To Carve A Turkey

The methods of carving a turkey given ot icasionally in the housekeeping departni ents of our magazines, have reference to those instances in which the entire bird is to be used at a single meal. In small families this is not likely to be the case. At a dinner party, where there are othcr uieat dislies to choose from, the carver is necessarily in doubt as to just how much of his dish will be called for. Another point is noticeable. Those who delinéate the art of carving a turkey, seem to think there is some special merit or evidence of skill displayed in leaving the fork sticking triurnphantly in tlie breast bone until the turkey is conipletely carved. It is far better to use the fork in helping to distribute the meat as it is removed, in the manner shown hereafter. First, take the constricted part of the drunistick bet ween the tines of the carving fork with sonie firmness. Tlie grip upon the bone can be tnade pretty secure by giving the fork a rotary turn as may be needed. Now, with a few skillful cuts, loosen the meat f rom the drumstick, leaving it attached to the meat of the eecond joint. With the left hand raise tlie drumstick, cleared of meat, so as to open the joint at the union with the bone above. lf necessary, sever with the point of the carving knife any ligament that resists. Thus the drumstick bone is removed and placed on the opposite Bide of the platter. Open the dressing with a free incisión. Now the way is clear, and the next thing is to begin serving. The white meat and tlie dark meat are before you ready for service. That from the drumstick goes with the dark meat, andslices may be removed from the wing wffile in situ, to be served as white meat. You are prepared to serve choice parts and those less choice, in due proportion as judgment dictates, and in accordance with the preferences of those you serve. You can easily supply the plates as rapidly as your wife or helper can supply the vegetables and other accessories that naturally fall to that side of the domestic economy. By proceeding in this way, you will find time for the most delibérate and gracef ui movements, and avoid all undue haste on your part, and awkward waiting on the part of the guests. Rememberto avoid serving chunksof meat; aim to reduce everything to the form of tempting slices. Should the turkey be very tough - and sometimes the turkey does prove tough - it is advisable not to try to remove the hip bone. The attempt to do tlns sometime8 produces an awkward contretemps. As regards the breast bone, let it remain in place until the end. The second side, if required, may be carved in like manner. In this way your work is always neat and clean, and what is left will be in such shape that you may confidentlv expect to receive the tlianks of the hostess. -