The Waterbury Democrat., 1933-11-29
BY SISTER MARY NEA Service Staff Writer

When the turkey appears as the crowning glory to the Thanksgiv- ing dinner the man of the house must take the center of the stage. The wise host will take trip to the kitchen before the bird Is trussed and inform himself of its general anatomy. The average American man does not carve a turkey many times during the year, and if he understands the position of it's joints and the di- rection in which the muscular tib- CTS run, half of the battle is won. Consequently, the more information he can gather before the festive occasion the easier will be the cere- mony.
 There are several little things | the cook can do to assist the carv- CT. First relieve the host of his duties for the day by letting some member of the party who sits next him serve the vegetables. He will, of course, serve the dressing, and if a maid is not in attendance may serve the gravy over the dressing. Platter Must Be Large In the second place, be sure the platter on which the turkey is placed is large and not over-crowd- ed with garnishings. Unless the carver is an expert a small platter placed at his left on which he may put the legs and wings as he re- moves them will make the carving much easier.
 And in the last place, put the platter directly in front of the carver with the side of the turkey toward him, the drumsticks to the right and the neck to the left. Place the carving fork at the left, out side and above the hosts personal silver and the steel and carving knife at relatively the same posi- ton at the right.
 With the stage all set the host can attack the deliciously glazed, golden brown bird.
 Insert the carving fork firmly in the center of the breast bone at the higest point. First cut off the second joint of the drumstick in one piece, making a circular cut around the joint close to the body. With the blade of the knife force the leg back and cut the fragments, hold the thigh bone>to the body. With another fork remove the piece to the smaller platter. Provided, or if, the turkey platter is large enough, let it stay by the side of the turkey. Remove the wing on the same side in the same manner, making a cir cular cut around the joint close to the body.
 Without removing the fork, cut thin slices lengthwise from the breast, beginning close to the place where the wing was removed. Work up the ridge of the breast, keeping the slices thin and parallel to the breast bone.
 When to Remove Fork
 For the first time the carving fork is removed. Separate the second joint and drumstick, cut ting the flesh to the joint, pressing the joint apart with the blade of the knife and cutting through the fragments. Cut the meat from the second joint and drumstick in neat pieces, cutting parallel to the bone.
 Make a wide incision in the apron for serving the stufting.
 Unless you are sure that the whole turkey will be needed for the first serving, carve only one side at first and serve it before carving the second side.
 Serve a piece of white meat and one of dark meat with some of the stuffing on each plate.
 A roast chicken is served in the same way as the turkey with the exception of the legs. These are not so large and are usually served the whole second joint or drum stick for a portion.
 The carving knife must be very sharp, for the breast of turkey is quite dry and almost srumbly in texture. Therefore, neat, thin slices cannot be made unless the knife cuts without pressure.