Page:Mary Ronald - Luncheons.djvu/26

10 For soups, there is to be found, in any cook book, a long list of Garnishes which may be used. Certainly a clear soup is more beautiful when a few green peas or a few bits of celery increase its brilliancy; a cream soup is greatly improved by a few small croutons; and so on through the various classes of dishes.

The garnishes for meat dishes are so various, it may be said that their only limit is the ingenuity and resources of the cook.

It should be remembered that dishes which are served hot do not permit of as much garnishing as cold ones. The first requisite in the former is heat, and this must not be lost by time given to elaborate garnishing. It does not, however, exclude them from the privilege of being embellished; for if the garnishes are prepared and ready at hand, it takes but a minute to put them in place. Hot meat dishes can also rely on other things to improve their appearance, such as shapeliness and uniformity; therefore, strict attention should be given to the cutting and trimming of meats, to the molding of croquettes, of meat-balls, or of anything served in pieces, and also to the dishing of the same.

After meat is well cut, if a joint, it should be divested of all points and irregularities, and of cartilage which will interfere with the carving, and then should be trimmed into a well-balanced and symmetrical form, attention being given to the matter of its standing squarely and solidly upon the platter.

Chops and cutlets should be trimmed into uniform size and shape. This can be done without waste, as the trimmings have their uses. Careful