The clarion. [volume] (Jackson, Miss.) 1883-1888, 1884-07-02
I0ME AND FARM
At the TabIe.
,,,vrs FOR ARTISTS oFTHE SPOON, KNIFE
AND FORK.

AND fOkh.
Chicago News-l
The best thing about plate of good
.onn i. to know how to drink it. As
~ first course is only intended to pre-
ore the stomach for the dinner that is
r follow. it is never permissible to call
orit A second time, nor is it necessary
80 consume more than third of the
smouut served to you. To break bread
in vour soup is an insult to the hostess,
vbo would have spared you that trouble
had she not preferred thin soup No
nation under the sun uses oyster crackers
!, soup but Americans of the most
.boddy class. In taking the soup do not
fll the spoon more than half full, and
dip I'D the liqnid by passing the spoon
from YOU. The manner in which the
spoon shall reach the mouth is an open
ou ,stion, ladies insisting that the proper
thing Is to drink from the side of the
howl. while gentlemen maintain that the
correct way Is from the tip Of the spoon.
This certainly appears plausible to many,
who hold that, if blunt side was prefer
able. modern spoons would not be made
vointed. Every man with heavy mus
tache 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, without lift |
ing it from the cloth, using the fingers |
of the left hand. Right here it might |
be pertinent to mention that no bread |
of anv description should be eaten in
al faaRinr hoF hsuorr.fs
mullins, buns, and rolls are TO be torn or
broken off in small pieces and but
tered first before being eaten. Fish
should be eaten with silver knife and
fork provided for that purpose. In
managing the fiilets aud rOasts there is
no regulation further than to carry small
pieces to your mouth with your fork,
using the inward curve of the utensil in
doing 50, and above all things avoid max
ing muss.
Albeit Americans do not like it, it is
the proper thing to leave the celery for
the crackers and cheese. Break the
celery in small pieces and strip it before
eating. In eating cheese, small mOrsels
of the dairy product should be placed
on small mOrsels of erackeror bread and
the two mOrsels carried to the mouth
cheese should not be permitted 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 a knife is un- )
necessary, it would be a vulgarism TO !
use one. With outlets, game, poultry, :
IL friaI n I-F,ifo tYiral
Cucumbers are eaten from the dinner .
plate. and not from the side dishes :
which are fast disappearing from the I
fashionable table. When peas are served =
they should be conveyed to the mouth :
on a fork, and not taken from a 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 a knife !,
aud fork should be used, as the proper y
way is to cut off the points and eat them 3
a. seakale, eggplant or any other vege :,
table. 1t is a solecism to take asparagus =
in the fingers. !,
1t is also Indicative of the gormand to Il
overload the fork with bit of meat, /
some vegetable, and a piece of pickle 6,
all of which should be eaten separately ;,
and not arranged beforehand in com. :,
pact form. Gentlemen are sometimes .
guilty of this unpleasant manner, but
ladies' are less rapieious. The hand and
mouth should be in sympathy-that is u
to say the mouth should not be kept u
open in expectation of the well-laden "
forks arrival. Open the mouth to re-
ceive the food at the moment it has II
reached the lips, and let the morsels be a.
small rather than large in order that p
conversation may not be ignored. To y
place the fork directly opposite the D
mouth is most ungraceful way of eat r'
ing; nor should the wrist ever be bent D
or curved to accomplish this feat. In u
eating from the wing or leg of poultry @
cut the meat, but never touch ii with ~
the fingers, nor be guilty of the extreme u
vulgarity of picking the bones. b
Pastry is always eaten with fork, but "
in case of fruit tart or cream puff r.
desert-spoOn is used. Small stones, such Il
as are found in cherry, plum, damson or n
date pudding should be received from n
the mouth on the fork or spoon and a
placed on the plate and not on the table n
cloth: when the fruit stones are large
they should be separated from the fruit II
with the fork and left ON the plate 81
Whenever it is possible to seperate the g
stones from the fruit it is best to do so Il
Jellies, blanc manges iced puddings, etc. p
are eaten with a fork and not with D
spoon, as are all sweets sufficiently firm Il
to admit of being carried in what the SC
lrishman calls the split spoon. ol
The cloth is never removed for dessert, M
but the table is cleared of all that apper- al
tains to the dinner. A dessert plate is
then placed before each guest with or
without an ice-plate. The ice plate n,
would be placed on the dessert plate, the a1
fnger-bowl on the latter with d'Oyley ~
beneath. The fnger-bowl should con- ot
tain peppermint, water, lemon being no 4,
longer used in laying the fnger-tips.
The guest 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 4 II
it. 1t is considered elegant to eat the =, ~
ices from the sides and not dig into the -
slice or loaf
When grapes are passed around use q
the fruit scissors rather than break off th
the lunches. When eating that fruit le
the half-closed hand should be placed al
TO the lips and the stones and skin adj 81
rOitly allowed to fall into the fingers, SO
and quickly placed on one side of the TO
dessert-plate. Apples and pears should sc
be pared, cut in halves, quarters, and
eighths with fruit-knife Oranges are ns
to be divided into thirty-seconds, when ia
they can be so reduced Use the fingers II
in this work and tear the sections, always of
beginning at the top. Melons are eaten ra
with fork, unless served with cream, hC
when spoon is used. be
The guests should never help them m
selves to the dessert on the table as il is Sc
there for effect only.
Continuous Cropping. di ii
K.nsas r. sh