The National tribune. [volume] (Washington, D.C.) 1877-1917, 1885-02-26
LOYAL WOMbN'S WORK
Household Neutrality-suspicious.
VerSaiiOn Club.
TABLE MANNERS.


To BE- "horu with silver spoon in his mouth
is saving applied to one who is born to luxury
and wealth Were we to invent phrase 10
designate person particularly noted for fine
table manners We should say he was born with
a silver fork in his hand. Certainly, very few
are born to know how 10 handle fork properly
To those who have not practiced from the cradle
IL is almost as difficult as TO learn the use OF
the Chinese chop-sticks.
Most persons learning the use of the fork
feel the need of pushing their food on IT with
the lett hand while they scoop with the fork IN
their right. and having read that it IS Impoilte
TO use a bit OF bread for this purpose they.
almost unconsciously. push their food with
their fingers 1t takes great watchfnlness
to keep free of this habit, which once formed,
Is almost impossible 20 break. The trouble is
those accustomed to the use OF the fork will
try TO follow the custom when in company.
while at their own tables they viii adhere
to the knife. 1t would be much better if
they would practice with the fork at their own
tables, as company manners are poor things at
hest. and cannot be put on like a clean shirt.
If not up in the use of the fork it is better by
far TO use the bread than TO run the risk OF
dipping your fingers into your dish. The
ancIeDts used their fingers exclusively at the
table, but times have changed when it was con-
sidered just the thing to dip your sop in the
dish.
The knife is going more and more into dis
use, aud is used only for cutting meats, pairing
fruit, and in the preparation of certain salads
celery, radsheS, crosses and all these things are
of course eaten with the fingers. Bread and
cheese are broken into bits before being carried
to the mouth. Never spread whole slice of
bread at once and then bite from il as you cat.
Dried meats and fish are eaten with the fingers:
so are olives cucumbers pickles and most kinds
of cake For soft layer and cream cakes "a fork
is always used Peas and beans should be eaten
ia. Iarl-o lN-. with fiSh gtrx
and all kinds OF sauce taken on your plate.
Never take spoon to sup up gravies or other
liquids on your plate. Berries and preserves
are OF course eaten with spoon.
Keep your fingers as free from food as posi-
bic while eating. and never suck them clean or
daub your napkin with them. 1t no finger
bowl is on the table you will feel the need of
greater care III these important matters.
WASTE NOT WANT NOT.
Some one, who has given the matter sufficient
thought, tells why some people are poor:
Silver spoons are used TO scrape kettles.
Coffee, tea, pepper and spices are left to stand
open and lcse their strength.
Potatoes in the cellar grow, and the sprouts
are not removed until the potatoes become
worthless
Brooms are never hung up, or dried when
wet. and are soon spoiled.
Nice-handled knives are thrown into hot
water.
The lonr is sifted in wasteful manner, and
the bvead-pan is .e.twith the dough sticking to
1t.
Clothes are left on the line to whip to pieces
in the wind
Rags, strings and paper are thrown into the
fire.
Tubs and barrels are left in the sun TO dry
and fail apart.
Dried fruits are not taken care of IN the
proper season, and become worthy.
Pork SDoils yS1.it Of salt and beef because
the brine wants scaiding.
Bits of meat, vegetables, bread and cold pud-
diGgs are thrown away when they might be
warmed. steamed and served as goodas new.
HOUSEHOLD CHAT.
For nice meat balls try the following: One
pound OF round steak chopped very fine at the
butchers. Mix with it half chopped onion.
one teasrOonful of pepper and one Of salt, and
make it out into small thin cakes as sausage is
made. BrOil IN double wire broler that has
been rubbed with butter. II it is more convc-
nient 10 fry them, fry first two slices of fat salt
pork until they are brown and crisp, then take
them ont and put the cakes in the hot fat
Cook then till done. then thicken the gravy
and pour it around, not over them.
4 pretty way 10 make very light vet warm
eomforters IS to cover the wadding with cheese
cloth; four breadths viii be needed for one of
ordinary size, and when tying fasten in a little
tuit Of Germantown wool of delicate shade Of
pink or blue. The wool should be cut in one
and-a-h2lf inch lengths. and ten Of these threads
tied through the center at every place where
the comforter Is tied. Finish the edges with
border OF full shells, crochetng together in this
way the upper and under edges Of the cheese
cloth and just above the shells to complete the
border.
For a nice sewing apron cut white lawn one
yard in length One end is turned up straight
across and a quarter OF yard deep, and sewed
fast on the sides TO form pocket. On the other
end a hem is made wide enough 10 insert the
ribbon belt The sides and top of the pocket
are trimmed with lace, and the words +" Never
too late to mend " worked in outline. portion
OF them being above and the rest On the pocket.
Scissors. spool and couple Of Greenaway figures
complete the design, which is all done in out
line. The proycrb should be OF the color of the
belt ribbon, and the rest Of the design any
bright color fancied which viii combine taste
fully.