Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 19

Use the end of a small black olive for the center of daisies, and carrots for the leaves.

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.

Cut left overs of pie crust or cracker dough into fancy shapes, for scalloped dishes, salads and some desserts, and into squares, diamonds or strips for peas and other vegetables.

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.