Cleveland morning leader. [volume] (Cleveland [Ohio]) 1854-1865, 1858-10-29

DEPORTMENT AT TABLE.
BY ANNA HOPE

BY ANNA HOPE.
"The Little Folks" in a letter to the editor,
referring 10 my recent article, inquire "Is il
proper in helping fowl, to ask if any part is
| preferred, and if SO, how shall we be able to
help to certain portions unless the whole fowl
Is dissected a once and our dish filed with
| fragments heaped up, if not like slaughtered
at least, like a wel-disciplined army, standing
At ease = Also, IF we are not to put our knife
into the mouth, which hand shalI we hold the
fork in while passing the food and if in the
right hand, what proportion of our dinner, or Of
what our plate contains, shall be cut and pre-
| pared before we commence TO lift It to our
| mouths J"
Aas.-I DO not think that it is as customary
now, as formerly, 10 ask what part of a 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, " shall
| send you this, or is there any other part you
prefer - If the question is asked, ''what part
do you preferl" 1t is necessary TO carve only a
few pieces before the choice bit can be reached,
unless the choice should be back bone, and
that never heard any one mention as desirable
for the first cut. After the wing and leg Of a
/ fowl are cut, any piece is accessible at once
| AS these are laid upon the dish, the crisp skin
should be up and not next the dish. II there is
stufIing, it should not be scattered carelessly
over tue meat. Neatness is just as desirable on
plate, as II is in ! ParlOr. When 4 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 il may
not lose its delicate crisp by contact with gravy
or vegetables.
If you are asked what part you Ike, give a
definite answer. Do not say 4" it is immaterial, +"
nor Il have no choice" Such answers only
enbarrass 4 carver, and well might tempt him
to pass to another person while you are left in
| your indecision. l well remember the lesson
my father taught me in my early childhood in
regard to this matter, and cannot even now
think of person who has q" no choice" but as
| deficient in decision of character in everything
else. A lady once went TO DR. Mussey 10 have
a tooth extracted, but she hesitated, and hesit-
ated, till he quietly put up his instruments, and
told her when she was ready he would attend to
her, but in the meantime he must attend to
other business. 1t would not do for a gentle
man at his own table to treat guest in this way,
but children should certainly be taught to know
their own wishes. and when asked, 10 ex-
press them 1t is easy enough to say"
| will take 4 piece Of the white meat" or
will take piece of the dark meat" or even, as
heard young lady reply, any piece but the
wing"
Do not remove part of fowl from the dish
to plate, 10 complete the carving To receive
such plate might spoil the dinner Of d fastidi-
Gus person.
Vegetables should be put neatly and complete
ly upon the plate, and not scattered over it
Gravy should be pot on the plate, not on the
meat or vegetables.
The fork, in " passing the food, I" may be held
-. 4 4
as spoon, it should be held in the right, as for
peas, tomatoes. squash etc. If used for fork,
then the left hand may hold it.
Only few mouthiuls Of food-ifa fany-should
be cut before beginning TO eat
When the fork is held in the right hand, it is
often convenient 10 use bit Of bread TO push
vegetables, like peas OF 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 fork.
BREAKFAsT
This is not a ceremonious meal nor a dress
occasion. Low necks, and short sleeves, laees
and jewelry are entirely out Of place at the
breakfast table Linen collars, or those Of thick
cambric, with sleeves or cuffs to correspond, art
: designed for morning. Neat muslins or prints
] delains, or very simple silks, plainly made, art
, proper, but rich silks and fOunces, heavily
trimmed dresses are in bad taste at this meal
And nav here add that it is decidedly vulgal
! to founce merinO OF delaine or any cheap mate
D rial No lady ever wears such dress. NJ
morning dresses can be prettier than those OpeI
in front worn over 4 fine white skirt On a sew
ing machine these skirts can be very neatly tuck
: ed in few minutes 1t is quite as impOrtan
that the hair should be neatly arranged at break
: fast as at dinner, but the head dress should b
very simple.
For morning work. dress that can be washe'
j. is most desirable, although for winter sOmethin.
c warmer may be necessary. Ny fancy was one
4 much pleased by gay cloth basque worn by
friend Of mine. Such article can be easil
busted as a gentleman's coat
= Pies should never be eaten at breakfast; bu
it is now the style 10 have fruit on the breakias
table
a In pouring coffee, the sugar and cream shOul,
, first be put into the cup, and the coffee pOure,
on. If milk is used for coffee, It should b
i brought to the table scalding hot. ] like tn
8 "Old Dominion Coffee Pot, as with good mate
rias it is impossible TO make poor coffee in it.
!, the directions are followed. If lived IN tn
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 wit
e scalded milk; but as 1t Is, am compelled to b
I content with only the milk. For tea the suga
and cream should be put in the cup after it j
i filed. do not like brown sugar in coffee, an,
better than in tea; it Injuries its delicate purity
D Its not customary, in good society, TO load
!. tea table with all that can be placed upon it
one or two kinds Of cake and sweetmeats, wit
: bread and butter or biscuit, arc sufficient 70
e most occasions. A little dried beef or thinl
o sliced tongue is not out Of place after an earl
= dinner, but where family dimes late II IS whul
ly unnecessary.
e Bread for tea should be cut in very TIN
o slices. In many families the loaf is placed up
n on the table and cut from as is needed Thi
prevents the waste of bread or the aeeu
mutation of dry pieces 1t is convenient
} have bread-boarl for this purpose A bIea
/ knife is much like carving knife but the thin
ner the blade, the better.
CuP-plates are out of date. Coffee and te
. are drank from the cup, not from the saucer.
ie The spoon should be placed in the saucer Will
L. drinking. Do not drink with 'schloOp,' nc
eat with hOpen lips.
fRENARKs-We are fully aware that ii
m writer states what is the custom in good soei'
a I tv-anl fb.- =, IL sb,T "a fufaudaH-hut "a