Desserts by their very nature, require some garnish to make them the perfect and satisfying last course which they should be. Candied fruit, marshmallows, slices of fresh orange or strawberries in season, whipped cream and bright candies add the needed bit of color. Here the use of paper doilies, glasses and attractively shaped china dishes is a great factor in appearance.
CHAPTER V
FORMS
THE IMPORTANCE AND USE OF FORMS
Printed forms or other practical aids which may help to reduce menu planning to a systematic routine are invaluable. Forms such as the party engagement blanks, shown elsewhere, and the meat order blank and menu blanks below tend to a desirable standardization. Since meat orders for the week are usually made out first and the menus planned around the meats, a form similar to the one shown below, with adaptations for the particular institution, may be helpful.
The lists of foods and the list of seasonal changes and garnishes contained in this book will save mental effort and tedium in planning by suggesting new combinations and variety.
Probably no single device will serve different kinds of institutions, but the principle of using appropriate printed forms to help in remembering details holds good for all institutions.