. The Century cook book : with a new supplement of one hundred receipts of especial excellence. only a few drops at atime to the mixture. The various shades of red to pink are obtained byusing more or less ^t Fruit juices impart both color and flavor. Theyjnices. should be filtered (see page 415) before using, or theygive a muddy color. GABNISHING To decorate cold sweet dishes, use fancy cakes,icings, fruits either fresh, candied, compote or glao6;jellies or blanc-mange molded, or made iuto a layerand then cut into fancy shapes. Spun sugar (seepage 515) makes a fine decoration, and c
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. only a few drops at atime to the mixture. The various shades of red to pink are obtained byusing more or less ^t Fruit juices impart both color and flavor. Theyjnices. should be filtered (see page 415) before using, or theygive a muddy color. GABNISHING To decorate cold sweet dishes, use fancy cakes,icings, fruits either fresh, candied, compote or glao6;jellies or blanc-mange molded, or made iuto a layerand then cut into fancy shapes. Spun sugar (seepage 515) makes a fine decoration, and can be formediato nests, wreaths, balls, or simply spread irregularlyover a candied California fruits are very useful andCapdied beautiful for both cold and hot desserts. They cost^^^u^ sixty to eighty cents a pound, and are not expensive,as but little is used at a time, and they keep indefi-nitely in closed jars. Cherries are used whole, theother fruits are cut into Angelica is also very effective for decoration. Apiece costing twenty cents wiU go a long way. It is. LACE FAPEBB, FAPEB BOXES, iSD CHINA SOX, No. 6. I^^^?p ff^,^t/^ ^^^.J^K , V??? t ,*i A . IBIiANS, (8££ FAGE 996.) DESSERTS 393 cut into thin strips and then into diamond-shaped ortriangular pieces, and used to simulate leaves. Thecombination of cherries and angelica is especiallypretty. A mold sprinkled with currants makes a good gar-nish for hot or cold puddings. Raisins and almonds also make an effective garnishfor either hot or cold desserts. Almonds, pistachio nuts, filberts, English walnutsand chestnuts are employed in many ways, as seereceipts. ^ Fresh flowers and green leaves may be used withgood effect on many cold dishes. Pink roses lendthemselves particularly to this purpose. Viotet^^FsiSBT-gBrSnTums, sweet-peas and^hers are often ap-propriate. Nasturtiums with salad are good for bothdecoration and flavor. (Seeopposite pages 328,410,492.)Colored sugars and sma
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