The sun. [volume] (Morris, Stevens County, Minn.) 1882-1895, 1884-05-01

governing the Conduct OF Refined DIN.
ners-out-What 70 eat and How to Hat
it-vulagritiss to b Avoided.
The best thing about plate of good
soup is to know how to drink it. As
this fi-st course is only intended to pre-
pare the stomach for the dinner that is
to follow, it is never permissible to call
for it a second time, nor is it necessary
to consume more than third Of the
amount served to you. To break bread
in your soup is an insult to your hos
tess, who would have spared you that
trouble had she not preferred thin
soup. No nstion under the sun
uses oyster crackers in a soup but
Americans of the most shoddy class.
In taking the soup do not fill the spoon
more than half full, and dip up the Ii
quid by passing the spoon from you.
The manner in which the spoon shall
reach the mouth is an open question,
ladies insisting that the proper. thing is
to drink from the side of the bowl,
while gentlemen maintain that the cor
rect way is from the tip of the spoon.
This certainly appears plausible to
many, who hold that if blunt side was
preferable, modern spoons would not be
made pointed. Every man with heavy
mustache knows from experience that it
is much easier and much neater for him
to take soup from the end of the spoon
than it is from the side.
In this course bread is served. Lay
the cut on the table at the left of the
plate and break off small pieces, with
out lifting it from the cloth. using the
fingers of the left hand. Right here it
might be pertinent to mention that no
bread of any description should be eaten
in any other fashion. Even hot bis
cults, mullins, buns, and rolls are to be
torn or broken off in small pieces, and
buttered just before being eaten. Fish
should be eaten with a silver fork pro-
vided for that purpose. In managing
the fillets and roasts there is no regu-
1ation further than to carry small pieces
to your mouth with your fork. using the
inward curve of the utensi1 in doing so,
and above all things avoid making a
muss.
In France there are so many dressings
dllll 1lCll SItNltS on Glc SuOStdl1Glt1St Ildb
monsieur finds it necessary to cut his
bread with his knife and fork, and then
uses the fork and cube of bread to eat
up the rich sauce. This practice is
frowned down in English society, al
though her majesty, the queen,
is known to mop her plate
with diamond cuts of bread.
Albeit Americans do not like it, it is
the proper thing to leave the celery for
the cr7ckers and cheese. Break the
celery in small pieces and strip it be-
fore eating. In eating cheese, small
morsels of the dairy product should be
placed on small morsels of cracker or
bread and the two morsels carried to
the mouth with the thumb and forefin-
ger. The cheese should not be per-
mitted to touch the finger; neither is it
permissible to eat the cheese from the
point of the knife
All made-dishes, such as quenelles,
rissoles, patties, etc, should be eaten
with fork only, and, as knife is I'M
necessary, it would be vulgarism to
use one. With outlets, game, poultry,
and sweetbreads fried, a knife is requir-
ed. Cucumbers are eaten from the
dinner-plate, and not from the side
dishes, which are fast disappearing
from the fashionable table. When peas
are served they should be conveyed to
the mouth on fork, and not taken
from spoon. 1t is needless to say
that to put the knife into the mouth at
any time during the meal would be an
objectionable offense against good |
breeding and mark of vulgarity. In |
eating asparagus knife and fork should |
be used, as the proper way is to cut off |
the points and eat them as sea-kale, |
eggplant or any other vegetable. 1T
solecism to take asparagus in the fin
gers.
1t is also indicative of the gormand to
overload the fork with bit of meat,
some vegetable, and piece of pickle
all of which should be eaten separately |
and not arranged beforehand in a COM
pact form. Gentlemen are sometimes |
guilty of this unpleasant manner, but |
ladies are less rapacious. The hand |
and mouth should be in sympathy
that is to say, the mouth should be
kept open in expectation of the we'll
laden forks arrival. Open the mouth |
to receive the food at the moment it has
reached the lips, and let the morsels be |
small rather than large, in order that |
conversation may not be ignored. To |
place the fork directly opposite the |
mouth is a most ungraceful way of eat
ing; nor should the wrist ever be bent |
or curved to accomplish this feat. In
eating from the wing or leg of poultry
cut the meat, but never touch it with |
fha he ,,,i1fxy of%ha ov<r
vulgarity of picking the bones.
Pastry is always eaten with fork,
but in case of a fruit tart or cream puff
dessert-spoon is used. Small stones,
such as are found in CHEEKY, plum, dam
son, or date pudding should be received
from the mouth on the fork or spoon
and placed in the plate and not on the |
table-cloth: when the fruit stones are
large they should be separated from the
fruit with the fork and left on the plate.
Whenever it is possible to separate the
stones from the fruit it is best to do so.
Jellies, blanc manages, iced buildings,
etc., are eaten with fork, and not with |
spoon, as are all sweets sufficiently |
firm to admit of being carried in what
the Irishman calls the split spoon.
The cloth is never removed for des-
sert, but the table is cleared of all that
appertains to the dinner. A dessert
plate is then placed before each guest
with or without an ice-plate. The ice
plate would be placed on the
dessert-plate, the fnger-bowl on
the latter with d'oley beneath. The
inger-bowl should contain peppermint
water, lemon being no longer used in
laving the fnger-tips. The guests will
place the finger bowl on the left of the
plate, with the napkin under it, the
dessert-plate remaining beneath the ice
plate until the ice has been eaten, when
the servant will remove it. It is con-
sidered elegant to eat the ices from the
sides and not dig into the slice or loaf.
When grapes are passed around use
the fruit scissors rather than break off
the punches. When eating that fruit
the half closed hand should be placed