We well remember when cook-stoves and ranges were first brought into common use, and how positive the good housekeepers were that nothing decent could be prepared with these strange contrivances. But only a few days were needed to work a complete conversion. Since then, almost every year brings before the public some new range or cook-stove, or marked improvements on the old. By and by we expect to see stoves and ranges arranged for the use of gas, instead of coal, for cooking; and if a better quality of gas than that which has tormented us for the last few years can be furnished, we imagine any such invention will bring us nearer to the perfection of cooking arrangements than has ever been reached. To be free from smoke, and the dust and vexation of coal and ashes, will indeed be a consummation most devoutly to be wished.
But until gas can be thus used in the kitchen, housekeepers have reason to be well satisfied with the many excellent ranges and stoves now in general use.
L.
A FEW HINTS ON CARVING.
IT is a great accomplishment to be able to carve well and easily, without awkwardness; but it is one that receives altogether too little attention. Too often it would seem that the host or hostess, or whoever is called upon to perform this table duty, has no idea of there being anything needed but to hack off in the most expeditious manner as much meat as is required to satisfy the wants of those present, without the slightest reference to the mode in which it should be done, or the choice bits to be secured by careful carving. We have seen those who in every other respect were true gentlemen and ladies, carve poultry or a piece of meat in such a barbarous manner as to banish all desire to eat, and almost the ability to taste the big, uncouth, mangled lump that was put, or rather thrown, on the plate. To cut off a thick, rough piece from any part that the knife happens to light upon first, aside from being untidy and unpalatable, is also very wasteful. After two or three such careless cuttings, the whole piece is so defaced and uneven, that it is no longer possible to secure a decent looking bit: and the bone is left with much adhering to it, in ragged morsels, which dry and become worthless if left over to the next day, but which, had the joint been properly carved, could have been sent to the table for a cold relish for tea, in a neat and attractive form.
Our ladies are seldom good carvers, and do not often attempt it. Few have been taught, or thought it worth while to try and learn; but in early times it was considered an indispensable part of a girl’s education. The want of such knowledge often leaves one in an unpleasant and embarrassing position; for to every one there occasionally comes a time when the gentleman of the family must be absent, and the lady must do the carving, or ask a guest or stranger, who may be even more awkward than herself.
To stand up while carving is not as proper or skillful a way of doing the work as to be seated; but it is sometimes easier and more convenient, and, if the table be at all crowded, less troublesome to guests. In such cases it is quite allowable.
The carving-knife must be sharp and thin. A large, broad-bladed knife is needed for meats; a long, narrow, and sharp-pointed blade for poultry and game; both should be kept in perfect order, and always ready for use.
When dished, poultry or game must be laid on its back, the breast uppermost, for the greater convenience of the carver, who should put the fork into the breast, holding the bird firmly, until he has taken off the wings and legs, cut out the merry thought, or wish-bone; cut nice, even slices from the breast, and removed the collar-bone. A skillful carver will do all this without once turning the fowl over. Next cut off the side-bone, and cut down the back, dividing the carcass in two. Separate the drumstick from the second joint, and in helping a lady, if she prefer the wing, cut it in two parts that she may handle it more conveniently.
A ham, or a leg of lamb or mutton, should be first cut in the middle, clean down to the bone, passing the knife all round. Then cut thin, even slices from the upper or thicker part, separating each slice from the bone at the bottom, carefully, without tearing it. Some slices can also be cut from the lower part of the leg or ham, which are just as good as the upper part; but after a little you come to the cords or fibers, and then the remainder of the lower part should be set aside to cut out all the little bits for a relish at tea, or, in ham, to chop up as seasoning or with other kinds of meat for hash. By cutting meat in this way, much may be saved. Good carving is good economy.
The middle portion of boiled tongue is the best, and should be first served to guests. The tip is fit only for hashes. It should always be cut crosswise, never lengthwise.