The Dining-Room And Its Service
Completely Arranged Dinner-Table
II. Table Etiquette. IF you are not conversant with table etiquette, observe the actions, in a quiet way, of those whom you suppose to be…
Sirloin Of Beef
A keen must be used. All meat should be separated at the joints by the butcher. Birds are served whole. Fish are divided with the fish…
Carving a Ham
In carving a boiled or baked ham begin nearly midway from the small end and carve in thin slices across the ham, following in succession to…
Roast Beef and Veal
If a roast of beef or veal is made into a fillet by the butcher, that is, the bone removed and the meat rolled, the carving is easy. Cut a…
Leg of Mutton
The under, or the thickest part of a leg of mutton, should be placed uppermost and carved in slices moderately thin from B to C. If the…
Roast Pig (To carve a roasted pig-which)
Roast Pig. To carve a roasted pig-which should be sent to table garnished as shown with head and ears-sever the pieces as shown in the…
Carving Turkey
A turkey is carved by first taking thin slices from the breast, as at A B on each side, until the whole breast is removed. Then take off…
Grouse, Ducks, Pheasants
Grouse are carved like chickens. So, also, are pheasants, but none of the breast is taken with the wings. The larger ducks are carved in…
Pigeons, etc
The breast of ducks is the choice part, and is served in slices. Teal, widgeon and other small ducks are sometimes divided into halves, and…
Roasted Goose
served. Pigeon, woodcock, and the larger snipe, are sometimes divided into half, but generally served whole. The cuts show the manner of…
Codfish-Head And Shoulders
Cod. Cod's head and shoulders is served by taking slices across the back down to a line with the fin, serving some of the sound, which…
Flat Fish
Flat fish are served whole, if small. The larger flat fish are served in flat slices, serving a part of the fin with each piece. If too…
A Piece Of Salmon
Salmon. In carving a piece of salmon, take thin slices, as shown from A to B, and serve with each piece some of the belly taken in the…
Decanter
X. The Use of Napkins. BECAUSE the great Duke of Wellington was obliged to envelop his whole chest in a napkin to prevent catching too much…
Folding Napkins
ways of folding, the black lines marking the several folds. C 3 shows the miter fold. The decanter requires no explanation. The arrangement…
Dress, And Toilet Art
I. DRESS, ANCIENT AND MODERN. - II. THE REAL PURPOSES OF DRESS. III. CLOTHE ACCORDING
TO CIRCUMSTANCES
IV. MENDING CLOTHES. - V. ALTERING CLOTHES. - VI. THE KIND OF
TOILET-ROOM AND BATH
X. GARMENTS NEXT THE SKIN - XI. THE CARE OF CLOTHES. - XII.
The Care Of Brushes And Combs
I. Dress, Ancient and Modern. N classic Greece, and in fact among all polite ancient nations, the form of the wearer gave shape to the…
True Taste in Dress
The highest art in dress is that which, while conforming in a measure to the prevailing fashion, exercises taste in the natural adornment…