GARNISHES when tastefully used, add much to the appetizing and artistic effect of the whole table; though it is never wise to carry the art of garnishing or decorating any dish to an extreme.

Hollandaise Potatoes

Hollandaise Potatoes for instance, while very tasteful would be a useless waste of time and labor for any but state occasions.

The simple spray of green that is in reach of all, will add a charm to the plainest repast.

A List of the garnitures most commonly used is given below.

How To Garnish Fish

Saratoga potatoes, potato balls, potato croquettes. Arrange either of these around the edge of platter and serve with the fish.

BAKED FISH.

Hollandaise Potatoes

Arrange in tiny pyramids of 5 or 7 halls at intervals around the edge of the platter, or in a close double border. Serve with the fish. The potatoes may be mixed for variety, with carrots and beets prepared in the same manner.

Pickled Beets

Pickled Beets sliced plain, or cut in fancy shapes. Carrots alternated with the beets. A pretty contrast. Sliced lemon may be used with sprigs of green.

Sliced Lemon

Arrange around the platter alone, or alternate with small clusters of curled lettuce, parsley or water-cress. The slices may be plain or notched.

Parsley, Lettuce, (curled variety), water-cress, celery tops and curled celery may be used alone; or, with lemon as above, or arrange a vine of parsley, cress or celery, around the edge of the platter; laying one or two sprays of green or a slice of lemon on the fish itself. Curled lettuce may be arranged in clusters around the edge of the platter with spaces between, or with sliced lemons or beets.

Fried Oysters

Fried Oysters may be arranged in a double row around the edge of the platter and two or three served with fish.

Sheep-Sorrel is pretty and appropriate. Fennel (garden) is also used. Take boiled or fried fennel for mackerel and salmon and serve with the fish. Eggs, hard-boiled and sliced, may be used alone, or alternated with green same as lemon.

MACKEREL.

Various Small Fish

Arrange as artistically as may be upon the plate with bits of green or lemon.

Beefsteak Garnish

Potatoes garnish beefsteak nicely prepared in any of the ways mentioned for fish.

Lyonnaise potatoes with onions, serve any style of potatoes with steak.

Mushrooms broiled are an extra garnish. Serve with the steak.

Brussel Sprouts

Brussel Sprouts and cauliflower should be separated in small pieces.

String-Beans boiled or pickled. Lemon sliced, alternated with green of any kind. Tenderloin steak is very nice garnished with lemon and Saratoga potatoes. Serve the potatoes with the steak.

PORTERHOUSE STEAK.

A Porterhouse Steak may have a couple of slices of lemon laid upon it or a spray of parsley; either of these are,without farther garnishing, nice.