down straight to the bone of a sirloin or rib
of beef; by so doing you will not spoil appearance of joint, and what
remains will look tidy.

_To carve ham._ Ham should be cut through to the bone first from
center or near thin end. Slices must be cut thin. Always commence
cutting from upper side. The fairest way by far, so as to serve fat
and lean evenly, is to begin cutting from center of thickest part, and
to cut thin circular slices; by this means the flavor of the ham
is far better, and it will prove to be the more economical way of
serving.

_To carve ox-tongue._ Commence cutting from middle of tongue; cut
slices not too thin and take them from each side being careful not to
cut slices through to bottom part of tongue. Extreme end of the tip
and the lower part of tongue generally are used up for chopping in
salpicons, etc. A little of the fat should be put on each plate. When
rolled tongue is served it must be cut horizontally into rather thin
slices.

_To carve fish._ A silver sheer or trowel should be used for this
purpose; a steel knife applied to fish often spoils the delicacy of
its flavor. Great care must be taken to prevent breaking the flakes,
which ought to be kept as entire as possible. Short-grained fish, such
as salmon, etc., should be cut lengthwise, not crosswise.

[Illustration]

Six Hundred and Fifteen Tested Recipes

"Calendar of Dinners"

[Illustration: Crisco]

by Marion Harris Neil

SOUPS

An economical housewife may supply good gravy and thick soups at
very little, if any, addition to the weekly expenses, as soups are
an excellent method of using up scraps and bones from joints and
vegetables that otherwise are wasted. Soup, if taken as the primary
course of a substantial dinner, if well flavored and warm, acts as a
stimulant in the stomach, exciting the gastric glands, and generally
enabling that organ to perform its functions more easily. For this
object the soup should be thin and not too much of it partaken,
otherwise it dilutes the digestive juices too much. If it is to
form the chief part of the meal, the soup will be more nutritious if
thickened, especially so, if pulse--i.e. peas, beans, and lentils--is
used as the thickening medium.

Stock is the liquid in which meat, bones, or vegetables have been
cooked, and which contains an extract from these substances. It is
used for soups, sauces, and gravies. Fresh or cooked bones or meat may
be used. A stock pot