The national course in home economics

Of late years the introduction of the service a la russe has ruined and almost destroyed that interesting part of our tables, and very few of our hosts can boast of his carving. Even very few stewards now-a-days are able to carve properly. The British only had the good common sense to retain their carver. In England the service a la russe has not prevailed over the magistral roast beef. Even in their inns and taverns hosts attend to that part of the duty of the chef. Now then, that the Ecuyer tranchant is a thing of the past, belonging to history, it becomes the duty of our present host to attend to the carving personally. CARVING POULTRY AND GAME. Few simple rules are to be observed in carving birds. The cuts may appear to be simple enough, but the difficulty is to carry them out successfully on the bird itself. From its shape alone some awkwardness arises, but it may be overcome by plunging the fork upright into the very center of the breast bone and keeping IlEMO\ IN G THE LEG OF A TURKEY Second Process. — Now that the thigh is laid open, the leg can be removed with the point of the knife. In the above illustration, as well as in all others where the chef is seen, it will be noticed that he stands to the left and dissects the bird from that point. This is done for the purpose of permitting the photographer to get a good view of the operation. Ordinarily the carver sits in front of the bird and operates more from the right to the left rather than the angle shown in the picture. REMOVING THE WINli The Process.~Now that the leg is removed, the next process is to remove the wing. This is accomplished by slicing a part of the breast, carving close to the ribs, and then when the joint is reached, bend out this limb and, to expose the ioint. and then sever with a knife. CARVING THE BREAST Fourth Process. — Having removed the legs and wings of the bird, they should be cut into two pieces, by passing the knife through the joints. The breast can now be sliced in thin, even slices, and served with the dark meat. SERVING THE DRESSING Fifth Process. — The dressing is reached by making an incision between the legs of the bird and lifting the apron just above the tail. It is served by means of a table spoon. Over this dressing a giblet sauce can be served at the bottom of the bone being spurred. ROASTED DUCK Ducks are carved much the same way as other fowls, but as the legs are considered best, they are usually served first. Ducklings may be simply cut into four pieces, first by a lengthwise cut, and then crosswise. rmsT PROCESS ov carving a duck Note: The foregoing illustrations can be relied upon as accurate, having been photographed from life at the Grand Pacific Hotel, Chicago, at the recent reopening of that great hostelry. CANVAS BACK DUCK With a canvas back duck only the breast is served. The joints, however, are frst removed in order that the breast and stuffing may be properly reached. CARVING A CAPON As will be seen, a capon is carved much the same way as a turkev. The blade of the knife should be held almost horizontally and pass right down to the bone of the leg. Then by bendmg the back of the knife downwards, the ioint is exposed. A dexterous movement of the point of the knife cuts off the lejr SPRING CHICKEN