Hot food should be served hot, and on hot plates. Cold food should be served very cold. A little garnish of parsley, hard-boiled egg, sliced lemon, toast, watercress or centre of a lettuce head adds much to the attractiveness of a dish. Small rolls, a square of bread, or croutons should be served with soup. Sliced lemon with fish. Cold beets, carrots, turnips, and the whites of hard-boiled eggs, stamped out with a fancy vegetable cutter, make a pretty garnish for cold meats. Toast cut into triangles makes a suitable garnish for many dishes.
Whipped cream is the most delicate garnish for all cold, light puddings; a little coloring may be added to part of it in order to vary the decoration.