Evening star., 1916-11-10
CAN YOU CARVE?

A generation ago young woman would
lbave regarded a knowledge of carving
as unnecessary an accomplishment as
her brother would have looked upon the
gentle art of pouring tea. From time
out of mind the males-husbands' brothers
and f.tbers-haye welded alone the sharp
blade and the two-tined fork of the carv-
ling set. They have known, or have been
supposed to know, just which way ran
the grain of meat in this or that sort OF
| Joint where lay the white meats and
where the tenderest cuts. And the good
| wife at the other end of the table, behind
the tea or coffee urn, merely looked on i'll
mute admiration.
Perhaps this situation was n tradition
of the day when men actually had 10
slay the beast of the field before there
could have been Joint or roast or ragout
on the family board. Perhaps 1t was be-
cause welding of blades has always been
regarded as more manly art than hiiihs
cups. Perhaps because carving seems
too intricate for feminine wits. AT any
rate, man has always carved and in most
cases continues to carve, In families where
the butler at the side table has not usurp-
ed that duty.
Still there are times when even the
most decorous young woman may need
to exercise this manly perogative, and as
an old handbook ventures to say. If a
young lady Is ignorant of this useful art.
1t will be well for her to take lessons of
her father or her brother, and married
lady can easily learn from her husband
And as this book goes on to say: I'VE
have seen very small women carve ad
mirabty sitting down, and very tall
men who knew not how to cut piece
of beefsteak without rising on their
feet to do it.
foil al
are as good today as when they We're
written and that really are worth
eancinR over for the.Worlan who oc-
casionally has to bisect her own joint,
roast or broil.
The carving knife SHOULD be very
sharp. freshly sharpened in the kitchen
before each meal. The dish should be
placed as near to the carver as posi- :
to one side. OF course. the carver
should never stand in his place.
| In carving ribs or a sirloin of beef
side next to you. Afterward you may
cut from the tenderloin or cross part
near the lower end. Do not send any
one an outside piece unless you know
she or he particularly wishes it.
/ There is nothing so difficult to carve
| as fowl, and this operation should
begin. says our old-fashioned book.
"by sticking your fork in the pinion
and drawing II toward the leg lie
next thing to do is to take off one
| wing at the joint The next thing to
do is to slip the knife between the
leg and the body of the bird and re
move the leg at the joint. Next the
wing and leg on the other side should
be removed in the same way Then,
says the book. ENTER your knife into
the top of the breast and cut under the
merTy-thought SO as to loosen II, lift
ing it with your fork" the merry-fork,
hy hein
know as the wishbone-
Now the fowl is ready to be sliced
at the breast, after which the collar
bones should be removed and after
that the side bones should be removed
from the back.
According to the old-fashioned idea
| the wings and the breast were consid-
parts of the bird, and with one wing
| the gizZard was always served and with
| the other the liver. the liver wing"
| being considered the best selection.
Having once mastered the art of
| carving a fowl, almost all birds can be
managed. About the only difference
| In carving a turkey is that the lower
portion of the leg is too dry and lean
to be served and is LEFT on the platter
after being disjointed from the upper
section.
When serving beefsteak, it should be
borne in mind that no part of the bone
should be put on plate, and when
there is choice in portion. in a sir
loin steak. portion Of the tenderloin
or any tender portion should be placed
| on every plate with slice of a less
| choice piece.
Legs Of lamb, ham or pork are cut
in slices directly from the edge to the
bone. Ham is always cut as thin as
possible, the old idea heing that il
cutting it thick the flavor was injured
1t was also the old-time belief that to
cut tongue 1enghwise injured its flavor
Usually there is little dish gravy
on the platter. and this, is preferred by
many persons to the thickened gravy
that accompanies the meat in n gravy
boat 1t Is customary for the carver to
put large spoonful of this dish gravy
on each plate as she serves the meat
without asking whether or not her
guests wish it. In putting any sort of
gravy on plates, however. it should
never be poured over the various foods
| on the plate. but put at one side Of the
plate.