The true Democrat., 1897-07-24
HOUSEHOLD AFFAIRS.
The Art of Carving.

.Aoi,eon -, p''l.les are SO popular among
tne Ladies, the ideal hostess has added
the art OF graceful carving to her many
other accomplishments. And the
head of the household," too. will
realize, II he is at all observing. that
there is decidedly right and wrong
way to accomplish this important part
OF the dinner service, and if he is wise
he will practice only the right
methods; for what makes dinner
more "homey" and inviting than arts
TIC carving OF the meats and served at
the table?
The dish should always be of {: good
size, and should always be placed so
near the carver as to give him or her
full control Of it. For carving loin
OF veal, begin at..the small end and cut
the RIBS apart; cut off a small piece OF
the kidney with the fat and serve on
each plate with the veal.
A tillet of veal should be cut first
from the top, and in breast of veal
the breast and brisket should be sep.
arated and then cut in pieces.
A saddle of. vension cut thin, even
slices from the tail toward the upper
part on each side. Venison should
always be served hot on well-warmed
plates.
Loins Of veal, mutton or veniaon
should always be jointed by the
butcher before cooking and then they
are readily carved
A sirloin Of beef should be placed on
the dish, with the tenderloin under.
meath. Thin-cut slices should be taken
from the side next the carver, then
turn over the roast and carve the ten
derloia. A portion of both should be
helped. Be careful to cut across the
grain Of the meat.
A leg Of mutton should be carved
across the middle Of the bone first, and
then from the thickest part until the
gristle is reached. A few nice slices can
be cut from the smaller end, but it is
generally hard and stringy.
A ham can be served in several
ways-by cutting long, delicate slices
through the thick fat down to the
bone; by running the point of the
knife in circle in the middle and
cutting thin, circular slices, thus keep
ing the ham moist, or by beginning at
the knuckle and slicing upwards. The
last mode is considered tie mostecon-
omical.
A tongue should be carved in very
thin, delicate slices, it's delicacy de-
pending very greatly upon attention
to this. The slices from the centre
arc considered the most tempting,
and should be cut across, and the
slices taken from each side, with
portion of the fat which is at the
root.
In carving fish some practice is
needful in order to prevent the fakes
from breaking. The choicest morsels
Of all large fish are near the head,
then the thin parts come next; the
favor Of the part nearest the bone is
never equal to those on the upper
part. Fish is usually placed on dish
under part uppermost, as there lies
the best part. In carving fish fish
knife should be used, and if handled
with lightness Of touch and dexterity
the person using it will find very little
trouble in carving it.
Fowls should be placed breast up.
Put the fork into the breast and take
off the wings and legs first, without
turning the fowl; then cut out the
breast-bone, SO as to leave the well.
Drowned skin over it, as also the white
meat; then cut off the side bones and
divide the carcass which is left in two
from the neck down, leaving the rump
on one part to be served as a separate
portion; then remove the second joint
from the leg and wing, as they are
much more easily managed when thus
thoroughly dissected.-Home Queen.
Orange and Banana Recipes.
Baked Bananas-Choose large ripe
fruit, and bake them in the oven like
potatoes. The splitting Of the skin at
the seams is q sign that they are done.
Peel them, and eat with butter and a
little salt.
Orange Pie-Grate the rind of two
oranges and squeeze the juice. Cream
one-fourth Of a pound Of butter and
add half pound Of sugar by degrees.
Beat in the well-beaten yokes Of six
eggs, then the rind and juice Of
the oranges, and lastly, mix lightly
with the other ingredients the whites
Of the eggs whipped to stiff froth.
) Bake in tin plates lined with paste.
Orange Jelly Mrs. Lincoln's recipe)
Soak halt box Of gelatin in half a
cup Of cold water until soft. Add q
cup Of boiling water, the juice of q
lemon, cup Of sugar and pint Of
orange juice. Stir till the sugar is
dissolved, then strain. Flavor addi-
4;o,o11v r. 1osirad Sorva varv oo1d in