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A
BACHELOR'S
CUPBOARD
Carving
and
Game
called
upon
to
do
the
honors.
It
is
quite
the
fashion
now
for
women
to
learn
carving,
and
at
the
cooking
schools
there
is
special
instruction
given
ladies
in
the
art.
But
for
men,
who
are
deprived
of
such
instruction,
the
best
school
is
experience,
which
coupled
with
an
oc-
casional
judicious
tip
to
a
head
waiter,
v/ho
is
supposed
to
be
a past
grand
master
of
carving,
should
make
him
sufficiently
dexterous
in
a
short
time
to
negotiate
a
joint
without
sending
it
into
the
lap
of
his
vis-a-vis
or
splashing the
festive
board
with
brown
gravy.
First,
the
carver
should
learn
to
gauge
his
cuts
to
a
nicety.
He
must
measure
satisfactorily
the
appetites
of
those
whom
he
serves,
and
not
judge
them
by
his
own.
This
judgment,
coupled
with
a
sharp
knife
and
trusty
steel
and
a
measure
of
confidence
in his
ability
to
wield
both,
is
all
that
is
necessar}^
FISH,
is
difficult
to
serve
nicely.
In
carving
a
IF
BOILED
cod,
halibut,
lake
trout,
or
other
large
fish
that
are
served
whole,
it is
best
to
make
one
cut
from
the
head
to
the
tail
down
to
the
bone,
and
then
cut
slices
across
from
this
line
to
the
sides.
As
codfish
is
apt
to
break
into
flakes,
care
should
be
taken
in
serving
from
the
fish
knife
not
to
spill
the
flakes
on
their
way
to
the
plate.
In
carving
salmon,
draw
the
fish
knife
across
the
center
of
the
fish
down
to
the
bone
from
head
to
tail.
Then
cut
slices
from
the
center,
and
add
to
each
a
small
slice
of
the
thin
part
which
is
not
quite
so
50