Saint Paul weekly Minnesotian. [volume] (Saint Paul, Minn.) 1858-1859, 1858-11-13
From the North American.
DEPORTMENT AT TABLE.
BY ANNA HOPE.

tor, referring to my recent article. inquire
I" Is it proper in helping fowl, to ask it an,
part is preferred, aud if SO, how shall we b
able to help to certain portions unless " tn
whole fowl Is dissected at once and our disl
filled with fragments heaped up" if not lik
slaughtered at least, like a well-disci
plined" army 'standingat ease 2" Also, iii w
are not to put our knife into his mouth which
| hand shall we hold the fork in while passin;
the food? and if in the right hand, what pro
portion of our dinner, or Of what our plat
| contains, shall be cut and prepared before
we commence to lift it to our mouths? y
Ans.-I do not think that it is as Gus
tOmary now as formerly, to ask what part o
fowl is preferred. 1t is taken for granted
that every one likes piece of the breast, anc
after that is put upon the plate, the carver ma,
inquire, "shall l send you this, or is thee
any other part YOU nrefer I" If the anestior
| 10 ssehcd, what part do you prefer ~ 1t i:
necessary to carve only few pieces before
the choice bit can be reached, unless the
choice should be back bone, and that nev
er heard any one mention as desirable for the
first cut. After the wing land leg of fow
are cut, any piece is accessible at once. A,
these are laid upon the dish, the crisp Skin
should be up and not next the dish. If there
is stuffing, it should not be scattered careless
ly over the meat Neatness is Just as desira
ble on plate, as it is in parlOr. When a
slice of fowl is put upon plate the brown
side should be up-if there is only brown
edge that should be toward the out side Of
the plate, that it may not lose its delicate crisp
by contact with gravy or vegetables.
lfyOu are asked what part you like, give a
definite answer. DO not say sit is immateri
al" nor 81 have no choice" Such answers
only embarrass a carver, and well might tempt
him to pass to another person while you are
left in your indecsion. well remember the
lesson my father taught me in my early child
hood in regard to this matter, cannot even
now think of person who has "no choice, y
but as deficient in decision of character in
everything else. A lady once went to Dr.
Mussey to have tooth extracted, but she
hesitated, till he quietly put up his instru-
ments, and told her until she was ready he
would attend to other business. 1t would
not do for gentleman at his own table to
treat guest in this way, but children should
certainly be taught to know their own wish
es, and when asked, to express them. 1t is
easy enough to say-"T will take piece of the
white meat" or Il will take piece of the
dark meat or even, as l heard young lady
reply, ''any piece but the wing
Do not remove part of q fowl from the
dish to a plate, to complete the carving. To
receive such plate might spoil the dinner of
a iastidiOus person.
Vegetables should be put neatly and COM
pletely upon the plate, and not scattered 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 most convenient. Ii
used as spoon, it should be held in the right,
as for peas, tomatoes, squashs, ETC. If used
for .torh', then the left hand may hold it.
Only few mouthfuls of fOOd-if any
should be cut before beginning to eat
When the fork is held in the right hand, it
is often convenient to use bit of bread to
push vegetables, like peas or tomatoes, upon
the fork /, of course, refer to forks with
three or four tines, as they are now usually
made, when speak of eating peas with a
fork.
BREAKFAST.
This it not ceremoniOus meal, nor dress
occasion. Low nccks, and short sleeves, la
ces and jewelry are entirely out of place at
the breakfast table. Linen collars or those
of thick cambria, with sleeves or cuffs to cor
respond, are designed for morning. Neat mus
Inns, or prints, delains, or very simple silks,
plainly made, are proper, but rick silks and
fOunces, heavily trimmed dresses are in bad
taste at this meal And am here add that
it is decidedly vulgar to flounce merino or
delaine or any cheap material. No lady ever
wears such dress. No morning dresses
can be prettier than those open in front worn
over fine white skirt. On sewing mach
inc these skirts can be very neatly tucked in
a few minutes. 1t is quite as important that
the hair should be neatly arranged at break
fast as at dinner, but the head dress should be
very simple.
For morning work, "a dress that can be wash
ed is most desirable, although for winter some
thing warmer may be necessary. My fancy
was once much pleased by gay cloth basque
worn by friend of mine. Such an ar
ticle can be easily busted as gentleman's
coat.
Pies should never be eaten at breakfast ;
but it is now the style tohave fruit on the
breakfast table.
In pouring coffee, the sugar and cream
should first be put into the cup, and the cof-
fee poured on. If milk is used for coffee, it
should be brought to the table scalding hot.
l like the "Old Dominion Coffee Pot" as with
good materials it is impossible to make poor
coffee in it, if the directions are followed
Ii lived i'll the country, as | do not chance
to do just now, would have cream very rich
and thick for coffee, and the coffee made
strong, and weakened with scalded milk but
as it is, am compelled to be content with on
ly the milk. For tea the sugar and cream
should be put in the cup after it is filled !
do not like brown sugar in coffee, any better
than in tea it Injuries its delicate purity
tbs not customary, in good society, toload
tea table with all that can be placed upon it ;
one or two kinds of cake and sweetmeats,
with bread and butter or biscuit, are suffici-
ent for most occasions. A little dried beef or
thinly sliced tongue, is not out of place after
an early dinner, but where family dimes late
it is wholly unnecessary.
Bread for tea should be cut in very thin
slices. In many families the loafis placed up
on the table and cut from as is needed. This
prevents the waste of bread or the !accumula-
ton of dry pieces. 1t is convenient to have
bread-board for this purpose. A bread knife
is much like carving knife, but the thinner
the blade, the better.
Cup-plates are out of date. Coffee and tea
are drank from the cup, not from the saucer
while drinking. Do not think with 'schleop,'
eat with open lips.
* REMARKS.-We are fully aware that the
writer states what is the custom in. good socie-
ty-and this is all that is ntended-but we
must quarrel with the custom. There is nc
doubt that hot liquids of any kind are decid-
edly injurious to the teeth. If one has abun-
dant time to sup tea or coffee from spoon
cooling each spoonful before taking it into the
mouth, it may do to follow custom, but unless
you can wait for this, or until the liquid in
the cup can cool, we would advise to- save the
teeth and health by pursuing the "old-fash
ioned" mode of pouring the tea or coffee into
the cup-plate, or if none are provided, ther
put it on the table.-Editor Of the Agricultu
rdliSt
- There is as much difference between
a statesman and politician as between a pill
lar and post.
T. Al I -.