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Home , Garnish (food)

Volume 2 | Number 2 Article 9

2016 The Art of Garnishing Mildred B. Elder Iowa State College

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Recommended Citation Elder, Mildred B. (2016) "The Art of Garnishing Foods," The Iowa Homemaker: Vol. 2 : No. 2 , Article 9. Available at: http://lib.dr.iastate.edu/homemaker/vol2/iss2/9

This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. THE IOWA HOJJ!EMA!l.ER 7 The Art of Garnishing Foods By MILDRED B. ELDER

G OOD pictures deserve good frames, and the success of depend largely upon the way in which they are put 011 to the table. Linens, glassware, china and silver all are necessary ac­ companiments and in the arrangement of foods in an attractive way, the artistic taste of the hostess is shown. In the modern table service garnishing forms an important part, for the eye must be saitsfied as well as the palate and the most delicious may not be enjoyed if its appearance is against it, therefore dainty ways of serving foods have a usefulness beyond their aesthetic value. A poor appetite is often tempted by a tastefully garnished dish when the same carelessly served would seem quite unpalatable. Good food attractively served and garnished adds much to our sense of well being. One does not have to spend much time, money or materials doing it. Just a little care-that's all! It is a good thing to remember that a garnish is in reality just what the word implies-a trimming. It puts on Even the Plainest Foods Can Be Madtl Alluring With a Touch of the finishing touch that makes all the Decorativeness. difference in the world in the effect of a dish. Then, too, it has the virtue of tis potatoes are made with a simple cut­ here and there or in mounds, according economy to recommend it for many left­ ter which may be obtained at most de­ to the artistic idea of the garnisher. over and make attrac­ partment stores. These make an effective tive, edible garnishes. They need no garnish when the is desired in seems especially adapted to gar­ apology for themselves and they not only smaller amounts. nishing salads, altho nothing tastes bet­ hold their own but they throw a glamour ter with roast fowl than crisp celery. It of attractiveness over the foods which Potato or other balls known is originally cut when in pieces two or they garnish, as "roulettes" are often piled cannon-ball three inches long, slit down at either fashion on the with the food they end and allowed to stand in cold water. Vegetables and fruits form the princi­ garnish. A butter and par sley pal garnish for meat dishes. It is evident, After standing for a short time the ends however, that in garnishing very much mal\es these seem more complete. become curled. This is always appro­ must depend on the good taste of the A few left-over or beets when priate for vegetable and fish salads and · and the materials at her command. A sliced or di·ced and piled in an original is good accompanied by green or ripe ~eneral idea of various garnishes is given fashion around the will surprise . Celery is sometimes cut in pieces here but their adaptation must be left to the family as well as provide a variety about three inches long and filled with the taste of those employing them. of for the . pimento cheese, making a nice addition We have grown accustomed to the Stuffed baked potato or potato nests for certain salads and meat dishes. elaborately garnished "planked" dishes, served either as a container for creamed