where the joint is, then cut through the flesh on the shoulder, bend the wing up and cut down through the gristle and cord. Make a straight clean cut, leaving no jagged edges. Divide the wing in the joint, and then remove the leg and wing from the opposite side, and divide in the same way. Make an incision in the skin near the vent, cut through the membrane lying between the breast and the tail down to the backbone on each side, remove the entrails, and break off the backbone just below the ribs. Separate the side-bones from the back by cutting close to the backbone from one end to the other on each side. This is a little difficult to do; and in your first experiment it would be better not to divide it until after boiling it, as it separates more easily after the connecting gristle has been softened by cooking. Take off the neck close to the back by cutting through the flesh and twisting or wringing it until the bone is disjointed.

Cut off the wish-bone in a slanting direction from the front of the breast-bone down to the shoulder on each side. Cut through the cartilage between the end of the collar-bone and the breast. Cut between the end of the shoulder-blade and the back down toward the wing-joint, turn the blade over toward the neck, and cut through the joint.

This joint in the wing, collar-bone, and shoulder- blade is the hardest to separate. Remove the breast from the back by cutting through the cartilage connecting the ribs; this can be seen from the inside. The breast should be left whole and the bone removed after stewing; but if the chicken is to be fried you may remove the bone first.

It is not necessary in boiling a chicken to divide it so minutely, for the wings and legs can be disjointed, and the side-bones and breast separated from the back more easily after cooking; but it is valuable practice, and if one learns to do it neatly it will help in carving a boiled fowl or roast turkey.

In arranging a fricasseed chicken on the platter, put the neck and ribs at the left end of the dish and the backbone at the right end. Put the breast over the ribs, arrange the wings on each side of the breast, the second joints next to the side-bones, and cross the ends of the drumsticks over the tail.

BOILED FOWL OR TURKEY.
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Fowls or turkeys for boiling should be trussed with the ends of the legs drawn into the body through a slit in the skin, and kept in place with a small skewer. Turn the tip of the wing over on the back. Cut off the neck, not the skin, close to the body, and after putting in the stuffing, fasten the skin of the neck to the back. Put strips of cloth round it, or pin it in a cloth, to keep it white and preserve the shape.

In carving, place it on the platter with the head at the left. Put the fork in firmly across the breast- bone. With the point of the knife cut through the skin near the tail, and lift the legs out from the inside. Then cut through the skin between the legs and body, bend the leg over, and cut across through the joint. Cut from the top of the shoulder down toward the body until the wing-joint is exposed, then cut through this, separating the wing from the body. Remove the leg and wing from the other side. Shave off a thin slice on the end of the breast toward each wing-joint, slip the knife under at the top of the breast-bone, and turn back the wish-bone.

Capons and large fowls may be sliced thinly across the breast in the same manner as a roast turkey. But if the fowl be small, draw the knife along the edge of the breast-bone on each side, and lay the meat away from the bone; the fillets will separate easily. Then divide the meat across the grain. Separate the collar-bone from the breast. Slip the knife under the shoulder-blade, turn it over, and separate at the joint. Cut through the cartilage connecting the ribs; this will separate the breast from the back. Now remove the fork from the breast, turn the back over, place the knife midway, and with the fork lift up the tail end, separating the back from the body. Place the fork in the middle of the backbone, cut close to the backbone from one end to the other on each side, freeing the side-bones.

The wing and breast of a boiled fowl are the favorite portions. It is important that the fowl be cooked just right. If underdone, the joints will not separate readily; and if overdone they will fall apart so quickly that carving is impossible. Unless the knife be very sharp, and the work done carefully, the skin of the breast will come off with the leg or wing.

BROILED CHICKEN.
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Split the chicken down the back and remove the backbone. If the chicken be very young and tender—and only such are suitable for broiling—remove the breast-bone before cooking, or cut the bone through the middle, lengthwise and crosswise from the inside, without cutting into the meat. In serving, divide through the breast from the neck down, and serve half to each person; or if a smaller portion be desired, divide each half crosswise through the breast, leaving the wing on one part and the leg on the other.

If the chicken be large, break the joints of the legs, thighs, and wings, without breaking through the skin; cut the tendons on the thighs from the inside, cut the membrane on the inside of the collar-bone and wing-joint, and remove the breast-bone. This may all be done before cooking, and will not injure the appearance of the outside.

In serving, separate the legs and wings at the joints, then separate the breast from the lower part, and divide the breast lengthwise and crosswise.

Carving-scissors are convenient for cutting any kind of broiled game or poultry.

ROAST TURKEY.
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Turkeys should be carefully trussed. The wings and thighs should be brought close to the body and kept in position by skewers. The ends of the drumsticks may be drawn into the body or crossed over the tail and tied firmly.

After cooking, free the ends of the drumsticks from the body and trim them with a paper ruffle. This will enable the carver to touch them if necessary without soiling his hands. Place the turkey on the platter with the head at the left. Unless the platter be very large, provide an extra dish, also a fork for serving.

Insert the carving-fork across the middle of the breast-bone. Cut through the skin between the breast and the thigh. Bend the leg over, and cut off close to the body and through the joint. Cut through the top of the shoulder down through the wing-joint. Shave off the breast in thin slices, slanting from the front of the breast-bone down toward the wing-joint.

If the family be small and the turkey is to be served for a second dinner, carve only from the side nearest you. Tip the bird over slightly, and with the point of the knife remove the oyster and the small dark portion found on the side-bone. Then remove the fork from the breast and divide the leg and wing. Cut through the skin between the body and breast, and with a spoon remove a portion of the stuffing. Serve light or dark meat and stuffing, as preferred. If carved in this way, the turkey will be left with one half entire, and if placed on a clean platter with the cut side nearest the carver, and garnished