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Page 14
Bread for dinner should be cut in slices one inch and a half thick, and
each slice should be divided across into three or four long pieces,
according to the width of the slice.
For tea, cut slices three eighths of an inch thick, and for toast, one
quarter of an inch.
Thick loaves of cake should be cut in slices from three fourths of an
inch to an inch thick, and divided once. Cut loaves of medium thickness
in pieces as broad as the cake is thick, and divide them once. Thin
sheets of cake should be cut in rectangular pieces twice as broad as the
cake is thick. Then divide once, or even twice, if the sheet be very
wide. Layer cakes baked in round pans are usually divided into
triangular pieces; but they are less suggestive of baker's Washington
pie, which is so offensively common, if the edges be trimmed in such a
way as to leave a square. Then cut this square into smaller squares or
rectangles.
UTENSILS FOR CARVING AND SERVING.
In any first-class cutlery store you will find knives for each special
kind of carving. If your purse will permit the indulgence, it will be
convenient to have a breakfast-carver, a slicer, a jointer, a
game-carver, and a pair of game-scissors. But if you can afford to have
only one, you will find a medium-sized meat-carver the knife best
adapted to all varieties of carving. The blade should be about nine
inches long and one inch and a quarter wide, slightly curved, and
tapering to a point.
The fork should have two slender curving tines about three eighths of an
inch apart and two and a half inches long, and should have a guard.
A breakfast or steak carver is of the same general shape, but the handle
is smaller, and the blade is six or seven inches long. A slicer for
roasts has a wide, straight blade, twelve inches long, and rounded
instead of pointed at the end. This is especially convenient for carving
thin slices from any large roasts, or other varieties of solid meat. The
width of the blade helps to steady the meat, and its great length
enables one to cut with a single, long, smooth stroke through the entire
surface. With a knife having a short blade a sort of sawing motion would
be made, and the slice would be jagged. As there are no joints to
separate, a point on the blade is unnecessary.
A jointer is another form of carver, useful where the joints are so
large or so difficult to separate that considerable strength is
required. The handle has a crook or guard on the end to enable the
carver to grasp it more securely and use all the strength necessary.
A game-carver has a small, narrow, pointed blade; but the shape and
length of the handle is the distinguishing feature. The handle should be
long enough to reach from the tip of the forefinger to an inch beyond
the back side of the hand, so that the edge of the hand about an inch
above the wrist rests against the handle of the carver. In dividing a
difficult joint, the manipulation should be made, not by turning the
hand, but by turning the knife with the fingers. In this way the
position of the point of the blade can be more easily changed as the
joint may require. The handle of the carving-knife supports the hand of
the carver.
Game-scissors have handles like scissors; the two short blades are quite
deeply curved, something like the blade of a pruning-knife, making the
cutting-power greater. This enables the person using them to cut through
quite large bones in tough joints which would otherwise be quite
difficult to separate.
Another form of jointer has two blades, one shorter than the other, and
a round handle divided the entire length, with a spring in the end next
the blade. When the handle is closed, the blades are together and the
outer edge of the longer blade is used like a knife for cutting the
meat. By opening the handle the curving edges of the blades are used
like scissors for cutting the bones.
There are various styles of steels or knife-sharpeners, but the one now
in my possession is the best I have ever seen.
It is a four-sided bar of steel, about three eighths of an inch wide and
thick, and eight inches long, having the four sides deeply grooved, thus
making the edges very prominent. These edges are so sharp that but
little pressure of the knife on the steel is required. The handle has a
large guard to protect the left hand from the edge of the blade.
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