Economy may be practiced in the use of which are equally attractive whether ac­ peas, carrots or creamed dried beef or olives for .they are effective as a garnish tually cooked on a plank or merely filled with brown gr avy make a most for many things when sliced or when cut placed there for serving with attractive complete accompaniment for chops or a in spirals. The latter is accomplished !;orderings of vegetables. roast. Potatoes are not the only con­ by ·cutting around the until it is tainer s of this sort for boiled beets or tur­ entirely r emoved from the pit, making a The housewife who makes a plaything tiny spiral-it makes a different sort of of her pastry-bag of heavy duck with an nips hollowed out are equally as good when filled! with creamed cabbage or decoration for fish or for an individual assortment of tubes, can work miracles salad. with mere mashed potatoes. She may other leafy vegetables. Medium-sized mal>e a border by using the plain tubes, onions stuffed with creamed mushr ooms There are many ways to use the or, when the proper tube is inserted, or chopped ham or some other left-over s nr "love apple" as a garnish. They ar e lovely potato roses will blossom. make a tasty garnish for the onion lov­ all simple and furnish excellent sugges­ These roses are very decoratively ar­ ing family, while a single glazed onion tions for the housewife who has the good ranged on a plank or platter; they may with a top-knot of , or fortune to have at her command a garden have a sprinkle of on them or rings will be sure of a welcome. with an ample supply of ripe tomatoes perhaps a sprig of parsley on one side. Ma ny vegetables, such as peas, canned that must be disposed of before the fir st The creations from the pastry-bag may corn, or spinach, that do not keep their frost. be sent to the table at once or they may shape easily wh en used as a garnish ar e A slice of grilled tomato makes an ap­ be placed in the oven until they become su·ccessful in molds or when served on propriate trimming for broiled liver a delicate brown color, assuring the hos­ triangles of or pastry. Portions of topped with tiny strips of bacon and bits tess that her food will be piping hot. vegetables that might otherwise be dis­ of parsley. Slices of tomato browned in Not only is the pastry-bag adept in mak­ carded can sometimes be utilized as an a little butter may be arranged across ing attra,ctive potato forms for it is equal­ effective garnish, thus incr easing the the front of the steak plank, giving a ly as effective in decorating . All quantity of the dish as well as its at­ touch of color as well as a piqunat taste. sorts of forms may spring into tractive appearance. Raw tomatoes are one of the most pleas­ being on the birthday if the frosting Lettuce ribbons are another bit of gar­ ing garnishes that we have for with such is fo rced tbru a pastry-bag. nish economy. The large outer leaves, a touch of brightness any dish gains a Potatoes may appear in many other unsuited for use for salads, are rolled festive air. Whether sliced, quartered or attractive shapes with the help of tiny tightly and cut with a sharp knife. The left whole and perhaps stuffed with a French vegetable cutters. They will cut result is tiny gr een ribbons, that can be celery and cu·cumber mixture they are potatoes, carrots and beets into any fanci­ used to garnish cold or hot meats or per­ equally as effective a garnish for the ful shape the garnisher may desire. Lat- haps salads, trailing their brightness (Continued on page 15)

