Daisy Design

Cut a hard-boiled egg into slices one eighth of an inch thick. With a pastry-bag tube or a small round vegetable-cutter stamp circles from the yolk. Cut the white strips diagonally, so they form diamond-shaped pieces. Lay a round piece of yolk in the mold, and the white pieces around it to simulate a daisy; place small pieces of parsley beside it, and use the stem of parsley for the stem of the daisy. This decoration fits very well in a Charlotte Russe mold, or in individual molds. Make two or three daisies on the large mold, only one on the small ones.

Berry Design

Use capers, grouped like berries, along the stem. Use watercress for leaves and parsley for stems. This design, being dark, looks well in chicken or veal jelly.

How To Decorate With Truffles

Slice the truffles very thin; stamp them into any form desired. Take each piece on a long pin, and place it in a well-buttered mold; or for jelly molds dip them in cold jelly, and they will then adhere to the sides of the mold. Arrange the pieces symmetrically in any design. If the truffle is cut in strips, make geometrical forms. Some dishes may be ornamented after they are unmolded by dipping the pieces of truffle in cold but liquid jelly, and then applying them. The latter is the method used for chaudfroid dishes, which are usually much ornamented. (See illustration facing page 320).

Green peas, carrots, beets, pickles, string-beans, radishes, parsley, etc., in combinations, can be made into various designs.

Vegetables And Truffles

VEGETABLES AND TRUFFLES CUT AND ARRANGED IN DESIGNS FOR DECORATING MOLDS, MOLDED DISHES, OR CHAUDFROID DISHES. (SEE PAGE 326).

1. Vegetables. 2. Truffles.

Socles

Socles are stands on which to raise birds, chops, or other articles above the dish to give them a better appearance, and allow more garnishing. They are also used as supports against which to rest larger pieces of meat, fish, tongue, etc., to keep them in place. Elaborate socles of various shapes are made of tallow by caterers, but these are not practicable for ordinary cooks to undertake, and they are also in questionable taste. The simple supports given below are easily made, and well repay the trouble, especially for cold dishes. They should be stuck to the dish with white of egg, so they will be firm. The simplest way of making a socle is to take a loaf of stale bread, remove the crust, and cut the crumb to the desired shape. Then spread it with butter, and cover it with parsley chopped very fine. If to be used for a hot dish, immerse the bread in hot fat until it takes a golden brown. Another simple socle can be made of hominy. Fill a well-buttered cake-tin or plain mold with boiled hominy. When cold it will retain the form of the mold. If desired, the sides of the mold can be ornamented with vegetables of different colors cut into fancy shapes. (See picture).

Socles Or Supports For Chops, Birds, Etc.

SOCLES OR SUPPORTS FOR CHOPS, BIRDS, ETC. FORM MADE OF RICE, HOMINY OR WHITE CORN MEAL MOLDED IN A TIN BASIN.

1. Green string beans.

2. Balls of carrot or beet cut in halves, or slices stamped into small rounds.

3. Parsley stalk.

4. Balls of carrot, large green peas or capers.

5. Slices of string beans.