The Portland daily press., 1892-12-13
THE HOME.

CARVING BEEF, MUTTON AND FOWL.
In carving sirloin of beef, every slice
should be clean and even, and should be
cut with one good, firm stroke from end
to end of the joint, at the upper portion.
The rib roast should be cut in thin and
even slices from the thick end towards
the thin. In cutting a round or fillet
of veal. begin at the top, and cut off thin,
even slices. A. leg of mutton should be
carved by first taking the carving fork in
the left hand and plantin it firmly in
the joint, then begin in the middle and
cut straight down, but not quite to the
bone. The slices should be cut quite
thick, as it impoves the flavor. The
same rules could be applied to a leg of
pork or ham, only the slices should be
cut very much thinner. Tongue should
be cut crossways, as the practice of cut
ting it lengthwise Injuries the flavor.
The middle part of the tongue is the
best.
More skill and dexterity are required
in carving roast fowl than in ordinary
joints. Begin by inserting the knife be-
tween the leg and the body, SO as to cut
with the fork, and if the bird is young
the joint will give way easily. The wing
should next be removed in similar
manner. After these four quarters have
been removed, enter the knife into top of
the breast, and cut under the merry
thought so as to loosen it, lifting it with
the fork, then cut long, thin slices from
both sides of the breast. Next turn the
fowls back upwards, put the knife into
the bone midway between the neck and
the rump, and on raising the lower end
it will separate readily The breast and
wings are considered the most delicate
part of the fowl'--Good Housekeeping.
COFFEE AND FRUIT STAINS.
Coffee.-These stains should be wet
with cold, soft water before being pnt
into the wash, and will usually be found
all right when the laundering is done A
surer way is to turn boiling water
through the fabric, which will carry
away the stain at once. Where an espec-
tally fine damask suffers from this cause
it is recommended to apply mixture
made from the solution of egg in clear
water, with few drops Of wine added.
Allow the solution to penetrate the
fabric thoroughly, then wash out with
clear, soft water, and the stain will be
gone.
Fruit. The juice of most fruit is deci-
dedly acid, and it is from this chemical
constituent that the difficulty comes in
dealing with fruit stains. Those which
come from berry juice will disappear if
soaked in milk before wetting for the
laundry. Most other fruit stains may be
removed very readily by pouring boiling
water through them. A simple method
is to stretch the stained part over the top
of a bowl or a similar receptacle, and
pour the boiling water from teakettle.
Peach stains are removed by few sue
cessive washings, with no other tr at
ment. Bleaching upon the grass in
springtime also removes stains from
many kinds Of fruit. Where the acid
element is strong aud obstinate, the aka
line treatment shonld be resorted to-
Hot sweet milk is another approved rea-
gent. Another method, recommended
for obstinate cases, is the rubbing of the
spots with yellow soap upon each side,
following this with paste made of starch
and cold water; then allowing the article
to bleach in the sun till the stain disap-
pears.