or chicken. One method is to run the point of the knife under the breast flesh to loosen it from the breastbone, and then cut it into pieces about one and one-half to three inches wide across the grain of the meat and at right angles to the ridge of the breast. Then lift these pieces off the bone. Another way is to cut the breast in long thin slices with the grain and parallel to the ridge, then run the knife under them and lift them off the bone. After carving the first piece of breast meat, the carver should begin to serve the plates. First, a spoonful of stuffing is placed on the plate. This is topped by a slice of dark and a slice of white meat. Each side of a 15-pound turkey will yield about 10 pieces of dark meat, 12 slices of white meat, and a wing. Do not be discouraged with what seems to the carver slow and awkward carving. Carving skill comes only with ad¬ vance study of just what to do, then long practice, always with a very sharp knife. Do not hesitate to stand up to carve, for it is perfectly good form; and make use of every opportunity for practice. Good carving is an accomplishment greatly to be desired. SELECTED REFERENCES Alexander, Lucy M. Poultry Cooking. Farmers’ Bulletin No. 1888, United States Department of Agriculture, Washington, D. C., 1941. Alexander, Lucy M. and Schopmeyer, Grace E. Yield of Edible Portion of Chicken and Various Meats Cooked by Different Home Methods. Food Technology, 1949, Vol. 3, pp. 263-269. Consumer Information Service. (1) Chicken — The Know-How of Poultry Cookery. (2) Fryer Chicken. (3) Turkey. Poultry and Egg National Board, Chicago. Know the Poultry You Buy (chart). United States Department of Agriculture, Washington, D. C. Lowe, Belle. Experimental Cookery , 3d ed., pp. 258- 263. }ohn Wiley & Sons, New York, 1943. Turkey on the Table the Year Round. Farmers’ Bul¬ letin No. 2011, United States Department of Agriculture, Washington, D. C., August, 1949. [2411 XVII • Fish and Fish Cookery The oceans that border our shores, and our inland lakes and waterways, make their con¬ tribution to the food supplies of the country in the form of fish. While fish are planted in small lakes and fresh-water streams, and oyster beds are seeded and cultivated, in general this food crop is to be had for the catching. Yet the figures on fish consump¬ tion indicate that far too little use is being made of this .valuable food. Beginning in colonial days, there has grad¬ ually been built a fishing industry that is responsible for catching and distributing this food from sea and fresh-water sources, an industry estimated in 1943 to be worth some six billion dollars. Our estimated annual prewar catch of four to five billion pounds of fish ranked second only to Japan’s prewar catch. During the war years fish production ran somewhat lower than in prewar years, but was maintained at a relatively high level through the recruitment of persons not pre¬ viously engaged in the fishing industry, longer hours of work, and the intensive use of available production facilities. By 1948 fish production was slightly above prewar levels.

AI-modernized reading of the original text

or chicken. One method is to run the point of the knife under the breast flesh to loosen it from the breastbone, and then cut it into pieces about one and one-half to three inches wide across the grain of the meat and at right angles to the ridge of the breast. Then lift these pieces off the bone. Another way is to cut the breast in long thin slices with the grain and parallel to the ridge, then run the knife under them and lift them off the bone. After carving the first piece of breast meat, the carver should begin to serve the plates. First, a spoonful of stuffing is placed on the plate. This is topped by a slice of dark and a slice of white meat. Each side of a 15-pound turkey will yield about 10 pieces of dark meat, 12 slices of white meat, and a wing. Do not be discouraged with what seems to the carver slow and awkward carving. Carving skill comes only with ad¬ vance study of just what to do, then long practice, always with a very sharp knife. Do not hesitate to stand up to carve, for it is perfectly good form; and make use of every opportunity for practice. Good carving is an accomplishment greatly to be desired. Alexander, Lucy M. Poultry Cooking. Farmers’ Bulletin No. 1888, United States Department of Agriculture, Washington, D. C., 1941. Alexander, Lucy M. and Schopmeyer, Grace E. Yield of Edible Portion of Chicken and Various Meats Cooked by Different Home Methods. Food Technology, 1949, Vol. 3, pp. 263-269. Consumer Information Service. (1) Chicken — The Know-How of Poultry Cookery. (2) Fryer Chicken. (3) Turkey. Poultry and Egg National Board, Chicago. Know the Poultry You Buy (chart). United States Department of Agriculture, Washington, D. C. Lowe, Belle. Experimental Cookery , 3d ed., pp. 258- 263. }ohn Wiley & Sons, New York, 1943. Turkey on the Table the Year Round. Farmers’ Bul¬ letin No. 2011, United States Department of Agriculture, Washington, D. C., August, 1949. [2411 XVII • Fish and Fish Cookery The oceans that border our shores, and our inland lakes and waterways, make their con¬ tribution to the food supplies of the country in the form of fish. While fish are planted in small lakes and fresh-water streams, and oyster beds are seeded and cultivated, in general this food crop is to be had for the catching. Yet the figures on fish consump¬ tion indicate that far too little use is being made of this .valuable food. Beginning in colonial days, there has grad¬ ually been built a fishing industry that is responsible for catching and distributing this food from sea and fresh-water sources, an industry estimated in 1943 to be worth some six billion dollars. Our estimated annual prewar catch of four to five billion pounds of fish ranked second only to Japan’s prewar catch. During the war years fish production ran somewhat lower than in prewar years, but was maintained at a relatively high level through the recruitment of persons not pre¬ viously engaged in the fishing industry, longer hours of work, and the intensive use of available production facilities. By 1948 fish production was slightly above prewar levels.

Foods, their selection and preparation