NO. 1. LEMONS CUT FOR GARNISHES.
Lemons, like parsley, have convenience to recommend them, and, like watercress, are acceptable with fried meats. The acid of lemon is the best condiment for veal. When they serve the double purpose of garnish and condiment, they should be cut so the pieces can be taken in the hand and pressed without soiling the fingers. This is effected by cutting them in quarters lengthwise, or in halves and then in quarters. In some instances a half lemon is not too much to serve with one portion, but ordinarily quarters are sufficient. Slices are useless with meats, except as ornaments. Illustration [No. 1] shows a lemon ready to be sliced. It has been channeled so as to give the notched edges which make the slices more ornamental. The illustration also shows a lemon made to simulate a pig. This form can be used with propriety on a ham or pork dish. The ears are formed by cutting and raising a triangular slice on each side of the pointed end, the eyes are made of cloves, the legs and tail of wooden toothpicks.
NO. 2. EGGS CUT FOR GARNISHES.
Hard-boiled eggs ornament in a variety of ways. They should be boiled very hard, then cut with a thin, sharp knife so the slices will be smooth and the edges clean. Illustration [No. 2] shows plain slices, rings made by slipping the yolk out of slices, an egg cut into quarters and eighths, a whole yolk set into a ring, and a stuffed egg. Yolks pressed through a colander and sprinkled over creamed meat and fish dishes, cream toast, and some other dishes make a beautiful golden covering. Chopped whites in conjunction with crumbed yolks are used for tracing designs over salads, minces, and cold pieces.
Pickled beets are a useful and effective garnish. The color gives decided contrast, and the flavor is a good relish. Sliced beets can be stamped with vegetable-cutters into fancy shapes, or cut with a knife into diamonds, cubes, or strips. One can easily have them always at hand. Two or three boiled beets sliced thin and put into vinegar will last until all are used, and should be among the stores in the dresser awaiting the convenience of the cook. Cucumber pickles and gherkins are equally useful in point of color effects, and in giving piquancy to many foods. They are used in slices stamped into fancy shapes, or chopped and arranged in lines or in little heaps. Gherkins are usually left whole, but may be sliced, giving buttons of color. Capers and olives complete the list of condiment garnishes, though any pickle may be used with propriety on cold meat dishes. Illustration [No. 3] shows various garnishes as explained in legend.
Croutons are an indispensable part of hot minced meat dishes, creamed mixtures, and eggs cooked in various ways. They serve also to ornament these dishes, which especially require garnishing to make them presentable. Croutons are pieces of bread browned in butter in a sauté-pan, or moistened with butter and browned in the oven. Care should be taken to cut them exactly, the shape depending on the dish with which they are to be used. For soups they should be quarter-inch cubes; for minced meats, triangles more or less acute. Circles, squares, and strips also have their places. The color should be light golden, not dark brown; the latter color betrays inexperience or carelessness.
NO. 3. GARNISHES.
1. A carrot cut into cup shape with a fluted knife and filled with tomato.
2. A lemon cut into basket shape, the center covered with chopped parsley.
3. A turnip cut into cup shape with fluted knife and filled with green peas.
4. A carrot cup holding parsley.
5. Graduated slices of carrot holding a sprig of parsley.
6. Olives.
7. Strips of the white of a hard boiled egg arranged in a circle, the whole yolk placed in the center. The white is cut lengthwise of the egg, the strips pointed at the ends and sliced so they will lie flat. A small slice is taken off the yolk to make it stand firm.
8. Cranberries.
9. Slices of celery that are crescent shaped.
10. Sliced pickled beet stamped into various shapes.
11. A gherkin sliced nearly to the end, the slices then spread out to resemble a leaf.
12. Chopped pickled beet.
13. A bottle of capers.
14. Aspic jelly cut into triangular, square, and diamond shaped pieces and into small dice.
On the front edge of the board are three pieces of chicken aspic which is so transparent that the pattern of the paper shows through it.