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The Art of Garnishing Foods Mildred B Volume 2 | Number 2 Article 9 2016 The Art of Garnishing Foods Mildred B. Elder Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons 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 dinners 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 dish 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 food 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 fruits and vegetables make attrac­ partment stores. These make an effective tive, edible garnishes. They need no garnish when the potato is desired in Celery 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 vegetable 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 platter with the food they end and allowed to stand in cold water. Vegetables and fruits form the princi­ garnish. A butter and par sley sauce 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 cook A few left-over carrots 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 steak will surprise olives. 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 flavors for the meal. 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 olive 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 tomato 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 parsley, or fried onion fortune to have at her command a garden have a sprinkle of paprika 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 toast 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 cakes. All quantity of the dish as well as its at­ touch of color as well as a piqunat taste. sorts of flower forms may spring into tractive appearance. Raw tomatoes are one of the most pleas­ being on the birthday cake 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 buffet 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 poached egg 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 flowers are used as a or two may make all the difference in garnish especially for desserts. 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 dessert 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 dinner party, as is also the table.
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