The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1889-04-25
When to Use the Fingers in Eating.

1t is said that Cardinal Richelieu de-
tected an adventurer who was passing
himself off as nobieman, by his help
ing himself to olives with fork, be-
cause it was the custom then, as it is
now to help ones self from the dish
with the fingers, if an olive fork is not
provided, rather than to use one of
different pattern. Forks for the dish
alone are now manufactured and are
very generally used, but after the
olive has reached the plate it is always
carried to the mouth by the fingers.
OF course we are not referring to the
stuffed olives which are bottled in oil.
Those who are very particular hold
the large end of spear of asparagus
with fork while with the tip end of q
knife they daintily separate the tender
green tops from the white end, which
is then put aside. Others take the
white end between the fingers and car
ry it to the mouth. Both are correct,
but the former is much more dainty
and easily done.
Celery is always taken from the dish
and carried to the mouth by the fing-
ers. If individual salts are not pro-
vided. it is etiquette to use one half OF
the butter plate for salt If salt shakers
are used, hold the celery in the left
hand just over the rim of your plate
and gently sprinkle it with salt, and
the old custom of putting spoonful of
salt on the cloth is still in practice.
When corn is served on the cob it
must be taken in the fingers, only
managed very daintily. We have
seen pretty little doylies for the pur-
pose of holding it, but it is question
if that is not carrying table linen too
far. Many housekeepers, and especi-
ally in the South, serve corn as a sep
arate course when the finger bowls
are placed by each plate and removed
with the course.
Lettuce when served without dress
ing is always pulled to pieces with the
fingers. This is usually the lady's
duty and there is no prettier picture
than that of young lady preparing a
plate of fresh crisp lettuce leaves In
this way, for the tender green shows
off to perfection her dainty white
hands and she may be as eXquisitely
neat about it as she likes, and it is one
of the most fascinating and becoming
of table duties that a hostess can pOssl-
bly, provide for her lady guests, to as
sist in helping the gentlemen to So
cial or informal meal.
Watercress is also taken in the ting-
ers and the prettiest way of serving it
is to obtain long lowsided basket or
dish, in the bottom of which lay
folded napkin. then heap the cress so
as to fill the basket and you have not
only an enjoyable, but very orna-
mental dish for the breakfast table.
When a slice of lemon is served with
fish or meat it is much more correct to
take the slice in the fingers, double the
ends together and gently squeeze the
Juice over the article than TO use
knife for that purpose, as is sometimes
done.
1t is always proper to help ones self
to bread, cheese, and lump sugar, if
tongs are not provided, with the ting-
ers. Never use your own knife, fork
or spoon to take from the dish. 1t is
also correct if plate of hot unbroken
biscuits is passed, to not only break off
for yourself with your fingers, but for
your neighbor also.-G0od H0uSekeep-
mo.