The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-11-26

know something above the ordinary
about the task confronting him. The
other diners observe him closely. No
matter how brisk the conversation may
be, every pair of eyes at the table
watches the disintegration of the
turkey narrowly. a blunder causes a
terrible lull in the table pleaSantrieS
which stabs straight to the heart of the
carver. If he hacks the bird into small
bits in a vain effort to find joint he
knows that every diner has summed
him up as q clumsy Door. If, on the
other hand, he meets the responsibility
neatly and with precision, he has
earned the admiration of all hands, Tor
artistic carvers are rare articles, and
everyone recognizes the genuine one at
sight.
Cut No. l shows the initiatory stage
the removal of the left wing. To ac-
complish this place the fork in the
breast of the turkey as shown in the
cut, having one prong on each side of
the breast bone. Grasp the handle Of
the fork in the left hand, and, laying
the fiat of the knit parallel with and
close TO the neck, just above where the
left wing Joins the body, cut down.
ward. catching the joint. A slight
pressure sewers the cartilage and a sin
gle sweep OF the knife removes the
wing.
The task of removing the left part is
illustrated in cut No. ,. Put the point
OF the knife into the flesh which holds
the second joint TO the carcass, and cut
downward To where the second joint s
bone joins with the carcass.
Cut No. 3 shows the second stage of
removing the leg. Place the knife be-
tween the leg and the carcass, making
a downward sweep TO where the second
joint connects with the carcass, and
meeting the cut described in illustra-
ton No. ,. A gentle pressure with the
point of the knife then causes the leg
ana second joint to drop into the dish.
Sicing off the breast is a delicate
task and this is shown in cut No. 1.
The breast may be sliced off in two
ways. That shown in the illustration
removes it in slices parallel to the
breast bone, as indicated by the dotted
lines 1t can also be removed in slices
cu4ting crossways.
The removal of the oyster bone is an
other delicate task. as shown in cut No.
5. Place the fat of the knife against
the Vertebrae connecting the pope
nose with the carcass and press the
edge in the direction of the neck of the
bird. When the knife reaches the place
indicated by the dotted line turn the
blade. and the leverage causes the
oyster. bone to fall into the plate. At
Ter removing the oyster bone turn the
zlatter and remove from the right side
the wing. leg, breast and oyster bone
in the same manner as on the left
side.
Every carver should understand how
TO remove the wishbone and il he fails
10 do this in a satisfactory way the
Young folks at the table will have a
mighty small opinion of mis- ability. To
nroperly accomplish this task place the
fiat of the knife against the breastbone
next the wishbone, and, keeping it
toward the neck. This removes the
Wishbone.
when the wishbone has been re-
moved the work of the carver is prac-
tically over, ard if he has performed
his work skilfully he can legitimately
feel that he is the hero of the day.
There. are scores OF ways of cooking
a, tnrl ey, but nine-tenths of those
served on Thursday viii be roasted.
A most important duty of the house
wife if she intends serving roast
turkey. is the selection of the bird. In
chocssf.g a turkey the age of the bird
is the principal thing to be attended to.
A young gebbler is best He may be
distinguished from a hen turkey by
his comb The age may be ascertained
by the lower part of the breastbone;
If soft and pliable, the turkey is young;
if stiff, it is old and is not good for
roasting. It can only be used for boil
ing or braising. Turkeys weighing
from to II pounds are thought best.
OF course. much of the success of the
dinner depends upon the cooking.
After the purchase of the turkey, SINCE,
draw and wash it quickly in cold