The whites and yolks are better poached separately for garnishing. Cut whites with vegetable cutters sometimes.
Toast points or croutons of different shapes are suitable garnishes for timbales, eggs, broiled mushrooms and true meat or vegetable stews, or we may use pieces of bread of different shapes that have been dipped in egg yolks and milk and baked. Breaded triangles, squares or circles, of corn meal porridge may be used to garnish the edge of a platter for a stew.
Serve some creamed dishes or stews in shells of pastry.
Turk's head and border molds may be decorated with truffles or other decorations, and used for meat dishes for variety.
Button mushrooms may be used for garnishing individual timbales.
For legumes or other meat dishes, sometimes use carrots in dice or slices, sprinkled with chopped parsley or interspersed with sprigs of parsley.
Lemon Points. - Cut slices of lemon into four or six parts.
The pastry bag gives variety in garnishing and decorating. The bag itself may be of rubber, paper or cloth. Cloth for all purposes is the most practical. To make, take "Indian Head" or other heavy cloth, cut it into any sized square desired; fold and sew together in cornucopia shape (the seam is better felled), trim the top evenly and hem; then cut off a very little from the point and hem that, leaving the opening just large enough to insert the tubes one-third to one-half their length.
Paper bags may be used in an emergency, and rubber for some purposes, but not for anything containing oil.
Mashed peas and potatoes should not be too dry for decorating.