,,carving ,,and ,,serving ,,by ,,mrs4 ,d4,a4 ,,lincoln ,,author ,,of 0,,the ,,boston ,,cook ,,book0 ,,boston ,,little1 ,,brown1 ,,and ,,company #aijf ,copyright1 #ahhf1 ,,by ,,mrs4 ,d4,a4 ,,lincoln4 ,university ,press3 ,,john ,,wilson ,,and ,,son1 ,,cambridge4 ,,contents4 ,,general ,,directions ,,special ,,directions ,,tip ,,of ,,the ,,sirloin1 ,,or ,,rib ,,roast ,,sirloin ,,roast ,,the ,,back ,,of ,,the ,,rump ,,fillet ,,of ,,beef ,,or ,,tenderloin ,,round ,,of ,,beef1 ,,fillet ,,of ,,veal1 ,,or ,,fricandeau ,,of ,,veal ,,beefsteak ,,leg ,,of ,,mutton ,,or ,,lamb1 ,,or ,,knuckle ,,of ,,veal ,,leg ,,of ,,venison ,,saddle ,,of ,,mutton ,,saddle ,,of ,,venison ,,haunch ,,of ,,venison ,,or ,,mutton ,,loin ,,of ,,mutton1 ,,lamb1 ,,veal1 ,,pork1 ,,or ,,venison ,,shoulder ,,of ,,mutton ,,or ,,veal ,,forequarter ,,of ,,lamb ,,or ,,veal ,,neck ,,of ,,veal ,,breast ,,of ,,veal ,,calf',s ,,head ,,roast ,,pig ,,ham ,,tongue ,,corned ,,beef ,,chartreuse1 ,,or ,,pressed ,,meat ,,to ,,cut ,,up ,a ,,chicken ,,for ,a ,,stew ,,or ,,fricassee ,,boiled ,,fowl ,,or ,,turkey ,,broiled ,,chicken ,,roast ,,turkey ,,roast ,,goose ,,roast ,,duck ,,pigeons ,,partridges ,,larded ,,grouse ,,rabbit ,,sweetbreads1 ,,chops1 ,,and ,,cutlets ,,fish ,,baked ,,fish ,,scalloped ,,dishes1 ,,meat ,,pies1 ,,entr,,es1 ,,etc4 ,,salads ,,vegetables ,,soups ,,tea ,,and ,,coffee ,,pies ,,puddings ,,moulds ,,of ,,pudding1 ,,creams1 ,,charlotte ,,russe1 ,,ice-,,cream1 ,,etc4 ,,fruit ,,and ,,nuts ,,the ,,thickness ,,of ,,slices ,,utensils ,,for ,,carving ,,and ,,serving ,,last ,,but ,,not ,,least ,,carving ,,and ,,serving4 ,,general ,,directions4 8,do you teach your pupils how to carve80 8,please give us a lecture on carving2 my husband says he will come if you will40 ,i have been so frequently addressed in this way that ,i have decided to publish a manual on the ,art of ,carving4 ,instruction in this art cannot be given at a lecture with any profit to my pupils or satisfaction to myself4 ,one cannot learn by simply seeing a person carve a few times4 ,as much as any other art1 it requires study2 and success is not attainable without much practice4 ,there are certain rules which should be thoroughly understood2 if followed faithfully in daily practice1 they will help more than mere observation4 ,this manual is not offered as a guide for special occasions1 company dinners1 etc41 nor for those whose experience renders it unnecessary1 or whose means allow them to employ one skilled in the art4 ,but it is earnestly hoped that the suggestions here offered will aid those who desire1 at their own table in everyday home life1 to acquire that ease and perfection of manner which1 however suddenly it may be confronted with obstacles1 will be equal to every occasion4 ,printed rules for carving are usually accompanied with cuts showing the position of the joint or fowl on the platter1 and having lines indicating the method of cutting4 ,but this will not be attempted in this manual1 as such illustrations seldom prove helpful2 for the actual thing before us bears faint resemblance to the pictures1 which give us only the surface1 with no hint of what may be inside4 ,it is comparatively a slight matter to carve a solid mass of lean meat4 ,it is the bones1 tough gristle1 and tendons1 that interfere with the easy progress of the knife4 ,to expect any one to carve well without any conception of the internal structure of what may be placed before him is as absurd as to expect one to amputate a limb successfully who has no knowledge of human anatomy4 ,some notion of the relative position of bones1 joints1 fat1 tough and tender muscles1 is the first requisite to good carving4 ,all agree that skill in carving may be acquired by practice2 and so it may4 ,any one can divide a joint if he cut and hack at it long enough1 and so learn after a time just where to make the right cut4 ,but a more satisfactory way is to make a careful study before the material is cooked1 and thus learn the exact position of every joint1 bone1 and muscle4 ,become familiar with a shoulder or a leg of mutton2 locate the joints by moving the bones in the joints1 or by cutting it into sections1 some time when it is to be used for a stew4 ,or remove the bone in the leg by scraping the meat away at either end4 ,learn to distinguish the different cuts of meat4 ,the best way to learn about carving poultry and game is to cut them up for a stew or fricassee1 provided care be taken not to chop them1 but to disjoint them skilfully4 ,then1 when you attempt to carve1 do the best you can every time4 ,never allow yourself to be careless about it1 even should the only spectators be your wife and children4 ,but do not make your first effort in the art at a company dinner4 ,every lady should learn the art4 ,there is no reason why she may not excel in it1 as she has every opportunity to study the joint or fowl before cooking4 ,strength is not required1 so much as neatness and care4 ,a firm1 steady hand1 a cool1 collected manner1 and confidence in one's ability will help greatly4 ,children also should be taught this accomplishment1 and should be taught it as soon as they can handle a knife safely4 ,if parents would allow the children to share their duties at the daily family table1 and occasionally when company is present1 a graceful manner would soon be acquired4 ,when called upon to preside over their own homes there would less frequently be heard the apology1 8,father always carved at home1 and ,i have had no practice40 ,the only recollection that ,i now have of a dinner at a friend's some years ago is the easy and skilful way a young son of my hostess presided at the head of the table1 while the father occupied the place of guest at the mother's right hand4 ,one must learn first of all to carve neatly1 without scattering crumbs or splashing gravy over the cloth or platter2 also to cut straight1 uniform slices4 ,this may seem an easy matter2 but do we often see pressed beef1 tongue1 or even bread cut as it should be8 ,be careful to divide the material in such a manner that each person may be served equally well4 ,have you never received all flank1 or a hard dry wing1 while another guest had all tenderloin1 or the second joint8 ,after a little experience you can easily distinguish between the choice portions and the inferior4 ,lay each portion on the plate with the browned or best side up4 ,keep it compact1 not mussy2 and serve a good portion of meat1 not a bone with hardly any meat on it4 ,after all are served1 the portion on the platter should not be left jagged1 rough1 and sprawling1 but should look inviting enough to tempt one to desire a second portion4 ,care should be taken to carve in such a way as to get the best effect4 ,a nice joint is often made less inviting from having been cut with the grain1 while meat of rather poor quality is made more tender and palatable if divided across the grain4 ,where the whole of the joint is not required1 learn to carve economically1 that it may be left in good shape for another dinner4 ,after you have learned to do the simplest work neatly and gracefully1 much painstaking will be necessary in acquiring the power to accomplish with elegance the more difficult tasks4 ,for to reach the highest degree of excellence in the art1 one must be able to carve the most difficult joint with perfect skill and ease4 ,but after all this study and a great amount of practice failure often happens1 and blame is laid upon the carver which really belongs to some other person1--the butcher1 the cook1 the table-girl1 or the guest4 ,not all men who sell meat know or practice the best way of cutting up meat4 ,much may be done by the butcher and by the cook to facilitate the work of the carver4 ,these helps will be noticed more particularly under the head of special dishes4 ,an essential aid to easy carving1 and one often overlooked1 is that the platter be large enough to hold not merely the joint or fowl while whole1 but also the several portions as they are detached4 ,the joint should be placed in the middle of the platter1 in the position indicated under special directions4 ,there should be sufficient space on either side for the portions of meat as they are carved2 that is1 space on the bottom1 none of the slices being allowed to hang over the edge of the dish4 ,if necessary1 provide an extra dish4 ,the persistency with which some housekeepers cling to a small dish for fear the meat will look lost on a larger one often makes successful carving impossible4 ,the platter should be placed near the carver1 that he may easily reach any part of the joint4 ,the cook should see that all skewers1 strings1 etc41 be removed before sending the meat or fish to the table4 ,it is extremely awkward to find one's knife impeded by a bit of twine4 ,the carver may stand or sit1 as suits his convenience4 ,anything that is done easily is generally done gracefully1 but when one works at a disadvantage awkwardness is always the result4 ,a very important matter is the condition of the knife4 ,it should have a handle easy to grasp1 a long1 thin1 sharp1 pointed blade1 and be of a size adapted to the article to be carved and to the person using it4 ,a lady or a child will prefer a small knife4 ,be as particular to have the knife sharp as to have it bright and clean2 and always sharpen it before announcing the dinner4 ,it is very annoying for a person to be obliged to wait and sharpen the knife1 or to turn the meat round