The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1896-11-23

II the man who doesn't know the slight
est thing about the art of carving Thanks
giving turkey viii study the ACCOMMODATING
illustration carefully and memOrize the few
directions here given he can 20 to the
home Of his prospective mother-in-law next
Thursday and with a light heart offer his
services Tor the partition Of the holiday
And the man who Yields the carver at
q Thanksgiving feast must needs know. some
thing above the ordinary about the task
confronting him. The other diners OBJ
serve MIN CLOSELY. No matter how brisk
the conversation may be, every pair Of eyes
at the table watches the disintegration Of
the turk narrowly A blunter causes a ter
rlDle lul in the table pleasantries which
stabs straight to the heart Of the carver. If
ne hacks the bird into small bits in 4 va in
eHQft 20 md a Joint ne knows that every
1ille1 mas Surfre9d him I'D as q clumsy 6oor
H. on tho other hand, he meets the resnon-
Atoiltty neatly and with precision he has
earned the admiration or all hands for ar
elAAc earyers are rare articles. and every
one recognizes the genuine one at sigbt
THE FIRST MOVE.
~ NO shows the initatory stage. the
removal Of the left wing. To accomplish
this place The fork in the breast Of the tur-
key as shown in cut, having one prong on
each side Of the breast bone Crash thu
handle Of the fork IN the left hand. and Law
ing the nat OF the knife parallel with and
close to the neck just above where the left
wing Joins the body cut downward. catch
ing the joint A slight pressure sewers the
carthage and single sweep Of the knife re-
moves the wing.
The task Of removing the left Leo is fIl7,s-
trated IN cut No. Put the point or the
knife into the flesh which holds the second
Joint TO the carcass. and cut downward to
"nere the second joints bone joins with the
carcass.
Cut No. shows the second stag. Of re-
moving the leg. Place the knife between
the leg and the carcass. making q downward
sweep 20 where the second Joint connects
with the carcass, and meeting the cut de-
AcIlped IN illustration No Q A gentle
pressure with the point of the knife then
the dish
slicing OF the breast Is a delicate task.
ana this Is shown in cut No l. The breast
may be sliced OF In two WAYS That shown
1n the illustration removes it in slices paral-
lei to the breast bone. as indicated by the
dotted lines. Il can also be removed in
slices cutting crossways.
The removal Of the oyster bone is another
delicate task. as shown in cut No. 8. Place
the nat Of the knife against the vertebrate
connecting the pope's nose with the carcass
ana press the edge in the direction of the
neck OF the bird. When the knife reaches
the place indicated by the dotted line turn
me blade, and the levera &c causes the Oys-
ter bone to fall into the plate After re-
moving the oyster bone turn the platter and
remove from the right side the wing, leg,
breast and oyster bone in the same manner
as on the left side.
NEARING THE END.
Every carver should understand how to
remove the wishbone and if he fails to do
this In a satisfactory way the young folks
at the table will have a mighty small opin-
ION Of his ability To properly accomplish
this task place the fiat Of the knife against
the breast bone next the wishbone, and,
Keeping Il pressed against the carcass,
sweep it towards the neck This removes
Ahe wishbOne.
When the wishbone has been removed
rne work Of the carver is practically over,
ana Il he has performed his work skillfuly
ne can legitimately feel that he is the hero
Of the day.
mere are scores Of ways Of cooking a
turkey. but nine-tenths OF those served on
Thursday VIII be roasted. "a most i'm
l2Etant .YdlEtE Of the housewife. if she in