Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-03-24
Notes.

THE CORRECT WAY TO POUR TEA
Few hostesses seem to understand the
right way of pouring tea, simple AZ 1t
appears. As rule, the guest Of honor
10 offered the first cup, which 10 the
weakest, and the children, IL served at
all, are given the last and strongest.
When it is desirable to have all tho cups
of uniform strength, one should pour q
little into each, and begin over again re-
ersing the order.
HOW TO CARVE A ROAST TURKEY.
When carving roast turkey place the
fork firmly through the upper part Of
the breast .bune, pass the knife first
around the leg and remove 1t, then the
wing, first on one side then on the other.
By cutting the ligaments the joints will
readily open. When these have been
displaced cut the breast In thin slices,
using the knife fat against the breast
aud cutting from you; then slip 1t under
meath the wishbone; lift, press 1t back
ward, and remove 1t.
Turn the turkey slightly SO that you
may cut the shoulder blades from the
underside OF the backbone without re.
moving the carving fork. Then cut d.
rectly through the ribs up to the breast
bone Joint, and turn the turkey first on
one side and then the other, separating
the back of the carcass from the breast
Then, for the first time, remove the fork.
Divide the upper from the lower part
of the back; cut down the backbone, and
divide the lower portion of the back into
two pieces. Then separate the second
joint from the leg into two, and 1t IL
ready for serving. Give q portion oil
the dark and q portion of the white
meat, with small amount of the stuff
ing, to each person. Chicken, capon
and wild turkey are all carved In the
same way. A boned turkey or boned
chicken-in fact, any boned fowl, ID
simply cut in thin slices, beginning al
the neck first.
SEATING GUESTS AT TABLE
The host and lady guest of honor &c
into the dining.room first; the lady slit
at right of host; others follow, each lady
being seated at the right Of the gentle
man whom she accompanies; the hostess
comes In last with the gentleman guest
of honor who sits at her left; by thi.
procedure lady Is at the right OF each
gentleman, no matter how many guests
there are at the table. The difficulty re-
ferred to in the query arose from chang
ing the order, when 1t came to the host
ess; of course the gentleman accompany
ing her sits at her left, thus bringing
her at his right hand.
PLACE OF OLIVES, CELERY AND NUTS
Olives and celery are usually eater
with the soup. They sometimes appear
in hors d'oeuvre dish of several com
partments or are provided with Other
relishes passed before soup. When nc
salad is served with roast turkey Of
chicken, celery Is often passed with this
course. These relishes are removed
from the table when the course of which
they form part-whatever that course
may be-is finished. Sailed nuts belong
to no particular course and usually re-
main on the table throughout the dinner
They are eaten at any time, often be
tween courses.
USE OF FINGERBowLs
Fingerbowls are used at meals OF cere
mony and often at the family table
They are passed, ono to each individual
on dolly covered plates. At dinner tut
dolly and bowl are often taken from the
plate and set upon the table by each 10
dividusl, and the plate is used for cake
or bonbons. At breakfast the finger
bowls are usually removed after the
fruit course.
THE GLASS SHELF
Glass 4, an ideal shelving for kitchen
closet as It can be kept clean 90 easily
II this Ia too costly, paint the shelves
white and give coat Of enamel. Thii
il easily scrubbed and does away with
the necessity Of papers.
When straining fruit juices for jelly, OF
any hot liquid, In fact, try pinning the
jelly bag or straining cloth to the sides
of the dish with olothespins. 1t will
stay In place and save both time and pa
thence and, perhaps, burned finger.
When washing very much soiled cloth
ing, such as overalls, children's rompers,
work shirts, etc., place the article on
the wash board and scrub with an ordi.
nary scrub brush. The dirt will be re.
moved with ease and less injury to both
handa and clothes than ordinarily.