DECORATIONS FOR MEAT JELLY
DAISY DESIGN
Cut a hard-boiled egg into slices one eighth of an inch thick. With a pastry-bag tube or a small round vegetable-cutter stamp circles from the yolk. Cut the white strips diagonally, so they form diamond-shaped pieces. Lay a round piece of yolk in the mold, and the white pieces around it to simulate a daisy; place small pieces of parsley beside it, and use the stem of parsley for the stem of the daisy. This decoration fits very well in a Charlotte Russe mold, or in individual molds. Make two or three daisies on the large mold, only one on the small ones.
BERRY DESIGN
Use capers, grouped like berries, along the stem. Use water-cress for leaves and parsley for stems. This design, being dark, looks well in chicken or veal jelly.
TO DECORATE WITH TRUFFLES
Slice the truffles very thin; stamp them into any form desired. Take each piece on a long pin, and place it in a well-buttered mold; or for jelly molds dip them in cold jelly, and they will then adhere to the sides of the mold. Arrange the pieces symmetrically in any design. If the truffle is cut in strips, make geometrical forms. Some dishes may be ornamented after they are unmolded by dipping the pieces of truffle in cold but liquid jelly, and then applying them. The latter is the method used for chaudfroid dishes, which are usually much ornamented. (See illustration facing page 320.)
Green peas, carrots, beets, pickles, string-beans, radishes, parsley, etc., in combinations, can be made into various designs.
SOCLES
Socles are stands on which to raise birds, chops, or other articles above the dish to give them a better appearance, and allow more garnishing. They are also used as supports against which
