A few years ago I was given my grandmother's cookbook that was started in the 1940s and by looks of some of the pictures and recipes went through to the 60s. Inside is a mix of handwritten recipes and ripped pages from various magazines. Some days I have a look through and toy with the idea of making her Lemon Meringue Pie that was legendary (as was her Cheese Torte), other days I have a look and giggle at some of the moulded and jellified dishes that were the fashion of the day.
Having a look through recently I came across this snippet of garnishing advice that gave me a laugh (especially since it seems that all of last month's magazines had features on plating food or styling for photography). I don't know where it came from or when but it's great nonetheless. Click on the picture for a closer view.
My favourites are "spoon jelly on sliced cold meat" and "tuck a lemon leaf under a sherbet".
Yum.
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