The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1878-11-16
HONE INTERESTS.

HONE INTERESTS.
u HINTS. UPeN CARvNG.-lt IL not .
difficult thing to learn how to carve,a and
to serve out the food after carving in
the best and most acceptable manner;
and yet it is q duty-an accomplish
ment-very sadly neglected. Our
young people are not taught by home
example to look upon it Is matter
which requires any thought, or as an
art to be secured by careful adherence
to well established rules. At home they
too often see the food severed somehow,
no matter whether in chunks or slices,
or torn off in jagged morsels, any way,
so that the work Of ACKNOWLEDGMENT is
speedily accomplished, all at the table
served and ready to ''fall to- without
ceremony.
Now, some persons, in robust health
and with digestion entirely free from all
suueamishness or fastidiousness, may
sit at table served in this rude, rough
way, enjoy the food and feel no DISPOSE
ton to criticise the manner of the serv-
ice, but they have attained q degree Of
indifference that is not creditable or at
all a matter to boast of. To be indif-
ferent to or content with such service
may be an evidence of strength, endur-
ance or stoicism, but it seems to Us only
short remove from barbarism.
Many feel il necessary that the cary
ing and. serving should be well done
when they have company, but of no
sort of consequence when only wife and
children are around the table. This is
a great mistake, and love should teach
every one why the home table ought to
receive the choicest and most careful
service of all.
Good and skillful carving, once fully
understood, is the best econOmy-a
great saving of time and food because,
when well done, no tine is wasted in
many Intellectual attempts to hit joint
or cut out certain portions without tear
ing off an amount Of skin or gristle very
undesirable; and most of the meat can
be used, when taken off scientifically,
which would otherwise be left hanging
on the bones or attached to such bits of
fat or gristle as are not thought suitable
for use.
It is equally desirable that q lady
should be an expert carver as q gentle
man; and with the same amount of in
struction any lady can do it as easily.
There are few simple rules that should
be observed by all, and others thas be-
come evident by practice and expert
ence, and we confess that there are some
rules laid down in fashionable cook
books that are not approved by
good common sense, and some
can be accepted or rejected as
shall best suit the comfort
or convenience of the carver. 1t is laid
down as a rule by many that one must
not stand up when carving. If per-
son is tall, or the chair at the head of
the table is quite high, there is no doubt
that it may be more graceful, quiet
way to keep the seat while carving, es-
pecially when that which is to be served
is small, requiring very little dexterity. |
But where there is large piece of beef
or mutton, a ham, or turkey, or several
chickens to be served, it is certainly
easier, and to our eye more graceful, to
carve standing. One has freer move
ments of the arms, and therefore more
strength and elasticity in their use. To
serve out the meat carved before taking
the seat is more expeditions, and in both
operations one is less liable to soil the
table-cloth around the platter if he serve
out the various portions while standing.
This is one of the cases where, If fashion
and common sense come in collision,
we think the latter will conquer.
Make sure that the carving-knife is
we'll sharpened. A long, thin blade is
very necessary for large joints, for ham,
or turkey; short, narrow, thin-point-
ed knife should be used for chickens or
wild fowl. There are many kinds of
knife-sharpeners. Let each one choose
such as he can use with the best effect,
and then be sure that the knife is keen
before commencing the work.
Fouls should be placed on the platter
with the breast uppermost. Put the
fork into the breast so that it feels firm
in the hand, and take off the wings and
EGGS first without turning the fowl; then
tut out the "wishing bone " or "merry
hought'' so as to leave the well brown
ID skin over it, and as much of the white
neat as naturally belongs to that por-
ion. Then cut off the side bones, and
nut the carcass which is left in two, from
he neck down, leaving the rump on
me part, ready to be served in a sepa-
ate portion if desired, for it is a very
ich morsel and much fancied by many.
Vow take off the second joint f ON the
eg, and joint the wing-Of q turkey al
Vays, and we prefer also to do so with
II fowls, as they are so much more
asily picked on the plate when thus
dissected.
A sirloin Of beef should be placed on
be dish with the tenderloiE underneath.
hin cut slices should be cut from the
ide next the carver first; then turn
yer the piece and carve the tenderloin.
he guests should be helped to por-
ion of both.
Ham or leg Of mutton should be
arved across the middle of the bore !
rst, and then from the thickest part
II it becomes gristly and only fit for
for sandwiches. Some nice !
ices can be cut from the smaller end,
ut be careful not to go close enough to
ct the hard, stringy parts.
Cut a tongue across, not lengthwise.
he middle and thick parts are the best.
hat near the tip is harder, and should
q chopped fine and used with sliced
eggs for sandwiches.
In q fore quarter Of lamb, separa g the
BOULDER from the ribs, then divide the
bs neatly.
Il L. ..<k