THE REAL HOME-KEEFPERK

breastbone and cut the leg in small portions. Serve a slice of the light and a
slice of dark meat to each person.

Serve one side of the bird before carving the other side.

Broiled Chicken—Cut through the breast and cut in halves at right angles
with the top of leg. But if birds are small, serve one to each person.

To Carve a Duck—Cut off the wing and the leg the same as for poultry.
Cut the breast meat parallel with the breastbone, beginning at the side between

the wing joint and the thigh.
To Carve a Goose—Carve in the same manner as a roast duck, but cut the

leg into several portions.

Grouse and Partridges—These birds are carved like a goose, although
sometimes the breast is separated from the bone and one-haif breast is served
to each person. Pigeons, quails and small birds are served whole, and generally —

on toast. BUTLER’S DUTIES

A butler is generally given full charge of the dining room, as well as of the
other men servants. He waits on the table at breakfast, usually alone; but if
the family is large or there are guests present, he may be assisted. He directs
the washing of dishes and the cleaning of the silver. He prepares the salad.
‘He attends to the bell, to the fires, to the lighting of the house. He makes and
serves afternoon tea and sets the table for dinner. He announces all the meals,
serves the dinner, does all the carving. If he is assisted, he serves the principal
dishes, and the assistant serves the vegetables and sauces. He is responsible
for the safety of the silver, for the arrangement of the flowers and fruits, and
for the proper serving of the wines. He has full charge of all refreshments served
in the evening, and is responsible for the locking of the house at night. He alter-
nates with the footman or waitress in answering the bell in the evening.

DINNERS AND LUNCHEONS

A formal dinner generally consists of ten courses, but may be eight or twelve.
In order to have one harmonious whole, the different courses must blend well
with each other. Avoid repetition; if oysters appear in the first course, they
must not appear again. Observe these two points particularly in arranging
the table: First, have the table linen immaculate and without folds; and second,
arrange the covers with mathematical exactness.

The table may be square, oblong, or round; it must be covered with a soft ©
pad, and then with the tablecloth, which should hang over the sides of the table
at least one-quarter of a yard on every side. The selection of the guests for a
formal dinner is extremely important, and the seating at the table so that all are
congenial takes some time to plan. Name cards should be placed at each cover.
Each gentleman should be given a card, on entering the dressing-room, with the
name of the lady whom he is to escort to the dining-room, and the letter R or L,
also on the card, indicating to the right or left of the hostess.

When dinner is announced, the host with the guest of honor leads the way
to the dining-room, followed by the other men with their ladies, and the hostess
with the gentleman of honor brings up the rear. The guests all stand behind
their chairs until the hostess makes a move to be seated; then the men push up
the chairs for the ladies, each lady seating herself from the left of her chair.

BLACKWOODS’ Pickles are the BEST
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