[Illustration: HELEN HERRON TAFT. Copyright, Photo Clinediust,
Washington.]




WHITE HOUSE COOK BOOK.




CARVING.


Carving is one important acquisition in the routine of daily living,
and all should try to attain a knowledge or ability to do it well, and
withal gracefully.

When carving use a chair slightly higher than the ordinary size, as it
gives a better purchase on the meat, and appears more graceful than
when standing, as is often quite necessary when carving a turkey, or a
very large joint. More depends on skill than strength. The platter
should be placed opposite, and sufficiently near to give perfect
command of the article to be carved, the knife of medium size, sharp
with a keen edge. Commence by cutting the slices thin, laying them
carefully to one side of the platter, then afterwards placing the
desired amount on each guest's plate, to be served in turn by the
servant.