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���HAM.
THE carver in cutting a ham must be guided according as he de- sires to practice economy, or have at once fine slices out of the prime part. Under the first supposition, he will commence at the knuckle end, and cut off thin slices toward the thick and upper part of the ham,
To reach the choicer portion of the ham, the knife, which must be very sharp and thin, should be carried quite down to the bone through the thick fat in the direction of the line from 1 to 2, The slices should be even and thin, cutting both lean and fat together, always cutting down to the bone- Some cut a circular hole in the middle of a ham gradually enlarging it outwardly. Then again many carve a ham by first cutting from 1 to 2, then across the other way from 3 to 4. Remove the skin after the ham is cooked and send to the table with dots of dry pepper or dry mustard on the top, a tuft of fringed paper twisted about the knuckle, and plenty of fresh parsley around the dish. This will always insure an inviting appearance.
Roast Pig. The modern way of serving a pig is not to send it to the table whole, but have it carved partially by the cook ; first, by di- viding the shoulder from the body; then the leg in the same manner, also separating the ribs into convenient portions. The head may bt< divided and placed on the same platter* To be served as hot as pos- sible.
A Spare Kib of Pork is carved by cutting slices from the fleshy part, after which the bones should be disjointed and separated. A leg of pork may be carved in the same manner as a ham*
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