FISH. — More care than knowledge is required in carving fish, as the princiiDal thing is to avoid breaking the flakes. Still the car- ver should be acquainted with the choicest parts and should aim to give each guest an equal share of the titbits. Steel knives and forks should not be used in helping fish as they are liable to impart a very disagreeable flavor to it. Silver plated ones can easily be obtained when the solid silver is considered too expensive, and should be used. COD — Whether a codfish is sent to the table whole, or only a part is served, like the head and shoulders, it is best to make 1 cut from the head towards the tail (or vice versa) down to the bone, A, B, and then cut slices across from this line to ,c™..jc c the side c c, d d. When ^5{r'*"^^^^^^^B?5>^j^ codfish breaks into flakes, ^^^~^_ ) j^—-—--\--\----—b "^•'•nnww-,^^^ which it is very apt to do, ^^jC^ //^^-aags^"''"^ they should be lifted with ^ o the fish knife, and one or ^^^' more, according to their size, served to each person. Also serve a piece of the sound, (which is found lining the back, and may be obtained by passing the knife under the backbone) with each help. Give also a piece of the liver, which should be divided into pieces enough to go around. The gelatinous parts about the head and neck are considered a delicacy. HADDOCK, BASS, BLUEFISH, SMALL SALMON, ETC.— These are carved much the same as cod. THE TURBOT.— This is carved much like cod, first ruuniiig the knife lengthwise of the fish, quite to the bone, and then cutting slices to the sides as directed above for cod. WHITEFISH, MACKEREL, ETC. -Divide the moat from the bones by cutting down the back lengthwise. Remove the lu'ail, 602 CAKVING tail and backbone, and divide the fish into suitable portions for the guests. The upper part is the best. Brook Trout and All Small Fish are served whole. TURBANS AND FILLETS OF FISH— These, and all small slices of fish, are served without being divided. MEAT PIES — In carving and serving meat pies begin by cut- ting the cover of paste in triangular pieces from the center to the sides. Cut only 2 pieces before taking out and serving the meat. Serve a piece of the crust, and also a little gravy, with each piece of meat. PLUM PUDDING.— This should be cut in slices from top to bot- tom, cutting always from the center. CHEESE. — This should be cut and served in small thick pieces. THE TABLE AND ITS APPOINT= MENTS. \ I /he rule in serving meals should be to make them as attract- ) I / ive as possible, and this is equally true whether one lives ^X plainly or enjoys every luxury that can be obtained. The two principal methods of serving meals are known as the French and Russian (or a la Busse) methods, the latter being the most common method for formal dinners. DINNEE.

AI-modernized reading of the original text

FISH. — More care than knowledge is required in carving fish, as the principal thing is to avoid breaking the flakes. Still the carver should be acquainted with the choicest parts and should aim to give each guest an equal share of the titbits. Steel knives and forks should not be used in helping fish as they are liable to impart a very disagreeable flavor to it. Silver plated ones can easily be obtained when the solid silver is considered too expensive, and should be used. COD — Whether a codfish is sent to the table whole, or only a part is served, like the head and shoulders, it is best to make 1 cut from the head towards the tail (or vice versa) down to the bone, A, B, and then cut slices across from this line to ,c™..jc c the side c c, d d. When ^5{r'*"^^^^^^^B?5>^j^ codfish breaks into flakes, ^^^~^_ ) j^—-—--\--\----—b "^•'•nnww-,^^^ which it is very apt to do, ^^jC^ //^^-aags^"''"^ they should be lifted with ^ o the fish knife, and one or ^^^' more, according to their size, served to each person. Also serve a piece of the sound, (which is found lining the back, and may be obtained by passing the knife under the backbone) with each help. Give also a piece of the liver, which should be divided into pieces enough to go around. The gelatinous parts about the head and neck are considered a delicacy. HADDOCK, BASS, BLUEFISH, SMALL SALMON, ETC.— These are carved much the same as cod. THE TURBOT.— This is carved much like cod, first running the knife lengthwise of the fish, quite to the bone, and then cutting slices to the sides as directed above for cod. WHITEFISH, MACKEREL, ETC. -Divide the meat from the bones by cutting down the back lengthwise. Remove the head, tail and backbone, and divide the fish into suitable portions for the guests. The upper part is the best. Brook Trout and All Small Fish are served whole. TURBANS AND FILLETS OF FISH— These, and all small slices of fish, are served without being divided. MEAT PIES — In carving and serving meat pies begin by cutting the cover of paste in triangular pieces from the center to the sides. Cut only 2 pieces before taking out and serving the meat. Serve a piece of the crust, and also a little gravy, with each piece of meat. PLUM PUDDING.— This should be cut in slices from top to bottom, cutting always from the center. CHEESE. — This should be cut and served in small thick pieces. THE TABLE AND ITS APPOINT= MENTS. \ I /he rule in serving meals should be to make them as attract- ) I / ive as possible, and this is equally true whether one lives ^X plainly or enjoys every luxury that can be obtained. The two principal methods of serving meals are known as the French and Russian (or a la Busse) methods, the latter being the most common method for formal dinners. DINNEE.

The household cook book