The Honolulu republican. [volume] (Honolulu, T.H.) 1900-1902, 1901-12-22


carve Il looks so much
smarter 70 sit az the head Of ones own
table even II the necessary man Is alb
sent and an intimate woman friend
can always be substituted TO do the
bono-g at the foot Of the table a few
practical rules on the subject Of cary
ing can do no harm. and perchance
nav aid the ignorant. One OF the most
famous chefs saws. The one who pro
yides the bird Is absolutely response
bic for the fate Of the carver IS In nis
hands
The best carver in the world can do
nothing with a tough bird The ne 81
skillful manipulation on the face OF the
earth S-ill sink into oblivion II al the
first stroke OF the knife the turkey
proves underdone. and instead OF fair
slices he reveals raw meat
The turkey should be evenly brown
ed all parts alike II should be pre-
pared in such a manner that il lies
whole upon the platter. without seam
or mar. ready for the knife Of the
carver
The turkey should be dressed In one
OF the many ways. the simplest being
an ornamentatiOn In the shape Of many
colored paper rosettes. and a pair cf
paper cuffs fitted with a fringe. At
the head may repose a small bed u
water cress. IL one has no other dec
Grafton. and al the opposite end
cushion OF cress. lettuce or parsley
Let the amateur carver look well ID
her knife. Il should be a long blade,
very thin and very sharp. There are
special carving knives that come for
large birds. and they are well shaped
for the work they have to perform.
Take the fork In the left hand and
plunge il in the breast so that the
times are at each side OF the breast
bone. to give a firm hold. Press down
with the left hand and then with the
right get a firm stroke and sever the
leg from the body. Do not let the
knife move. but press it closely against
the body OF the bird. and cut inward,
not outward Cut off the leg, second
Joint and all Now comes the carving
OF the second Joint Lay the leg on a
small platter and slice OF the sides n
such way as TO secure two long. mar
row slices. Now. still holding the
fork In the legs. sever the first joint
from the second. and the result will
be a perfectly divided leg. This really
gives four portions TO the leg and al
lows dark meat for all.
Turn the platter around ii you are
not skillful enough to cut from the
other side without turning the platter.
and cut the leg OF at the other side in
the same way. Remove TO the platter.
slice the second joint. sever it from
the part usually known as the drum
stick. The wings must now be taken
of. first one wing. then the other.
The first stroke cuts the joint. the
second stroke sewers the wing. II is a
good plan to divide these also. one
part from the other. or TO slice the
wing a little. for a turkey wing is
pretentious piece of meat. After the
wing is cut of there remains the pos
sibility OF a big slice. II is called the
wing slice II lies just over the wing
and takes in the portion where the
wing was. It is a white meat. but
more delicate than the breast, and is
more priced by those who look for
delicate morsels.
All that now remains OF the turkey
Is the breast and the back. and the i'm
portant and picturesque task OF slicing
the breast is TO be performed Take
the fork in the breast bone and slice
slowly and carefully. Keep the slices
even and let them fall side by side on
the plate. Make the slices as thin as
possible and keep them as large in
size as the knife will allow.
The choicest bit OF turkey lies at the
back. just at the lower part of-the
back bone. There are two small cavi-
ties that hold two curved pieces VI
dark meat known to the gourmonds as
the tit-bits.
A story is told OF an epicure who.
having ordered a roast turkey at an
inn. arrived and sat down to the table.
When be had departed the inn-keeper
and his wife entered. To their sur
prise and chagrin the turkey lay upon
the platter. untouched. There il was
in all it's original beauty. On turning
IL over they found two small incisions
at the back. and out OF these had been
taken the two boot-shaped pieces of
meat. The tit-blts had been eaten AMI
the epicure was satisfied.
- -
Mrs. c. D. Warren gave dinner on
Tuesday evening at the Hawaiian Ho-
tel. in honor OF her daughter. Miss
Marcie Warren. Among the guests
were the Misses Angus. Miss Lillian
Bacon. Miss Grace, Lieut.. Hancock,
DIR. Macadorie. Jack Atkinson. Mr..
Norton. Mr. George Angus. Mr.. Fred
Angus and Mr.. Lean. The table was
beautifully decorated with profusiol
of pink carnations. and rare flowers
adorned the center. while tiny electric
lights were artistically blended with
the ferns and masses of flowers.
Mrs. Warren and her charming
daughter are newcomers and are max
ing their home at the Hawaiian Hotel
for the winter. Miss Warren has be
come very popular With the younger
set and no entertainment is complete
without her.
Christmas festivities are being
pushed rapidly forward. and the
Christmas tree. so fascinating TO old
and young alike. is being looked for
ward TO with great expectations The
Athertons hsve invited large num-
Der OF young folks TO their hospisable
home on Christmas. and the Swsnxys
always have a large house party on
that day. as wen as a large gathering
around the Christmas tree. Many
others viii have Christmas trees. and
they will vie in light and color with
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