to get it into the right position4 ,never allow a carving-knife to be used to cut bread1 or for any other than its legitimate purpose4 ,the fork should be strong1 with long tines1 and should have a guard4 ,place the fork deep enough in the meat so that you can hold it firmly in position4 ,hold the knife and fork in an easy1 natural way4 ,many persons grasp the fork as if it were a dagger1 and stab it into the meat2 but such a display of force is unnecessary and clownish4 ,the hand should be over the handle of the fork1 the palm down1 and the forefinger extended4 ,do not appear to make hard work of carving4 ,avoid all scowling or contortion of the mouth if a difficult spot be touched4 ,don't let your countenance betray the toughness of the joint or your own lack of skill4 ,work slowly but skilfully1 and thus avoid the danger of landing the joint in your neighbor's lap4 ,do not be guilty of the discourtesy of asking each guest1 before you begin to carve1 to choose between roast lamb and warmed-over beef1 or between pie and pudding1 or whatever you may have1 and thus cause a guest who may have chosen the lamb or the pie the discomfort of knowing that it has been cut solely for her4 ,such economy may be excusable in the privacy of one's own family1 but not in the presence of invited guests4 ,first divide or carve what you have to serve1 and then offer the choice to your guests4 8,to carve and serve decently and in good order0 is indeed mainly the duty of the host2 but there is sometimes an unfortunate lack of skill on the part of the hostess in her share of the serving4 ,a certain pride is permitted to her1 and is expected of her1 in serving neatly her tea1 coffee1 and soup1 in dividing appropriately her pies and puddings1 and even in cutting and arranging deftly the bread upon her board4 ,a word to the guest1 and then we will proceed to explicit directions4 ,never stare at the carver4 ,remember you are invited to dine1 not to take a lesson in carving4 ,appear perfectly unconscious of his efforts2 a glance now and then will give you sufficient insight into his method4 ,there often seems to be an irresistible fascination about carving which silences all tongues and draws all eyes to the head of the table4 ,the most skilful carver will sometimes fail if conscious of being watched4 ,with a little tact the hostess can easily engage the attention of her guests1 that the carver may not be annoyed4 ,should your preference be asked1 and you have any1 name it at once1 provided there is also enough for others who may prefer the same kind4 ,remember there are only two fillets1 or side-bones1 or second joints2 if you are the first to be served1 do not test the skill of the carver by preferring a portion difficult to obtain4 ,many of these cautions may seem uncalled for1 but they have been suggested by personal observation of their necessity4 ,people of good breeding would never err in any of these ways2 but alas1 not all people are well bred1 and innate selfishness often crops out in small matters4 ,the following explicit directions have not been taken from books4 ,they were given to the writer a few years ago by one who was an adept in the art1 who had received her instruction from a skilful surgeon1 and who at her own table gave a practical demonstration of the fact that a lady can not only 8carve decently and in good order10 but with ease and elegance4 ,,special ,,directions4 ,,tip ,,of ,,the ,,sirloin1 ,,or ,,rib ,,roast4 ,it is easier to carve this joint by cutting across the ribs1 parallel with the backbone1 but that is cutting with the grain2 and meat1 especially beef1 seems more tender if cut across the grain4 ,place it on the platter with the backbone at the right4 ,if the backbones be not removed before cooking1 place the fork in the middle and cut close to the backbone down to the ribs4 ,shave off the thick1 gristly cord near the backbone1 as this1 if left on1 interferes with cutting thin slices4 ,then cut1 from the side nearest you1 thin uniform slices parallel with the ribs4 ,run the knife under and separate them from the bone4 ,many prefer to remove the bone and skewer the meat into a roll before cooking4 ,it may then be laid1 flesh down1 on the dish1 and carved across the top horizontally in thin slices2 or if you find it easier1 place it with the skin surface up1 and carve down from the flesh side nearest you4 ,this style of serving is generally preferred1 but there are advantages in retaining the bone2 for the thin end when rolled under is not cooked to such a nice degree of crispness1 and the slices are usually larger than desired4 ,again1 the ribs1 by keeping the meat in position1 secure for it a clean cut1 and not one broken and jagged1 and the thin end may be served or not1 as you please4 ,,sirloin ,,roast4 ,the backbone or thickest end should be at the right end of the dish4 ,carve a sirloin roast by cutting several thin slices parallel with the ribs4 ,then cut down across the ribs near the backbone1 and also at the flank end1 and separate the slices4 ,the slices should be as thin as possible and yet remain slices1 not shavings4 ,turn the meat over and cut out the tenderloin and slice it in the same manner across the grain2 or turn the meat over and remove the tenderloin first4 ,many prefer to leave the tenderloin to be served cold4 ,cut slices of the crisp fat on the flank in the same way1 and serve to those who wish it4 ,this is a part which many dislike1 but some persons consider it very choice4 ,always offer it unless you know the tastes of those whom you are serving4 ,,the ,,back ,,of ,,the ,,rump4 ,a roast from the back of the rump1 if cooked without removing the bone1 should be placed on the platter with the backbone on the farther side4 ,cut first underneath to loosen the meat from the bone4 ,then1 if the family be large and all the meat is to be used1 the slices may be cut lengthwise2 but should only a small quantity be needed1 cut crosswise and only from the small end4 ,it is then in better shape for the second day4 ,it is more economical to serve the poorer parts the first day1 as they are never better than when hot and freshly cooked4 ,reserve the more tender meat to be served cold4 ,,fillet ,,of ,,beef ,,or ,,tenderloin4 ,before cooking1 remove all the fat1 and every fibre of the tough white membrane4 ,press it into shape again and lard it1 or cover it with its own fat4 ,if this fibre be not removed1 the sharpest knife will fail to cut through it4 ,place it on the platter with the larger end at the right2 or if two short fillets be used1 place the thickest ends in the middle4 ,carve from the thickest part1 in thin1 uniform slices4 ,,round ,,of ,,beef1 ,,fillet ,,of ,,veal1 ,,or ,,fricandeau ,,of ,,veal4 ,these are placed on the platter1 flesh side up1 and carved in horizontal slices1 care being taken to carve evenly1 so that the portion remaining may be in good shape4 ,as the whole of the browned outside comes off with the first slices1 divide this into small pieces1 to be served if desired with the rare1 juicy1 inside slices4 ,,beefsteak4 ,it may seem needless to direct one how to carve a sirloin steak1 but it sometimes appears to require more skill than to carve poultry1 as those who have been so unfortunate as to receive only the flank can testify4 ,i believe most strongly1 as a matter of economy1 in removing the bone1 and any tough membrane or gristle that will not be eaten1 before cooking the steak4 ,if there be a large portion of the flank1 cook that in some other way4 ,with a small1 sharp knife cut close to the rib on each side1 round the backbone1 and remove the tough white membrane on the edge of the tenderloin4 ,leave the fat on the upper edge1 and the kidney fat also1 or a part of it1 if it be very thick4 ,there need be no waste or escape of juices if the cutting be done quickly1 neatly1 and just before cooking4 ,press the tenderloin--that is1 the small portion on the under side of the bone--close to the upper part1 that the shape may not be changed4 ,in serving place it on the dish with the tenderloin next to the carver4 ,cut in long narrow strips from the fat edge down through the tenderloin4 ,give each person a bit of tenderloin1 upper part1 and fat4 ,if the bone be not removed before cooking1 remove the tenderloin first by cutting close to the bone1 and divide it into narrow pieces2 then remove the meat from the upper side of the bone and cut in the same manner4 ,a long1 narrow strip about as wide as the steak is thick is much more easily managed on one's plate than a square piece4 ,serve small portions1 and then1 if more be desired1 help again4 ,in carving large rump steaks or round steaks1 cut always across the grain1 in narrow strips4 ,carving-knives are always sharper than table-knives1 and should do the work of cutting the fibres of the meat2 then the short fibres may easily be separated by one's own knife4 ,there is a choice in the several muscles of a large rump steak1 and it is quite an art to serve it equally4 ,,leg ,,of ,,mutton ,,or ,,lamb1 ,,or ,,knuckle ,,of ,,veal4 ,before cooking1 remove the rump-bones at the larger end4 ,for a small family it is more economical to remove all the bones and fill the cavity with stuffing4 ,tie or skewer it into compact shape2 there is then less waste1 as the meat that is not used at the first dinner does not become dry and hard by keeping4 ,in serving1 the thickest part of the leg should be toward the back of the platter4 ,put the fork in at the top1 turn the leg toward you to bring the thickest part up1 and cut through to the bone4 ,cut several slices of medium thickness1 toward the thickest part1 then slip the knife under and cut them away from the bone4 ,a choice bit of crisp fat may be found on the larger end1 and there is a sweet morsel near the knuckle or lower joint4 ,if more be required1 slice from the under side of the bone in the same manner4 ,,leg ,,of ,,venison4 ,this is carved in the same way as a leg of mutton1--through the thickest part down to the bone4 ,,saddle ,,of ,,mutton4 ,remove the ends of the ribs and roll the flank under before cooking4 ,place it on the platter with the tail end at the left4 ,put the fork in firmly near the centre1 and carve down to the ribs in long slices1 parallel with the backbone1 and the whole length4 ,slip the knife under and separate the slices from the ribs2 do the same on the other side of the back4 ,divide the slices if very long4 ,cut the crisp fat from the sides in slanting slices4 ,turn partly over and remove the choice bit of tenderloin and kidney fat under the ribs4 ,carving a saddle of mutton in this way is really cutting with the grain of the meat1 but it is the method adopted by the best authorities4 ,it is only the choicest quality of mutton1 and that which has been kept long enough to be very tender1 that is prepared for cooking in this way4 ,the fibres are not so tough as those of beef2 there is no perceptible difference in the tenderness of the meat when cut in this manner1 and there is an advantage in obtaining slices which are longer1 and yet as thin as those from cutting across the grain4 ,,saddle ,,of ,,venison4 ,carve the same as a saddle of mutton4 ,serve some of the dish gravy with each portion4 ,venison and mutton soon become chilled1 the fat particularly1 thus losing much of their delicacy4 ,send them to the table very hot1 on hot platters2 carve quickly1 and serve at once on warm plates4 ,,haunch ,,of ,,venison ,,or ,,mutton4 ,this is the leg and loin undivided1 or1 as more commonly called1 the hind quarter4 ,the butcher should split the whirl-bone1 disjoint the backbone1 and split the ribs in the flank4 ,the rump-bone and aitch-bone may be removed before cooking4 ,place it on the platter with the loin or backbone nearest the carver4 ,separate the leg from the loin2 this is a difficult joint to divide when the bones have not been removed1 but it can be done with practice4 ,when the leg has been taken off1 carve that as directed on page #ai4 ,carve the loin by first cutting off the flank and dividing it1 then divide between each rib in the loin1 or cut long slices parallel with the backbone1 in the same way as directed for a saddle of mutton4 ,some ,english authorities recommend cutting perpendicularly through the thickest part of the leg near the knuckle1 and then cutting across at right angles with this first cut1 in long thin slices1 the entire length of the joint2 the slices are then separated from the bone and divided as desired4 ,when carved in this way the loin and leg are not divided4 ,this is not so economical as the first method4 ,,loin ,,of ,,mutton1 ,,lamb1 ,,veal1 ,,pork1 ,,or ,,venison4 ,these should always be divided at the joints in the backbone by the butcher2 then it is an easy matter to separate the ribs1 serving one to each person1 with a portion of the kidney and fat if desired4 ,but if the butcher neglect to do this1 and you have no cleaver with which to do it1 it is better to cut slices down to the ribs parallel with the backbone1 as directed in the saddle of mutton1 than to suffer the annoyance of hacking at the joints4 ,before cooking a loin of pork1 gash through the fat between the ribs2 this will give more of the crisp fat1 and will aid in separating the ribs4 ,,shoulder ,,of ,,mutton ,,or ,,veal4 ,place it on the platter with the thickest part up4 ,from the thickest part cut thin slices1 slanting down to the knuckle2 then make several cuts across to the larger end1 and remove these slices from the shoulder-blade4 ,separate the blade at the shoulder-joint1 and remove it4 ,cut the meat under the blade in perpendicular slices4 ,any part of the forequarter of mutton is more tender and palatable1 and more easily carved1 if before cooking it be boned and stuffed4 ,or it may be boned1 rolled1 and corned4 ,,forequarter ,,of ,,lamb ,,or ,,veal4 ,this is a difficult joint for a beginner1 but after a little study and practice one may manipulate it with dexterity4 ,some time when a lamb stew or fricassee is to be prepared1 study the joint carefully and practice cutting it up1 and thus become familiar with the position of the shoulder-blade joint1--the only one difficult to reach4 ,the backbone should always be disjointed4 ,the ribs should be divided across the breast and at the junction of the breast-bone1 and the butcher should also remove the shoulder-blade and the bone in the leg4 ,unless the joint be very young and tender1 it is better to use the breast portion for a stew or fricassee2 but when nice and tender the breast may be roasted with the other portions1 as the choice gelatinous morsels near the breast-bones are preferred by many4 ,this joint consists of three portions1--the shoulder or knuckle1 the breast or brisket1 and the ribs4 ,put it on the platter with the backbone up4 ,put the fork in near the knuckle4 ,cut through the flesh clear round the leg and well up on the shoulder1 but not too far on the breast4 ,with the fork lift the leg away from the shoulder1 cutting in till you come to the joint1 after separating which1 remove the leg to a separate dish1 to be afterward cut into thin slices through the thickest part4 ,cut across from left to right where the ribs have been broken1 separating the gristly breast from the upper portion4 ,then remove the blade if it has not been done before cooking4 ,divide each of these portions between the ribs1 and serve a piece of the rib1 the breast1 or a slice from the leg1 as preferred4 ,,neck ,,of ,,veal4 ,the vertebra should be disjointed1 and the ribs cut on the inside through the bone only1 on the thin end4 ,place it on the platter with the back up and cut across from left to right1 where the ribs were divided1 separating the small ends of the ribs from the thicker upper portion2 then cut between each short rib4 ,carve from the back down in slanting slices1 then slip the knife under close to the ribs and remove the slices4 ,this gives a larger portion than the cutting of the slices straight would give1 and yet not so large as if each were helped to a whole rib4 ,serve a short rib with each slice4 ,,breast ,,of ,,veal4 ,place it on the dish with the breast-bone or brisket nearest you4 ,cut off the gristly brisket1 then separate it into sections4 ,cut the upper part parallel with the ribs1 or between each rib if very small4 ,slice the sweetbread1 and serve a portion of brisket1 rib1 and sweetbread to each person4 ,,calf',s ,,head4 ,calf's head served whole is a favorite dish in ,england1 but seldom seen on ,american tables4 ,for those who have this preference a few hints about carving may be desirable4 ,place it on the platter with the face toward the right4 ,cut from left to right1 through the middle of the cheek down to the bone1 in several parallel slices of medium thickness2 then separate them from the bone4 ,cut down at the back of the throat and slice the throat sweetbread4 ,with the point of the knife cut out the gelatinous portion near the eye1 and serve to those who desire it4 ,there is a small portion of delicate lean meat to be found after removing the jawbone4 ,some are fond of the palate1 which lies under the head4 ,the tongue should be sliced1 and a portion of this and of the brains offered to each person4 ,,roast ,,pig4 ,this is sometimes partly divided before serving4 ,cut off the head and divide it through the middle2 then divide through the backbone4 ,place it on the platter back to back1 with half the head on each end of the dish4 ,if the pig be very young1 it is in better style to serve it whole4 ,before cooking1 truss the forelegs forward and the hind legs backward4 ,place the pig on the platter with the head at the left4 ,cut off the head1 separating the neck-joint with the point of the knife1 then cut through the flesh on either side4 ,take off the shoulders by cutting in a circle from under the foreleg round nearly to the backbone and down again4 ,bend it forward and cut through the joint4 ,cut off the hams in the same way4 ,then split the backbone the entire length and divide between each rib4 ,cut slices from the thickest part of the hams and the shoulders4 ,the ribs are the choice portion1 but those who like it at all consider any part of it a delicacy4 ,,ham4 ,if the ham is not to be served whole1 the simplest and most economical way is to begin near the smaller end and cut in very thin slices1 on each side of the bone4 ,divide the slices and arrange them neatly on the dish1 one lapping over another1 with the fat edge outside4 ,where the whole ham is to appear on the table it should be trimmed neatly1 and the end of the bone covered with a paper ruffle4 ,the thickest part should be on the further side of the platter4 ,make an incision through the thickest part1 a little way from the smaller end4 ,shave off in very thin slices1 cutting toward the larger end and down to the bone at every slice4 ,the knife should be very sharp to make a clean cut1 