te, to be served in turn by the
servant.

In carving fish, care should be taken to help it in perfect flakes;
for if these are broken the beauty of the fish is lost. The carver
should acquaint himself with the choicest parts and morsels; and to
give each guest an equal share of those _tidbits_ should be his maxim.
Steel knives and forks should on no account be used in helping fish,
as these are liable to impart a _very_ disagreeable flavor. A
fish-trowel of silver or plated silver is the proper article to use.

Gravies should be sent to the table very _hot_, and in helping one to
gravy or melted butter, place it on a vacant side of the plate, not
_pour_ it over their meat, fish or fowl, that they may use only as
much as they like.

When serving fowls, or meats, accompanied with stuffing, the guests
should be asked if they would have a portion, as it is not every one
to whom the flavor of stuffing is agreeable; in filling their plates,
avoid heaping one thing upon another, as it makes a bad appearance.

A word about the care of carving knives: a fine steel knife should
not come in contact with intense heat, because it destroys its temper,
and therefore impairs its cutting qualities. Table carving knives
should not be used in the kitchen, either around the stove, or for
cutting bread, meats, vegetables, etc.; a fine whetstone should be
kept for sharpening, and the knife cleaned carefully to avoid dulling
its edge, all of which is quite essential to successful carving.

* * * * *

[Illustration]

BEEF.

HIND-QUARTER.

No. 1. Used for choice roasts, the porterhouse and sirloin steaks.

No. 2. Rump, used for steaks, stews and corned beef.

No. 3. Aitch-bone, used for boiling-pieces, stews and pot roasts.

No. 4. Buttock or round, used for steaks, pot roasts, beef _a la
mode_; also a prime boiling-piece.

No. 5. Mouse-round, used for boiling and stewing.

No. 6. Shin or leg, used for soups, hashes, etc.

No. 7. Thick flank, cut with under fat, is a prime boiling-piece, good
for stews and corned beef, pressed beef.

No. 8. Veiny piece, used for corned beef, dried beef.

No. 9. Thin flank, used for corned beef and boiling-pieces.

FORE-QUARTER.

No. 10. Five ribs called the fore-rib. This is considered the primest
piece for roasting; also makes the finest steaks.

No. 11. Four ribs, called the middle ribs, used for roasting.

No. 12. Chuck ribs, used for second quali