rn the art. There is no reason
why she may not excel in it, as she has every opportunity to study the
joint or fowl before cooking. Strength is not required, so much as
neatness and care. A firm, steady hand, a cool, collected manner, and
confidence in one's ability will help greatly. Children also should be
taught this accomplishment, and should be taught it as soon as they can
handle a knife safely. If parents would allow the children to share
their duties at the daily family table, and occasionally when company is
present, a graceful manner would soon be acquired. When called upon to
preside over their own homes there would less frequently be heard the
apology, "Father always carved at home, and I have had no practice." The
only recollection that I now have of a dinner at a friend's some years
ago is the easy and skilful way a young son of my hostess presided at
the head of the table, while the father occupied the place of guest at
the mother's right hand.

One must learn first of all to carve neatly, without scattering crumbs
or splashing gravy over the cloth or platter; also to cut straight,
uniform slices. This may seem an easy matter; but do we often see
pressed beef, tongue, or even bread cut as it should be? Be careful to
divide the material in such a manner that each person may be served
equally well. Have you never received all flank, or a hard dry wing,
while another guest had all tenderloin, or the second joint? After a
little experience you can easily distinguish between the choice portions
and the inferior. Lay each portion on the plate with the browned or best
side up. Keep it compact, not mussy; and serve a good portion of meat,
not a bone with hardly any meat on it. After all are served, the portion
on the platter should not be left jagged, rough, and sprawling, but
should look inviting enough to tempt one to desire a second portion.

Care should be taken to carve in such a way as to get the best effect. A
nice joint is often made less inviting from having been cut with the
grain, while meat of rather poor quality is made more tender and
palatable if divided across the grain. Where the whole of the joint is
not required, learn to carve economically, that it may be left in good
shape for another dinner.

After you have learned to do the simplest work neatly and gracefully,
much painstaking will be necessary in acquiring the power to accomplish
with elegance the more difficult tasks. For to reach the h