and each slice should have a portion of the fat with the crisp crust4 ,to serve it hot a second day1 fill the cavity with a bread stuffing1 cover it with buttered crumbs1 and brown it in the oven4 ,if it is to be served cold1 brown the crumbs first and then sprinkle them over the stuffing4 ,if this be done the edges will not dry and the symmetry of the ham is preserved4 ,carve as before1 toward the larger end1 and if more be needed1 cut also from the other side of the bone4 ,by filling the cavity again with stuffing1 a ham may be served as a whole one the third time and look as inviting as when first served4 ,should there be two or three inches of the thickest end left for another serving1 saw off the bone1 lay the meat flesh side up1 with the fat on the further side of the platter1 and carve horizontally in thin slices4 ,,tongue4 ,the centre of the tongue is the choicest portion4 ,cut across in slices as thin as a wafer4 ,the tip of the tongue is more delicate when cut lengthwise in thin slices1 though this is not the usual practice4 ,,corned ,,beef4 ,corned beef should be put while hot into a pan or mould1 in layers of fat and lean1 with the fibres running the long way of the pan4 ,after pressing it1 place it on the platter and slice thinly from one end4 ,this gives uniform slices1 cut across the grain1 each one having a fair proportion of fat and lean4 ,,chartreuse1 ,,or ,,pressed ,,meat4 ,any moulds of meat1 either plain or in jelly or rice1 should be cut from one end1 or in the middle and toward either end1 in uniform slices1 the thickness varying with the kind of meat4 ,be careful not to break them in serving4 ,if only a part of a slice be desired1 divide it neatly4 ,help also to the rice or jelly4 ,,to ,,cut ,,up ,a ,,chicken ,,for ,a ,,stew ,,or ,,fricassee4 ,nothing is more unsightly and unappetizing than a portion of chicken with the bones chopped at all sorts of angles1 and with splinters of bone in the meat4 ,all bones will separate easily at the joint when the cord or tendon and gristly portion connecting them have been cut4 ,after the chicken has been singed and wiped1 and the crop removed from the end of the neck1 place it in front of you with the breast up and the neck at the left4 ,with a small sharp knife make an incision in the thin skin between the inside of the legs and the body4 ,cut through the skin only1 down toward the right side of the leg1 and then on the left4 ,bend the leg over toward you1 and you will see where the flesh joins the body and also where the joint is1 for the bone will move in the joint4 ,cut through the flesh close to the body1 first on the right of the joint and then on the left1 and as you bend the leg over1 cut the cord and gristle in the joint1 and this will free the leg from the body4 ,find the joint in the leg and divide it neatly4 ,work the wing until you see where the joint is1 then cut through the flesh on the shoulder1 bend the wing up and cut down through the gristle and cord4 ,make a straight clean cut1 leaving no jagged edges4 ,divide the wing in the joint1 and then remove the leg and wing from the opposite side1 and divide in the same way4 ,make an incision in the skin near the vent1 cut through the membrane lying between the breast and the tail down to the backbone on each side1 remove the entrails1 and break off the backbone just below the ribs4 ,separate the side-bones from the back by cutting close to the backbone from one end to the other on each side4 ,this is a little difficult to do2 and in your first experiment it would be better not to divide it until after boiling it1 as it separates more easily after the connecting gristle has been softened by cooking4 ,take off the neck close to the back by cutting through the flesh and twisting or wringing it until the bone is disjointed4 ,cut off the wish-bone in a slanting direction from the front of the breast-bone down to the shoulder on each side4 ,cut through the cartilage between the end of the collar-bone and the breast4 ,cut between the end of the shoulder-blade and the back down toward the wing-joint1 turn the blade over toward the neck1 and cut through the joint4 ,this joint in the wing1 collar-bone1 and shoulder-blade is the hardest to separate4 ,remove the breast from the back by cutting through the cartilage connecting the ribs2 this can be seen from the inside4 ,the breast should be left whole and the bone removed after stewing2 but if the chicken is to be fried you may remove the bone first4 ,it is not necessary in boiling a chicken to divide it so minutely1 for the wings and legs can be disjointed1 and the side-bones and breast separated from the back more easily after cooking2 but it is valuable practice1 and if one learns to do it neatly it will help in carving a boiled fowl or roast turkey4 ,in arranging a fricasseed chicken on the platter1 put the neck and ribs at the left end of the dish and the backbone at the right end4 ,put the breast over the ribs1 arrange the wings on each side of the breast1 the second joints next to the side-bones1 and cross the ends of the drumsticks over the tail4 ,,boiled ,,fowl ,,or ,,turkey4 ,fowls or turkeys for boiling should be trussed with the ends of the legs drawn into the body through a slit in the skin1 and kept in place with a small skewer4 ,turn the tip of the wing over on the back4 ,cut off the neck1 not the skin1 close to the body1 and after putting in the stuffing1 fasten the skin of the neck to the back4 ,put strips of cloth round it1 or pin it in a cloth1 to keep it white and preserve the shape4 ,in carving1 place it on the platter with the head at the left4 ,put the fork in firmly across the breast-bone4 ,with the point of the knife cut through the skin near the tail1 and lift the legs out from the inside4 ,then cut through the skin between the legs and body1 bend the leg over1 and cut across through the joint4 ,cut from the top of the shoulder down toward the body until the wing-joint is exposed1 then cut through this1 separating the wing from the body4 ,remove the leg and wing from the other side4 ,shave off a thin slice on the end of the breast toward each wing-joint1 slip the knife under at the top of the breast-bone1 and turn back the wish-bone4 ,capons and large fowls may be sliced thinly across the breast in the same manner as a roast turkey4 ,but if the fowl be small1 draw the knife along the edge of the breast-bone on each side1 and lay the meat away from the bone2 the fillets will separate easily4 ,then divide the meat across the grain4 ,separate the collar-bone from the breast4 ,slip the knife under the shoulder-blade1 turn it over1 and separate at the joint4 ,cut through the cartilage connecting the ribs2 this will separate the breast from the back4 ,now remove the fork from the breast1 turn the back over1 place the knife midway1 and with the fork lift up the tail end1 separating the back from the body4 ,place the fork in the middle of the backbone1 cut close to the backbone from one end to the other on each side1 freeing the side-bones4 ,the wing and breast of a boiled fowl are the favorite portions4 ,it is important that the fowl be cooked just right4 ,if underdone1 the joints will not separate readily2 and if overdone they will fall apart so quickly that carving is impossible4 ,unless the knife be very sharp1 and the work done carefully1 the skin of the breast will come off with the leg or wing4 ,,broiled ,,chicken4 ,split the chicken down the back and remove the backbone4 ,if the chicken be very young and tender--and only such are suitable for broiling--remove the breast-bone before cooking1 or cut the bone through the middle1 lengthwise and crosswise from the inside1 without cutting into the meat4 ,in serving1 divide through the breast from the neck down1 and serve half to each person2 or if a smaller portion be desired1 divide each half crosswise through the breast1 leaving the wing on one part and the leg on the other4 ,if the chicken be large1 break the joints of the legs1 thighs1 and wings1 without breaking through the skin2 cut the tendons on the thighs from the inside1 cut the membrane on the inside of the collar-bone and wing-joint1 and remove the breast-bone4 ,this may all be done before cooking1 and will not injure the appearance of the outside4 ,in serving1 separate the legs and wings at the joints1 then separate the breast from the lower part1 and divide the breast lengthwise and crosswise4 ,carving-scissors are convenient for cutting any kind of broiled game or poultry4 ,,roast ,,turkey4 ,turkeys should be carefully trussed4 ,the wings and thighs should be brought close to the body and kept in position by skewers4 ,the ends of the drumsticks may be drawn into the body or crossed over the tail and tied firmly4 ,after cooking1 free the ends of the drumsticks from the body and trim them with a paper ruffle4 ,this will enable the carver to touch them if necessary without soiling his hands4 ,place the turkey on the platter with the head at the left4 ,unless the platter be very large1 provide an extra dish1 also a fork for serving4 ,insert the carving-fork across the middle of the breast-bone4 ,cut through the skin between the breast and the thigh4 ,bend the leg over1 and cut off close to the body and through the joint4 ,cut through the top of the shoulder down through the wing-joint4 ,shave off the breast in thin slices1 slanting from the front of the breast-bone down toward the wing-joint4 ,if the family