To nse butter or lard treat it in the same manner as directed for jelly in
eame place so as to get it just soft enough to pass through the cone, oe very
careful not to get it too soft or it will not stand. In warm weather add a little
flour to stiffen it, but not too muchj or it will not pass through the cone ; when
ready fill cone with it, same as for icing, and use in same manner. This or-
namentation, with the addition of a little parsley, and a cut root flower or so,
completes the operation of decorating the above named articles. They are
sometimes further, or even altoj^ether decorated or garnished with "sippets,"
(small pieces) cut aiamond or triangular form, and consisting of toasted bread,
aspic jelly, etc. ; but this style of garnishing is usually adopted only by thoso
who are not competant to decorate or gamisn with butter, lard or savory jellv,
and who are not able to cut their own root flowers. Boot flowers are usually
cut in the forms of roses, tulips, dahlias, etc., from white and yellow turnips,'
beets, and carrots, and the cages of the leaves are usually tipped with pmk
color, such as liquid ''cochineal.''
To cut root flowers, wash the roots, and for say a rose, take a good shaped
turnip, pare it. cut in the proper shape, then with a sharp pocket knife
(French root-flower cutters may be had of dealers in confectioner's supplies,)
go all around the bottom edge, so ^^^ ; then repeat this operation, so
^OCX, bringing the second cuts between the first, and holding the back of
the knife blade from you and the edge towards you. This causes the cuts to
meet at the bottom, and ^en b^ holding the knife point down, and running
it all round inside the cut the piece falls out, leaving the leaves separate ana
distinct. Continue this until you reach the center, so ^CXX • A little prac-
tice will assist you in this particular, and you will ^^'^'^ goon be able to
make other flowers, as the principle is the same ; when the flowers are cut
tip the edges as above.
A Fan Garnish, — Slice small cucumbers very thin lengthwise, leaving
them attached at the stem end and spread them open like little fans. These
are nice for sliced cold meat, chicken or turkey.
A Fancy Garnish. — Cut the breast of a cooked turkey or chicken into
slices and then, either with around tin cutter or a knife, cut these again into
ishapes all alike. Make some mayonaise sauce with lemon juice, and mix
with it nearly an equal amount of aspic jelly, barely warmed enough to melt
it. Cover the slices of turkey in the dish with the mayonaise-jelly and set the
dish in the refrigerator. Mince a slice of cooked blood-beet extremely flne
and some parsley✪ Fancy Garnish the same. Take up the slices of turkey on a fork, when the
jellv is set quite firm, and dip the underside lightlv into the minced parsley,
ana then into the beet, making them appear sprinkled over, and place as a
]^mish to a Turkey Galatine, or they make a nice dish in themselves,gamish-
mg the edge with green, such as shred lettuce.
Page 548 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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To nse butter or lard treat it in the same manner as directed for jelly in
eame place so as to get it just soft enough to pass through the cone, oe very
careful not to get it too soft or it will not stand. In warm weather add a little
flour to stiffen it, but not too muchj or it will not pass through the cone ; when
ready fill cone with it, same as for icing, and use in same manner. This or-
namentation, with the addition of a little parsley, and a cut root flower or so,
completes the operation of decorating the above named articles. They are
sometimes further, or even altoj^ether decorated or garnished with "sippets,"
(small pieces) cut aiamond or triangular form, and consisting of toasted bread,
aspic jelly, etc. ; but this style of garnishing is usually adopted only by thoso
who are not competant to decorate or gamisn with butter, lard or savory jellv,
and who are not able to cut their own root flowers. Boot flowers are usually
cut in the forms of roses, tulips, dahlias, etc., from white and yellow turnips,'
beets, and carrots, and the cages of the leaves are usually tipped with pmk
color, such as liquid ''cochineal.''
To cut root flowers, wash the roots, and for say a rose, take a good shaped
turnip, pare it. cut in the proper shape, then with a sharp pocket knife
(French root-flower cutters may be had of dealers in confectioner's supplies,)
go all around the bottom edge, so ^^^ ; then repeat this operation, so
^OCX, bringing the second cuts between the first, and holding the back of
the knife blade from you and the edge towards you. This causes the cuts to
meet at the bottom, and ^en b^ holding the knife point down, and running
it all round inside the cut the piece falls out, leaving the leaves separate ana
distinct. Continue this until you reach the center, so ^CXX • A little prac-
tice will assist you in this particular, and you will ^^'^'^ goon be able to
make other flowers, as the principle is the same ; when the flowers are cut
tip the edges as above.
A Fan Garnish, — Slice small cucumbers very thin lengthwise, leaving
them attached at the stem end and spread them open like little fans. These
are nice for sliced cold meat, chicken or turkey.
A Fancy Garnish. — Cut the breast of a cooked turkey or chicken into
slices and then, either with around tin cutter or a knife, cut these again into
ishapes all alike. Make some mayonaise sauce with lemon juice, and mix
with it nearly an equal amount of aspic jelly, barely warmed enough to melt
it. Cover the slices of turkey in the dish with the mayonaise-jelly and set the
dish in the refrigerator. Mince a slice of cooked blood-beet extremely flne
and some parsley the same. Take up the slices of turkey on a fork, when the
jellv is set quite firm, and dip the underside lightlv into the minced parsley,
ana then into the beet, making them appear sprinkled over, and place as a
]^mish to a Turkey Galatine, or they make a nice dish in themselves,gamish-
mg the edge with green, such as shred lettuce.