stale bread or pared potatoes; but others that are narrow in
proportion to the length may be skewered or tied into the shape of the
letter S.

Thread a trussing needle with strong twine, run it through the head and
fasten it there; then bend the head round and draw the needle through
the middle of the body. Bend the tail in the opposite direction, run the
needle through near the tail, draw the string tightly and fasten it.
Gash the skin two inches apart on each side. Fish thus prepared will
retain its shape until served.

Place it on the platter with the head at the left and the outward curve
on the farther side of the dish. Make an incision along each side of the
backbone the entire length of the fish. Then cut through the gashes on
the side nearest you and lay each portion away from the bone. Then
remove the fish on the farther side of the bone. Raise the bone to
reach the stuffing, and serve a little of the fish, stuffing, and sauce
to each person. The skeleton should be left entire on the platter.

If the fish has been baked in the usual way and placed on the platter on
its side, cut across through to the backbone, but not through it, and
serve, apportioning as may be desired. Slip the knife under and remove
the portion from the bone. When the fish is all removed from the top,
remove the backbone, and then divide the lower portion.

SCALLOPED DISHES, MEAT PIES, ENTREES, ETC.

Meats and fish which have the sauce on the same dish require special
care in serving, that they may present a neat rather than a sloppy
appearance on the plate. A drop of gravy on the edge of the plate will
offend a fastidious taste.

_Scalloped Dishes_, or anything with a crust of crumbs, should be served
with a spoon.

_Meat Pies_, with a pastry crust, require a broad knife and spoon. Put
the portion on the plate neatly, with the crust or browned side up.

_Poached Eggs, Quails, and other Meats on Toast._ A broad knife should
be used in helping to these dishes. Take up the toast carefully, and lay
it on the plate without displacing the egg or bird.

SALADS.

The most tasteful way of arranging meat-salads or fish-salads is with
whole, fresh, lettuce-leaves. Put two or more leaves together on the
platter, and in the nest or dish thus made lay a spoonful of the salad,
with the Mayonnaise on the top. In serving, slip the spoon or broad
knife under the leaves and keep them in place with the fork. Put the
salad on the plate careful