be small and the turkey is to be served for a second dinner1 carve only from the side nearest you4 ,tip the bird over slightly1 and with the point of the knife remove the oyster and the small dark portion found on the side-bone4 ,then remove the fork from the breast and divide the leg and wing4 ,cut through the skin between the body and breast1 and with a spoon remove a portion of the stuffing4 ,serve light or dark meat and stuffing1 as preferred4 ,if carved in this way1 the turkey will be left with one half entire1 and if placed on a clean platter with the cut side nearest the carver1 and garnished with parsley1 will present nearly as fine an appearance1 to all but the carver1 as when first served4 ,when there are many to be served1 take off the leg and wing from each side and slice the whole of the breast before removing the fork2 then divide as required4 ,it is not often necessary to cut up the whole body of the turkey2 but where every scrap of the meat will be needed1 or you wish to exercise your skill1 proceed to carve in this manner4 ,put the fork in firmly across the middle of the breast-bone4 ,cut through the skin between the leg and body4 ,bend the leg over and cut off at the joint4 ,if the turkey be very tender or overcooked1 the side-bone will separate from the back and come away with the second joint1 making it more difficult to separate the thigh from the side-bone4 ,cut through the top of the shoulder and separate the wing at the joint4 ,cut off the leg and wing from the other side4 ,carve the breast on each side1 in thin slices1 slanting slightly toward the wing4 ,be careful to take a portion of crisp outside with each slice4 ,shave off the crisp skin near the neck1 in order to reach the stuffing4 ,insert the point of the knife at the front of the breast-bone1 turn back the wish-bone and separate it4 ,cut through the cartilage on each side1 separating the collar-bones from the breast4 ,tip the body slightly over and slip the knife under the end of the shoulder-blade2 turn it over toward the wing4 ,repeat this process on the opposite side4 ,cut through the cartilage which divides the ribs1 separating the breast-bone from the back4 ,lay the breast one side and remove the fork from it4 ,take the stuffing from the back4 ,turn the back over1 place the knife midway just below the ribs1 and with the fork lift up the tail end1 separating the back from the body4 ,place the fork in the middle of the backbone1 and cut close to the backbone from one end to the other1 on each side1 freeing the side-bone4 ,then divide the legs and wings at the joints4 ,the joint in the leg is not quite in the middle of the bend1 but a trifle nearer the thigh4 ,it requires some practice to strike these joints in the right spot4 ,cut off the meat from each side of the bone in the second joint and leg1 as these when large are more than one person requires1 and it is inconvenient to have so large bones on one's plate4 ,it is easier to finish the carving before beginning to serve4 ,an expert carver will have the whole bird disjointed and literally in pieces with a very few strokes of the knife4 ,,roast ,,goose4 ,a green goose neatly trussed and 8done to a turn0 looks very tempting on the platter2 but there is so little meat in proportion to the size of the bird that unless it be skilfully carved only a small number can be served4 ,the breast of a goose is broader and flatter than that of a turkey4 ,it should be carved in a different manner1 although many writers give the same directions for carving both4 ,place it on the platter with the head at the left4 ,insert the fork firmly across the ridge of the breast-bone4 ,begin at the wing and cut down through the meat to the bone1 the whole length of the breast4 ,cut down in the same way in parallel slices1 as thin as can be cut1 until you come to the ridge of the breast-bone4 ,slip the knife under the meat at the end of the breast1 and remove the slices from the bone4 ,cut in the same manner on the other side of the breast4 ,cut through the skin below the breast1 insert a spoon and help to the stuffing4 ,if more be required1 cut the wing off at the joint4 ,then tip the body over slightly and cut off the leg4 ,this thigh-joint is tougher1 and requires more skill in separating1 than the second joint of a turkey4 ,it lies nearer the backbone4 ,but practice and familiarity with its location will enable one to strike it accurately4 ,the wish-bone1 shoulder-blade1 and collar-bone may be removed according to the directions given for carving roast turkey4 ,some prefer to remove the wing and leg before slicing the breast4 ,,roast ,,duck4 ,place it in the same position and carve in the same way as a goose4 ,begin at the wing1 and cut down to the bone in long thin slices1 parallel with the breast-bone2 then remove them from the bone4 ,the breast is the favorite portion2 but the 8wing of a flyer and the leg of a swimmer0 are esteemed by epicures4 ,the stuffing is not often desired1 but if so it may be found by cutting across below the end of the breast4 ,geese and ducks are seldom entirely cut up at the table1 as there is very little meat on the back4 ,but often from a seemingly bare carcass enough may be obtained to make a savory entre4 ,,pigeons4 ,these1 if small1 are served whole4 ,if large1 cut through the middle from the neck to the end of the breast and down through the backbone4 ,the bones are thin1 and may easily be divided with a sharp knife4 ,when smaller portions are required1 cut from the shoulder down below the leg1 separating the wing and leg from the body4 ,,partridges4 ,cut through above the joint of the wing1 down below the leg1 and remove the wing and leg in one portion4 ,cut under the breast from the lower end through the ribs to the neck and remove the breast entire4 ,then divide it through the middle1 and1 if very plump1 divide again4 ,when very small they may be divided through the breast and back into two equal parts4 ,,larded ,,grouse4 ,turn the legs over and free them from the body4 ,cut slices down to the bone the entire length of the breast2 then slip the knife under and remove the slices4 ,cut off the wing and leg1 and separate the backbone from the body4 ,there are some morsels on the back which are considered choice by those who like the peculiar flavor of this game4 ,as this is a dry meat1 help generously to the bread sauce which should always accompany it4 ,where this is the principal dish1 or where a larger portion is required1 divide it through the breast1 as directed for small pigeons4 ,woodcock1 ,snipe1 and other ,small ,birds are usually served whole4 ,but if only a portion be desired1 divide them through the breast4 ,,rabbit4 ,a rabbit should be trussed1 with the forelegs turned toward the back1 and the hind legs forward4 ,place it on the platter with the back up and head at the left4 ,remove the shoulders by cutting round between them and the body1 carrying the knife up nearly to the backbone4 ,turn them back and cut through the joint4 ,remove the hind legs in the same manner4 ,then place the fork in the middle of the back and cut several slices from each side of the loin parallel with the backbone4 ,the loin is the choicest part4 ,,sweetbreads1 ,,chops1 ,,and ,,cutlets4 ,these are not divided1 one being served to each person4 ,,fish4 ,a broad silver knife should be used in serving fish4 ,serve as little of the bone as possible1 and be careful not to break the flakes4 ,halibut or ,salmon4 ,a middle cut1 or thick piece1 of halibut or salmon should be placed on the platter with the skin surface up and the back toward the farther side of the dish4 ,carve in thick slices down to the bone1 slip the knife under and remove them4 ,then remove the bone1 and serve the lower portion in the same manner4 ,a thin slice of halibut should be laid on the platter with the flesh side up4 ,cut next to the bone on each side1 divide the fish as required1 and leave the bone on the platter4 ,mackerel1 ,white-fish1 etc4 ,these and other thin fish for broiling should be split down the back before cooking4 ,in serving1 divide through the middle lengthwise1 and then divide each half into such portions as may be desired4 ,be careful not to break or crumble them4 ,smelts1 ,perch1 and other small pan-fish are served whole4 ,they should be arranged on the dish with heads and tails alternating1 or in a circle round a silver cup placed in the centre of the platter and holding the sauce4 ,or1 place two or three on a silver skewer1 and serve a skewerful to each person4 ,small slices and rolled fillets of fish are not divided4 ,,baked ,,fish4 ,cod1 ,haddock1 ,cusk1 ,blue-fish1 ,shad1 ,small ,salmon1 and ,bass4 ,these when served whole may be carved in a more satisfactory manner if before cooking they are prepared according to the following directions3 ,stuff them and place them upright in the pan instead of on one side4 ,fish that are broad and short like shad may be kept in place by propping with stale bread or pared potatoes2 but others that are narrow in proportion to the length may be skewered or tied into the shape of the letter ,s4 ,thread a trussing needle with strong twine1 run it through the head and fasten it there2 then bend the head round and draw the needle through the middle of the body4 ,bend the tail in the opposite direction1 run the needle through near the tail1 draw the string tightly and fasten it4 ,gash the skin two inches apart on each side4 ,fish thus prepared