The Lambertville press. [volume] (Lambertville, N.J.) 1858-1???, 1858-12-23
The 40nseh0ld.
Setting Ont a Table, &c.
IcoSTINuED.1

The Little Folks, y in letter to the editor,
referring to my recent articles, inquire Is it
proper in helping fowl to ask if any part is pre-
terred, and if so, how shall we be able TO help to
certain portions unless the whole fowl 10 dis
sected at once and our dish filed with fragments
heaped up" fnot like slaughtered at least,
like weh-discipined army" standing at easef"
Also, five are not to put our knife into the
mouth, which hand shall we hold the fork in
while passing the foodf and if in the right hand,
what proportion of our dinner, or of what orr
plate contains, shah be cut and prepared before
we commence to lift it to our mouths fn
Ans.-I do not think that it is as customary
now, as formerly, to ask what part of q fowl il
preferred. 1t is taken for granted that every one
likes piece the breast, and after that is put
upon the plate, the carver may inquire, "shall
send you this or is there any other part ron pre-
fer Z" II the question is asked, /" what part do
you prefer z" 1t is necessary to carve only few
pieces before the choice bit can be reached. an.
less the choice should be back bone, and that
| never heard any one mention as desirable for
the first cut. Afterthe wing and leg of fowl
are cut, any piece IS accessible at once. Al
these are laid upon the dish, the crisp skin should
be up and not next the dish. Ifthere Is Shining.
it should not be scattered carelessly over the
meat. Neatness is just as desirable on plate.
as it is in parlor. When slice of fowl Is put
upon plate the brown side should be up-if there
is only abrown edge that should be toward the
outside of the plate, that it may not lose its del
ieate crisp by contact With gravy or vege-
tables
Ifyou are asked what part you like, give de-
finite answer. Do not say cit is immaterial,"
nor have no choice" Sach answers only
embarrass carver, and well might tempt himt
pass to another person while you were left IN
your indicision TweIl remember the lesson nv
father taught me in my early childhood in regard
to this matter, aad can not even now think of
person who has " no choice" bat as deficient
in decision ofcharacter in everything else A
lady once went to DR.. Mussey to have tooth
extracted, but she hesitated and hestated till he
quietly put up his instruments, and told her when
she was ready he would attend to her, but in the
mean time he must attend to other business It
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 wishes,
and when asked to express them. 1t is easy
enough to say, I win take piece of the white
meat" or II viii take piece of the dark meat
or even, as heard a young lady reply, "Any
piece but the wing"
No n0f ~ e. g. A. Il
to plate, to complete the carving. To receive
such plate might spoil the dinner of fastidious
person.
Vegetables should be put neatly and compact
ly 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 is most convenient. If used as
spoon, it should be held in the right as for peas,
tomatoes. squash, &c. If used for fork, then
the left hand may hold it.
Only a 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 a bit of bread to pnsh
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 fork.
BREAKFAST.
This is not q ceremonious meal, nor dress oc-
casion. Low necks, and short sleeves, laces ead
Jewelry entirely out of place at the breakfasts
table Linen collars, or those Of thick cambria,
with sleeves or cuffs to correspond are designed
for morning Neat muslins, or prints, delaines.
or very simple silks, plainly made, are proper but
rich silks and founces and heavily trimmed dresses
are in bad taste at this meal. And NAV here
add that it is decidedly vulgar to dounce uerino
on delaine or any cheap material No lcdy ever
wears such dress Nomorning dresses can be
pretticr than those open in front worn over fine
white skirt. On sewing machine these skirts
can be very neatly tucken in few minutes Il
is quite as important that the hair should be
neatly arranged at breakfast as at dinner bat
the head-dress should be very simple