partridges 37
  larded Grouse 38
  rabbit 38
  sweetbreads, chops, and cutlets 39
  fish 39
  baked fish 40
  scalloped dishes, meat pies, entrees, etc. 41
  Salads 42
  vegetables 42
  soups 43
  tea and coffee 43
  pies 44
  puddings 45
  moulds of pudding, creams, Charlotte Russe, ice-cream, etc. 45
  Fruit and nuts 46
  the thickness of slices 47
  utensils for carving and serving 48
  last but not least 52

CARVING AND SERVING.

GENERAL DIRECTIONS.

“Do you teach your pupils how to carve?”

“Please give us a lecture on carving; my husband says he will come if you will.”

I have been so frequently addressed in this way that I have decided to publish a manual on the Art of Carving.  Instruction in this art cannot be given at a lecture with any profit to my pupils or satisfaction to myself.  One cannot learn by simply seeing a person carve a few times.  As much as any other art, it requires study; and success is not attainable without much practice.  There are certain rules which should be thoroughly understood; if followed faithfully in daily practice, they will help more than mere observation.

This manual is not offered as a guide for special occasions, company dinners, etc., nor for those whose experience renders it unnecessary, or whose means allow them to employ one skilled in the art.  But it is earnestly hoped that the suggestions here offered will aid those who desire, at their own table in everyday home life, to acquire that ease and perfection of manner which, however suddenly it may be confronted with obstacles, will be equal to every occasion.

Printed rules for carving are usually accompanied with cuts showing the position of the joint or fowl on the platter, and having lines indicating the method of cutting.  But this will not be attempted in this manual, as such illustrations seldom prove helpful; for the actual thing before us bears faint resemblance to the pictures, which give us only the surface, with no hint of what may be inside.