Chops, Gutlets, Gold Fowl, Gold Meats Garnish

Currant Jelly

Currant Jelly or any other bright jelly laid in spoonfuls around the dish and a little dotted over the meat. This way of garnishing is especially nice for cold tongue or cold sliced meat of any kind. If the jelly is firm enough to cut in diamonds so much the better.

Stock Jellies

Stock Jellies of all colors are a very suitable decoration for meats.

Parsley and Lemon sliced may be used alone or alternated as for fish.

Dainty sprays of parsley may be placed lightly between the chops, cutlets or cold fowl joints.

For Sliced Meats

For Sliced Meats decorate the edge of the platter with green. Clusters of parsley or curled lettuce may be placed at the ends only of the platter.

Beets sliced and pickled may be used as for fish alone, or alternated with carrots, parsley, lemon, etc.

Anchovies are an appetizing relish and garnish. Cucumber pickles, small, are also used.

Roast Beef, Or Veal Garnish

Curled Celery, or celery tops, arranged in any of the ways given in this chapter. Lemon and beets sliced, pickled carrots, arranged alone or alternated with any green.

Roast BEEF.

Currant Jelly

Currant Jelly of different colors is nice for garnishes.

Saratoga Potatoes, Potato Balls, Potato Puffs, Potato Croquettes, Hollandaise Potatoes. Arrange any of these around the edge of the dish and serve.

Roast Pork Garnish

Any kind of green garnishes.

Fried Apples in round slices or apple fritters may be used fo]r a border and also served with the pork.

Roast Pig (Whole)

Trim the edge of platter with green. If it is to be served at table with the head, a roast apple, an ear of roast corn, or a lemon, is placed in the mouth.

ROAST PIG.

Mutton

Rice in balls, alternate with spoonfuls of bright colored jellies. Lettuce, cresses, or parsley are nice garnishes. Capers are nice served with this dish.

LEG OF MUTTON.

Game

Currant jelly arranged as a border, either in spoonfuls, or cut in dice. Stock jellies used in the same manner (color to suit). Green of various kinds arranged to suit the taste.

Roast Turkey

Cranberry jelly in spoonfuls or cut in forms.

ROAST TURKEY.

Link sausage roasted with the turkey, and arranged around the platter with clusters of parsley at the ends and sides.

Fowls

Lemons sliced, arranged in some of the above styles. Currant jelly, stock jellies, parsley, lettuce, celery, cresses, are all excellent.

Boiled Beef

Beets and carrots sliced, forcemeat balls, bread balls, and any of the usual green garnishes.

Ham Cold

Eggs boiled hard and sliced. Lemons sliced. Any of the green garnishes neatly arranged.

Cold Corn Beef

Any kind of green garnish may be used; also beets pickled and sliced, or cut lengthwise.

Salads

Decorate with cresses, or any green suitable for garnishing. Arrange the salad in a shapely mass on the dish Let the edge be ornamented with cresses, thyme, celery or lettuce, one or all of these may be used.

SALAD.

Olives

A double row of these around the edge of the dish is a very suitable decoration for a chicken salad. Serve 2 or 3 of them to each person with the salad.

Capers also may be used.

Lemons sliced either alone or with green garnishes. Salad of any kind may be arranged in a bed, or nest of large curled lettuce leaves, leaving the edges of these to form a fresh green border to the whole. This is especially pretty where a salad bowl is used.

BOILED LOBSTER.

A cluster of green may be placed in the center, or a slice of lemon.

Boiled Lobster

Arrange in a rather deep plate in a nest of curled lettuse leaves. Sliced hard-boiled eggs form a pretty contrast with the green.

Raw Oysters

Lemon sliced.

Cakes

Rules for frosting may be found among frostings. Plain cake may be trimmed with smilax starting from the center and trailing to the edge. A border of smilax may be laid around the edge of the plate for any cake. Beautiful moss is sometimes used or sprays of myrtle. In the opening left by the tube a cluster of flowers may be placed. A lace paper is put under some nice cakes, notably, a bride's cake.

CAKE.

Table decorations require study. They are only an improvement when appropriate. A few slices of lemon, or rings of the. whites of boiled eggs, a bit of cress, celery or thyme, are an appetizing addition to the viands of a neat and well-arranged table. However, they are not indispensable and may at all times be omitted.