The ranch. [volume] (Seattle, Wash.) 1902-1914, 1904-12-01

per OT DI6dhldSI ulSu
Carving
The art of carving is very requi-
site branch of domestic management.
1t not only belongs to the honors of
the table but is important from an eco
nomical point of view. For a ham or
a fowl or a joint of meat, i'll carved,
will not serve so many persons as 1T
would were it properly done, and it
does seem to me that the most careless
and commonplace person can at once
discern the difference in the taste Ito
say nothing of the looks) of a fowl
that is we'll carved and one that is
awkwardly handled Ladies especial
ly ought to make carving a study.
at their own homes they grace the
table and should be able to perform
the task allotted them with sufficient
skill to prevent remark or the calling
forth of eager proffers of assistance
from good-natured visitors who prob
ably would be mortified by complete
failure 1t is true that the mode
adopted of not sending meats etc., to
the table, but having them served
from a side table by servants, banishes
the necessity for promiscuous carving
from the elegantly-served boards OF
the wealthy. But in the homes of the
less fortunate, where regular servants
are not at hand skill in the use of the
carving knife is obvious. Place what
ever is to be carved in a dish large
enough that it may be easily turned
| when necessary. The dish should be
close enough to the carver that it will
not be necessary to move it during
the process of carving, only sufficient
room being left for the plates. The
| carving knife should be well sharp
ened so that it will cut through
smoothly without great pressure or
saving Meats such as ham, veal,
corned beef, mutton, roast pork, etc.,
should be cut in very thin slices There
are certain choice cuts with which the
experienced carver is acquainted.
The breast of turkey is SO large
| that slices taken neatly from it, and
| from the wings are often sufficient for
| the company. They should be taken
from each side alternately beginning
close to the wings, and little force
meat and a small piece of liver should
be served to each guest When it is
| necessary for the legs to be used they
should be separated from the body
with a sharp knife and cut into slices.
Roast Turkey With Oysters
Clean a turkey and lay it in a drip
ping pan Prepare a dressing of stale
| bread, composed of quart of bread
| crumbs and one cup of butter with
enough water to moisten. Add to this
two dozen of oysters and season to
suit the taste with salt and pepper.
Mix all together we'll and stuff the
turkey with it, spread all over the out
side a paste made by mixing together
| butter and flour Put some water in
| the dripping pan, set it in the oven
and bake until done, basting quite
often.
Croquettes
One pound of cold cooked turkey or
chicken, one half pound of bread
crumbs, one half pound butter, four
eggs, one tablespoonful chopped onion,
three teaspoonsful parsley Chop the
meat and herbs very fine, mix them
together, salt and pepper to suit the
taste Season delicately with mace
and grated nutmeg, moisten with
sweet cream so it may be moulded in
to balls Dip in beaten egg then in
bread crumbs, cook in boiling lard I'M
til they are rich brown.
Roast Siroin of Beef
Carefully fold the long part of the