GARNISHINGS
It has been said that “what appeals to the eye generally appeals to the palate.”
Use care and taste in serving; dainty service will make the simplest food most attractive.
Never allow any food which looks unsightly to be served. Toasted bread, burned on one side, may take away the appetite, but toasted a golden brown on both sides, with crusts cut off and then cut in strips and served in between the folds of a fresh doily, will appeal to the most fastidious.
Parsley is always used to garnish meats. Meats should be skewered into shapely pieces before being cooked, and served on dishes to display them well.
Steaks and chops should be trimmed before cooking, then broiled evenly on all sides—never burned.
Rib chops should be garnished with chop frills.
Slices of lemon, hard-cooked eggs cut in strips, chopped pickles, and parsley are used for garnishing fish.
Cold sweet dishes are garnished mostly with jellies cut in cubes, and candied fruits, red cherries, and angelica being the most popular.
Nuts and raisins are also used.
Ice creams are garnished with meringues and spun sugar.
Cakes are garnished with nuts and plain and fancy frostings put through a pastry bag and tube.
Whatever garnishing is used, avoid overdoing the matter; the simplest is always the most attractive.