The international cook book

The buying of meats should be given the most careful con- sideration. It is possible to buy cheaper cuts occasionally and by careful cookery to serve a nourishing and appetizing meal. But whether we buy the cheaper cut or the more expensive it is necessary to give thought to the purchasing. Buying food for the family is an interesting task and is deserving of every woman's consideration. Raw materials are made into temptmg food for the family through the art of cookery. This art is a scientific one. It is a COOKERY TECHNIQUE 359 well-known fact that there is no longer any luck in cooking. Ha\ing better luck this week than last or the other way round was an excuse that was accepted at one time; but today we know so definitely the value of weight, careftd measurements, and correct time for cooking that there is no longer any luck about it. If the same thing is done the same way every time, the finished product will be successfxil. Measuring cups, flour sifters, and measuring spoons all help in getting the quantities right. The oven control of oven thermometers checks the heat. There is a satisfaction in knowing that food will come out right if we obey all of the rules laid down. Garnishing, the Final Touch Food must appeal to the appetite, and food that makes an attractive appearance is always the most tempting. Well-cooked food if ser\'ed with an artistic garnish will be more easily digested and assimilated. The ver\' simplest garnish will have a decided effect upon the appetite and is within the reach of ever>' one. Parsley and paprika are probably the two garnishes most often used. They are contrasting colors, and the red and green always blend beautifully and fit into almost any color scheme em- ployed. They are brilliant in color and can be eaten. Two of the chief considerations in selecting garnishes are high color and edibihty. The following are excellent materials for the purpose of garnishing: parsley, paprika, chives, berries, pimentos, water cress, and radishes. Well-cooked food arranged on a platter garnished with vegetables and fniit of contrasting colors can achieve an effect lovely to look at. At heart most women are artists. Ingenious housewives will plan and ser\e meals that are beautiful to look at as well as nourishing and appetizing. They will discover ways of bringing out the inherent beauty of the materials at hand by combining new colors and textures. On first thought it would seem as if there might be a lack of garnishing material during the winter months, but during the cold season parsley and chives may be grown in flower pots and kept within easy reach on the kitchen shelves. Garnishes supply flavor and relish to food. Whole cloves, sHces of cucumber, capers, and highly colored canned grapes can be used in many 360 THE INTERNATIONAL COOK BOOK ways and in many different combinations. Orange slices and apple rings are to be recommended as garnisliings for roast meats, duck, or goose. Not only do they serve as a garnish, but they also find favor as a relish when served with the meat.