Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Some meat garnishes can be used at all times; others are especially adapted to certain kinds of meat.

In general
Parsley
Watercress, in season
Mixed pickles

For steaks
Lemons cut in fancy shapes
Sautéd mushrooms
Potato roses
Stuffed tomatoes
Stuffed peppers
Grilled and buttered Brussels sprouts

For fish
Lemons, in slices and cut in fancy shapes
Cucumber baskets, filled with dressing
Parsley
Watercress
Clam shells, stuffed with clams and mushrooms
Mushrooms, sautéd
Potatoes, cut in fancy shapes, such as shoe strings or lattice, and fried in deep fat

There are certain garnishes which it is customary to use with salads, especially with chicken salad.

For chicken salad
Hard-cooked eggs, sliced or cut in eighths
Lemons, sliced
Pickles
Paprika
Parsley
Capers
Olives
Head lettuce cups

For fish salad
Pickles
Olives
Lemons, cut in fancy shapes
Cucumber baskets holding extra salad dressing
Paprika
Parsley

For fruit salad
Tiny cheese balls
Cheese balls rolled in chopped nuts
Tiny sandwiches
Olives
green
ripe
stuffed
Cheese straws in fancy shapes

Very often where sandwiches are ordered they will serve as the main dish of the luncheon meal. They should be made as appetizing as possible by the use of suitable garnishes.

Pickles
Olives
Cheese balls
Parsley
Watercress
Attractive paper or plain linen doilies
Nut meats