will retain its shape until served4 ,place it on the platter with the head at the left and the outward curve on the farther side of the dish4 ,make an incision along each side of the backbone the entire length of the fish4 ,then cut through the gashes on the side nearest you and lay each portion away from the bone4 ,then remove the fish on the farther side of the bone4 ,raise the bone to reach the stuffing1 and serve a little of the fish1 stuffing1 and sauce to each person4 ,the skeleton should be left entire on the platter4 ,if the fish has been baked in the usual way and placed on the platter on its side1 cut across through to the backbone1 but not through it1 and serve1 apportioning as may be desired4 ,slip the knife under and remove the portion from the bone4 ,when the fish is all removed from the top1 remove the backbone1 and then divide the lower portion4 ,,scalloped ,,dishes1 ,,meat ,,pies1 ,,entr,,es1 ,,etc4 ,meats and fish which have the sauce on the same dish require special care in serving1 that they may present a neat rather than a sloppy appearance on the plate4 ,a drop of gravy on the edge of the plate will offend a fastidious taste4 ,scalloped ,dishes1 or anything with a crust of crumbs1 should be served with a spoon4 ,meat ,pies1 with a pastry crust1 require a broad knife and spoon4 ,put the portion on the plate neatly1 with the crust or browned side up4 ,poached ,eggs1 ,quails1 and other ,meats on ,toast4 ,a broad knife should be used in helping to these dishes4 ,take up the toast carefully1 and lay it on the plate without displacing the egg or bird4 ,,salads4 ,the most tasteful way of arranging meat-salads or fish-salads is with whole1 fresh1 lettuce-leaves4 ,put two or more leaves together on the platter1 and in the nest or dish thus made lay a spoonful of the salad1 with the ,mayonnaise on the top4 ,in serving1 slip the spoon or broad knife under the leaves and keep them in place with the fork4 ,put the salad on the plate carefully1 in the same position1 not tipped over4 ,or you may have a border of fresh lettuce-leaves in the salad-dish4 ,with the fork lay one or two leaves on the plate1 and then put a spoonful of salad on the leaves4 ,in this way each person has the ,mayonnaise on the top2 the lettuce is underneath and fresh and crisp1 instead of wilted1 as it would be if all of it were mixed with the salad4 ,,vegetables4 ,in serving vegetables1 take up a neat1 rounding spoonful4 ,lay them on the bottom of the plate1 not on the rim or edge4 ,where there are several kinds1 do not let them touch each other on the plate4 ,serve1 on separate dishes1 fritters with a sweet sauce1 peas1 tomatoes1 or any vegetable with much liquid4 ,asparagus on ,toast is a dish that one often sees served very awkwardly4 ,use a square or rectangular platter rather than one narrow at the ends4 ,the bread for the toast should be cut long and narrow1 rather than square1 and should be laid1 not lengthwise1 but across the platter4 ,lay the asparagus in the same direction1 the tips all at the farther side4 ,put the knife1 which should be broad and long1 under the toast1 and keep the asparagus in place with the fork4 ,you will find it much easier to serve than when arranged in the usual way4 ,macaroni as often prepared is another dish which it is not easy to serve neatly4 ,always break or cut it into pieces less than two inches long1 before cooking1 or before it is sent to the table4 ,in serving sweet corn on the cob1 provide finger-bowls1 or a small doily to use in holding the ear of corn4 ,,soups4 ,one ladleful of soup is sufficient for each plate4 ,it is quite an art to take up a ladleful and pour it into the soup-plate without dropping any on the edge of the tureen or plate1 and it requires a steady hand to pass the plate without slopping the soup up on the rim4 ,dip the ladle into the soup1 take it up1 and when the drop has fallen from the bottom of it1 lift it over quickly but empty it slowly4 ,crotons and crackers lose their crispness if put into the tureen with the soup1 and should therefore be passed separately4 ,,tea ,,and ,,coffee4 ,much has been written on the importance of serving neatly the various drinks for an invalid4 ,but careful service is equally essential at the daily home table4 ,it is mistaken generosity to fill the cup so full that when sugar and cream are added1 the liquid will spill over into the saucer4 ,one should never be compelled to clean the bottom of the cup on the edge of the saucer1 or on the napkin1 to keep the liquid from dripping on the cloth4 ,in serving tea and coffee1 ascertain the tastes of those at the table as to sugar and cream4 ,put the cream and sugar in the cup1 and an extra block of sugar in the saucer2 pour in the liquid until the cup is three fourths full4 ,where there are no servants to wait on the table1 this way makes less confusion than to pass the sugar and cream to each person4 ,always provide a pitcher of boiling hot water and a slop-bowl4 ,in cold weather1 pour hot water into the cups to warm them2 then turn it into the bowl4 ,in serving a second time1 rinse the inside of the cup with hot water before filling4 ,,pies4 ,it was formerly considered necessary to divide a pie with mathematical exactness into quarters or sixths4 ,a better way is to cut out one piece of the usual size and offer it1 and then if less be desired1 cut off such portions as may be needed4 ,in serving a pie1 always use a fork with the knife4 ,pies with no undercrust are more easily served with a broad knife or a triangular knife made expressly for pies4 ,for serving berry and juicy fruit pies1 a spoon also may be needed4 ,where two or three kinds are served1 help to very small portions of each1 even if it be at a ,thanksgiving dinner4 ,it is presuming on the capacity of the common-sized plate1 and it is an insult to the human stomach1 to offer any one three sixths of a pie after a dinner of the usual courses4 ,,puddings4 ,hot puddings of a soft consistency should be served with a spoon2 sometimes a fork also is needed4 ,with the edge of the spoon cut through the brown crust in a semicircle1 slip the spoon under1 and take up a spoonful2 slip it off on the plate1 leaving it right side up4 ,take special case to serve temptingly anything with a meringue4 ,,moulds ,,of ,,pudding1 ,,creams1 ,,charlotte ,,russe1 ,,ice-,,cream1 ,,etc4 ,anything stiff enough to be moulded should be cut in slices from three fourths of an inch to an inch thick2 the wider slices in oval-shaped moulds may be divided through the middle4 ,a broad silver knife with a raised edge is very convenient to use in serving ,bavarian ,cream1 ,ice-,creams1 and ,charlottes4 ,,fruit ,,and ,,nuts4 ,a pair of grape scissors should be laid on the fruit-dish to use in dividing large bunches of grapes or raisins2 but a nut-cracker is too suggestive of hotel life to be acceptable on the home table4 ,crack the nuts before they are sent to the table4 ,salt should be served with the nuts4 ,pass oranges1 apples1 pears1 peaches1 and bananas in the fruit-dish1 to allow each person the opportunity of choice4 ,watermelon4 ,before serving1 cut a slice from each end4 ,make incisions through the middle in the form of the letter ,v1 separate the parts1 and place each in an upright position4 ,cut through the divisions1 and serve one section to each person4 ,cantaloupes1 if small1 are sometimes served cut in halves4 ,if large1 divide from end to end in nature's lines of depression4 ,,the ,,thickness ,,of ,,slices4 ,by 8very thin slices of meat0 we mean slices less than an eighth of an inch thick4 8,thin slices0 are from one eighth of an inch to three sixteenths of an inch in thickness4 ,slices of 8medium thickness0 are one quarter of an inch4 ,bread for dinner should be cut in slices one inch and a half thick1 and each slice should be divided across into three or four long pieces1 according to the width of the slice4 ,for tea1 cut slices three eighths of an inch thick1 and for toast1 one quarter of an inch4 ,thick loaves of cake should be cut in slices from three fourths of an inch to an inch thick1 and divided once4 ,cut loaves of medium thickness in pieces as broad as the cake is thick1 and divide them once4 ,thin sheets of cake should be cut in rectangular pieces twice as broad as the cake is thick4 ,then divide once1 or even twice1 if the sheet be very wide4 ,layer cakes baked in round pans are usually divided into triangular pieces2 but they are less suggestive of baker's ,washington pie1 which is so offensively common1 if the edges be trimmed in such a way as to leave a square4 ,then cut this square into smaller squares or rectangles4 ,,utensils ,,for ,,carving ,,and ,,serving4 ,in any first-class cutlery store you will find knives for each special kind of carving4 ,if your purse will permit the indulgence1 it will be convenient to have a breakfast-carver1 a slicer1 a jointer1 a game-carver1 and a pair of game-scissors4 ,but if you can afford to have only one1 you will find a medium-sized meat-carver the knife best adapted to all varieties of carving4 ,the blade should be about nine inches long and one inch and a quarter wide1 slightly curved1 and tapering to a point4 ,the fork should have two slender curving tines about three eighths of an inch apart and two and a half inches long1 and should have a guard4 ,a breakfast or steak carver is of the same general shape1 but the handle is smaller1 and the blade is six or seven inches long4 ,a slicer for roasts has a wide1 straight blade1 twelve inches long1 and rounded instead of pointed at the end4 ,this is especially convenient for carving thin slices from any large roasts1 or other varieties of solid meat4 ,the width of the blade helps to steady the meat1 and its great length enables one to cut with a single1 long1 smooth stroke through the entire surface4 ,with a knife having a short blade a sort of sawing motion would be made1 and the slice would be jagged4 ,as there are no joints to separate1 a point on the blade is unnecessary4 ,a jointer is another form of carver1 useful where the joints are so large or so difficult to separate that considerable strength is required4 ,the handle has a crook or guard on the end to enable the carver to grasp it more securely and use all the strength necessary4 ,a game-carver has a small1 narrow1 pointed blade2 but the shape and length of the handle is the distinguishing feature4 ,the handle should be long enough to reach from the tip of the forefinger to an inch beyond the back side of the hand1 so that the edge of the hand about an inch above the wrist rests against the handle of the carver4 ,in dividing a difficult joint1 the manipulation should be made1 not by turning the hand1 but by turning the knife with the fingers4 ,in this way the position of the point of the blade can be more easily changed as the joint may require4 ,the handle of the carving-knife supports the hand of the carver4 ,game-scissors have handles like scissors2 the two short blades are quite deeply curved1 something like the blade of a pruning-knife1 making the cutting-power greater4 ,this enables the person using them to cut through quite large bones in tough joints which would otherwise be quite difficult to separate4 ,another form of jointer has two blades1 one shorter than the other1 and a round handle divided the entire length1 with a spring in the end next the blade4 ,when the handle is closed1 the blades are together and the outer edge of the longer blade is used like a knife for cutting the meat4 ,by opening the handle the curving edges of the blades are used like scissors for cutting the bones4 ,there are various styles of steels or knife-sharpeners1 but the one now in my possession is the best ,i have ever seen4 ,it is a four-sided bar of steel1 about three eighths of an inch wide and thick1 and eight inches long1 having the four sides deeply grooved1 thus making the edges very prominent4 ,these edges are so sharp that but little pressure of the knife on the steel is required4 ,the handle has a large guard to protect the left hand from the edge of the blade4 ,but few people know how to use a steel properly4 ,it is difficult to describe the process1--so easy to a natural mechanic and so awkward to others1--or to instruct one in the knack of it1 by mere description4 ,hold the steel firmly in the left hand4 ,let the edge of the knife near the handle rest on the steel1 the back of the knife raised slightly at an angle of about #cj4 ,draw the knife along lightly but steadily1 always at the same angle1 the entire length of the blade4 ,then pass the knife under the steel and draw the other surface along the opposite edge of the steel1 from the handle to the point1 at the same angle4 ,repeat these alternate motions the entire length of the blade1 not on the point merely1 until you have an edge4 ,some persons prefer to turn the knife over1 drawing it first from the left hand and then toward it1 sharpening each surface alternately on the same edge of the steel4 ,this is more difficult to do1 as you cannot so surely keep the blade at the same angle1--and this is the most important point4 ,if held at any other than the proper angle1 either no edge is made1 or it is taken off as soon as obtained4 ,it is bewildering1 if one has any intention of buying1 to examine the assortment of spoons1 knives1 forks1 etc41 displayed at the silversmith's4 ,there are ladles for soups1 sauces1 gravy1 and cream2 shovels for sugar and salt1 and scoops for cheese2 tongs for sugar1 pickles1 olives1 and asparagus2 spoons for sugar1 jelly1 fruit1 sauces1 salads1 vegetables1 and macaroni2 slicers for ice-cream1 cake1 and jelly2 knives for fish1 pie1 cake1 and fruit2 forks for fish1 oysters1 pickles1 olives1 salad1 and asparagus2 scissors for grapes and raisins2 crackers and picks for nuts2 and rests for the carving knife and fork4 ,some of these are really useful2 some as little so as many of the hundred and one novelties designed particularly for wedding gifts4 ,but in neat and careful serving it is essential to have a soup-ladle1 a gravy or sauce ladle1 a pair of tongs or shells for block sugar1 a slender-tined silver fork for pickles1 a plentiful supply of large and medium-sized spoons1 a carving-rest1 a crumb-scraper1 and at least one broad silver knife and fork1 which if occasion requires may do duty at several courses4 ,,last ,,but ,,not ,,least4 ,in offering a second portion of anything do not remind one that he has already been helped4 8,can't ,i give you another piece of meat or pie80 8,won't you have some more tea or pudding80 ,expressions like these are frequently heard4 ,it is in far better taste to say1 8,will you have some hot coffee80 8,may ,i give you some of the salad80 8,let me help you to this choice portion40 ,we trust none of our readers will regard this suggestion as trivial4 ,for1 concerning kindness1 we know that perfection is no trifle4 ,it is the essence of that second commandment which we are divinely told is like 8the first of all the commandments20 and it cannot be attained without assiduous attention to all the minor words and the common acts of life4 8,among all the ,cook-,books this will certainly take its place as one of the very best40--,,the ,,christian ,,union 99 99 99 99 99 ,,mrs4 ,,lincoln',s ,,boston ,,cook-,,book4 ,,what ,,to ,,do ,,and ,,what ,,not ,,to ,,do ,,in ,,cooking4 ,,by ,,mrs4 ,,mary ,j4 ,,lincoln1 ,,first ,,principal ,,of ,,the ,,boston ,,cooking ,,school ,,new ,,revised ,,edition1 including #bej additional recipes4 ,with #ej ,illustrations4 #abmo4 ,cloth4 #fjj pages4 ,price #b4jj4 99 99 99 99 99 ,a ,,selection ,,from ,,some ,,of ,,the ,,many ,,notices ,,by ,,the ,,press4 8,mrs4 ,lincoln1 nothing daunted by the legion of cook-books already in existence1 thinks there is room for one more4 ,her handsome and serviceable-looking volume seems to contain everything essential to a complete understanding of the culinary art4 ,the ,introduction of thirty-five pages discusses such subjects as cooking in general1 fire1 fuel1 management of a stove1 the various processes of boiling1 stewing1 baking1 frying1 roasting1 and broiling1 with full explanation of the chemical theory underlying each and distinguishing them2 also hints on measuring and mixing1 with tables of weights1 measures1 and proportions2 of time in cooking various articles1 and of average cost of material4 ,one who can learn nothing from this very instructive ,introduction must be well-informed indeed4 ,following this comes an elaborate and exhaustive chapter on bread-making in all its steps and phases4 ,to this important topic some seventy pages are devoted4 ,and so on through the whole range of viands4 ,exactness1 plainness1 thoroughness1 seem to characterize all the author's teachings4 ,no point is neglected1 and directions are given for both necessary and luxurious dishes4 ,there are chapters on cooking for invalids1 the dining-room1 care of kitchen utensils1 etc4 ,there is also a valuable outline of study for teachers taking up the chemical properties of food1 and the physiological functions of digestion1 absorption1 nutrition1 etc4 ,add the miscellaneous questions for examination1 the topics and illustrations for lectures on cookery1 list of utensils needed in a cooking-school1 an explanation of foreign terms used in cookery1 a classified and an alphabetical index1--and you have what must be considered as complete a work of its kind as has yet appeared40--,mirror1 ,springfield1 ,ill4 8,in answer to the question1 #8,what does cookery mean8' ,mr4 ,ruskin says3 #8,it means the knowledge of ,circe and ,medea1 and of ,calypso and of ,helen1 and of ,rebekah and of all the ,queens of ,sheba4 ,it means knowledge of all fruits and balms and spices1 and of all that is healing and sweet in fields and groves1 and savory to meals2 it means carefulness and inventiveness1 and readiness of appliances2 it means the economy of your great-grandmothers and the science of modern chemistry2 it means much tasting and no wasting2 it means ,english thoroughness1 and ,french art1 and ,american hospitality4' ,it is not extravagant to say that as far as these mythological1 biblical1 and practical requirements can be met by one weak woman1 they are met by ,mrs4 ,lincoln4 ,and to the varied and extensive range of knowledge she adds an acquaintance with ,milton and with ,confucius1 as shown by the apt quotations on her titlepage4 ,the book is intended to satisfy the needs and wants of the experienced housekeeper1 the tyro1 and of the teacher in a cooking-school4 ,in its receipts1 in its tables of time and proportion1 in its clear and minute directions about every detail of kitchen and dining-room1 it has left unanswered few questions which may suggest themselves to the most or the least intelligent40--,the ,nation4 8,mrs4 ,lincoln's #8,boston ,cook-,book' is no mere amateur compilation1 much less an omnium gatherum of receipts4 ,its title does scant justice to it1 for it is not so much a cook-book as a dietetic and culinary cyclopdia4 ,mrs4 ,lincoln is a lady of culture and practical tastes1 who has made the fine art of cuisine the subject of professional study and teaching4 ,in this book she has shown her literary skill and intelligence1 as well as her expertness as a practical cook and teacher of cookery4 ,it is full of interest and instruction for any one1 though one should never handle a skillet or know the feeling of dough4 ,nothing in the way of explanation is left unsaid4 ,and for a young housekeeper1 it is a complete outfit for the culinary department of her duties and domain4 ,there are many excellent side-hints as to the nature1 history1 and hygiene of food1 which are not often found in such books2 and the ,indexes are of the completest and most useful kind4 ,we find ourselves quite enthusiastic over the work1 and feel like saying to the accomplished authoress1 #8,many daughters have done virtuously1 but thou excellest them all4'0--,rev4 ,dr4 ,zabriskie1 in ,christian ,intelligencer4 8,among all the cook-books1 ,mrs4 ,d4,a4 ,lincoln's #8,boston ,cook-,book' will certainly take its place as one of the very best4 ,it is published and arranged in a very convenient and attractive form1 and the style in which it is written has a certain literary quality which will tempt those who are not interested in recipes and cooking to peruse its pages4 ,the recipes are practical1 and give just those facts which are generally omitted from books of this sort1 to the discouragement of the housekeeper1 and frequently to the lamentable disaster and failure of her plans4 ,mrs4 ,lincoln has laid a large number of people under obligation1 and puts into her book a large amount of general experience in the difficult and delicate art of cooking4 ,the book is admirably arranged1 and is supplied with the most perfect indexes we have ever seen in any work of the kind0--,the ,christian ,union4 8,mrs4 ,lincoln has written a cook-book2 really written one1 not made merely a compilation of receipts1--that sort of mechanical work any one can do who has patience enough to search for the rules1 and system enough to arrange them4 ,mrs4 ,lincoln's book is written out of the experience of life1 both as a housekeeper and a teacher4 ,her long experience as principal of the ,boston ,cooking-,school has enabled her to find out just what it is that people most want and need to know4 ,i have no hesitation in recommending ,mrs4 ,lincoln's as the best cook-book1 in all respects1 of any ,i have seen4 ,it is exactly fitted for use as a family authority1 in that it is the work1 not of a theorizer1 but of a woman who knows what she is talking about4 ,it is the very common-sense of the science of cookery40--,extracts from ,sallie ,joy ,white's letters in ,philadelphia and ,portland papers4 8,mrs4 ,lincoln's #8,boston ,cook-,book' is a characteristically ,american1 not to say ,yankee1 production4 ,boston productions are nothing if not profound1 and even this cookery manual must begin with a definition1 a pinch of philology1 and the culinary chemistry of heat1 cold1 water1 air1 and drying4444 ,but a touch of the blue-stocking has never been harmful to cookery4 ,this book is as deft as it is fundamental4 ,it is so perfectly and generously up to everything culinary1 that it cannot help spilling over a little into sciences and philosophy4 ,it is the trimmest1 best arranged1 best illustrated1 most intelligible1 manual of cookery as a high art1 and as an economic art1 that has appeared40--,independent4 8,it is a pleasure to be able to give a man or a book unqualified praise4 ,we have no fear in saying that ,mrs4 ,lincoln's work is the best and most practical cook-book of its kind that has ever appeared4 ,it does not emanate from the chef of some queen's or nobleman's cuisine1 but it tells in the most simple and practical and exact way those little things which women ought to know1 but have generally to learn by sad experience4 ,it is a book which ought to be in every household40--,philadelphia ,press4 8,the #8,boston ,cook-,book' has a special recommendation4 ,the author1 ,mrs4 ,lincoln1 was early trained to a love for all household work4 ,that precious experience is a thing for which a cooking-school is no manner of substitute1 while it is just the thing for professional training to build upon1 widen1 and correct4 ,mrs4 ,lincoln's book is practical1 and though there is much of theory1 it gives proof of being based less upon theory and much upon experiment4 ,the book is handsomely gotten up1 and will ere long attest its usefulness in better food better prepared1 and therefore better digested1 in many homes40--,leader4 8,it is the embodiment of the actual experience and observation of a woman who has learned and employed superior domestic methods4 ,it is the outcome of ,mrs4 ,lincoln's conscientious and successful labors for the development of practical cooking4 ,it is to be recommended for its usefulness in point of receipts of moderate cost and quantity1 in its variety1 its comprehensiveness1 and for the excellence of its typographical form40--,boston ,transcript4 8,the instruction given by ,mrs4 ,lincoln at the ,boston ,cooking-,school is so widely and favorably known for its thoroughness and attention to scientific and economical principles1 that a cook-book embodying these ideas and principles will be considered a great gain to the housekeeping department4 ,in care and excellence1 her book illustrates the modern advance in home cooking40--,boston ,journal4 8,the book needs no other raison d'tre than its own excellence4 ,every housekeeper in the land would be fortunate to have upon her shelf a copy of ,mrs4 ,lincoln's work40--,boston ,courier4 8,mrs4 ,lincoln's book contains in one volume what most other cook-books contain in three2 and its directions are always terse and to the point4 ,it is a thoroughly practical book1 and teaches us all how to live well and wisely every day in the year40--,the ,beacon4 8,the most valuable feature of ,mrs4 ,lincoln's ,cook-,book is1 without doubt1 the application of scientific knowledge to the culinary art4 ,mrs4 ,lincoln has the gift of teaching1 and its use in this connection is worthy of the warmest commendation4 ,she has made the necessary explanations in a very lucid and succinct manner4 ,to the thousands of intelligent housekeepers who recognize the importance of the art of the kitchen1 this book will be a boon40--,eclectic4 8,the book1 although at first sight it seems no larger than other cook-books1 has over five hundred pages1 and takes up the minutest details of housekeeping4 ,having examined all the standard cook-books now in the market1 this seems superior to all4 ,there is so much in this that is not found in other cook-books1 that it is equal to a small library in itself40--,extracts from ,anna ,barrow's letters in ,oxford and ,portland papers4 8,we have at last from ,boston something better than the ,emersonian philosophy or the learning of ,harvard1--something that will contribute more to human health1 and consequently to human happiness2 and that is1 a good1 practical cook-book1 with illustrations4444 ,we commend ,mrs4 ,lincoln's volume heartily1 and wish it might make a part of every bridal outfit40--,the ,churchman4 8,for plain1 practical1 and at the same time scientific treatment of a difficult subject1 commend us to ,mrs4 ,lincoln's #8,boston ,cook-,book4' ,no better book has appeared to keep pace with the wholesome advance of culinary art1 as practiced in the common-sense cooking-school40--,toledo4 8,it combines whatever is best in those which have gone before1 with improvements and refinements peculiar to itself4 ,it is so complete and admirable in its various departments1 that it seems to fill every requirement4 ,how soon it will be rivalled or superseded it is unsafe to predict2 but for the present we may commend it as in every respect unsurpassed40--,the ,dial4 8,the volume is a compound of information on every household matter2 well arranged1 clearly written1 and attractively made up4 ,of the many valuable cook-books1 not one better deserves a place1 or is more likely to secure and hold it40--,helen ,campbell4 8,the possession of your cook-book has made me quite beside myself4 ,i prize it highly1 not only for personal reasons1 but because of its real worth4 ,i feel so safe with it as a guide1 and if ,i abide by its rules and laws no harm can befall me40--,adeline ,miller1 a former pupil1 ,atlanta1 ,georgia4 8,one need only glance over the pages of ,mrs ,lincoln's ,cook-,book to realize the fact of her aptness in scholarship40--,alta1 ,san ,francisco4 8,mrs4 ,lincoln brings not only the fruits of a long experience to the preparation of her work1 but a great amount of scientific research1 so that the book is really a mine of information in its way40--,the ,post1 ,washington4 8,it is one of the most interesting treatises on cooking and housework that we have ever read4 ,it contains much useful information to the general reader1 and is one we would recommend to every housekeeper40--,saratoga ,sentinel4 99 99 99 99 99 ,mrs4 ,lincoln's ,boston ,cook-,book is kept on sale by all booksellers everywhere4 ,if you cannot readily obtain it1 enclose the amount1 #b4jj1 directly to ,,mrs4 ,d4,a4 ,,lincoln1 ,boston1 ,mass41 or to the ,publishers1 who will mail it1 postpaid4 ,,little1 ,,brown1 ,,and ,,company1 ,,boston4