A Babbit Boasted is served in the same way as a hare; but, being of less dimensions, the back is cut in fewer pieces. The head is not sent unless it is asked for. It is always a wild rabbit that is roasted. It is either stuffed as a hare, or, when young, merely served with its own liver sauce. A Babbit Boiled may be cut up in the same way as its roasted brother. The middle piece of the back is the epicure's choice, Coarserfleshed rabbits are best boiled or curried. The remains of either roast or boiled rabbits or game may be formed into quenelles, or forced-meat rissoles — a favorite side dish. A Partridge is carved partly like a duck and partly like a fowl. The breast should bp cut up in slices, fixiftg first the fork in its center. Then take off the legs and the wings, being careful to hit the exact point between th'e wing and the neck-bonq. Next remove the merry-thougbt, and the neck-bones, side-bones, etc:, as directed to be done with a roast- fowl. Split open the head, as many consider the brains a luxury. , Grouse are carved like partridges; and wood- cocks, snipes, quails, and other similar birds, either in the same way when there is a scarcity at the table, or if plentiful, they are merely cut in halves. Upon this point the carver must exercise his owri ^iiscretioii, 234 USEFUL HINTS FOR THE HOUSEKEEPER. Ham and Tongue are concomitants to so many of the good things brought to the festive board, that they may welLclaim a word from us. A Ham should be cut deliciously thin, not fool- ishly so. The most prevalent way is to begin cutting your slices near the small end, and proceed towards the thick end. That contains all the, prime cuts. The knuckle is best dried and grated. A baked hani eats shorter than a boiled one, and the slices may be cut. much thinner. A Tongue is best in the thickest part, . and there- fore the proper way is to cut it nearly through at the middle. Then serve it in. thin slices, right and left, helping fat to those who ask for it. from the under side.' A stewed tongue makes a savory dish, and is generally served in its own sauce, with small mush- rooms or onions. The slices ^re cut from the root to the tip, lengthways. ' USEFUL HINTS FOR THE HOUSEKEEPER. To Ventilate a Eoom.— Place a pitcher of cold water on a table in your room and it will absorb all the gases, with which the room is filled from the respiration of those eating or sleeping in the, apart- ment. Very few realize how important such purifi- cation is for the heailth of the family, or, indeed, understand or realize that there can be any impurity in the rooms; yet in a few hours a pitcher or pail of cold water^the colder the more effective^ — will make the air of a room pure, but the water will be entirely unfit for use. MOTHS IN CARPETS. 235 Moths in Carpets.— If y)u fear that they are: at work at the edge of the carpet, it will sometimes suffice to lay a wet towel, and press a hot flatiron over it; but the best way is to take the carpet up, and clean it, and give a good deal of attention to the floor. Look in the cracks and if you discover signs of moths, wash the floor with benzine and scatter red pepper on it before putting the carpet lining down.

AI-modernized reading of the original text

A Rabbit Roasted is served in the same way as a hare; but, being of less dimensions, the back is cut in fewer pieces. The head is not sent unless it is asked for. It is always a wild rabbit that is roasted. It is either stuffed as a hare, or, when young, merely served with its own liver sauce. A Rabbit Boiled may be cut up in the same way as its roasted brother. The middle piece of the back is the epicure's choice, Coarserfleshed rabbits are best boiled or curried. The remains of either roast or boiled rabbits or game may be formed into quenelles, or forced-meat rissoles — a favorite side dish. A Partridge is carved partly like a duck and partly like a fowl. The breast should be cut up in slices, fixing first the fork in its center. Then take off the legs and the wings, being careful to hit the exact point between the wing and the neck-bonq. Next remove the merry-thougbt, and the neck-bones, side-bones, etc., as directed to be done with a roastfowl. Split open the head, as many consider the brains a luxury. , Grouse are carved like partridges; and woodcocks, snipes, quails, and other similar birds, either in the same way when there is a scarcity at the table, or if plentiful, they are merely cut in halves. Upon this point the carver must exercise his owri discretion, 234 USEFUL HINTS FOR THE HOUSEKEEPER. Ham and Tongue are concomitants to so many of the good things brought to the festive board, that they may welLclaim a word from us. A Ham should be cut deliciously thin, not foolishly so. The most prevalent way is to begin cutting your slices near the small end, and proceed towards the thick end. That contains all the, prime cuts. The knuckle is best dried and grated. A baked hani eats shorter than a boiled one, and the slices may be cut. much thinner. A Tongue is best in the thickest part, . and therefore the proper way is to cut it nearly through at the middle. Then serve it in. thin slices, right and left, helping fat to those who ask for it. from the under side.' A stewed tongue makes a savory dish, and is generally served in its own sauce, with small mushrooms or onions. The slices ^re cut from the root to the tip, lengthways. ' USEFUL HINTS FOR THE HOUSEKEEPER. To Ventilate a Eoom.— Place a pitcher of cold water on a table in your room and it will absorb all the gases, with which the room is filled from the respiration of those eating or sleeping in the, apartment. Very few realize how important such purification is for the heailth of the family, or, indeed, understand or realize that there can be any impurity in the rooms; yet in a few hours a pitcher or pail of cold water^the colder the more effective^ — will make the air of a room pure, but the water will be entirely unfit for use. MOTHS IN CARPETS. 235 Moths in Carpets.— If y)u fear that they are: at work at the edge of the carpet, it will sometimes suffice to lay a wet towel, and press a hot flatiron over it; but the best way is to take the carpet up, and clean it, and give a good deal of attention to the floor. Look in the cracks and if you discover signs of moths, wash the floor with benzine and scatter red pepper on it before putting the carpet lining down.

My mother's cook book