• THE IOWA HOMEMAKER 15 THE ART OF GARNISHING FOOD of parsley are especially worthy of notice. +·-··- ··- ··- ··- ··-··-··-··- ··- ··- ··- ··-* Place three of these roses on an indi· i i (Continued from page 7) vidual plate the next time you serve a : i summer meal of sliced tongue or jellied luncheon, and place beside them a chicken. spoonful of salad and a sandwich. I COLLEGE f Eggs play an important part in gar­ All of these suggested garnishes are t i rrishing many foods. A delicately what are classed as "edible" and they GROCERY- I reposing on a spinach nest form the most interesting group altho is always attractive and may tempt some there are many other forms which are equally effective for certain types of• members of the family to partake of a Full line of much needed vegetable. A poached egg foods. Natural are used as a or two may make all the difference in garnish especially for . A single the world in a dish of hash, or rechauffee, rose, a daisy or other flower which will Staple and Fancy as the epicureans prefer to call it. Many carry out the decoration or color scheme left-over dishes can be topped with some· is always effective on a plate or along-side the wafers or macaroons. I thing of this sort, making them so at­ GROCERIES tractive that the family will not recognize Autumn leaves are a beautiful garnish i the likeness when it again appears on for the October party, as is also the table. · holly or mistletoe to trim the plum pud­ Two Deliveries Daily ding or Christmas dessert. I There are all sorts of -things which may be used to decorate the meat platter Bavarian cream or some fancy cakes Phone 538 and here is a secret about that. A very make a lovely picture when smilax or small piece of steak or a small roast will some dainty green vine is twined around them. provide for your family or guests when + I - 11- II-II- 11- II- II- II- II- II- II- I·- ··-N+I several accompaniments help to garnish After you once get the "garnish habit," it. Probably you have never thot of surely you will never stop for you will yellow string beans as a garnish, and become so fascinated in serving your + · -··-·--··- ·· -··-··- ·· -··-··- ·· - ··- ·· - ~ + pr obably the last few spoonsful haV'e foods attractively and with originality i often been wasted. I once saw a most that it will play as important a part in attractive and original arrangement of your planning as does the real food itself. i White Footwear foods on a plank. In the center was a i juicy broiled steak, at both ends fluffy HARRIET SCHLEITER WINS PRIZE I potato roses, on either side stuffed green FOR MAY FETE THEME We're showing the finest variety of peppers and at the tiny spaces left at "The Return of Spring," by Harriet GOOD WHITE FOOTWEAR, that the ends yellow string beans. Quite a Schleiter, is the story chosen by the ever graced a shoe store in Ames. delightful dish and just think, the whole Woman's Guild as the most deserving of meal with a variety of flavors, all placed the ten dollar prize offered for the most on one platter. It gave a festive air to attractive, original and suitable theme to Moderate prices here, you know­ tha table and altho the .hostess conr be worked out in the presentation of the $5, $6, up to $7.50. fessed that some of her garnishes were May Fete, May 11, in connection with left-overs from the previous day's din· "Veishea." We hardly see how a woman will ner, it seemed none the less pleasing to There is good chance of this being one be able to live through the coming me and, too, I thought what an art it of the loveliest of May Fetes, not only sumer without some sort of a selec­ was to be able to create such a meal and because of the delightful theme, but also serve it so well. because of the clever and capable char­ tion from our line of White Foot­ T.he American famriy service very acters available and the elaborate cos­ wear. much favors the use of the one large tume and scenery designing to be done platter or plank for the serving of foods by the students and instructor s with the rather than several side dishes a nd in­ beautiful setting of Iowa' State College t AMES BOOTERY deed it presents a much more inter esting campus. + I - 11-IJ- 111- II- 11- II-11-II - II- II- 11- II- 1+ problem for the housewife for in this she may show a great deal of originality in the combination of flavors, foods and +·-·~-··-··-··-··-··-:--··-··-··-··-··-··- ··-··--:-· · -··- ·· - ··- ·· -·· - ·· - ·· -·· -··-··-··- ·· -·+ colors. Each day she may plan a sur i i prise for her family, something that not only is nourishing, but which will appeal to their aesthetic sense. There is no I VANTINES I end of ideas in platter arrangements if one will cultivate her originality in this I! Oriental lPerfumesIncense l art. Red color schemes are always pleas· ing and afford a variety of foods. Bread· 1 Toilet Requisites ed pork chops, veal birds or lamb roasts are lovely with stuffed baked potatoes !- Large Assortment =f filled with creamed peas and red cin· namon apples to adorn the platter. 1 STUDENT SUPPLY STORE 1 These apples are cooked in a thin i Campustown, N ext to Theater i to which drops i . i have been added. If .they do not give +·-··-··-··-··-··-··-··-··-··- ··-··-··-··-··-11·-··-··-··-··-··-··-··-··-··-··-··-··-·+ enough color, a few drops of red vege­ table coloring may be added. If not so + •- •--••-•--••- ••- ••- ••- ••- ••- ••- ••- ••- •n-••-••-•-••- ••- ••-••-••-••-••-••-••-••-••-* much apple is desired and still the red color and cinnamon seem best, the I apples may be sliced and cooked in syrup until they are transparent. I Molds of cranberry jelly, tiny pickled i The Little Craft Shop beets, cubes of red aspic jelly and i ''Gift Shop of Distinction'' roses all help carry out a red color i scheme, while nothing is more attractive Largest Line of Party Goods in the State to top off the or dessert 1 than a large red ch erry. A most novel garnish for pork chops or I 214 Shops Block Des Moines veal cutlets is a row of fat spicy prunes. I They add a delicious flavor to the meal 1 Wal. 1126 and make a unique garnish. i . Tiny radish roses, nestled in a spray +·--·--·--·--·-··-··-·-··-··--·-··-··-··-··--·-··-·--·-·11-ll-ll-11-11-ll-··-··--·-·+