Buckeye cookery

; SOFT COAL.—The objection to soft coal is the dust that arises from it, and | the unpleasant smell of the gases of combustion. There is a great difference. in the quality of soft coals from different mines, and it will bé easy to learn | the best varieties in the local market. HARD COAL.—Bad coal has flat, dull pieces in it which remain hard, heavy and whitish when burned, called “bone.” If in a scuttle full of coal weigh- _ing twenty-five pounds, a half pound of these white pieces are found, the coal - is not good. Coal is pronounced good if it breaks at right angles firmly and with a bright fracture. If it shatters or is full of dull pieces, it is poor i, - quality. There is a vast difference in hard coal, a difference most of us understand. CARVING. It is no trifling accomplishment to carve well, and both ladies and gentle. men ought to so far make carving a study that they may be able to perform the task with sufficient skill at least to prevent remark. There are no real difficulties in the way of mastering the accomplishment; knowledge simply is required. All displays of exertion are in bad taste, because they indicate a want of ability on the part of the carver, or are a strong indication of the toughness of the roast or the age of the bird. ‘A good knife of moderate size and great sharpness is a necessity. Fowls are easily carved, and in roasts such as loins, breasts, fore-quarters, etc., the butcher should always have instructions to separate the joints. The platter should be placed so near to the carver that he has full control over it; if far off nothing can prevent an ungraceful appearance, In carving aturkey, place the head to the right, cut off the wing nearest you first, then the leg and second joint; then slice the _ breast until a rounded, ivory-shaped piece appears; insert the knife between that and the bone and separate them; this part is the nicest bit of the breast; next comes the ‘‘merry-thought.’”’ After this, turn over the bird a little, and just below the breast you will find the ‘‘ oyster,”” which you can separate as you did the inner breast. The side bone lies beside the rump, and the desired morsel can be taken out without separating the whole bone. Proceed in the same way upon the other side. The fork need not be removed during the whole process. An experienced carver will dissect a fowl as easily as you can break an egg or cut a potato. He retains his seat, manages his hands and elbows artistically, and is perfectly at his ease. There is no difficulty in the matter; it only requires knowledge and practice, and these should be taught in the family, each child taking his turn. Chickens and partridges are carved in the same way. The trail of a woodcock on toast is the choicest bit of the bird; also the thigh of a partridge. A fillet of veal is cut in thin, smooth slices off the top, and portions of the stuffing and fat are served to each. In cutting a breast of veal, separate the breast and brisket, and then cut them up. bones of the meat. There are two Srrtoin or Brer.—In carving | SSM] ec sn Ata as beef, mutton, lamb} and veal, thin, = g: i 4 either by ee long, thin ces == WW ¢—- from 8 to 4, and helping it with a = 1\ bit of the fat ‘aridecneath the ribs, ges Ee a smooth, and neat slices are desiraa ea a 3 ble—cut across the grain, taking care j \ or by cutting thicker slices, from =} ff} =: SHOULDER oF Muttron.—A shoulder il. of mutton should be cut down to the 7 bone, in the direction of the line 1, \ Yy and then thin slices of lean taken from ee geen NVA each side. The best fat is found at 2, = es foe SS (SS; and should be cut in thin slicesin that AS direction. Several tempting slices can be cut on either side of the line 3, and there are nice bits on the under side near the flap.