New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-07-31

| II
From the elbow down tie may either be left bare
or fitted with a tight sleeve of the material as
| the gown. These ribbon sleeves particularly
| pretty with light evening dresses
The art of carving is not rs well understood to-
| day it in the days OF Chesterfield. when he
! said: "A man who tells you gravely that he can
not carve may as well tell you that he cannot feed
| himself: II is both necessary and as easy In
these degenerate DAYS, too many people adopt the
| Russian custom and allow the butler to do the
carving 1t must be said that this Is far peasanter
! on most accounts when it IS we'll done. The sight
| of a large piece VI meat OF O turkey being cut on
the table ls not particularly Appealing one THIS
is especially the in warm weather when the less
heavy food directly under ones nose dnflng
the meal the better grows the appetite THIS fashion
requires however a very good carver in the person
OF butler or maid and this blessing is not attainabe
BY all families. The head Of the house. therefore,
| should become an expert carver. II IS the part OF
the cook or waitress that all skewcrs or strings
should be removed from the Joint or fowl before II
carved and that the piece be put before the carver
! in the proper position. great deal OF fooLsnheS'
is often shown in the selection Of carving kniie'
The most important matter TO consider Is the quality
and keenness of the blade. the handle Bong
secondary thing. IL Is better TO an ordinary back-
handled I-knfc with tho blade as thin and keen as
a razor which always cuts respectable. clean shcc'
| than any OF the numerous thiclblad'd knives with
their ornate stag handles mounted IN silver VT
handles OF elaborate carved ivory These serve 10
attract the feminine buyer by their pre'uness. but
are OF little practical for the purpose for which
| they are made. II IS not impossible to get go"l
carving knife OF tho very best steel with pmih
ivory handle and this is certainly tSe most desirable
| hnra1frr y
| knife. 1t should be- purchased Oi '''o'o"s"'
| Trustworthy dealer.
| 4 carving knife Of moderate size * now generally
nreferred for family use Such knife In fair quail
itv of steel will cost from ~ upward with the 1oH
| Little knife rests Of cut glass are pretty IN" 'o"
vencnt but by no essential. In nddiuVh 10 inc
moderate sized carver which IS suit able alike for riS'H
FONTS and poultry. a little game knife IS desirable
| one that will cut In two the small birds Ike Woo
cock or carve tho larger game-birds, Ike piane
| chicken or partridge.
II Is the business Of the carver 10 keep his Thought
on the alert. The man who does this work VI d'y
dream is very apt make diagreeabe nfsmkcH'
There Is the awkward who never hits the JOINT
| lint lands the fowl usually upon tho carv1ng-cloth
there the selfish carver who quietly saves dbts for
his own plate: but the worst Of all Is the absent
minded carver who with the greatest politcheSs OF
manner cuts of the most gristly parts Of the joint
and serves them TO his most distinguished guest The
character Of the Individual IS often displayed in tho
manner in which he wicds the carving-knife. " foa
NAV Judge OF mans conscience" Dr. Kitchener,
" by the manner in which he does HIS carving"
A cold bcc,tonguo Is a very delicious dish II prop
erlv boiled Take flesh bceft0ngne. Boil IL In soup
stock for two hours until h IS tender. II II to b.
served cold let it cool in the stock Then remove u
and skin It, Decorate il with little parsley ana
wel-favored aspic Jelly. If convenient. SMOKED
tongue is cooked in exactly the same way but II must
he soaked for twelve hours previously The stock IN
| lxI1 Hfpls
any kind OF soup That in which smoked tongue is
cooked may be used for nugaawnv, Xtall, or any
other rich soup Of this kind. fresh beef-tgue when
boiled may be served hot when 1t Is properly Deco
rated with pickles and served with aucc pqnat; or
IL may be served with rich ESpagnolc or '1adeiri
suce and decorated with veal forc"Hsi' balls niue
cucumber pickles, mushrooms and few slices Oi ahoAed
tongue. cut I'm dice.
A cold smoked tongue, properly enclosed IN mould
of aspic jcv makes an ornamental and delicious cola
dish. To make the Jelly, take four pounds OF khuche
veal four OF calves feet and two Of shin Of beef Put
this meat in n stockport with gallon N cold water
and tablesp Ocnfus OF salt Let IL SIMMER gently
for four hours. Then add two onions, two leehs two
small carrots three sprgs OF parsley, sprig OF thyme,
one bay leaf and q spray o. celery. When tho meat
las cooked two hours longer strain the broth through
a napkin into stone jar. ana YET II boil down NUE.
reducing II about One-quartcr. When II Is cold IL
should be firm Jelly. and II NAV then be clarified.
Beat tire broken shells ana whites Oi Olr cRPS lpgclHeI'
and let the Jelly come slowly a boiling point. after
beating in the shells and whites Of eggs, which must be
added when the Jelly IS SIN cold As soon aS The
Jelly has fully boiled mp, and Is covered with thick
SCUM put back where IL win merely simmer for two
or three minutes. Then strain II through fresh nap
kIp aud add a cup Of Madeira wine pale sherry.
Strain 1t n time, AMI IL is not perfectly cleir
must be clarified with whites Of eggs second time.
Test the Jelly by cooling ntile in salt and ice TO see
~ II Is firm enough II II i not II must be- boiled
down n little The calves feet should bp cleaned
and seaded In boiling wafer before adding them 10 the
other meat put the tongue in a mOnd. FIRST pour a
LAYER OF Jelly In the bottom OF boned turkey mould
let n harden Then rest the tongue on IT, cnrving In
the I'm uttle and, 81 necessary, using acewer TO
Leep II I'm compact shape. that ii does not rest
AGAINST the SIDES. The head OF the skewer slould be
q. TOP OF the mould that Il be pulled out when
tho Jelly bardc1s. FIJI the nou to tie top with hQnid
,ev sct II on the ice and when tho whole is frm, 10
move the showers and turn II out OF the mould 10 N
n,otte, II looks especially pretty 4 bed OF cold
| so,,oA r1c~ decorated lightly with parsley.
IN. work OF house- cleaning has been 80 simpifea
a., th.so DAYS by the OF hardwood floors and rugs
,bat IL need no longer caisc srhi-ahhnhi upheaVI
Of the household. In house where inc carpets are
-. ranoa permanently down that they receive
S hn. vast quantities Of dust. 1t calls for no such
- -, outside scrubwomcn and cleaners as II once
IT," ~, the new method the house may be always
~ ~ ,c., from week week; and except when the
p , ~ the paperhangcr. kasominer. decorator or
| @n.,nter is needed, there Is little extra clean
a,s,,b The monotony of the daily work There