San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-12-29
Table Talks
The Perfect Host
By Mildred Kitchen

Have you seen the "head" Of the
family in which you were visitor ses-
tie himself perhaps more comfortably
than his guests and allow himself to
be entertained all evening? No doubt
YOU have, but we are not discussing
him Just now. We are offering sug-
gestions to the host who is eager 10
help the hostess make that delightful
sense Of true hospitality pervade
throughout every minute OF the enter
tainment, whatever the latter may be.
IL the home has been established
on the right foundations the host
will. without special effort because
company is at hand, do many little
thoughtful acts which guard the hos
tess from nervous annoyances.
Where there are children he viii
look after them SO that the hostess
may give undisturbcd attention to last
minute arrangements.
Our perfect host knows that the re-
sponsibility of guiding the conversa-
ton into pleasant and all-inclusIye
channels rests upon him as well as the
hostess.
II the hostess assists with the serv-
ing and must leave the table, he will
be sure that the conversation is SO in
teresting that her absence is not no.
ticeable. while on her part the hos
tess will tactfully see that conyersa-
Non is so directed away from the host
while he is carving.
CARVING AT TABLE.
Let us suppose a turkey is set be-
fore the host. 1t becomes his more or
less painful duty to see that each
guest is given an attractive share Of
that crisp, golden brown bird.
Most books on carving tell one TO
plunge the fork into the breast bone,
Just above the tip of the wishbone;
TO grasp the fork firmly with the left
hand, and then to separate the legs
and wings from the body, slice the
breast, etc.
This will work very well, but rec
ommend the method of the chef Of one
of the principal hotels for your con-
sideration.
Place the turkey on its back on
a platter with a generous margin.
Have the neck at your right. This,
too. is contrary to most directions.)
Plunge the fork well into the fleshy
part Of the thigh of either leg, keep
ing the fork somewhat parallel to the.
body. Now with a short, sharp knife
cut the skin near the body, at the same
time pulling the leg away from the
body and downward towards the plate.
IL the turkey is properly cooked the
leg will pull away easily, and another
stroke of the knife completely dis
jointed it.
Remove this TO another plate and
cut V-shapod piece from between the
thigh and the drumstick. Cut this into
portions so that each may have
piece of this delicious dark meat.
The wing is removed in the same
amer.
Now place the fork in the breast
near the wishbone and cut downward
40 obtain long thin slices of breast,
removing the fork in time to catch
it and keep it from breaking.
THE PERFECT PLATE.
The host will take pride in serving
an attractive plate TO each guest. He
will first ask their preference. If
they express none he will place on
each plate a spoonful of dressing;
over that piece Of dark meat and
over that a slice of breast meat. The
vegetables are arranged attractively
about or at the side of the meat and
a bit of garnish added as a finishing
touch.
He will then specify for whom the
plate Is intended.
OF course, it is understood that be-
fore arranging the plates he has carved
enough meat to serve all the guests,
otherwise the first services would
become cold.
At some other time we shall dis
cuss the carving of steaks and roasts.
Successful carving depends on we'll
chosen, well sharpened tools, and even
these do not avail if the fowl has not
been thoroughly cooked.
All fowl may be carved the same
way with slight variations which com
mon sense will dictate.