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.