The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-09-09
for lWumen

The position of the man or woman TO
whom much carving falls is never an
easy one. but these few points suggest
ed by an expert will prove 81 real use
10 the MAJ or woman who has failed.
Select a knife with a handle easy to
grasp and long, thin and pointed blade. A
knife should always be suited TO the
carver as well as to article carved.
Try to go about the work with conf
denee. Keep the hand steady and ward
off ''the carving face"
Study the grain Of the meat and the
mechanism of joints before the Wand be
cooked. Meat which is TO be used FOR
stew. soup. etc, can be experimental
upon.
Meat, especially beef, is more tender
when cut with the grain
There Is much discussion among ex-
perts as to whether a carver should rise
in order to attack the dish or remain
seated. There is no rule to decide this
point. 1t is a matter of personal choice.
But if she remain seated the chat used
should be high enough to render the
handling of tools comfortable and con-
venient. The dish, too, when placed be-
fore her, should be close enough to be
easily within reach.
AS to the question of cutting. Here
are a few simple rules
In carving a leg of mutton or lamb, the
fork is thrust in the top and the slices
cut through to the bone. The knife is
then slipped under and the slices cut
away.
4 saddle of mutton should be carved
smaller end, and cut in very thin slices
properly cut will be long and thin from
each side of the back.
In carving both loin and leg of lamb
carve the loln before the leg. Take off
the flank and cut it in pieces. After this
separate the ribs. The leg comes last.
In carving beefsteak separate first OF
all the sirloin and tenderloin parts from
the surrounding bone. cutting them per-
fectly free. The meat is then sliced deft-
" to the desired length and width.
In carving sirloin roast the thiekest end
of roast should at right end of dish. Cut
several thin slices parallel with the ribs,
and then cut across the ribs near back
bone.
A roast from the back of rump should
be placed on the plate with backbone
on further side. First loosen the meat
from the bone. Then cut it ~1engthwise
if the entire roast is to be used on the
first day. If but a small amount will be
required, cut crosswise and only from
smaller end. BY this your meat will be
kept in better shape for the following
day.
In fIet of beef carve from the thick
est part in thin uniform slices.
To serve ham sliced begin near the
smaller end, and cut in very thinn slices
on each side of the bone.
If the whole ham will appear on the
table for carving, cover the bone with
a ruffle of white paper and trim the
meat neatly. The thickest part should
be placed on furthest side. Make an
incision in the thickest part a little way
from the smaller end. Shave in very hin
slices. cutting toward larger end and down
to bone at every slice.
In cold boiled tongue the centre IS
the choicest part. Cut across in slices
thin as a wafer. The usual way with
this Wand is to cut downward. but.
scientifically done, 1t must be cut across.
In corned beef cut across the grain
With the advent of September comes
the renewal of household duties and
cares. The woman who has had a two-
weeks outing takes up the burden gaiiy
and with zest, for during her brief stay
at mountain or seashore or country she
has. in addition to health, learned to ap-
p~reeiate home and it's comforts.
Who does not kno the appearance
of the average clearinghouse
table with it's generally discouraged ap-
pearance, as if it were too long on duty,
and the remnants of other peoples
matutinal meal scattered about!
This custom-truly more honored in
the breach than the observance-has
proved a sore trial to the soul of the tidy
housewife and she returns to her own
wins and fig tree resolved that her break
fast table. at least, shall never bear the
slightest resemblance to that of the sub
urban hostelryt
And how easy it is to make the morn
ing meal a charming one-a little care
on the part of the mistress OF the mouse
and the hin is done. First of all. array
ed in a pretty and becoming morning
dress, she herself should superintend the
arrangement of the table, see thar table
cloth is immaculate, china. silver and
glass shining and daintily laid, and
everything that is needed for the meal in
its proper place. row uoWf u ho"c1S
IN the middle of the table gives a festive
air that is most cheering and can always
be there at little or no expense. AT the
Wednesday or Saturday market flowers
are as much in evidence as fruit or vege-
tables and the wise housekeeper buys a
nosegay,. which with a little care will
last till the following market day.
Sweet peas, nasturtinms or many color
ed asters are now to be had in profusion,
or the children perhaps come back from
their country ranbles laden with golden
rod or some other field flowers. which
may serve as the table decoration Or,
a bowl of fruit surrounded by a gar
land of honey-suckle, is charming and
the simplest meal will appear to be. a
feast when served amid such surround
ings-
And last the mistress herself-she fur
nishes the keynote of the days doings.
Is she cheerful, then does her lord and
master take a hopeful view of the days
work before him. and the children go to
school in holiday mood Frowns and
complaints should be banished. household
bills or domestic grievances should never
be discussed there. nor should children
or servants be reproved for any slight
misdoing.
A difficult, nay, limos impossible role
for the weary housewife to play at times.
but as we are all creatures of habit. that
of cheerfulness may be cultivated, as
L x~o 49,