This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Feed is garnished (1) to please the eye; (2) to improve the flavor; (3) to increase the nutritive value; (4) to increase the bulk or sufficiency for service. .
A garnish must meet the following requirements:
1 It must be edible.
2 It must be appropriate to the dish with which it is served.
3 It must be pleasing to the eye.
4 It must not interfere with the service of the dish.
5 It must be ready to put on so that the service of the meal is net delayed and the hot foods do not become cooled by standing.
6 It must not be used to cover up the lack of skill in cooking.
Materials use for garnishing include: -
1 Fresh green vegetables, washed and crisped. Parsley, lettuce, cress, etc.
2 Cooked vegetables cut in attractive shapes. Beets, carrots, etc.
3 Potatoes. French-fried, riced, potato roses.
4 Croquettes of vegetables and cereals.
5 Sauces of good consistency and color.
6 Small fish, oysters, mushrooms, strips of bacon, etc.
7 Celery curls, slices of tomato, pickles, olives, etc.
8 Toast, cut in fancy shapes.
9 Puff pastry cooked in attractive forms.
10 Jellies, lemons, cherries, etc.
11 Nuts, washed and blanched, whole or chopped.
12 Whipped cream and meringues.
Flowers, nasturtiums, and violets, are occasionally used as a garnish. Thus nasturtiums may be used with a salad. Candied violets sometimes garnish a cake. However, flowers are more frequently used to decorate the table or the dish than the food stuff. Thus a rose is sometimes laid on the plate beside the sherbet cup or on the invalid tray.