DISHES GO GAY.

Taranaki Central Press, Volume IV, Issue 409, 16 April 1937, Page 3

DISHES GO GAY.

How little it often takes to convert a frumpish outfit into a smart ensemble! Weil, just the same applies to cooking—a bit of care and plansing, a touch of colour here, a little rearrangement there, and behold the differehce! (says a writer in Home Chat). There is the homely dish of boiled potatoes or carrots, for instance, nourishing, but scarcely interesting. A sprig of parsley, washed, dried in a cloth, finely chopped, and sprinkled over makes the dish at once attractive. Parsley is a real boon for adding a touch of colour to many things, but the secret of success is to use it very lightly. Consider the old fowl which has been boiled to ensure its tenderness. When coated with white sauce it makes a delicious change on |the menu, but is apt to look a little like a camouflaged carcass. Well, here's an idea which will greatly imprest your family when nex| the dish it served. Hard-boil an egg, cut it in half carefully, remove the yolk and press this (through a wire strainer. Scatter this lightly over the bird, put a few odd peas in each cup-like white of Jthe egg, and arrange them on each side. Peas by the way, either tinned or fresh, are a particularly good vegetable to serve with boiled fowl.

Whalt can be duller looking than the average stew or haricot? It is quite a sound idea io make an etftra slice of toast a t breakfast time on the morning (this dish is to appear on (the lunch menu. Allow yourself a few extra minutes for dishing up, ind be prepared with a really large hot dish. Try placing the mean carefully in the middle, with a few carrots arranged at one end and an onion or two at the other and never be tempted (to let the gravy rise beyond the inner rim of the dish. Serve all that is over with the remaining vegetables in a tureen. Cut the itoaat into triangles and arrange round the dish, and you will find the little extra trouble well worth while. And If you like you can halve a few tomatoes and lightly bake them, then arrange them across the meat.