Practical home cookery

The hard white part of the lemon in the middle is quite sufficient to keep them together, if no violence is used. When I say pull them open, I mean only so far as, were another piece exactly like it placed over it crossways, they would again form a round slice of lemon. Now, a lemon cut up in this way makes a very pretty garnish for various dishes, besides cold game and poultry — as, for instance, a boiled fish, such as a turbot, on which has been sprinkled some lobster-coral, surrounded with lemon cut in this manner, alternately with a little parsley and a few little crayfish, looks far different to what it would plain. Just so with our turkey. There is one more thing to set it off, and that is, if possible, get a fine, small, white camellia, just tinged here and there with pink. Now, as camellias are not easily obtainable, and even if there be a few in the greenhouse, they would probably be coveted on such occasions as that we are speaking about for the purpose of adorning far more beautiful creatures than turkeys, your best plan will be to make a camellia. How, you will ask, can tins be done ? Very simply. Cut it out of a turnip with a penknife. It really is not nearly so difficult as you would imagine. Take a sharp knife and a little scoop, and try to see how near you can get to making it resemble a flower. Then stick a little piece of wood into it, and tie on two or three bay-leaves. Take the feather-end of a quill pen, and dip it into the cochineal bottle, and just tint the edges only. I have no doubt but that these directions will be followed by several young ladies with a taste for drawing ; of course, they must not be very much disappointed if their first attempt is not successful. If you want to see these cut flowers in perfection, take a walk down Covent Garden Market, where, if you choose to pay for it, you can receive lessons in artificial vegetable-flower making. Next stick our flower, whether real or artificial, in the turkey ; the shape of the bird and a little taste will tell you about where. A tongue can be glazed in an exactly similar manner, a curly paper frill tied round the root, and a flower placed on it. So, too, a ham can be glazed. But there is one method of ornamenting a ham which deserves notice. We will suppose the ham ready glazed. Have you ever seen one, the top round the rim ornamented with a white substance which looks like beautiful white fresh butter, or even sugar ? Now, it is very easy to ornament a glazed ham with this composition, and one advantage is, you can put words on the ham, such as “ A Merry Christmas,” or, on the occasion of a child’s birthday, the name of the hero of the feast. The way to do it is as follows ; — Get some nice white clarified lard, and melt it in a cup in the oven, and add a little salad oil to it, so as to make it thinner when it is cold.