Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1858-11-24
From the American Agriculturist !
DEP0RTMENT AT TABLE.
BT ANNA HOPE.

.
quire: Is it proper in helping fowl. 10
ask if any part is preferred, and if so,
how shalt we be able to help to certain
portions unless the whole fowl is dissect-
ed al once, and our dish filled with frag
ments heaped u7,. if not like a 'slaugh-
tered at least, Ike a well disciplined
army standing at ease?' Also, if we
are not 10 put our knife into the mouth,
which hand shall we hold the fork in
while passing tie food? and if in the
right hand, what proportion of our din
ner, or Of what our plate contains, shall
be cut and prepared before We commence
to lit it 10 our mouths?'
Ans-I do not think that it is as Gus
tomary now, as formerly, TO ask what
par: of fowl is preferred. 1t is taken
for granted that every one likes piece
of the breast. and after that is put upon
the plate, the carver may inquire, 'shal
1 send you this, or is there ary other parl
you prefei?' If the question is asked
what part do you prefcr?' it is necesss-
ry to carve only a few pieces before the
choice bit can be reached, unless the
choice should be back bcne, and H. al
l never heard any one mention as desi-
rable for The first cut. After the wing
and leg of d fowl are cut, any piece i:
accessible at once. As these are laid
upon the dish, The crisp skin should be
up and not next the dish. If there is
sluffiug, it should not be scattered care.
lessly over the meat. Neatness is Just
as desirable on plate. as it is in a par
lor. When slice of fowl is put upon a
plate, the brown side should be up-i
there is only brown edge that should
l-be toward the out side of the plate, that
it may not lose its delicate crisp by con-
tact with gravy or vegetables.
If you are asked what part you like.
give a ofinite answer. Do not say I'll
is immaterial. nor L have no choice
Such answers only embarIass a carver
and well might tempt him to pass tc
another person while you are left in youl
indecision. l well remember the lesson
my father taught me in my early child.
hood in regard 10 this matter, and / can
not even now think of person who has
mo choice, but as deficient in decision
of character in every thing else. A Ia
dy once went TO DR.. Mussey 10 have a
tooth extracted, but she hesitated, and
hesitated, Till he quietly put up his il,
stiumcns, and told her whea she wa.
ready he would attend TO her, but in tie
mean time he must attend 10 other bust
ness. 1t would not do for a gentleman
at his own table to treat a guest in thi:
way, but children should certainly be
taught TO know their own wishes, and
when asked, TO express them. 1t is eas y
enough to say will take piece of
the white meat or L will take piece
of the dark meat, or even, as l heard a
young lady reply, amy piece but the
wing
Do not remove part of a fowl from
the dish to plate, 10 complete the carv-
ing. To receive such plate might
spoil the dinner of fastidious person.
Vegetables should be put neatly and
completely upon the plate, and not scat
tered over it. Gravy should be put on
the plate, not on the meat or vegetables.
The fork. in passing the food may
be held in either hand, as is most con
venient. If used as spoon, it should
be held in the right. as for pas, toma-
toes, squashes, etc. Ii used for fork.
then the left hand may hold it.
Only a few mouthsful of fcol-if any
should he cut before beginning to ea'.
When the fork is held in the right
hand, it is often convenient 10 use a bit
of bread to push vegetables. like peas
or tomatoes. upon the fork. |. OF course,
refer 10 forks with three or four tines. as
they are now usually made. when speak
of eating peas with fork.
BREAKFAST.
This is not a acrimonious meal, nor a
dress occasion. Low neckS, and short
sleeves. laces and jewelry are entirely
out Of place at the breakfast table. Lin
en- collars, OF those OF thick cambria.
with sleeves or cuffs TO correspond, arr
designed for morning Neat muslins,
or prints, delains. or very simple silks.
plainly made, are proper. but rich silks
and iounces, heavily trimmed dresses
are in bad taste at this meal. And |
may her. add that it is decidedly ulgar
TO hounce merIno or delaine or any
cheap material. No lady ever wears
such dress. No morning dresses can
be pretier than those open in front worn
over ise white skirt. On a sewing
machine these skirts can BE- very neatly
tucked in few minutes. 1t is quite a.
important that The hair should be neatly
arranged at breakfast as at dinner, bul
the head dress should be very simple.
For morning work, dress that can be
washed is most desirable, although for
winter something warmer may be nee