The green garnishes are parsley, watercress, small crisp lettuce leaves, green lettuce cut into ribbons, chicory, and celery tops. These are all edible, and all have places -where they are especially appropriate. Parsley, which is most commonly used, is preem- inent for convenience, beauty of leaf, and freshness. In manj' cases, however, greens which can be eaten with the dish are preferable, such as watercress with broiled or fried meats or fish. Parsley may be used with almost everything in its purely ornamental function, but it can be chopped and sprinkled over foods for both its iiavoring and decorative qualities. A woman who has mastered the art of making an omelet will usuallj' give it this finishing touch. Parsley should be very green and crisp, well washed, and dried with a cloth before being used ; it may then be broken into sprigs and placed at intervals, or formed into a wreath. Sometimes a large bunch, like a bouquet, may be used with good effect. Lemons, like parsley, have convenience to recom- mend them, and, like watercress, are acceptable with fried meats. The acid of lemon is the best condiment for veal. AVhen they serve the double purpose of garnish and condiment, they should be cut so the pieces can be taken in the hand and pressed with- out soiling the fingers. This is effected by cutting them in quarters lengthwise, or in halves and then in quarters. In some instances a half lemon is not too much to serve with one portion, but ordinarily quarters are sufficient. Slices are useless with meats, except as ornaments. Illustration No. 1 shows a 16 LUNCHEONS lemon ready to be sliced. It has been channeled so as to give the notched edges which make the slices more ornamental. The illnstration also shows a lemon made to simulate a pig. This form can be used with propriety on a ham or pork dish. The ears are formed by cutting and raising a triangular slice on each side of the pointed end, the eyes are made of cloves, the legs and tail of wooden tooth- picks. Hard-boiled eggs ornament in a variety of ways. They should be boiled very hard, then cut with a thin, sharp Imife so the slices will be smooth and the edges clean. Illustration No. 2 shows plain slices, rings made by slipping the yolk out of slices, an egg cut into quarters and eighths, a whole yolk set into a ring, and a stuffed egg. Yolks pressed through a colander and sprinkled over creamed meat and fish dishes, cream toast, and some other dishes make a beautiful golden covering. Chopped whites in con- junction with crumbed yolks are used for tracing designs over salads, minces, and cold pieces. Pickled beets are a useful and effective garnish. The color gives decided contrast, and the flavor is a good relish. Sliced beets can be stamped with vegetable-cutters into fancy shapes, or cut with a knife into diamonds, cubes, or strips. One can easily have them always at hand. Two or three boiled beets sliced thin and put into vinegar Avill last until all are used, and should be among the stores in the dresser awaiting the convenience of the cook. Cucumber pickles and gherkins are equally useful in point of color effects, and in giving piquancy to many foods. They are iised in slices stamped into fancy shapes, or chopped and arranged in lines or in little heaps. Gherkins are usually left whole, but may be sliced. NO. 1. LEMONS cur FOU GAKNISUES. KU. ^. EGGS CUT lOK GAKNISHES. n NO. 3. GARNISHES. 3. A OiiiTDt out into Clip eliape witli a iluted knife ami tilled with touiato. A lemon eut into basket shape, tlie center eovered with eliopped pa.rslej'. A tiimiii cut into euii shape with tinted knife and tilled with green peas. A carrot cup holdiu^^ parsley. (iradnated slices of carrot holding a sprig of i)arsley. Olives. Strips of the white of a hard boiled egg arranged in a circle, the "whole

AI-modernized reading of the original text

The green garnishes are parsley, watercress, small crisp lettuce leaves, green lettuce cut into ribbons, chicory, and celery tops. These are all edible, and all have places -where they are especially appropriate. Parsley, which is most commonly used, is preeminent for convenience, beauty of leaf, and freshness. In many cases, however, greens which can be eaten with the dish are preferable, such as watercress with broiled or fried meats or fish. Parsley may be used with almost everything in its purely ornamental function, but it can be chopped and sprinkled over foods for both its flavoring and decorative qualities. A woman who has mastered the art of making an omelet will usually give it this finishing touch. Parsley should be very green and crisp, well washed, and dried with a cloth before being used ; it may then be broken into sprigs and placed at intervals, or formed into a wreath. Sometimes a large bunch, like a bouquet, may be used with good effect. Lemons, like parsley, have convenience to recommend them, and, like watercress, are acceptable with fried meats. The acid of lemon is the best condiment for veal. When they serve the double purpose of garnish and condiment, they should be cut so the pieces can be taken in the hand and pressed without soiling the fingers. This is effected by cutting them in quarters lengthwise, or in halves and then in quarters. In some instances a half lemon is not too much to serve with one portion, but ordinarily quarters are sufficient. Slices are useless with meats, except as ornaments. Illustration No. 1 shows a lemon ready to be sliced. It has been channeled so as to give the notched edges which make the slices more ornamental. The illustration also shows a lemon made to simulate a pig. This form can be used with propriety on a ham or pork dish. The ears are formed by cutting and raising a triangular slice on each side of the pointed end, the eyes are made of cloves, the legs and tail of wooden toothpicks. Hard-boiled eggs ornament in a variety of ways. They should be boiled very hard, then cut with a thin, sharp knife so the slices will be smooth and the edges clean. Illustration No. 2 shows plain slices, rings made by slipping the yolk out of slices, an egg cut into quarters and eighths, a whole yolk set into a ring, and a stuffed egg. Yolks pressed through a colander and sprinkled over creamed meat and fish dishes, cream toast, and some other dishes make a beautiful golden covering. Chopped whites in conjunction with crumbed yolks are used for tracing designs over salads, minces, and cold pieces. Pickled beets are a useful and effective garnish. The color gives decided contrast, and the flavor is a good relish. Sliced beets can be stamped with vegetable-cutters into fancy shapes, or cut with a knife into diamonds, cubes, or strips. One can easily have them always at hand. Two or three boiled beets sliced thin and put into vinegar will last until all are used, and should be among the stores in the dresser awaiting the convenience of the cook. Cucumber pickles and gherkins are equally useful in point of color effects, and in giving piquancy to many foods. They are used in slices stamped into fancy shapes, or chopped and arranged in lines or in little heaps. Gherkins are usually left whole, but may be sliced. NO. 1. LEMONS CUT FOR GARNISHES. NO. 2. EGGS CUT FOR GARNISHES. n NO. 3. GARNISHES. A carrot cut into cup shape with a fluted knife and filled with tomato. A lemon eut into basket shape, tlie center eovered with eliopped parsley. A turnip cut into cup shape with a fluted knife and filled with green peas. A carrot cup holding parsley. (iradnated slices of carrot holding a sprig of parsley. Olives. Strips of the white of a hard boiled egg arranged in a circle, the "whole

Luncheons