1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Carving and Game It is quite the fashion now for women to learn carving, and at the cooking schools there is special instruction given ladies in the art. But for men, who are deprived of such instruction, the best school is experience, which coupled with an oc- casional judicious tip to a head waiter, v/ho is supposed to be a past grand master of carving, should make him sufficiently dexterous in a short time to negotiate a joint without sending it into the lap of his vis-a-vis or splashing the festive board with brown gravy. First, the carver should learn to gauge his cuts to a He must measure satisfactorily the appetites of those whom he serves, and not judge them by his own. This judgment, coupled with a sharp knife and trusty steel and a measure of confidence in his ability to wield both, is all that is necessar}^ In carving a IF BOILED cod, halibut, lake trout, or other large fish that are served whole, it is best to make one cut from the head to the tail down to the bone, and then cut slices across from this line to the sides. As codfish is apt to break into flakes, care should be taken in serving from the fish knife not to spill the flakes on their way to the plate. In carving salmon, draw the fish knife across the center of the called upon to do the honors. nicety. FISH, is difficult to serve nicely.

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50