is effective with puddings and jeUles.