This is an art that used to be taught as an . accomplishment to girls, and it is not an easy matter to master.

If not done at the table, it must nevertheless be well done. Watch a good carver, and practice when you have a chance. A few simple directions can be given, but a demonstration is really necessary. First and foremost, have a sharp, strong knife, and a strong fork. The next essential is a platter large enough to hold the meat, without having it slip off. The fork must be firmly placed in the meat, and the meat held down. Notice the shape of the cut of meat. Meat must be cut across the grain. Loosen from the bone, notice the grain, and cut evenly and firmly. With fowl, discover the joints, pierce with the end of the knife, disjoint, and lay at the side, and then slice the breast across the grain. If carving at the table, learn the preference of those served, whether they wish light or dark meat, meat well done or underdone. Have a spoon for dish gravy and stuffing.


1. Plan the order of work for the following menus : (a) Cooked cereal and cream, stewed prunes, poached egg on toast, popovers, coffee. (b) Tomato bisque, lamb chops with peas and mashed potatoes, plain lettuce with French dressing, Brown Betty with foamy sauce, black coffee.

2. What are the important points in serving each dish? Give some simple garnishes.

3. Obtain price lists and estimate the cost of table furnishings.

4. What do you consider good taste in china and silver?

5. What are the important points in table setting?

6. Make a list of dishes to be used for the menus given above, or other menus.

7. What are the fundamentals in waiting on the table ?

8. How may the home service be made comfortable ?

9. Discuss different methods in formal service.

10. How may the guest be made most comfortable ?