, 1889-04-05
3
Some Useful Hints on the Uses of Knives,
Forks, Spoons and Fingers.

Some Useful Hints on the Uses of Knives,
Forks, Spoons and Fingers.
Those who are very particular hold
the large end of a spear of aspara-
gus with a fork while with the tip end
Of 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
carry 1t to the mouth. Both are cor
rect, but the former is much more
dainty and easily done.
The etiquette of eating a soft boiled
egg has been the subject OF more than
one clever essay. The English custom
is to eat it directly from the shell, when
OF course a small egg cup and egg
spoon are necessary. The American
way is to break the egg into a cup or
glass by striking the egg in the cen
ter and turning the contents into the
glass. In this case it is usually eaten
with a teaspoon, as an egg spoon, I'M
less extra large, would be too small,
and we have seen the egg held by a
corner of the napkin, but this is not
only tiresome but difficult to do nicely
without soiling the napkin.
Celery is always taken from the
dish and carried to the mouth by the
fingers. If individual salts are not
provided, 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 a
spoonful of salt on the cloth IS still in
practice. When corn is served on the
cob 1t must be taken in the fingers,
only managed very daintily. We
have seen pretty little doylies for the
purpose of holding it, but it is a ques-
ton if that is not carrying table linen
too far. Many housekeepers, and es-
peciallyin the south, serve corn as q
separate course, when 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 a 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 pos
sibly provide for her lady guests, to
assist in helping the gentlemen at a
social or informal meal.
Water cress is also taken in the fin
gers and the prettiest way of serving
it is to obtain a long low sided basket
or dish, in the bottom of which lay a
folded napkin, then heap the cress SO
as to fill the basket and you have not
only an enjoyable, but a very orna-
mental dish for the breakfast table.
When q slice of lemon is served
with fish or meat it is much more cor
rect to take the slice in the fingers,
double the ends together and gently
squeeze the juice over the article than
to use a 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 fin
gers. Never use your own knife, fork
or spoon to take from the dish. 1t is
also correct if a plate of hot, unbroken
biscuits is passed, to not only break off
for yourself with your fingers, but for
your neighbor also. When things are
passed, help yourself as quickly as pos
slble, for you must not keep others
waiting and never insist on some one
else being served before you, if the
host or hostess has honored you first.
Mary Barr Munroe in Good House
keeping.