Generations of Recipes

TIPS TO THE HOSTESS

A large roast can be carved more easily after it stands for about

thirty minutes.

When garnishing, don’t be overgenerous; leave space for the

work to be done.

Servings cool quickly so plates and platter must be heated.

An inexperienced carver will appreciate a hostess who keeps the

guests’ attention diverted from the carving.

HOW TO CARVE TURKEY

Remove leg; Hold drumstick firmly, pulling gently away from

body. Cut skin between leg and body. Press leg downward

and cut from body. Separate drumstick, thigh; slice meat from

each piece.

Cut into white meat parallel to wing, making a cut deep into

the breast to the body frame, as close to the wing as pos-

sible.

Slice white meat. Beginning at front starting half way up

breast, cut thin slices of white meat down to the cut. Continue

until enough meat has been carved for first servings. Carve

more as needed.

KITCHEN IDEAS

To preserve leftover egg yolks for future use, place them into a

small bowl and add two tablespoons of salad oil.Then put into

refrigerator.The egg yolks will remain soft and fresh, and egg

yolks kept in this way can be used in many ways.

You may determine the age of an egg by placing it in the bottom

of a bowl of cold water. If it lays on its side, it is strictly fresh. If it

stands at an angle it is at least three days old and ten days old if it

stands on end.

To keep egg yolks from crumbling when slicing hard-cooked eggs,

wet the knife before each cut.

Bread crumbs added to scrambled eggs will improve the flavor

and make larger helpings possible.

A tablespoon of vinegar added to the water when poaching eggs

will help set the whites so they will not spread.

Generations Of Recipes