ATTRACTIVE FOOD

Timaru Herald, Volume CXLIII, Issue 20673, 11 March 1937, Page 12

ATTRACTIVE FOOD

IMPORTANCE OF PROPER SERVING Although appearance cannot make up for inferior materials and bad cooking, food of good quality often fails to please because it is unattractively presented on the dinner table.

A dish that looks good excites appetite, and inclines the diner to be pleased with what is put before him. The menu for an ordinary dinner has been much simplified, and consists usually of soup, fish, one meat dish, one sweet, and sometimes a savoury. To take these courses one by one. Melon or papaw is served on plates either of china, and sugar, and powdered ginger are handed with it. If the weather is exceptionally hot, the sliced fruit may be served in a bowl of crushed ice.

Fruit cocktails are served in glasses with either long or short stems in all kinds of colours and designs. Sometimes long-handled spoons are provided instead of teaspoons. It is not necessary that the plates on which the glasses are served should match the dinner service. Often, glass plates are used Individual soup or bouillon cups are used a good deal, though soup plates are quite in order for the hostess who has not the former accessories in her cupboard. For convenience in serving a joint such as a small saddle or leg of mutton or lamb, it is a good plan to carve the slices and leave them all ready on the dish. Small meat dishes, such as veal cutlets or fillets of beef are usually served on fried croutes, and a slice of tomato, with a small silver skewer to hold the layers together. Vegetables are served in silver dishes or casseroles. Sweets are served either in entree dishes, glass bowls, or individual Melba glasses. If the individual glasses are used, they are again handed on small plates with a wafer or some kind of tiny pastry as an accompaniment. Savouries are also served in silver entree dishes, or on individual plates, whichever is most convenient. Sometimes they are cooked individually in little ramekin dishes, and served in the same dish to each guest. Never try to decorate hot foods elaborately. It is difficult to keep food hot while it is being elaborately trimmed. Cold foods may be a little more elaborate, but the garnishes used should always be those which are eatable. Arrange everything neatly, and be sure that there are no splashes or smears on the dishes. Never serve thick gravy with roast beef or mutton. It is correct with veal or pork. Do not overcrowd a dish, but on the other hand do not arrange a small quantity of anything on a large dish. Drain fried foods carefully, so that no greasy marks are left on the dishes. Remember to remove skewers and strings used in cooking. If using a thick sauce to mask any food, as, for example, white sauce for chicken or mayonnaise, see that it is thick.

Use fresh parsley to decorate cold food, but do not use whole plants of it, just tniy sprigs. For hot dishes the parsley should be fried. Except for hot boiled fish, never use fresh parsley on hot foods unless it is very finely chopped.